If you have ever wished to bring a little Middle Eastern sunshine straight into your kitchen, this Manakish with Cheese and Za’atar Recipe is an absolute treasure to try. Imagine warm, thin flatbreads, fragrant with tangy za’atar and melting cheeses baked to golden perfection—every bite bursts with layers of flavor and tradition. This is a dish that wraps culture, comfort, and irresistible taste all in one, perfect for sharing with friends and family any time of the day.
Ingredients You’ll Need
Great recipes start with simple, quality ingredients, and this Manakish with Cheese and Za’atar Recipe is no exception. Each ingredient plays a crucial role in creating the perfect balance of texture, flavor, and aroma that make this dish unforgettable.
- Flour (2 1/2 cups plus 2 tablespoons): The foundation for your soft, yet slightly chewy manakish dough.
- Sugar (1 tablespoon): Just a touch to feed the yeast and develop a subtle sweetness in the crust.
- Instant yeast (1 tablespoon): The magic behind the dough’s rise and airy texture.
- Warm water (1 cup): Activates the yeast and hydrates the dough for soft bread.
- Olive oil (1/4 cup plus extra 1/4 cup): Adds richness to the dough and ensures a luxuriously smooth za’atar mixture.
- Salt (1 teaspoon): Enhances all the subtle flavors and balances the cheesy topping.
- Fresh mozzarella (340 grams): Delivers stringy, creamy goodness that complements the tang of the feta.
- Feta cheese (200 grams): Offers a salty, robust flavor that is classic to this dish.
- Nigella seeds (1.5 tablespoons): Also called Kolonji, these add a unique aromatic crunch atop the cheese manakish.
- Za’atar (7 tablespoons): The star spice blend giving the herbaceous, slightly tangy signature taste found in every bite of this recipe.
How to Make Manakish with Cheese and Za’atar Recipe
Step 1: Activate the Yeast
Start by dissolving the instant yeast in warm water—not hot, just comfortably warm—to wake it up. Set this aside for a few minutes until it becomes foamy, signaling that your dough will rise beautifully.
Step 2: Prepare the Starter Mix
In a mixing bowl, combine one cup of flour with sugar and the yeast water. Stir well and cover it up with plastic wrap. Let this sit for 10 minutes to start bubbling—a little baker’s patience that pays off big time in dough texture.
Step 3: Make the Dough
After your starter mix has rested, add the remaining flour, olive oil, and salt. Mix everything together until a shaggy dough forms, then knead it by hand for about 3 to 4 minutes. Kneading is where the magic happens as it develops the gluten network, giving your manakish the perfect chew.
Step 4: Let the Dough Rise
Smooth out your dough ball and cover it up, letting it rise for approximately 30 minutes in a warm place. During this time, the dough will nearly double, becoming soft and airy—a crucial step for that light but tender bite.
Step 5: Preheat the Oven and Prepare Toppings
Set your oven to 375°F (190°C) so it’s ready when your dough finishes rising. Meanwhile, mix the za’atar with the extra virgin olive oil to create a luscious, herbaceous spread. In another bowl, combine the shredded mozzarella with crumbled feta, ready for the cheesy topping option.
Step 6: Shape and Top Your Manakish
Divide your dough into 10 equal portions. Roll out each on a floured surface to a thin flatbread—it’s important they are thin since they puff slightly during baking. Place them on floured baking sheets. Spread the za’atar mix over five, leaving a small edge, and the cheese mixture on the other five, sprinkling nigella seeds on top of the cheese to add a pop of flavor.
Step 7: Bake to Perfection
Slide your trays into the oven’s bottom rack and bake for 12 to 15 minutes until the bottoms turn a lovely golden brown. If using multiple sheets, rotate them accordingly for even baking. For the cheese manakish, finish off with a quick broil to brown the cheese lightly—just a few minutes and watch carefully so it doesn’t burn.
Step 8: Keep Warm and Serve
Once baked, remove the manakish from the oven and cover them gently with a towel or plastic bag to retain softness. This little step ensures they stay tender until everyone digs in.
How to Serve Manakish with Cheese and Za’atar Recipe
Garnishes
The beauty of this Manakish with Cheese and Za’atar Recipe comes alive with the fresh garnish! Consider slicing ripe tomatoes, crunchy cucumbers, fresh mint leaves, and scattered olives. Their freshness cuts through the richness of the cheese and complements the earthy za’atar, making every bite balanced and refreshing.
Side Dishes
This recipe pairs wonderfully with a simple salad of greens dressed lightly in lemon juice and olive oil, or even a bowl of hummus or baba ganoush for a fuller spread. These sides provide a delightful contrast and make the meal feel luxuriously complete.
Creative Ways to Present
Try folding your manakish into halves or quarters for a casual finger-food style at brunch or parties. Or serve them stacked with layers of labneh and fresh herbs between the breads for a decadent twist. This recipe’s versatility means you can get playful and make it uniquely yours.
Make Ahead and Storage
Storing Leftovers
Leftover manakish can be stored in an airtight container at room temperature for up to two days. Keeping them sealed prevents the dough from drying out and preserves the freshness of the toppings as much as possible.
Freezing
If you’d like to save some for later, these flatbreads freeze beautifully. Wrap each manakish tightly in plastic wrap, then place them inside a freezer bag. They can last up to a month in the freezer, ready to be pulled from the depths when a quick, delicious snack is needed.
Reheating
To bring your manakish back to life, reheat them in a preheated oven at 350°F for 5 to 7 minutes, or until warmed through. Avoid microwaving if possible to keep the crust crisp and the cheese delightfully melty.
FAQs
Can I use different cheeses in the Manakish with Cheese and Za’atar Recipe?
Absolutely! While fresh mozzarella and feta are traditional and provide the best texture and flavor balance, you can experiment with cheeses like Akawi or even a mild ricotta. Just keep in mind some cheeses melt differently and may alter the taste slightly.
Is za’atar easy to find, or can I make it at home?
Za’atar is widely available at Middle Eastern grocery stores and some well-stocked supermarkets. You can also make your own blend by combining dried thyme, sumac, sesame seeds, and salt. Homemade blends allow you to adjust the intensity to your liking.
How thin should I roll the dough for this recipe?
The dough should be rolled out thinly but not paper-thin. About 1/8 inch thickness is ideal because the manakish will puff slightly during baking, resulting in a tender yet sturdy flatbread capable of holding the toppings perfectly.
Can this recipe be made vegan?
You can make a vegan version by swapping out the cheeses for plant-based alternatives and ensuring the za’atar mix contains no animal products. The dough itself is already vegan-friendly, making this an easy adaptation for those with dietary preferences.
What is the best way to serve manakish for a crowd?
Serving mini manakish or cutting regular-sized ones into bite-sized pieces allows guests to sample different flavors and makes it easier to share. Pair with dips and fresh veggies to create an inviting Middle Eastern-inspired feast.
Final Thoughts
There is something truly special about making Manakish with Cheese and Za’atar Recipe at home; it’s not just food—it’s a celebratory experience that brings people together. Whether it’s a weekend brunch or a cozy dinner, this recipe invites warmth and joy to the table. I promise once you try it, this will become a beloved staple in your kitchen, just like it is in mine.
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Manakish with Cheese and Za’atar Recipe
Manakish is a traditional Middle Eastern flatbread topped with flavorful za’atar spice blend or a rich cheese mixture. This recipe features a soft, thin dough baked to golden perfection and topped with either aromatic za’atar and olive oil or a blend of fresh mozzarella, feta cheese, and nigella seeds. Perfect as a breakfast item, snack, or light meal, these flatbreads pair beautifully with fresh vegetables like tomatoes, cucumbers, mint, and olives.
- Total Time: 55 minutes
- Yield: 10 servings
Ingredients
Dough
- 2 1/2 cups flour (plus 2 more tablespoons for rolling)
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1 teaspoon salt
Cheese Topping
- 340 grams fresh mozzarella (or Akawi cheese)
- 200 grams feta cheese (or Akawi cheese)
- 1.5 tablespoons nigella seeds (Kolonji)
Za’atar Topping
- 7 tablespoons Za’atar spice blend
- 1/4 cup extra virgin olive oil
Instructions
- Activate Yeast: Start by mixing the instant yeast into 1 cup of warm water. Make sure the water is warm, not hot, to properly activate the yeast. Set aside for 3 minutes until foamy.
- Initial Mixing: In a bowl, combine 1 cup of flour, sugar, and the yeast-water mixture. Mix thoroughly with a spoon, then cover the bowl with plastic wrap and let it rest for 10 minutes to start fermentation.
- Add Remaining Ingredients: After 10 minutes, add the remaining 1 ½ cups plus 2 tablespoons of flour, 1/4 cup olive oil, and salt to the bowl. Mix well until a rough, shaggy dough forms.
- Kneading Dough: Turn the dough out onto a clean surface and knead by hand for 3-4 minutes until smooth and elastic. Then place the dough back into the bowl, cover, and let it rise for about 30 minutes in a warm spot until it has doubled in size.
- Prepare Oven and Toppings: Preheat your oven to 375°F (190°C) while the dough is rising. Mix the za’atar and 1/4 cup extra virgin olive oil in a small bowl and set aside. Separately, mix the mozzarella and feta cheese together in another bowl.
- Shape the Dough: Once risen, divide the dough into 10 equal-sized balls. On a floured surface, use a floured rolling pin to roll each ball into a thin, medium-sized flatbread. Aim for a thin thickness as the dough will puff slightly during baking.
- Assemble Manakish: Transfer the rolled dough pieces onto floured baking sheets. Spread the za’atar and olive oil mixture evenly onto 5 of the dough rounds, leaving a 1/4 inch border. Spread the cheese mixture onto the remaining 5 rounds, sprinkle with nigella seeds, leaving a 1/4 inch border.
- Bake: Place baking sheets in the oven on the bottom rack and bake for 12-15 minutes until the bottoms are lightly golden. You can bake sheets simultaneously by placing one on the bottom rack and one on the middle rack, then swap positions as needed to ensure even cooking.
- Broil Cheese Manakish (Optional): For the cheese-topped manakish, briefly broil on high for a couple of minutes to lightly brown the cheese. Watch closely to avoid burning.
- Rest and Serve: Remove the baked manakish from the oven and place them on a platter. Cover with a towel or plastic bag to keep them soft until ready to serve. Enjoy with fresh vegetables such as tomatoes, cucumbers, mint leaves, and olives.
Notes
- Use warm water around 100-110°F to activate the yeast properly.
- Ensure the dough rounds are thin before baking as they will rise slightly in the oven.
- If Akawi cheese is unavailable, fresh mozzarella and feta make a great substitute for authentic flavor.
- Nigella seeds add a subtle nutty flavor to the cheese manakish but can be omitted if unavailable.
- Baking on multiple trays requires rotating for even cooking — watch closely to prevent burning.
- Covering baked manakish after cooking retains moisture and keeps them soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
