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Bake your way to real Lebanese bakery vibes right from home with this Manakish. Fluffy, chewy bread gets topped with gooey, golden cheese that bubbles up and browns in the oven. It’s seriously comforting.
My Lebanese neighbor taught me how to whip up manakish, swearing homemade crushes anything from the store. One bite of the fresh-out-the-oven bread and I was hooked. Now, I find myself making these cheesy flatbreads all the time.
Irresistible Ingredients
- 1 cup shredded queso blanco cheese: Creamy, salty, and gives you that traditional flavor
- 1 cup shredded mozzarella cheese: Melts smooth and stretchy on top
- 2 tablespoons plain yogurt: Gives your dough tang and a pleasant softness
- 1/2 cup vegetable oil: Gets the dough tender, not tough
- 1 teaspoon salt: Pops all the flavors
- 3 tablespoons warm water: Wakes up your yeast for rising
- 2 teaspoons sugar: Feeds the yeast to get things started
- 2 teaspoons instant yeast: Makes the dough fluffy every time
- 1 cup warm milk: Richens your dough for bakery softness
- 4 cups bread flour: Gives your base that lovely chewy structure
Simple Step-by-Step Guide
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- Bake ‘Em Up:
- Pop your manakish into the oven for about 9 or 10 minutes. You want bubbly cheese and bread edges that are just turning brown. Let them cool just a bit so you don’t burn your mouth—and enjoy!
- Get Them Ready for the Oven:
- Set your oven to 400°F. Oil up a baking tray lightly. Take a dough ball, press it flat using your fingers until it’s about 5–6 inches wide. Make some little dents in the top and mound about 2 tablespoons of cheese mix on each, leaving about an inch plain around the edge.
- Mix Your Cheeses:
- While dough balls are sitting, toss both shredded cheeses together in a medium bowl so the blend is even and every bread gets both kinds.
- Divide and Chill:
- Punch the puffy dough to knock out bubbles. Split it up into 12 pieces and roll them into balls. Scatter them over a floured surface, throw a towel on top, and let them rest 20 minutes so it’s easy to shape them next.
- First Proof:
- Bunch all the dough together in a big ball. Brush on a bit of olive oil so it doesn’t dry out. Top it with plastic then the lid, leave it in a cozy spot away from drafts for about two hours until it’s doubled up in size.
- Mix Up the Dough:
- Pull together your flour, salt, yogurt, warm milk, and oil in a big bowl (with a lid). Dive in with your hands, squishing and folding everything so it blends and starts to turn a little stretchy.
- Add the Yeast Mix:
- Pour in the foamed yeast mixture and knead. Keep going for eight to ten minutes, working until dough feels soft and smooth and doesn’t cling to your hands anymore.
- Wake Up the Yeast:
- In a small bowl, stir together 3 tablespoons warm water with yeast and sugar. Leave it for 10 minutes until it’s bubbly on top and smells yeasty—this way you know your yeast is doing its job.
Yogurt in the dough is my trick. It’s not always part of the classic method, but that little bit of tang and the perfect chewy bite keeps me coming back. My family begs for these on lazy weekends—they never last long out of the oven.
Plan Ahead
You can make the dough a day ahead. After the first rise, punch it down, wrap it up tight, and stick it in the fridge. When you’re ready to bake, pull it out, let it chill on the counter for a half hour, then start rolling and topping. Letting it slow-ferment cold actually boosts the flavor a bunch.
Switch It Up
Cheese is classic but there are tons of ways to change it. Spread a za'atar and olive oil mix for an herby twist. Try topping with a blend of cooked lamb, tomatoes, pine nuts, and onions for something heartier. Or go veggie with sautéed lemony spinach and garlic on top instead.
Ways to Serve
Folks in Lebanon usually eat manakish for breakfast, next to fresh veggies, olives, and labneh (super thick yogurt). For a bigger meal, serve alongside a zippy tomato cucumber salad with a squeeze of lemon and olive oil. They’re awesome dipped in soup, too. Cut them into triangles and pile next to hummus or baba ganoush if you’re throwing a get-together.
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Making manakish at home is a breeze and brings that tasty Lebanese bakery smell straight into your kitchen.
Frequently Asked Questions
- → Can I make the dough for Cheese Manakish ahead of time?
Go ahead and make the dough a day before, then stash it in the fridge. Let it sit out to warm up before shaping and baking. Want to freeze it? Roll into dough balls and freeze up to 3 months. Thaw in the fridge overnight when you're ready.
- → What can I substitute for queso blanco cheese?
No queso blanco? Swap it with less salty feta, halloumi, or even farmer’s cheese. If you spot akkawi at the store, that's super authentic—try that too!
- → How do I store leftover Cheese Manakish?
Leftovers keep best in a closed container in your fridge for 3 days. Give them a quick reheat in a 350°F oven for a few minutes. Or freeze them for a month — just thaw and warm up in the oven when you want more.
- → What traditionally accompanies Cheese Manakish?
It's awesome with fresh veggies like cucumber, tomato, or mint. People love it next to olives, labneh (that thick yogurt), and hot tea in the morning. Feeling fancy? Add some hummus or baba ganoush on the side.
- → Can I add other toppings to Manakish?
Go for it! Cheese is classic, but lots of people use za'atar (herby mix), spiced meat, or hot pepper paste. Toss on chopped olives, tomato bits, or your favorite greens too if you like.
- → Why isn't my dough rising properly?
If your dough won't puff up, maybe your yeast is old, the spot's too cold, or your water was way too hot and killed the yeast. Double-check that your yeast is fresh, use water that's warm to the touch (not hot), and let the dough chill in a cozy, draft-free corner. A little extra sugar sometimes speeds things up too.