Traditional Lebanese Cheese Flatbread

This Lebanese Cheese Manakish brings authentic Middle Eastern bakery flavors right to your kitchen. The soft, pillowy dough creates the perfect canvas for the melty, stretchy cheese topping that gets golden and bubbly in the oven.

I first learned to make manakish from my Lebanese neighbor who insisted homemade was infinitely better than store bought. After my first bite of the warm bread fresh from the oven, I was immediately converted and have been making these cheese flatbreads regularly ever since.

Ingredients

• 4 cups bread flour: Provides the structure needed for a chewy yet tender flatbread
• 1 cup warm milk: Creates richness in the dough
• 2 teaspoons instant yeast: Ensures reliable rising
• 2 teaspoons sugar: Feeds the yeast for proper fermentation
• 3 tablespoons warm water: Helps activate the yeast
• 1 teaspoon salt: Enhances all the flavors
• 1/2 cup vegetable oil: Adds tenderness to the dough
• 2 tablespoons plain yogurt: Contributes tanginess and helps with texture
• 1 cup shredded mozzarella cheese: Offers that perfect melty stretch
• 1 cup shredded queso blanco cheese: Adds authentic flavor and creaminess

Step-by-Step Instructions

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Activate the Yeast:

Combine 3 tablespoons of warm water with sugar and yeast in a small bowl. Allow it to sit undisturbed for 10 minutes until it becomes foamy and fragrant. This step ensures your yeast is alive and will properly leaven your dough.

Create the Base Dough:

In a large mixing bowl with a lid, combine flour, salt, yogurt, warm milk and vegetable oil. Work this mixture thoroughly with your hands, pressing and folding to begin developing the gluten structure.

Incorporate the Yeast:

Pour the foamy yeast mixture into your dough ingredients. Knead continuously until you achieve a soft, elastic texture. The dough should feel smooth and no longer stick to your hands. Proper kneading usually takes about 8 to 10 minutes and develops the structure needed for perfect manakish.

First Rise:

Shape the entire mass of dough into one large ball. Coat it lightly with a tablespoon of olive oil, spreading evenly across the surface to prevent drying. Cover with plastic wrap and the bowl lid, then place in a warm, draft free area for about 2 hours until doubled in size.

Form Individual Portions:

Gently punch down the risen dough to release air bubbles. Divide and shape into 12 equal small balls. Place these on a lightly floured surface and cover with a clean kitchen towel. Allow to rest for another 20 minutes, which relaxes the gluten and makes shaping easier.

Prepare the Cheese Mixture:

While the dough balls rest, combine the shredded mozzarella and queso blanco cheeses in a medium bowl. Mix thoroughly to ensure even distribution of both cheese types throughout each manakish.

Shape and Top:

Preheat your oven to 400°F and lightly grease a baking sheet. Take each dough ball and flatten it into a circle approximately 5 to 6 inches in diameter using your fingertips. Create small indentations across the surface to hold the cheese topping. Add about 2 tablespoons of the cheese mixture to the center of each flatbread, leaving a 1 inch border around the edge.

Bake to Perfection:

Bake the manakish for 9 to 10 minutes or until the bottoms are lightly browned and the cheese is melted and bubbly. The edges should be firm while the center remains soft. Serve warm for the best experience.

The yogurt in this dough is my secret weapon. While not always included in traditional recipes, I find it adds a subtle tang and helps create that perfect tender yet chewy texture that makes homemade manakish superior to anything store bought. My family requests these almost weekly now, especially on lazy weekend mornings when we can enjoy them hot from the oven.

Make Ahead Options

Manakish dough can be prepared up to 24 hours ahead and refrigerated after the first rise. Simply punch down the dough, cover tightly with plastic wrap, and store in the refrigerator. When ready to bake, remove from refrigerator and allow to sit at room temperature for 30 minutes before dividing into balls and proceeding with the recipe. This slow, cold fermentation actually enhances the flavor development in the dough.

Variation Ideas

While cheese manakish are incredibly popular, traditional Lebanese bakeries offer several delicious variations. Try topping with a mixture of za'atar spice blend mixed with olive oil for an herbal version. Another popular option is to spread a mixture of ground lamb cooked with tomatoes, onions and pine nuts on top. For a vegetarian option, sautéed spinach with garlic and lemon makes a wonderful topping alternative to cheese.

Serving Suggestions

In Lebanon, manakish are often enjoyed for breakfast alongside fresh vegetables, olives, and labneh (strained yogurt). For a complete meal, serve with a simple cucumber tomato salad dressed with lemon and olive oil. They also pair beautifully with hearty soups or stews, using the bread to soak up the flavorful broth. For entertaining, cut into triangles and serve with hummus or baba ganoush for dipping.

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Manakish is a true delight that allows you to bring the flavors of Lebanon into your own kitchen with ease.

Frequently Asked Questions

→ Can I make the dough for Cheese Manakish ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature before shaping and baking. You can also freeze the dough balls for up to 3 months - simply thaw overnight in the refrigerator before using.

→ What can I substitute for queso blanco cheese?

If queso blanco is unavailable, you can substitute with feta (less salty varieties work best), halloumi, or even a mild white cheese like farmer's cheese. Traditional Manakish often uses akkawi cheese, which can be used if you can find it.

→ How do I store leftover Cheese Manakish?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until warm. You can also freeze them for up to 1 month - just thaw and reheat in the oven for best results.

→ What traditionally accompanies Cheese Manakish?

Cheese Manakish is often served with fresh vegetables like tomatoes, cucumbers, and mint leaves. It's also commonly enjoyed with olives, labneh (strained yogurt), and a cup of tea for breakfast. For a more substantial meal, serve with a side of hummus or baba ganoush.

→ Can I add other toppings to Manakish?

Absolutely! While this version features cheese, traditional variations include za'atar (a Middle Eastern herb blend), minced meat with spices (called lahm bi ajeen), or a spicy pepper paste (shatta). You can customize with additional ingredients like sliced olives, diced tomatoes, or fresh herbs.

→ Why isn't my dough rising properly?

Several factors affect dough rising: yeast might be expired; the environment might be too cold; or the water may have been too hot and killed the yeast. Ensure your yeast is fresh, use warm (not hot) water, and place dough in a warm, draft-free area. Adding a bit more sugar can also help feed the yeast.