Manakeesh
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Prep Time2 hrs
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Cook Time12 mins
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Serving6
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Ready In2 hrs
Manakeesh are a Middle-eastern flatbread typically eaten for breakfast. Delicious and crispy homemade dough is topped with a za’atar topping or a blend of cheeses for two different variety of Manakeesh.
Manakeesh are a very popular breakfast food based in the Levantine region of the Middle-East. Manakeesh are pretty much a flatbread topped with a variety of possible toppings. A few of those toppings are za’atar, a blend of cheeses, an onion and tomato mixture, and keshek. Most often, Manakeesh are made the size of a personal pan pizza and folded in half like a sandwich for easy consumption.
While there are many different varieties, za’atar and cheese are the most well-known manakeesh. In Lebanon, Manakeesh are known as the go-to breakfast. It is very similar to how in America, we consider an egg and cheese sandwich as our go-to breakfast.
What is Za’atar?
Za’atar is a traditional spice blend of a combination of Lebanese oregano, a few other herbs, sumac and toasted sesame seeds. In Manakeesh, the za’atar blend is mixed with olive oil and spread onto the flatbread and then baked in brick oven.
I just came back from visiting Lebanon a couple of weeks ago. While I was there, I ate my fair share of Manakeesh from numerous bakeries. Most were quite delicious, however, occasionally others didn’t have enough za’atar on them, or the dough was chewy/too doughy, or the za’atar on hand was not the freshest. This is why in local bakeries, you will find that some people like to bring their own za’atar mix/shredded cheese from home for the baker with specific instructions for making them to their personal preference i.e. making the manakeesh thinner or thicker, etc.
The Dough
The dough recipe I use for these homemade manakeesh comes from my mother. The only difference I have adapted overtime is using bread flour instead of all-purpose flour. You most definitely can use all-purpose flour if you prefer, I just love how fluffy the dough comes out using bread flour! I bought the za’atar spice blend freshly made in my village from Lebanon. You mix an even ratio of the Za’atar with olive oil (Vegetable oil can be substituted.)
The cheese most often used in manakeesh is a white salty cheese known as akawi. Occasionally a milder cheese called Nabulsi is used. I have also used queso blanco mixed with mozzarella (and a pinch of salt!) as a delicious substitute.
Manakeesh or a Manoushe (singular) is delicious served with olives, labneh, some freshly sliced tomatoes, cucumbers and some mint. This recipe is enough for approximately 6 servings, 2 manakeesh per person. I prefer the manakeesh about medium sized, however, you can divide the dough into 6 instead 12 balls and make 6 larger manakeesh if you prefer.
STEP 1 - Dough Preparation
In a large bowl combine the yeast, sugar and ½ cup of the warm water. The water should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.
STEP 2
Add the flour, remaining water and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed.Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time.
If you find the dough wont combine, add water, also a tablespoon at a time.The dough can be made without a stand mixer and kneaded by hand.
STEP 3
Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area for an hour, until doubled in size.
After an hour or so, divide the dough into 12 balls. Cover with a towel and let rise for an additional 30-45 minutes.
STEP 4 - Toppings
Soak the akawi cheese in a bowl of cold water for at least 30 minutes to let out some the salt.
STEP 5
Shred the soaked akawi cheese using a large box grater. Combine the shredded akawi cheese and shredded mozzarella cheese in a medium sized bowl.
Combine the za’atar and olive oil in a small bowl.
STEP 6
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
STEP 7
On a floured surface, roll out each dough ball into 6 inches in diameter. Place the flattened dough on the prepared baking sheet.
Top 6 of the flatbreads with cheese and 6 with the za’atar spread, leaving a little bit of room on the edges for spreading (like a pizza).
STEP 8
Bake for 10-12 minutes, until golden brown the bottom.
Serve warm or at room temperature. Keeps well for about a week in Tupperware or sealed baggie (Place the cheese Manakeesh in the fridge).
Manakeesh (Zaatar and Cheese)
Ingredients
Dough Ingredients
- 3 cups Bread Flour
- 1½ tsp. Active Dry Yeast
- 1 tb. White Granulated Sugar
- 1 cup Warm Water
- ⅓ cup Vegetable Oil
- 1 tsp. Salt
Za’atar / Cheese Toppings
- 6 tb. Za’atar
- 6 tb. Olive Oil
- 1 cup Akawi Cheese
- 1 cup Mozzarella Cheese
Instructions
- In a large bowl combine the yeast, sugar and ½ cup of the warm water. The water should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.
- Add the flour, remaining water and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough wont combine, add water, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
- Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area for an hour, until doubled in size. After an hour or so, divide the dough into 12 balls. Recover with towel and let rise for an additional 30-45 minutes.
- Soak the akawi cheese in a bowl of cold water for at least 30 minutes to let out some the salt.
- Combine the za’atar and olive oil in a small bowl.
- Shred the soaked akawi cheese using a large box grater. Combine the shredded akawi cheese and shredded mozzarella cheese in a medium sized bowl.
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- On a floured surface, roll out each dough ball into 6 inches in diameter. Place on prepared baking sheet. Top 6 of the flatbread with cheese and 6 with the za’atar mix, leaving a little bit of room on the edges for spreading (like a pizza).
- Bake for 10-12 minutes, until golden brown the bottom.
- Serve warm or at room temperature. Keeps well for about a week in Tupperware or sealed baggie (Cheese Manakeesh in the fridge).
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