Manakish with Cheese
A beloved Middle Eastern flatbread with warm, fluffy dough and aromatic cheese toppings.
Equipment
- Mixing Bowl
- Baking Stone or Baking Sheet
- Rolling Pin
Ingredients
Dough Ingredients
- 4 cups All-purpose flour Provides structure and light texture.
- 1.5 cups Warm water Essential for activating the yeast.
- 2.5 teaspoons Active dry yeast Helps the dough rise.
- 1 teaspoon Salt Enhances flavor.
- 3 tablespoons Olive oil Adds richness and helps achieve a golden crust.
Cheese Ingredients
- 2 cups Cheese (mozzarella and aged white) Provides stretchiness and sharp taste.
- 1 teaspoon Ground cumin Adds warmth and depth.
Optional Toppings
- Za’atar For sprinkling on top.
- Fresh parsley For garnish.
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- Add salt and olive oil to the yeast mixture.
- Gradually mix in the flour, one cup at a time, until a rough dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 1 to 1.5 hours until doubled in size.
- Combine shredded mozzarella and aged cheese in a bowl, add ground cumin, and mix well.
- Preheat the oven to 475°F (245°C) with a baking stone or sheet inside.
- Punch down the risen dough, divide into 8 pieces, and let them rest for 10 minutes.
- Roll each piece into a circle about ¼ inch thick.
- Place the rolled dough on parchment paper and sprinkle cheese mixture over the surface.
- Transfer the manakish onto the preheated baking stone or sheet and bake for 10-12 minutes until golden brown.
- Let cool for a few minutes before slicing. Optionally sprinkle with za’atar and garnish with parsley.
Notes
For variations, consider adding herbs, vegetables, or different cheeses to customize your manakish.