Cheese Manakeesh Recipe
If you love pillowy-soft bread swirled with melted cheese and a whisper of herbs, Cheese Manakeesh absolutely belongs in your kitchen repertoire. This classic Middle Eastern flatbread blends mozzarella and feta atop a golden, olive oil–infused crust, offering a perfect harmony of chewy, crisp, salty, and savory flavors in every bite. Whether you’re looking for a showstopping brunch centerpiece, a kid-approved snack, or a make-ahead appetizer, Cheese Manakeesh brings warmth, comfort, and a touch of the Levant to your table—no special equipment required!
Ingredients You’ll Need
When it comes to Cheese Manakeesh, simple ingredients make the magic happen. Each one plays a role in texture, flavor, and that eye-catching golden finish, so choose good-quality basics and let every element shine.
- All-purpose flour: Provides the structure for your dough—regular or bread flour both work beautifully.
- Sugar: Just a little helps feed the yeast and rounds out the flavor.
- Salt: Essential for flavor and balancing the cheese’s richness.
- Instant yeast: Speeds up rising time and ensures a soft, fluffy base.
- Olive oil: Enriches the dough and creates that characteristic tender crumb.
- Warm water: The key to activating the yeast and binding everything together—add more or less as needed for a soft, tacky dough.
- Mozzarella cheese: Melts to creamy perfection and gives the topping its irresistible pull.
- Feta cheese: Adds tang and a wonderful saltiness to contrast the mild mozzarella.
- Nigella seeds or sesame seeds (optional): Sprinkle for a pop of flavor and a nod to traditional Lebanese toppings.
- Mint or parsley (optional): Fresh or dried herbs add a burst of color and aromatic lift to each flatbread.
How to Make Cheese Manakeesh
Step 1: Make the Dough
In a large bowl, blend together the flour, sugar, salt, and instant yeast. Pour in the olive oil and warm water, mixing with a spoon or your hands until a sticky dough forms. Knead the mixture by hand for about 8–10 minutes (or use a mixer for 5–6 minutes) until it’s smooth and elastic, adding more water or flour as needed. A soft, slightly tacky dough will yield the fluffiest Cheese Manakeesh.
Step 2: Let It Rise
Cover the bowl with a clean kitchen towel and place it somewhere warm to rise for about 1 hour, or until doubled in size. There’s nothing quite like seeing your dough puff up—this step is what gives your flatbreads their irresistible lightness.
Step 3: Shape the Flatbreads
Once the dough has doubled, punch it down gently to release extra air. Divide it into 6 equal balls. Roll each one out on a lightly floured surface into a 6–7 inch circle. Try to keep the thickness even—this will ensure that every Cheese Manakeesh bakes up golden and tender.
Step 4: Assemble the Cheese Manakeesh
Transfer your dough rounds onto a parchment-lined baking sheet. In a small bowl, combine the shredded mozzarella and crumbled feta. Spoon the cheese mixture over each dough round, leaving a narrow border for that traditional look. Sprinkle with nigella seeds, sesame seeds, or a pinch of herbs if you like. These toppings add gorgeous texture and color.
Step 5: Bake
Preheat your oven to 450°F (230°C). Slide in your tray and bake for 8–10 minutes, or until the crust is deep golden brown and the cheese is bubbling with little golden spots. The aroma will fill your kitchen—you might have to fend off family or neighbors drawn in by the scent!
Step 6: Serve and Enjoy
Let the Cheese Manakeesh cool slightly before serving; the molten cheese will set just a bit for the perfect gooey stretch. Slice, stack, or serve whole, but be prepared for them to disappear fast!
How to Serve Cheese Manakeesh
Garnishes
Finish your Cheese Manakeesh with a sprinkle of fresh herbs like mint or parsley right out of the oven. A touch of sumac can add a lemony zing, and a drizzle of extra virgin olive oil always brings an extra layer of richness. For visual flair, scatter extra nigella or sesame seeds on top for that bakery-style look.
Side Dishes
Cheese Manakeesh is wonderful with cool, tangy labneh (strained yogurt), crisp cucumbers and tomatoes, and a few good olives. For a breakfast spread, serve alongside za’atar Manakeesh, sliced hard-boiled eggs, or a crunchy salad for contrast. If you love a spread, a mix of dips like hummus and baba ghanoush make excellent company.
Creative Ways to Present
Impress guests by serving Cheese Manakeesh in wedges on a wooden board, swirled with herb-infused oil for dipping. For a brunch party, mini Manakeesh rounds make perfect finger food. Or, try rolling them around fresh salad greens for a delightful lunch wrap—your creativity is the limit!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Cheese Manakeesh (which is a rare event!), wrap them in foil or airtight containers at room temperature for up to one day, or refrigerate for up to three days. The flavor and texture are still wonderful the next day, perfect for a quick snack or lunch box treat.
Freezing
Want to get ahead? Cheese Manakeesh freeze beautifully. Let them cool completely, then wrap each flatbread tightly in plastic wrap and freeze in a single layer. For longer storage, pop the wrapped breads into a freezer bag—just be sure to squeeze out any air. They’ll keep for up to two months.
Reheating
To restore that fresh-baked bliss, reheat Cheese Manakeesh in a 350°F (180°C) oven for 5–7 minutes straight from the fridge (a little longer if frozen). Skip the microwave if you can; the oven keeps the crust crisp and the cheese perfectly gooey, just the way it should be.
FAQs
Can I use a different cheese instead of mozzarella and feta?
Absolutely! Cheese Manakeesh is flexible—try akkawi, halloumi, or a mix of cheeses you enjoy. Just aim for at least one cheese that melts well and one with a bit of saltiness for balance.
Do I need to let the dough rise twice?
One good rise is plenty for this recipe. The initial rise ensures the dough is fluffy and easy to roll. After shaping, you can bake right away, saving you time without sacrificing texture.
Why didn’t my Cheese Manakeesh puff up?
If you used old yeast or the water was too hot (which can kill the yeast), the dough might not rise well. Fresh, instant yeast and warm—not hot—water are the keys to that signature pillowy effect.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a quality gluten-free blend designed for yeast breads, and check that your yeast is gluten free. The results may be a bit different, but you’ll still get cheesy, delicious flavor.
Is Cheese Manakeesh served hot or cold?
Traditionally, Cheese Manakeesh is served hot or warm right out of the oven—the cheese is stretchy and irresistible! That said, leftover slices are also tasty at room temperature or even cold, especially when paired with fresh veggies or labneh.
Final Thoughts
Nothing brings family and friends together like sharing fresh, homemade Cheese Manakeesh. It’s comforting, crowd-pleasing, and endlessly customizable, inviting you to enjoy a taste of the Middle East no matter where you are. Give this recipe a try and let it become a cherished staple in your own kitchen—you may just find yourself making it on repeat!
Print
Cheese Manakeesh Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 flatbreads 1x
- Diet: Vegetarian
Description
Cheese Manakeesh is a popular Middle Eastern flatbread topped with a savory blend of cheeses, herbs, and seeds. This homemade version is easy to make and perfect for breakfast or as a snack.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 3 tablespoons olive oil
- ¾ cup warm water (plus more if needed)
For the Cheese Topping:
- 1 ½ cups shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 1 tablespoon nigella seeds or sesame seeds (optional)
- 1 tablespoon fresh or dried mint or parsley (optional)
Instructions
- Prepare the Dough: In a large bowl, combine the flour, sugar, salt, and yeast. Stir in the olive oil and warm water, mixing until a soft dough forms. Knead the dough for 8–10 minutes by hand (or 5–6 minutes in a stand mixer) until smooth and elastic. Add more water or flour as needed.
- Rise the Dough: Cover the dough with a clean towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat and Assemble: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the dough and divide it into 6 equal balls. Roll each ball into a flat 6–7 inch round. Place rounds on the baking sheet.
- Add Toppings and Bake: In a small bowl, mix the cheeses together. Spread the cheese mixture over each round, leaving a small border. Sprinkle with seeds or herbs if using. Bake for 8–10 minutes until golden and bubbly. Serve hot.
Notes
- Traditionally served for breakfast or as a snack, manakeesh pairs well with labneh, olives, and fresh vegetables.
- You can substitute the cheese mix with akkawi or a blend of mozzarella and halloumi.
- Prep Time: 15 minutes (plus 1 hour rise time)
- Cook Time: 10 minutes
- Category: Breakfast, Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 flatbread
- Calories: 320
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 25 mg
