Manakeesh is a Lebanese flatbread combining soft, yeasted dough with a savory topping of za'atar spice blend and melted Akawi and mozzarella cheese. It's a quick, satisfying bread that comes together in under an hour and delivers authentic Middle Eastern flavor.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large bowl combine the yeast, sugar and ½ cup of the warm water. The water should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.
Add the flour, remaining water and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough wont combine, add water, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area for an hour, until doubled in size. After an hour or so, divide the dough into 12 balls. Recover with towel and let rise for an additional 30-45 minutes.
Soak the akawi cheese in a bowl of cold water for at least 30 minutes to let out some the salt.
Combine the za’atar and olive oil in a small bowl.
Shred the soaked akawi cheese using a large box grater. Combine the shredded akawi cheese and shredded mozzarella cheese in a medium sized bowl.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
On a floured surface, roll out each dough ball into 6 inches in diameter. Place on prepared baking sheet. Top 6 of the flatbread with cheese and 6 with the za’atar mix, leaving a little bit of room on the edges for spreading (like a pizza).
Bake for 10-12 minutes, until golden brown the bottom.
Serve warm or at room temperature. Keeps well for about a week in Tupperware or sealed baggie (Cheese Manakeesh in the fridge).
Store cooled manakeesh in an airtight container at room temperature for up to 2 days or freeze for up to 1 month; reheat in a 350°F oven for 5–7 minutes until warmed through.
Za'atar is a Middle Eastern spice blend of sumac, sesame seeds, and herbs. While it defines the dish, you can substitute with a mix of dried oregano, thyme, and sesame seeds, though the flavor will differ.
Akawi is traditional and has a melting quality; if unavailable, use white cheddar or feta. Mozzarella can be replaced with provolone or another mild melting cheese.
The dough should roughly double in size and feel light and airy. It typically takes 1–2 hours at room temperature depending on warmth.
Yes. Prepare the dough the night before and refrigerate, then bring to room temperature before shaping and topping. Baked manakeesh can be frozen and reheated in a 350°F oven for 5–7 minutes.
Bake at 450°F (or your oven's highest setting) for 8–12 minutes until the edges are golden and cheese is melted and bubbly.
Tarator (Tahini Sauce)
5 min · Iman
Za'atar Manakish
128 min
Manakish Dough
55 min
Arayes
Za'atar and Cheese Manakeesh
40 min
Easy Arabic Bread Dough (Manakish Dough)
70 min
Simple whole wheat dough for mankoushe
Lebanese Flatbread (Manoushe Zaatar)
Man’oushe (منقوشه), Lebanese Za’atar Flatbread
51 min
