Name: Cheese Manakeesh Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Middle Eastern
Ingredients: 2 cups all-purpose flour; 1 teaspoon sugar; 1 teaspoon salt; 1 teaspoon instant yeast; 3/4 cup warm water (plus more as needed); 2 tablespoons olive oil; 1 1/2 cups shredded Akkawi cheese (or a mix of mozzarella and feta); 1/2 teaspoon nigella seeds or sesame seeds (optional); olive oil for brushing

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Cheese Manakeesh is pure magic in flatbread form: soft, golden dough blanketed in a bubbling layer of gooey, savory cheese. This Middle Eastern staple is often the highlight of breakfast or brunch, but honestly, it’s delicious at any hour. Each bite bursts with the creamy richness of cheese and the subtle nuttiness of olive oil, delivering the kind of warm comfort that makes you want to tear into one round after another. Whether you’re sharing with friends or treating yourself to a cozy morning, Cheese Manakeesh makes every moment feel special and satisfying.

Ingredients You’ll Need

The beauty of Cheese Manakeesh lies in its simplicity: just a handful of fresh ingredients come together to create something utterly irresistible. Each item below is essential for shaping the perfect dough and achieving that signature cheesy topping that stretches with every bite.

All-purpose flour: Provides the chewy, slightly crisp base for your flatbread and gives it structure.
Sugar: Just a touch to help activate the yeast and add a subtle sweetness to balance the savory cheese.
Salt: Essential for flavor, it brings out the best in both the dough and the cheese topping.
Instant yeast: Gives the dough its lovely rise and pillowy texture; make sure yours is fresh for the best results.
Warm water: Helps the yeast bloom and brings the dough together; slightly warm (not hot) is perfect.
Olive oil: Brushed onto the crust for color and flavor, it also keeps the dough moist and supple.
Shredded Akkawi cheese (or mozzarella/feta mix): Akkawi is traditional, but mozzarella melts beautifully while feta adds tang and saltiness—mix them for a unique twist.
Nigella seeds or sesame seeds (optional): Sprinkle on top for a subtle crunch and earthy aroma that takes the flatbread to another level.
Olive oil for brushing: Adds sheen and flavor to those irresistible golden edges.

How to Make Cheese Manakeesh

Step 1: Mix and Knead the Dough

Start by whisking together your dry ingredients—flour, sugar, salt, and instant yeast—in a large mixing bowl. Pour in the warm water and olive oil, stirring until the dough comes together. Once mixed, turn it onto a floured surface and knead for 6 to 8 minutes, feeling the dough transform beneath your hands from sticky to smooth and supple. This step is where the foundation for perfect Cheese Manakeesh truly begins.

Step 2: Let the Dough Rise

After kneading, shape your dough into a ball and return it to the bowl. Cover it with a damp towel and let it rest in a warm corner of your kitchen for about an hour. As it rises, it will double in size—and you might catch a whiff of that yeasty aroma that means good things are coming. Don’t rush; this gentle rest is what gives Cheese Manakeesh its pillowy texture.

Step 3: Shape the Flatbreads

Once the dough has risen, punch it down gently to release extra air before dividing it into four equal balls. Flour your work surface, roll each ball into a round about 6 to 7 inches across. You want a delicate balance here: not too thick, so they bake up crisp at the edges, but thick enough to hold the toppings.

Step 4: Top with Cheese

Combine your shredded Akkawi, mozzarella, or feta in a bowl, creating a medley of melt and flavor. Place your dough rounds on a parchment-lined baking sheet and generously pile the cheese mixture on top, spreading it evenly but leaving a slender border for that beautiful golden crust. Sprinkle with nigella or sesame seeds if you’re using them, then lightly brush the edges with olive oil for extra shine and taste.

Step 5: Bake to Perfection

Slide your baking sheet into a preheated 450°F oven and get ready for the magic. In just 8 to 10 minutes, the Cheese Manakeesh will transform, with the dough puffing up and the cheese bubbling and browning in dotty, irresistible patches. Once the crust is golden, and the aroma makes it impossible to wait any longer, take them out and serve warm.

How to Serve Cheese Manakeesh

Garnishes

For a finishing touch, scatter a little fresh parsley or mint over your Cheese Manakeesh just before serving. A hint of za’atar or a squeeze of lemon can add an intriguing tang, and a drizzle of extra virgin olive oil ties everything together with a glossy, aromatic note. This small gesture can make your flatbreads feel café-worthy.

Side Dishes

Cheese Manakeesh pairs beautifully with a fresh tomato cucumber salad, tangy pickles, or a generous bowl of creamy labneh. If you’re serving it for brunch, add olives, sliced boiled eggs, or a simple herb omelette to turn the meal into a mini Middle Eastern feast. Every bite feels more delightful with a chilled glass of mint tea alongside.

Creative Ways to Present

Slice your Cheese Manakeesh into wedges and arrange them on a large platter for sharing, or roll up each flatbread, sandwich-style, filled with greens and veggies for lunch. For parties, bake smaller, individual rounds and serve them as cheesy finger food. It’s a crowd-pleaser no matter how you present it!

Make Ahead and Storage

Storing Leftovers

If you have leftover Cheese Manakeesh, wrap them tightly in foil or place in an airtight container. They’ll keep in the refrigerator for up to 3 days without losing too much of their tenderness. Store the flatbreads separated by parchment to prevent sticking.

Freezing

You can freeze Cheese Manakeesh for longer storage. After baking and cooling completely, stack the flatbreads with a piece of parchment between each. Place them in a freezer-safe bag or container, and freeze for up to two months. They’ll taste just as lovely when you revisit them later!

Reheating

To bring your Cheese Manakeesh back to life, pop them in a preheated oven at 350°F for 5 to 7 minutes, or until the cheese is bubbly and the edges are crisp again. Microwave reheating works, too, but the oven gives the best texture. Add a fresh brush of olive oil after reheating for renewed shine and flavor.

FAQs

Can I use a different type Breakfast

Yes! While Akkawi is traditional, mozzarella gives a lovely melt and stretch, and feta adds sharpness and salt. Feel free to experiment with your favorite cheeses, or blend a few for a flavor that feels just right to you.

Do I need a stand mixer to make the dough?

Nope—all you need is your hands! Mixing and kneading the dough is straightforward and actually quite therapeutic. If you prefer using a stand mixer with a dough hook, that works, but it’s far from essential.

My dough isn’t rising—what did I do wrong?

The most common culprit is inactive yeast or water that’s too hot or too cold. Make sure your yeast is fresh and your water is just warm to the touch. Also, give the dough plenty of time in a warm, draft-free spot to rise fully.

Can I make mini Cheese Manakeesh for parties?

Absolutely! Divide the dough into 8 or even 12 small balls, then roll and top them as directed. Bake times will be slightly shorter—keep an eye on them so the cheese doesn’t over-brown. They’re perfect bite-sized appetizers.

Is Cheese Manakeesh suitable for breakfast?

Definitely! In the Middle East, Cheese Manakeesh is a morning favorite—ideal alongside tea or coffee, either as part of a full spread or alone. It’s filling, comforting, and seriously delicious at any time of day.

Final Thoughts

Once you try Cheese Manakeesh, it might just become your favorite homemade flatbread! Nothing beats the pleasure of freshly baked dough and rich, stretching cheese, especially when it’s so easy and fun to make. Give this recipe a go next time you’re craving something warm and satisfying—you’ll be hooked after the very first bite.

Cheese Manakeesh Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 4 manakeesh 1x
Diet: Vegetarian

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Description

Cheese Manakeesh is a delicious Middle Eastern flatbread topped with a blend of gooey cheeses and optional seeds. It’s a popular choice for breakfast or as a savory snack, offering a perfect balance of flavors.

Ingredients

Scale

Dough:

2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon instant yeast
3/4 cup warm water (plus more as needed)
2 tablespoons olive oil

Cheese Topping:

1 1/2 cups shredded Akkawi cheese (or a mix of mozzarella and feta)
1/2 teaspoon nigella seeds or sesame seeds (optional)
olive oil for brushing

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Instructions

Dough Preparation: In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm water and olive oil, mix until a dough forms. Knead for 6–8 minutes until smooth. Let rise for 1 hour.
Assemble and Bake: Preheat oven to 450°F. Divide dough into 4 balls, roll each into a round. Spread cheese on each, sprinkle with seeds. Bake for 8–10 minutes until golden. Serve warm.