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Homemade Manakeesh with Zaatar or Cheese

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These soft homemade rounds can be topped with a fragrant zaatar and oil mixture or finished with melted cheese, making it easy to prepare something for everyone. Serve them warm with labneh, olives, tomatoes, and cucumbers for a breakfast spread made for sharing.
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Ingredients

Dough

  • 4 1/2 cups all-purpose flour
  • 2 cups warm water
  • 1 teaspoon sugar
  • 1 tablespoon yeast
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • Extra vegetable oil, for your hands and greasing the bowl

Zaatar Topping

  • 1 cup zaatar spice blend
  • 1/3 cup vegetable oil
  • 1/4 cup olive oil

For Cheese Manakeesh Instead

  • 1 cup shredded cheese of your choice, or more to taste
  • The zaatar topping makes enough for a full batch. For a mixed batch, reduce it according to how many rounds you plan to top with cheese.

Instructions

  • Activate the yeast.
  • In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes, until foamy.
  • Make the dough.
  • Add the flour and salt. Mix by hand or with a stand mixer fitted with a dough hook, gradually adding 1 tablespoon olive oil.
  • Knead for 5–7 minutes, until smooth and elastic. The dough should be soft and slightly tacky.
  • Let rise.
  • Lightly grease the bowl and place the dough inside. Cover and let rise in a warm place until doubled in size.
  • Begin checking after 15–20 minutes in a very warm kitchen, but allow longer as needed. The dough’s size is a better guide than the clock.
  • Divide and rest.
  • Gently press down the dough and divide into equal-sized balls. Arrange on a tray, cover, and let rest for 5–10 minutes.
  • Prepare the zaatar topping.
  • Stir together the zaatar, vegetable oil, and olive oil until evenly combined.
  • Shape and top.
  • Lightly oil your hands and flatten each dough ball into a round disk. Place on baking trays lined with parchment suitable for 450°F, or use lightly greased trays.
  • For zaatar manakeesh, spread a thin, even layer of the topping over each round, leaving a small border.
  • Rest and preheat.
  • Let the rounds rest for another 5–10 minutes. Meanwhile, preheat the oven to 450°F.
  • Bake the zaatar manakeesh.
  • Bake for 10–15 minutes, until the edges and undersides are lightly golden and the bread is cooked through.
  • Bake the cheese variation.
  • For cheese manakeesh, bake the untopped rounds for about 7–8 minutes first. Add the shredded cheese, then return to the oven until melted and lightly golden and the bread is fully baked.
  • Serve warm.
  • Serve with labneh, olives, fresh vegetables, or your favorite sides.

Connie’s notes

  • Use warm water, not hot. About 105–110°F helps activate the yeast.
  • Keep the dough soft. Add extra flour sparingly; too much can make the bread dry and dense.
  • Let the dough finish rising. A cooler room may require considerably longer than 20 minutes.
  • Rest before flattening. If the dough springs back, cover it for another 5–10 minutes before shaping.
  • Make the rounds evenly thick. This helps the centers and edges bake at the same rate.
  • Stir the topping between uses. The zaatar can settle as it sits in the oil.
  • Choose cheese that melts well. Mozzarella works well; if using a salty cheese, taste it first and blend with a milder cheese if desired.
  • Avoid overbaking. Remove once the bread is cooked and lightly golden to keep it soft.
  • Cover briefly after baking. A clean kitchen towel helps keep the warm bread tender.
  • Freeze extras. Cool completely, wrap individually, and freeze. Reheat in the oven until warmed through.
 
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