Cheese Manakish
A classic Middle Eastern breakfast staple, these soft, pillowy flatbreads are topped with a savory, molten 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 extra virgin olive oil
- •1 1/2 cups shredded Akkawi cheese (or a mix of mozzarella and feta for a similar texture)
- •1 tablespoon nigella seeds (or sesame seeds)
- •1 tablespoon extra virgin olive oil for brushing
Instructions
- 1
In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and 2 tablespoons of olive oil, mixing until a soft dough forms.
- 2
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 60 minutes or until doubled in size.
- 3
Preheat your oven to 450°F (230°C) and place a baking stone or inverted baking sheet inside to heat up.
- 4
Divide the dough into 4 equal balls. On a lightly floured surface, roll each ball into a 7-inch circle.
- 5
Mix the shredded cheese with the nigella seeds in a small bowl.
- 6
Transfer the dough circles onto parchment paper. Spread the cheese mixture evenly over the dough, leaving a small border around the edges.
- 7
Brush the edges of the dough with a little olive oil.
- 8
Slide the manakish onto the preheated baking sheet and bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
💡 Chef tips
- If using salty Akkawi cheese, soak it in water for an hour and pat dry before shredding to remove excess salt.
- You can prepare the dough in advance and let it rise in the refrigerator overnight for better flavor development.
- Serve immediately while hot, as the cheese texture is best when fresh out of the oven.
✅ How it should turn out
The finished manakish should have a golden, slightly charred crust that is soft and airy, topped with a gooey, savory cheese layer that smells fragrant from the nigella seeds.