Manakeesh are soft, golden flatbreads topped with fragrant za'atar and olive oil or a generous layer of melted cheese. Popular across the Levant, particularly in Lebanon, Palestine, Syria and Jordan, they're a breakfast staple that's just as good for lunch or a light dinner.
I love serving them with labneh, fresh cucumber, juicy tomatoes, spring onions and mint. The combination of warm bread, tangy herbs and cool, creamy labneh is hard to beat.
And yes, you can make both toppings from one batch of dough. I'd make a few of each because choosing between za'atar and cheese is an entirely unnecessary problem to have.
The dough uses plain flour, instant yeast, olive oil and a little sugar. It's straightforward to make, needs no special equipment and gives you soft flatbreads with lightly golden edges.
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Recipe Snapshot
- Cuisine: Levantine, particularly Lebanese
- Makes: 4 flatbreads
- Prep time: 20 minutes
- Rising time: 60-90 minutes
- Cook time: 8-12 minutes
- Total time: Approximately 1 hour 40 minutes
- Difficulty: Easy
- Dietary: Vegetarian, subject to the cheese and za'atar ingredients
What Are Manakeesh?
Manakeesh (also spelt manakish, manaish or manaeesh) are Middle Eastern flatbreads traditionally made from a simple yeasted dough. The singular is often written as man'ousheh.
The best-known version is topped with za'atar mixed with olive oil. Za'atar is a savoury herb and spice blend that commonly contains thyme or related herbs, sumac and sesame seeds. The exact blend varies, so different jars can have quite different flavours.
Cheese-topped versions are another favourite, with different cheeses used across the region. Mozzarella is a practical option for home cooking because it melts beautifully and is easy to find in UK supermarkets.
Manakeesh are commonly eaten for breakfast or lunch, often served with fresh vegetables, olives or labneh. They're also ideal for sharing at the table.
Why You'll Love This Recipe
- Two toppings, one dough. Make za'atar, cheese or a mixture of both.
- Simple ingredients. No specialist flour or equipment required.
- Easy to customise. Add labneh, cucumber, tomatoes, mint and spring onions when serving.
- Great for meal prep. The dough can be prepared ahead, and baked flatbreads can be frozen.
- Best fresh from the oven. The edges are lightly crisp, while the middle stays soft enough to fold around your favourite fillings.
Ingredients You'll Need
For the Dough
- 300g plain flour
- 190ml lukewarm water
- 1½ teaspoon instant yeast (approximately 4.5-5g)
- 2 teaspoon olive oil
- 2 teaspoon caster sugar
- ½ teaspoon salt
Plain flour: Ordinary UK plain flour works well. Bread flour is another option if you prefer a slightly chewier flatbread.
Lukewarm water: The water should feel comfortably warm, not hot. Very hot water can damage the yeast.
Instant yeast: This amount is suitable for 300g flour. Instant yeast can be mixed directly into the dry ingredients.
Olive oil: Adds flavour and helps keep the dough supple.
Caster sugar: Adds a little sweetness and supports yeast activity.
Salt: Seasons the dough.
Za'atar Topping
- 24g za'atar (approximately 4 tbsp)
- 62g extra-virgin olive oil (approximately 4 tablespoon plus 1 tsp)
- ¼ teaspoon table salt, optional
Za'atar: This herb and spice blend typically contains dried herbs, sumac and sesame seeds. Check the ingredients if you have allergies, particularly to sesame.
Olive oil: Combines with the za'atar to create a spreadable paste and helps the topping stay flavourful during baking.
Salt: Taste the blend first. If your za'atar already contains salt, leave out the additional salt.
Cheese Topping (Optional)
- 226g grated mozzarella
- 2 garlic cloves, finely grated
- 25g extra-virgin olive oil
- 1 teaspoon dried mint, crushed
- 10 fresh mint leaves, for garnishing
Mozzarella: Provides a mild, stretchy cheese topping. Grating a block of mozzarella yourself can give a smoother melt than some pre-grated varieties.
Garlic: Adds savoury flavour. Finely grate it so that it distributes evenly through the cheese.
Olive oil: Helps coat the cheese and adds flavour.
Dried mint: Brings a fragrant, slightly earthy note that works particularly well with garlic and cheese.
Fresh mint: Adds freshness after baking.
You can also add 1 tablespoon finely grated onion to the cheese topping for extra savoury flavour.
To Serve (Optional)
- Labneh
- Cucumber, sliced or diced
- Tomatoes, sliced or diced
- Spring onions, finely sliced
- Fresh mint leaves
These fresh accompaniments balance the richness of the olive oil and cheese. Use whichever combination you enjoy.
How to Make Manakeesh
Step 1: Make the Dough
Add the flour, instant yeast, caster sugar and salt to a large mixing bowl. Stir to combine.
Pour in the lukewarm water and olive oil, then mix until a rough dough forms.
Step 2: Knead and Leave to Rise
Knead by hand for 8-10 minutes, or use a stand mixer with a dough hook for approximately 5 minutes, until smooth and elastic.
The dough should be soft and slightly tacky. Place it in a lightly oiled bowl, cover and leave somewhere warm for 1 hour, 30 minutes, or until roughly doubled in size.
Step 3: Divide and Rest
Divide the dough into four equal portions and shape each into a ball.
Cover and rest for 15-20 minutes. This relaxes the gluten and makes rolling easier.
Step 4: Shape the Flatbreads
Preheat the oven to its highest setting, ideally 240-250°C conventional or 220-230°C fan, with a heavy baking tray inside.
Roll each ball into a round approximately 18-20cm across. Press a few shallow dimples into the surface with your fingertips, leaving a slightly thicker edge if you prefer.
Step 5: Prepare the Toppings
For the za'atar topping, mix the za'atar with the olive oil and optional salt in a small bowl until you have a spreadable paste.
For the cheese topping, combine the mozzarella, grated garlic, olive oil and dried mint in a separate bowl. Add the grated onion if using.
Step 6: Add Your Toppings
Spread the za'atar paste over two flatbreads, leaving a small border around the edges.
Distribute the cheese mixture over the remaining two flatbreads.
Avoid piling the toppings too thickly in the centre, as excess moisture can make the bread soggy.
Step 7: Bake
Carefully transfer the flatbreads to the hot baking tray, working in batches if necessary.
Bake for approximately 8-12 minutes, until the base is cooked, the edges are golden and the cheese has melted.
Keep an eye on the first batch, as oven temperatures and baking trays vary.
Step 8: Finish and Serve
Scatter fresh mint over the cheese flatbreads.
Serve immediately with labneh, cucumber, tomatoes and spring onions. Tear, fold or cut into wedges and let everyone help themselves.
Tips for the Best Manakeesh
- Get the oven properly hot. A thoroughly preheated tray helps the base cook before the toppings dry out. A pizza stone or baking steel is useful but not essential.
- Keep the dough soft. Resist adding lots of extra flour while kneading. A slightly tacky dough generally produces a softer result.
- Don't rush the resting time. If the dough keeps springing back when rolled, cover it and leave it for another 5-10 minutes.
- Use a light hand with the za'atar oil. The mixture should coat the surface rather than pool in the middle.
- Grate your own mozzarella if possible. It usually melts smoothly, although the result depends on the type of mozzarella you use.
- Watch the first batch. Your oven may bake the flatbreads faster than expected, especially at its highest setting.
Variations
Za'atar and Cheese Manakeesh
Spread za'atar over one half of the dough and cheese over the other, or make separate sections for both toppings.
Labneh Manakeesh
Spread a thin layer of labneh over the dough before baking. Keep it fairly thin to avoid excess moisture, then finish with olive oil and za'atar.
Vegetable Manakeesh
Add finely sliced spring onions, tomatoes or peppers. Remove excess moisture from juicy vegetables before using them.
Different Cheeses
A mixture of mozzarella and a little feta gives you a saltier, more savoury topping. Traditional regional versions also use white cheeses such as akkawi. If using a salty cheese, adjust the salt in the dough and topping accordingly.
What to Serve with Manakeesh
For a simple breakfast or lunch, serve your manakeesh with:
- Labneh drizzled with olive oil and sprinkled with za'atar.
- Fresh cucumber, tomatoes, spring onions and mint.
- Olives and pickled vegetables.
- Hummus or baba ganoush.
- A pot of mint tea or chai.
I particularly like the contrast between the hot, herby flatbread and cold labneh with crunchy vegetables. It turns a few simple ingredients into a proper meal without much extra work.
Storage and Reheating
Fridge: Allow leftover manakeesh to cool, then store in an airtight container for up to 2 days. Refrigerate cheese-topped flatbreads promptly.
Freezer: Freeze the cooled flatbreads in a single layer before transferring them to a freezer-safe bag, with baking paper between them. Use within 3 months for best quality.
Reheat: Warm in an oven at 180°C conventional or 160°C fan until heated through. From frozen, allow extra time. A dry frying pan over medium-low heat also works well.
Freshly baked manakeesh are at their best, but freezing is useful if you want to make a batch ahead.
Frequently Asked Questions
Is manakeesh the same as manakish or manaish?
Yes. These are alternative English spellings of the same family of Levantine flatbreads. You may also see manaeesh or man'ousheh for the singular form.
Can I use instant yeast?
Yes. The recipe uses 1½ teaspoons of instant yeast, which is suitable for 300g of flour. Mix it directly into the dry ingredients. If your packet specifies a different method, follow the manufacturer's guidance.
Can I make manakeesh without a stand mixer?
Absolutely. Knead the dough by hand for around 8-10 minutes until smooth and elastic.
Why is my manakeesh dough sticky?
A soft dough is normal. If it is very wet and difficult to handle, add flour a teaspoon at a time rather than adding a large amount at once. Different flours absorb water differently.
Why is my manakeesh hard instead of soft?
Common causes include adding too much flour, overbaking or not allowing the dough enough time to rise. A very hot oven and a short baking time help the bread stay soft inside.
Can I prepare the dough ahead?
Yes. After kneading, cover the dough and refrigerate it overnight. Bring it towards room temperature before dividing and shaping, allowing enough time for it to become soft and easy to handle.
Can I make manakeesh without za'atar?
Yes. Use the cheese topping, or try labneh, a suitable cheese blend or another savoury topping. There are many regional variations.
More Lebaness Recipes
Mujadara - Lebanese Rice and Lentils with Caramelised Onions
Lebanese Hashweh - Spiced Rice with Minced Lamb and Nuts
Batata Hara (Lebanese Spicy Fried Potatoes)
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📖 Recipe
Manakeesh (Manaish): Lebanese Za'atar and Cheese Flatbreads
Ingredients
For the dough
- 300 g plain flour
- 190 ml lukewarm water
- 1½ teaspoon instant yeast approximately 4.5-5g
- 2 teaspoon olive oil
- 2 teaspoon caster sugar
- ½ teaspoon salt we add less because the zataar can sometimes include salt
Za'atar topping
- 4 tablespoon za'atar
- 3-4 tablespoon extra-virgin olive oil
- ¼ teaspoon salt optional (omit if your za'atar already contains salt)
Cheese topping (optional)
- 225 g grated mozzarella
- 2 garlic cloves finely crushed
- 25 g extra-virgin olive oil
- 1 flat tablespoon dried mint crushed
To serve (optional)
- Labneh
- Cucumber sliced or diced
- Tomatoes sliced or diced
- Spring onions finely sliced
- Fresh mint leaves
Instructions
Step 1: Make the Dough
- Add the flour, instant yeast, caster sugar and salt to a large mixing bowl. Stir to combine.
- Pour in the lukewarm water and olive oil, then mix until a rough dough forms.
Step 2: Knead and Leave to Rise
- Knead by hand for 8-10 minutes, or use a stand mixer with a dough hook for approximately 5 minutes, until smooth and elastic.
- The dough should be soft and slightly tacky. Place it in a lightly oiled bowl, cover and leave somewhere warm for 1 hour, 30 minutes, or until roughly doubled in size.
Step 3: Divide and Rest
- Divide the dough into four equal portions and shape each into a ball.
- Cover and rest for 15-20 minutes. This relaxes the gluten and makes rolling easier.
Step 4: Shape the Flatbreads
- Preheat the oven to its highest setting, ideally 240-250°C conventional or 220-230°C fan, with a heavy baking tray inside.
- Roll each ball into a round approximately 18-20cm across. Press a few shallow dimples into the surface with your fingertips, leaving a slightly thicker edge if you prefer.
Step 5: Prepare the Toppings
- For the za'atar topping, mix the za'atar with the olive oil and optional salt in a small bowl until you have a spreadable paste.
- For the cheese topping, combine the mozzarella, grated garlic, olive oil and dried mint in a separate bowl. Add the grated onion if using.
Step 6: Add Your Toppings
- Spread the za'atar paste over two flatbreads, leaving a small border around the edges.
- Distribute the cheese mixture over the remaining two flatbreads.
- Avoid piling the toppings too thickly in the centre, as excess moisture can make the bread soggy.
Step 7: Bake
- Carefully transfer the flatbreads to the hot baking tray, working in batches if necessary.
- Bake for approximately 8-12 minutes, until the base is cooked, the edges are golden and the cheese has melted.
- Keep an eye on the first batch, as oven temperatures and baking trays vary.
Step 8: Finish and Serve
- Scatter fresh mint over the cheese flatbreads.
- Serve immediately with labneh, cucumber, tomatoes and spring onions. Tear, fold or cut into wedges and let everyone help themselves.
Notes
Tips for the Best Manakeesh
- Get the oven properly hot. A thoroughly preheated tray helps the base cook before the toppings dry out. A pizza stone or baking steel is useful but not essential.
- Keep the dough soft. Resist adding lots of extra flour while kneading. A slightly tacky dough generally produces a softer result.
- Don't rush the resting time. If the dough keeps springing back when rolled, cover it and leave it for another 5-10 minutes.
- Use a light hand with the za'atar oil. The mixture should coat the surface rather than pool in the middle.
- Grate your own mozzarella if possible. It usually melts smoothly, although the result depends on the type of mozzarella you use.
- Watch the first batch. Your oven may bake the flatbreads faster than expected, especially at its highest setting.
Variations
Za'atar and Cheese Manakeesh
Spread za’atar over one half of the dough and cheese over the other, or make separate sections for both toppings.Labneh Manakeesh
Spread a thin layer of labneh over the dough before baking. Keep it fairly thin to avoid excess moisture, then finish with olive oil and za’atar.Vegetable Manakeesh
Add finely sliced spring onions, tomatoes or peppers. Remove excess moisture from juicy vegetables before using them.Different Cheeses
A mixture of mozzarella and a little feta gives you a saltier, more savoury topping. Traditional regional versions also use white cheeses such as akkawi. If using a salty cheese, adjust the salt in the dough and topping accordingly.What to Serve with Manakeesh
For a simple breakfast or lunch, serve your manakeesh with:- Labneh drizzled with olive oil and sprinkled with za'atar.
- Fresh cucumber, tomatoes, spring onions and mint.
- Olives and pickled vegetables.
- Hummus or baba ganoush.
- A pot of mint tea or chai.
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