Manakish Recipe - Za'atar and Cheese

5 from 1 vote

Manakish Recipe - Za'atar and Cheese

This easy Manakish recipe makes six Lebanese flatbreads from one soft dough. Three are topped with za'atar and olive oil, and three with feta and nigella seeds. Better than the bakery, and they freeze well.

Prep Time1 25

Cook Time15

Total Time1 40

Course: Breakfast, Snack

Cuisine: Lebanese, Mediterranean, Middle Eastern

Diet: Halal, Vegetarian

Servings: pieces

Calories: 410kcal

Author: Ayla Clulee

Ingredients

For the Dough

2 ½ cups bread flour (300 g)
¾ cup water (180 ml)
1 tablespoon olive oil
1 packet fast action dried yeast
1 teaspoon salt
½ teaspoon sugar

For the Za'atar Topping

3 tablespoon za'atar
3 tablespoon extra virgin olive oil

For the Cheese Topping

3 ½ oz feta cheese (100 g)
1 tablespoon nigella seeds

US Customary - Metric

Instructions

Make the Dough

Put the flour, salt, sugar, yeast and olive oil in a large bowl and mix them together.
Add the warm water and stir until it comes together into a rough dough. Knead on a lightly floured surface for 5 minutes, until smooth and stretchy.
Put the dough back in the bowl and cover it with a clean kitchen towel. Leave it in a warm place for about an hour, until doubled in size.

Make the Toppings

For the za'atar topping, mix the za'atar and olive oil in a small bowl into a thick paste that spreads easily.
For the cheese topping, crumble the feta into a bowl. If you're using halloumi or mozzarella, grate it. Keep the nigella seeds separate.

Shape and Bake the Manakish

Heat the oven to 410° F (210° C). Divide the dough into 6 equal pieces and roll them into balls. Rest them for 15 minutes under a damp kitchen towel.
Roll each ball into a 6 inch (15 cm) circle and lay them on a baking sheet lined with parchment paper. Press your fingertips into each one to make small dimples.
Spread the za'atar paste over three circles and the crumbled feta over the other three. Leave a small border at the edge. Sprinkle the nigella seeds over the cheese.
Bake for 7 to 8 minutes, until the edges are golden and the bottom is lightly browned. Eat warm, or cool under a kitchen towel so they stay soft.

Video

Notes

Bread flour gives the fluffiest bread. All-purpose flour works and gives a slightly softer, flatter one.
Use warm water, not hot, or it will kill the yeast. If you use active dry yeast, dissolve it in the water first and let it foam for ten minutes.
Knead for a full 5 minutes and let the dough double in size. A short rise gives a dense, chewy bread.
Weigh the dough into 6 equal pieces, roll them thin and dimple them with your fingertips before topping.
Don't overload the topping, or the dough underneath stays raw.
Feta is my cheese here. Halloumi or a feta and mozzarella mix work. Akkawi is the traditional one: soak it in cold water for 30 minutes and squeeze it dry first.
Other toppings: za'atar with cheese on top, spiced ground meat, an egg, or kishk.
Make ahead: after the first rise, wrap the dough and keep it in the fridge overnight. Bring it back to room temperature before rolling.
Storage: 2 days at room temperature or 4 days in the fridge (cheese ones always in the fridge). Freeze for 3 months with parchment between the breads.
Reheat in the oven at 356° F (180° C) for 5 to 10 minutes, or about 10 minutes from frozen. Cover the baked breads with a towel as they cool so they stay soft.

Nutrition