Can I make manakeesh dough ahead of time?

Yes. After the first rise, punch down the dough, wrap it tightly, and refrigerate up to 24 hours. Let it come to room temperature for 30 minutes before topping and baking.

What's the best cheese to use if I don't have Bulgarian Sheep Cheese?

Feta is a direct substitute and widely available. You can also use white cheddar, ricotta salata, or any crumbly salty cheese with similar moisture content.

How do I know when the manakeesh is done baking?

The crust should be golden brown (about 12–15 minutes at 475°F), and the cheese should be melted and slightly bubbling at the edges. The bottom will sound hollow when tapped.

Can I freeze manakeesh after baking?

Yes. Cool completely, wrap individual pieces in foil, and freeze up to 3 months. Reheat at 350°F for 8–10 minutes until warm and crispy.

Is manakeesh best served warm or at room temperature?

Best served warm immediately after baking so the cheese is melted and the crust is crispy. It's still good at room temperature but loses some texture appeal.

Za'atar and Cheese Manakeesh Recipe

Name: Za'atar and Cheese Manakeesh Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 cup water (110° F (lukewarm)); 1½ tsp Active dry yeast ((instant yeast works as well)); 1 tsp sugar; 3 cups all purpose flour (see notes); 1 tbsp sugar; ¾ tsp salt; ¼ cup olive oil; 3/4 cup zaatar; 3/4 cup olive oil; 8 oz. Salty cheese (Bulgarian Sheep Cheese, or Feta); 8 oz. Mozzarella cheese (shredded); zaatar (optional)

CookOSBeta

Za'atar and Cheese Manakeesh Recipe | CookOS

Ingredients

1 cup water (110° F (lukewarm))
1½ tsp Active dry yeast ((instant yeast works as well))
1 tsp sugar
3 cups all purpose flour (see notes)
1 tbsp sugar
¾ tsp salt
¼ cup olive oil
3/4 cup zaatar
3/4 cup olive oil
8 oz. Salty cheese (Bulgarian Sheep Cheese, or Feta)
8 oz. Mozzarella cheese (shredded)
zaatar (optional)optional

12 Ingredients

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Instructions

1
Proof the Yeast: Combine warm water, tsp of sugar and yeast in a bowl and set aside for 5 minutes to activate and foam.
2
Knead the Dough: Combine flour, sugar, salt, and olive oil in the bowl of a stand mixer and mix together. Then add the yeast mixture and with a hook attachment, knead the dough for 5-10 minutes.
3
Rest the Dough: Let the dough rest for 10 minutes while you prep the toppings. This dough does not require a long rise because they're flat breads, so it doesn't need to puff up, but even without a rise, they still stay soft and beautiful.
4
Prep the topping: In a bowl, combine olive oil and zaatar, mix and set aside. In another bowl, combine the cheeses and spices (like zaatar, oregano, etc., if you like) and mix and set aside.
5
Rollling the manakeesh: Divide the dough into 6 equal sized balls (or more if you want them smaller), then using a rolling pin, roll it out into an 8 or 9 in circle (or smaller if you're making more) and then you can use your hands to stretch it even more.
6
Preheat the oven: Preheat the oven to 475℉Prepare the baking sheet: Prep the baking sheet by adding parchment paper and set it aside.Transfer the stretched out dough to the baking sheet and add your desired toppings.Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes until the edges form some color and the cheese is melted. Alternatively: Preheat the baking sheet in the oven at 500-550 degrees to act like a pizza stone and bake for about the same time that you would on a pizza stone.
7
Preheat the oven: With a pizza stone already in the oven, preheat to 550℉ Transfer the rolled out dough to a generously floured pizza peel and top with your desired topping.Bake: Transfer the Manakeesh to the pizza stone and bake for 5-7 minutes.
8
Broiler: Turn on the oven broiler setting to high.Stove: Place a skillet on medium heat and allow it to heat up. Then transfer your rolled out dough and place it on the skillet. Add your desired toppings. Let cook for a couple minutes until the bottom has some golden brown color. Bake: Transfer the manakeesh to a lined baking sheet and place it in the oven. Let the top broil for a couple minutes until the cheese is melted and the edges are golden. The stove top method is my personal favorite because it comes pretty close to a traditional Lebanese Manakeesh. I don't do it as often because my broiler is so small and it's practically on the floor of the kitchen (very bottom tray of the oven so it's hard to make in large batches).