Description
Za’atar and Cheese Manakeesh is a traditional Middle Eastern flatbread topped with a flavorful blend of za’atar spice and a mix of salty Bulgarian sheep cheese and mozzarella. This recipe yields soft, delicious flatbreads that can be baked in the oven or cooked on the stovetop to achieve an authentic Lebanese style, perfect as a snack or part of a meal.
Ingredients
Dough
- 1 cup water (110° F, lukewarm)
- 1½ tsp active dry yeast (instant yeast works as well)
- 1 tsp sugar
- 3 cups all-purpose flour
- 1 tbsp sugar
- ¾ tsp salt
- ¼ cup olive oil
Toppings
- ¾ cup za’atar
- ¾ cup olive oil
- 8 oz salty cheese (Bulgarian sheep cheese or feta)
- 8 oz mozzarella cheese (shredded)
- Zaatar (optional for garnishing)
Instructions
- Proof the Yeast: Combine the lukewarm water, 1 tsp sugar, and active dry yeast in a bowl. Let it sit for 5 minutes until the mixture activates and foams.
- Knead the Dough: In a stand mixer bowl, combine flour, 1 tbsp sugar, salt, and olive oil. Add the yeast mixture, then use the dough hook attachment to knead the dough for 5-10 minutes until smooth.
- Rest the Dough: Allow the dough to rest for 10 minutes. This dough doesn’t require a long rise as it is for flatbreads, but resting ensures a soft texture.
- Prepare the Toppings: Mix olive oil and za’atar in one bowl. In another bowl, combine the salty cheese and shredded mozzarella, adding any extra spices like za’atar or oregano if desired.
- Shape the Manakeesh: Divide the dough into 6 equal balls (or more for smaller breads). Roll each ball out with a rolling pin into an 8-9 inch circle or stretch by hand for a thinner crust.
- Baking Sheet Method: Preheat the oven to 475°F and line a baking sheet with parchment paper. Transfer the rolled dough to the sheet, add toppings, and bake for 12-15 minutes until edges brown and cheese melts. Optionally, preheat a baking sheet at 500-550°F to mimic a pizza stone and bake similarly.
- Pizza Stone Method: Preheat oven to 550°F with a pizza stone inside. Transfer dough to a floured pizza peel, add toppings, then slide onto the pizza stone and bake for 5-7 minutes.
- Stovetop Method: Preheat a skillet over medium heat and the oven broiler to high. Place rolled dough in the skillet and add toppings. Cook on the stove until bottom is golden, then transfer to a lined baking sheet and broil for a few minutes until cheese melts and edges brown. This method best approximates traditional Lebanese Manakeesh.
Notes
- Dough does not require a long rise because this is a flatbread.
- You can vary the size and thickness of the manakeesh by dividing dough into more or fewer balls.
- Use Bulgarian sheep cheese or feta for authentic salty flavor; mozzarella adds meltiness.
- For best results, preheat pizza stone or baking sheet very hot before baking.
- Stovetop method is preferred for traditional taste but not practical for large batches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
