Name: Cheese Manakeesh
Prep time: 30 min
Cook time: PT-486890H3M52S
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1/2 cup warm milk; 1/2 cup warm water; 2 tsp instant yeast; 1 tsp sugar; 1 tsp salt; 2 tbsp olive oil; 2 1/2 cups all-purpose flour; 1/2 cup grated Akkawi cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup diced buffalo mozzarella; 1/4 cup sujuk (optional); 1 tbsp sesame seeds (optional); 1 tbsp black seeds (optional); 1/2 tsp ghee (per flatbread, for stovetop cooking)

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Short description

Cheese Manakeesh is a beloved Middle Eastern flatbread topped with a trio of cheeses—Akkawi, mozzarella, and buffalo mozzarella—then cooked on the stovetop and finished under the broiler. Fluffy, cheesy, and aromatic, it’s perfect for breakfast, brunch, or snack.

Why You’ll Love This Recipe

Ultimate cheese trio: Akkawi adds salty richness, mozzarella brings stretch, and buffalo mozzarella offers creamy depth
Two‑step cooking method: First seared on the stove for a crisp bottom, then broiled for perfectly melted cheese and golden edges
Versatile sizes: Make large 10–12″ rounds or smaller 6–8″ portions to suit any appetite.
Customizable toppings: Add sujuk, sesame seeds, black seeds—or go half za’atar—for endless variety.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough:

Warm milk
Warm water
Instant yeast
Sugar
Salt
Olive oil
Flour

Cheese & Toppings:

Akkawi cheese
Mozzarella cheese
Buffalo mozzarella
Sujuk (optional)
Sesame seeds (optional)
Black seeds (optional)

Directions

Mix & knead dough: Combine liquids, yeast, sugar, salt, and oil; whisk then add flour. Knead 8–10 min by hand or 4–5 min in mixer until smooth
Portion & proof: Roll into a log, cut into 3–4 large or 6 smaller portions, shape into balls. Cover and rest 20–30 min, until doubled.
Prep cheeses: Grate Akkawi and mozzarella. Dice buffalo mozzarella, drain in strainer. Prep any additional toppings.
Preheat pan & oven: Heat an oven‑safe pan over medium for 10–15 min. Preheat broiler with rack directly beneath.
Roll out dough: Flour surface, press and roll each ball into even circles (not too thin). Keep covered between rolls.
Stovetop sear: Add ½ tsp ghee to pan, place one round, cook 1 min. Sprinkle cheese and toppings, press gently. Cook additional 30–40 s if needed.
Broil finish: Transfer pan under broiler for ~1 min; add 20–30 s more for desired browning—watch closely.
Garnish & serve: Cool on wire rack 1–2 min, then sprinkle with sesame and black seeds.

Servings and timing

Yields: 3–4 large rounds (10–12″) or 6 small rounds (6–8″).
Prep time: ~30 min (dough + proof + topping prep)
Cook time: ~2 min per flatbread on stovetop + ~1 min broil
Total time: ~45 min (excluding initial proof), ~1 hr with dough rest

Variations

Half za’atar/half cheese: Top one side with za’atar‑olive oil blend
Vegetarian twist: Skip sujuk; add herbs like thyme or fresh dukkah.
Cheese swap: Use feta instead of Akkawi; mix mozzarella with feta for easier sourcing
Larger batches: Divide into more portions to make mini flatbreads perfect for sharing.

Storage/reheating

Store cooled Manakeesh in airtight container in fridge for up to 5 days. To reheat: bake at 350 °F for 5–7 min or use microwave for quick warm-up. For longer storage, freeze flatbreads between parchment paper; freeze up to 3 months. Reheat in oven until warmed through .

FAQs

1. What’s the best cheese blend for authentic flavor?

Akkawi, mozzarella, and buffalo mozzarella provide the classic salty, stretchy, and creamy combo.

2. Can I use active dry yeast instead of instant?

Yes, just proof it in warm liquid for 10–15 minutes before mixing with flour.

3. Can I bake instead of stovetop‑broiler method?

Absolutely—roll out dough, top, and bake at 425–475 °F for 9–15 min until cheese is melted and crust golden (Urban Farm and Kitchen).

4. How thin should I roll the dough?

Shoot for ⅛–¼″ thick; thin enough for crispness, but thick enough to support toppings .

5. Can I prep dough ahead of time?

Yes! Make dough, cover, and refrigerate overnight. Use half yeast for slow rise .

6. How do I prevent large bubbles during cooking?

Dock the dough with a fork before baking or lightly dimple with fingertips .

7. Can I skip buffalo mozzarella?

Yes—use just Akkawi and mozzarella, or substitute buffalo with extra mozzarella.

8. What’s the ideal oven temperature?

Bake between 425–550 °F depending on method (lower for baking sheet, higher for stone).

9. How long do leftovers keep?

Store in fridge up to 5 days, freeze up to 3 months .

10. Can I make mini Manakeesh?

Yes—divide dough into more balls (e.g., 10–12) for smaller personal-sized flatbreads .

Conclusion

Cheese Manakeesh offers a perfect harmony of warm, melty cheese and fluffy flatbread that’s simple to make yet endlessly satisfying. With flexible toppings, batch sizes, and cooking methods, it’s ideal for everyday meals or special gatherings. Enjoy it hot from the oven (or broiler) alongside fresh veggies, labneh, or mint tea—your taste buds will thank you.

Ezabella

Cheese Manakeesh