Cheese Manakish
A classic Middle Eastern flatbread topped with a gooey, savory blend of cheeses and fragrant nigella seeds.
Ingredients
- •2 1/2 cups all-purpose flour
- •1 teaspoon instant yeast
- •1 teaspoon sugar
- •1/2 teaspoon salt
- •1 cup warm water
- •2 tablespoons olive oil
- •1 1/2 cups shredded Akawi or Mozzarella cheese
- •1/2 cup crumbled Feta cheese
- •1 tablespoon nigella seeds (or sesame seeds)
- •1 tablespoon extra virgin olive oil for drizzling
Instructions
- 1
In a large bowl, whisk together the flour, yeast, sugar, and salt.
- 2
Add the warm water and 2 tablespoons of olive oil, mixing until a dough forms.
- 3
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, then cover and let rest for 60 minutes in a warm place.
- 4
Preheat your oven to 450°F (230°C) and place a baking sheet inside to heat up.
- 5
Divide the dough into 4 equal balls and roll each into a thin 8-inch circle.
- 6
In a small bowl, mix the shredded cheese and crumbled feta together.
- 7
Place the dough circles on parchment paper, spread the cheese mixture evenly over the top, and sprinkle with nigella seeds.
- 8
Carefully transfer the manakish onto the hot baking sheet and bake for 8-10 minutes until the crust is golden and the cheese is bubbling.
- 9
Remove from the oven, drizzle with a little extra virgin olive oil, and serve warm.
💡 Chef tips
- If you cannot find Akawi cheese, a mixture of low-moisture mozzarella and salty feta provides the most authentic texture and flavor.
- You can prepare the dough a day in advance and let it proof slowly in the refrigerator overnight for better flavor development.
- Store leftovers in an airtight container and reheat in a toaster oven or skillet to restore the crispness of the crust.
✅ How it should turn out
The finished manakish features a golden, slightly chewy crust topped with melted, savory cheese that has a slight tang, smelling wonderfully of toasted seeds and olive oil.