This manakish cheese is a simple Middle-eastern cheese flatbread, using an all-purpose simple dough and topped with cheese and nigella seeds for a delicious snack, appetizer, or breakfast dish! Plus, all you need is just 7 ingredients and 20 minutes of hands-on prep!
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Appetizer, Breakfast, Brunch, Side, Snack
Cuisine: Lebanese, Levantine, Middle Eastern
Diet: Vegetarian
Freezer friendly: 3 Months
Shelf life: 1 Week
Servings: 8medium-sized breads (more/less depending on size)
I use this simple Middle Eastern Dough. This recipe will require about an hour and a half (due to the hour-long proving time), so plan accordingly.
Once the dough is prepared, split it into 5 equal pieces for large pizza-sized cheese flatbread or more pieces if you want smaller ones (you can make 8 medium-sized ones). You can weigh it out for complete accuracy.
I roll out the dough to around 1/4-inch in thickness. If you prefer it slightly thinner or thicker, you may need to adjust the baking time accordingly.
Once rolled out, dimple the top of the dough with your fingers (like you would with focaccia). This is important to help hold the cheese in place and stop the bread from puffing up too much in the oven.
Step 2: Top and bake the cheese flatbread
Place an inverted tray or a pizza stone in the oven and preheat it to the highest it can possibly reach (Mine is 500ºF/260ºC).
Shred/grate or crumble your cheeses of choice and combine. Then sprinkle over the flatbread, leaving a little 1/2-inch crust.
Transfer the cheese manakish to the pre-heated oven tray/pizza stone. Be careful when doing this, as the surface will be scorching.
Bake for between 5-7 minutes until it's lightly golden brown around the edges and bottom.You can optionally broil the cheese manakish for a short while right in the last minute in the oven for a more golden-topped, bubbly cheese flatbread.
Remove from the oven and allow to cool slightly before serving. Enjoy warm and gooey or at room temperature.
How To Store & Reheat
Store: Leftover cheese manakish should be stored in an airtight container in the fridge for up to a week.Freezer: Store the baked flatbreads, wrapped tightly in plastic wrap, in the freezer for up to three months.Thaw in the refrigerator before enjoying or reheat from frozen.Reheat: Reheat the cheese flatbreads in the oven at 250ºF/12º0C until warmed through. You can do this from room temp, chilled, or frozen - adjusting the time until the cheese manakeesh is warmed.
Notes
If you use salted akawi cheese, it's best to soak it in water for an hour (up to 24 hours) in the fridge to remove some of the salt. After soaking, grate and drain the cheese through a cheesecloth. If you don't soak the cheese, then the manakish can become VERY salty.
Feel free to adjust the size of the flatbread. Whether you want large pizza-sized flatbread or small snack-sized versions, divide the dough into fewer/more pieces.
Easily adapt this cheese flatbread into a quick pizza by first topping the dough with a little tomato puree or marinara sauce, then topped with the cheese mixture and your toppings of choice.
Ingredient Notes
Cheese: I used a combination of mozzarella and parmesan - as they're easy to find for all. You could also use a combination of halloumi and feta with mozzarella for a mixture of salty and neutral. For a more traditional Lebanese flavor, then use Akawi, kashkaval, or nabulsi combined with mozzarella.
Optional Add-ons
Za'atar spice: I use homemade za'atar. However, it's also available in several grocery stores and most Middle Eastern stores.
Olives: Kalamata olives can be added halved, whole, or sliced to the cheese manakeesh/manakish. This is best when you're not using too much salty cheese.
Red Pepper Flakes: Add some pepper flakes to add a little spice to the cheese manakish.
This cheese flatbread can also easily be transformed into a quick garlic cheese flatbread (with minced garlic) or even pizza.