Manakish with Cheese and Za’atar Recipe

Introduction

Manakish is a beloved Middle Eastern flatbread topped with flavorful cheese or za’atar, perfect for any meal of the day. This recipe shows you how to make soft, thin dough topped with fresh mozzarella, feta, or classic za’atar for a delicious homemade treat.

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 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 to the mixture. Stir until a shaggy dough forms.
4. Step 4: Knead the dough by hand for 3–4 minutes until smooth, then cover and allow to rise for about 30 minutes.
5. Step 5: Preheat your oven to 375°F (190°C) while the dough rises.
6. Step 6: Mix the za’atar with 1/4 cup extra virgin olive oil in a small bowl and set aside.
7. Step 7: In another bowl, combine the mozzarella and feta cheeses and set aside.
8. Step 8: Divide the dough into 10 equal balls. On a floured surface, roll each ball into a thin, medium-sized flatbread.
9. Step 9: Place the flattened dough onto floured baking sheets, using 2–3 sheets as needed.
10. Step 10: Spread the za’atar mixture evenly on 5 of the dough rounds, leaving a 1/4 inch border.
11. Step 11: Spread the cheese mixture on the remaining 5 rounds, leaving a 1/4 inch border, then sprinkle with nigella seeds.
12. Step 12: Bake the sheets on the bottom rack for 12–15 minutes until the bottoms are lightly golden. Swap pans between the bottom and middle racks if baking multiple sheets, finishing on the bottom rack until done.
13. Step 13: For the cheese manakish, broil for a few minutes to brown the cheese lightly. Watch closely to avoid burning.
14. Step 14: Remove from the oven and keep the manakish covered with a towel or plastic bag to keep them soft until serving.
15. Step 15: Serve warm with fresh vegetables like tomato, cucumber, mint, and olives for a complete meal.

Tips & Variations

• Substitute Akawi cheese for both mozzarella and feta if you prefer a more authentic Middle Eastern flavor.
• Make the flatbreads very thin since they will puff up slightly during baking.
• Use nigella seeds sparingly as their distinct taste can be strong for some.
• Za’atar can be homemade or store-bought; adjust olive oil quantity if making your own blend for desired consistency.

Storage

Store manakish in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually wrapped pieces for up to 1 month. Reheat in the oven at 350°F (175°C) for 5–7 minutes or until warmed through. Avoid microwaving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, you can use regular yeast but activate it first by dissolving in warm water with a pinch of sugar and letting it sit until foamy, about 5–10 minutes.

What is za’atar and where can I find it?

Za’atar is a Middle Eastern herb and spice blend usually containing thyme, sumac, sesame seeds, and salt. It can be found at Middle Eastern grocery stores or online.

Manakish with Cheese and Za’atar Recipe

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4.7 from 117 reviews

Manakish is a traditional Middle Eastern flatbread topped with flavorful cheese and za’atar herb mixture. This recipe features a soft, thin dough baked to golden perfection and topped either with a blend of fresh mozzarella, feta, and nigella seeds or a fragrant za’atar and olive oil mix. Perfect as a savory breakfast, snack, or light meal served alongside fresh vegetables.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 10 small flatbreads 1x
• Category: Bread
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

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Dough

• 2 1/2 cups all-purpose flour (plus 2 more tablespoons for dusting)
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 cup warm water (not hot)
• 1/4 cup olive oil
• 1 teaspoon salt

Toppings

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

Instructions

1. Activate yeast: Combine the instant yeast with 1 cup of warm water (make sure water is warm, not hot) and let it sit for 3 minutes to activate.
2. Mix initial dough: In a bowl, mix 1 cup of flour with sugar and the yeast-water mixture. Stir well, cover with plastic wrap, and let rest for 10 minutes.
3. Add remaining ingredients: After resting, add the remaining 1 ½ cups plus 2 tablespoons of flour, 1/4 cup olive oil, and salt. Mix well until a shaggy dough forms.
4. Knead the dough: Knead the dough by hand for 3-4 minutes until smooth, then cover and set aside to rise for about 30 minutes.
5. Preheat oven: While the dough is rising, preheat the oven to 375°F (190°C).
6. Prepare za’atar topping: In a bowl, mix the za’atar spice blend with the 1/4 cup extra virgin olive oil and set aside.
7. Prepare cheese topping: Combine the mozzarella and feta cheese in a bowl and set aside.
8. Shape the dough: Divide the risen dough into 10 equal portions. On a floured surface and with a floured rolling pin, roll each ball into a thin, medium-sized flatbread, leaving it very thin as the dough will rise during baking.
9. Arrange on baking sheets: Place the rolled dough rounds on floured baking sheets. You may need multiple sheets or bake in batches.
10. Apply toppings: Spread the za’atar mixture evenly over 5 of the dough rounds leaving a 1/4 inch border. Spread the cheese mixture on the other 5 rounds and sprinkle nigella seeds on top, also leaving a 1/4 inch border.
11. Bake the manakish: Place the baking sheets in the preheated oven on the bottom rack and bake for 12-15 minutes until the bottoms are lightly golden. Bake more than one sheet at a time by placing one on the bottom rack and another on the middle rack; rotate them after the bottom rack batch finishes to ensure even cooking.
12. Broil cheese manakish: For the cheese topped manakish, optionally broil the tops for a few minutes to lightly brown the cheese. Watch carefully because this happens quickly.
13. Keep soft: Remove the baked manakish from the oven and place them on a platter. Cover with a towel or plastic bag to keep them soft until serving.
14. Serve: Serve warm with fresh vegetables such as tomato slices, cucumber, mint, and olives.

Notes

• Make sure the water used for yeast activation is warm but not hot to properly activate the yeast.
• Rolling the dough very thin is important as it rises slightly during baking.
• You can substitute mozzarella and feta cheeses with Akawi cheese if preferred for authenticity.
• If baking multiple sheets, rotate baking sheets between racks to ensure even baking.
• Covering the baked manakish after cooking helps keep the bread soft and moist.
• Nigella seeds add a distinct flavor but can be omitted if unavailable.
• Za’atar can be purchased at Middle Eastern grocery stores or made at home using a mix of dried thyme, oregano, marjoram, toasted sesame seeds, and sumac.

Keywords: Manakish, Za’atar flatbread, Middle Eastern bread, Cheese bread, Middle Eastern breakfast