One cannot write about Man’ouche without giving a proper ode to za’atar. The wild thyme mixture with sumac and toasted sesame seeds is wildly enjoyed when baked on a dough infused with olive oil. The aroma of Man’ouche is a strong identifying factor of Eastern Mediterranean culture, representing a traditional breakfast. It evokes memories of my childhood years in Beirut. The soft bread with herb blend and pure warm olive oil is a love letter to all who taste it. This version is a quicker rendition shared by my sister, Sona.

Ingredients:

• 2 white plain Naan bread
• 1/4 cup za’atar
• 1/4 cup good olive oil
• Garnish toppings:
  • Fresh mint leaves
  • Thinly sliced tomatoes

Instructions:

1. Preheat the oven to 350°F.
2. In a small bowl, mix the za’atar and olive oil until smooth.
3. Spread the mixture on each naan and place them in the oven. Bake for 15 minutes, allowing the za’atar mix to warm up and blend with the naan.
4. Place the naan on a plate, add desired garnishes, roll it, and serve while hot.