Cheese Manakeesh
User Reviews
5
Cheese Manakeesh
Description
This Cheese Manakeesh involves a yeast-leavened dough made from a combination of flour, instant yeast, warm water, olive oil, and salt. The dough is kneaded until smooth and allowed to rise until doubled in size, then divided and rested to support a light, springy texture. It’s shaped into individual flatbreads, topped with a blend of shredded akawi and mozzarella cheeses, then baked at 450°F. The high heat crisps the crust edges while melting the cheese topping to a bubbly, golden finish.
The combination of the mild, slightly salty akawi cheese with the stretchy mozzarella creates a balanced cheesy flavor that complements the tender and slightly chewy bread. The use of instant yeast shortens preparation time and improves rise consistency. Poking holes on the dough surface before baking is suggested to prevent over-puffing or sogginess by releasing steam.
Manakeesh pairs well with labneh, a creamy yogurt cheese often served alongside to add tanginess and moisture that balances the richness of the cheese-topped flatbread.
Practical advice includes storing any leftovers wrapped or in an airtight container in the refrigerator for up to a week. Avoid topping too heavily with cheese to ensure proper cooking of the dough underneath.
Ingredients
- 3 cups all-purpose flour
- 1 cup water warm
- 2 ¼ teaspoon instant yeast
- 1 teaspoon salt
- ¼ cup olive oil
- 1 cups akawi cheese shredded
- ½ cup mozzarella cheese shredded, part-skim
- labneh for serving
Instructions
Make the Dough
- In a large bowl or a stand mixer fitted with the hook attachment, mix the flour, water, yeast, and salt until it comes together in a shaggy mixture, about 1 minute. Add the olive oil and, using your hands right in the bowl or with the dough hook, thoroughly knead the dough until it transforms from a tight, rough mass into a smooth, springy, cohesive ball, about 5 more minutes.
- Cover the dough in the bowl with a slightly damp kitchen towel or a piece of oiled plastic wrap. Set the bowl aside at room temperature until the dough has puffed and risen to double its volume, about 60 minutes.
Assemble and Bake
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Lightly flour a flat surface, transfer the dough ball from the bowl to the surface. Divide the dough into 12 equal pieces, and using your palms, shape them into round balls. Set aside to rest on the prepared baking sheet covered with a slightly damp kitchen towel for 10 minutes to relax the dough’s elasticity.
- Take a ball of dough and press it into a round, flat, palm-sized disc about ¼-inch thick and 4 inches in diameter. Return the flatbread to the prepared baking sheet and cover again with the kitchen towel while you work on the rest. Use a fork to poke each flatbread to prevent it from puffing up too much in the oven.
- Sprinkle the flatbreads with about 1 tablespoon of mozzarella cheese and 1 tablespoon of Akawi cheese. Bake until they are slightly puffed, golden brown on the bottom and the cheese has melted, 10 to 13 minutes. Let the manakeesh cool for at least 5 minutes before serving.
Notes
- Instant yeast reduces rising time and improves dough consistency.
- Allow two rises for a light dough: after mixing and after dividing.
- Poke holes in dough before baking to prevent over-puffing and sogginess.
- Limit cheese to about 2 tablespoons per flatbread to ensure even cooking.
- Store leftovers wrapped airtight in the refrigerator for up to a week.
- Serve with labneh for a creamy, tangy complement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 283mg | 12% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
