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–+ servings
Cheese and Zataar manaish on plate

Manakeesh (Manaish): Lebanese Za’atar and Cheese Flatbreads

Safira
Make soft Lebanese manakeesh at home with this easy dough recipe, fragrant za’atar olive oil topping and garlicky mozzarella cheese option.
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Course Baking, Breakfast, Brunch, Dinner, Lunch
Cuisine Lebanese, Middle Eastern
Servings 4
Calories 634 kcal

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.
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.

Nutrition

Calories: 634kcalCarbohydrates: 63gProtein: 22gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 44mgSodium: 799mgPotassium: 173mgFiber: 3gSugar: 3gVitamin A: 380IUVitamin C: 0.5mgCalcium: 300mgIron: 4mg
Keyword Manaish, Manakeesh
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