Manakish with Cheese and Za’atar Recipe

Introduction

Manakish is a beloved Middle Eastern flatbread topped with flavorful cheese and fragrant za’atar. This recipe guides you to create perfect homemade manakish that are soft, thin, and full of delicious toppings—ideal for breakfast or a light meal.

Ingredients

• 2 1/2 cups flour (plus 2 more tablespoons)
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 cup warm water
• 1/4 cup olive oil
• 1 teaspoon salt
• 340 grams fresh mozzarella (or replace with Akawi cheese)
• 200 grams feta cheese (or replace with Akawi cheese)
• 1.5 tablespoons nigella seeds (also known as Kolonji)
• 1/4 cup extra virgin olive oil
• 7 tablespoons Za’atar (found at Middle Eastern stores)

Instructions

1. Step 1: Mix the instant yeast into the warm water (not hot) and let it sit for 3 minutes to activate.
2. Step 2: In a bowl, combine 1 cup of flour, sugar, and the yeast mixture. Stir well, cover with plastic wrap, and rest for 10 minutes.
3. Step 3: Add the remaining flour (1 ½ cups plus 2 tablespoons), 1/4 cup olive oil, and salt. Mix until a shaggy dough forms.
4. Step 4: Knead the dough by hand for 3-4 minutes until smooth. Cover and let rise for about 30 minutes.
5. Step 5: Preheat the oven to 375°F (190°C) while the dough rises.
6. Step 6: Mix za’atar and extra virgin olive oil in a bowl; set aside.
7. Step 7: Combine mozzarella and feta cheese in another bowl; set aside.
8. Step 8: Divide the dough into 10 equal balls. On a floured surface, roll each into thin, medium-sized flatbreads.
9. Step 9: Place dough rounds on floured baking sheets, using multiple sheets if needed.
10. Step 10: Spread the za’atar mixture over 5 dough rounds, leaving a 1/4 inch border.
11. Step 11: Spread the cheese mixture on the other 5 dough rounds, leaving a 1/4 inch border. Sprinkle nigella seeds on top.
12. Step 12: Bake on the bottom oven rack for 12-15 minutes until bottoms are lightly golden. If baking multiple sheets, rotate racks as needed for even cooking.
13. Step 13: For cheese manakish, broil the tops for a few minutes to lightly brown the cheese—watch closely to prevent burning.
14. Step 14: Remove from oven, place on a platter, and cover with a towel or plastic bag to keep soft until serving.
15. Step 15: Serve with fresh vegetables like tomato, cucumber, mint, and olives.

Tips & Variations

• Use Akawi cheese as a traditional substitute if fresh mozzarella or feta is unavailable.
• Make the dough thinner for a crispier flatbread or slightly thicker for a softer texture.
• Add a drizzle of olive oil over the za’atar topping before baking for extra richness.
• Try adding chopped fresh herbs like parsley or thyme to the cheese mixture for a fresh twist.

Storage

Store leftover manakish in an airtight container at room temperature for up to 2 days. To keep them soft, reheat briefly in a warm oven or microwave covered with a damp paper towel. For longer storage, freeze wrapped tightly and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, but you will need to activate regular yeast by dissolving it in warm water with a pinch of sugar and waiting about 10 minutes until it becomes frothy before adding to the flour.

Where can I find za’atar?

Za’atar is available at Middle Eastern or Mediterranean grocery stores and some well-stocked supermarkets. It is a mix of herbs, sesame seeds, and sumac.

Manakish with Cheese and Za’atar Recipe

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Manakish is a traditional Middle Eastern flatbread topped with a flavorful blend of za’atar and olive oil or a rich cheese mix of mozzarella and feta. This recipe guides you through making the soft, thin dough and topping it with aromatic za’atar or melty cheeses, baked to golden perfection. Perfect for breakfast, snack, or light meal served alongside fresh vegetables.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 10 medium-sized flatbreads 1x
• Category: Bread
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

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Dough Ingredients

• 2 1/2 cups all-purpose flour (plus 2 more tablespoons for dusting)
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 cup warm water
• 1/4 cup olive oil
• 1 teaspoon salt

Toppings

• 340 grams fresh mozzarella cheese (or Akawi cheese)
• 200 grams feta cheese (or Akawi cheese)
• 1.5 tablespoons nigella seeds (Kolonji)
• 1/4 cup extra virgin olive oil
• 7 tablespoons Za’atar spice blend

Instructions

1. Activate Yeast: In a small bowl, mix the instant yeast into 1 cup of warm water (not hot to avoid killing the yeast). Let it sit for 3 minutes to activate.
2. Make Yeast Batter: Add 1 cup of flour and sugar to the yeast mixture. Stir well until combined, cover with plastic wrap, and rest for 10 minutes to develop bubbles.
3. Form Dough: After resting, add remaining flour (1 ½ cups plus 2 tablespoons), 1/4 cup olive oil, and salt to the starter mixture. Mix until a shaggy dough forms.
4. Knead Dough: Knead the dough with your hands on a clean surface for 3-4 minutes until smooth and elastic. Place in a bowl, cover, and let it rise for 30 minutes in a warm place until doubled in size.
5. Preheat Oven: Preheat your oven to 375°F (190°C) as the dough rises to ensure it’s ready for baking.
6. Prepare Toppings: Mix za’atar and 1/4 cup extra virgin olive oil in a small bowl and set aside. In another bowl, combine mozzarella and feta cheese, then set aside as well.
7. Shape Flatbreads: Divide dough into 10 equal balls. On a floured surface using a floured rolling pin, roll each ball into a thin, medium-sized flatbread, about 1/8 inch thick. The dough should be very thin because it will rise slightly in the oven.
8. Arrange on Baking Sheets: Place dough rounds on floured baking sheets, using multiple sheets if needed. Bake in batches if necessary.
9. Apply Za’atar Topping: Spread the za’atar and olive oil mixture evenly over 5 of the flatbreads, leaving a 1/4 inch border around the edges.
10. Apply Cheese Topping: Spread the cheese mixture on the remaining 5 flatbreads, leaving a 1/4 inch border. Sprinkle the nigella seeds on top of the cheese flatbreads.
11. Bake: Place baking sheets on the bottom rack of the oven and bake for 12-15 minutes until the bottoms turn lightly golden. You can bake two sheets simultaneously by positioning one on the middle rack. Rotate the sheets so each gets baked on the hotter bottom rack for best results.
12. Broil Cheese Manakish: For the cheese-topped flatbreads, broil the tops for a couple of minutes to lightly brown the cheese. Monitor closely to avoid burning.
13. Cool and Serve: Remove manakish from the oven and place on a platter. Cover loosely with a towel or plastic wrap to keep the bread soft. Serve warm with fresh vegetables like tomatoes, cucumbers, mint, and olives.

Notes

• Ensure the water for activating yeast is warm but not hot to properly activate the yeast.
• Rolling the dough thinly is key to get authentic soft yet crisp manakish.
• Za’atar can be adjusted to taste, some prefer more olive oil for extra moistness.
• Nigella seeds add a subtle nutty flavor to the cheese topping but are optional.
• If fresh mozzarella is unavailable, Akawi cheese is a traditional substitute.
• Manakish are best eaten fresh but can be reheated gently in a pan or oven.
• Use good quality olive oil and za’atar for the best flavor.
• You can customize toppings with other ingredients like olives, tomato slices, or herbs.

Keywords: Manakish, Za’atar, Middle Eastern flatbread, Cheese manakish, Za’atar manakish, Middle Eastern bread, Flatbread recipe, Za’atar bread