Manakeesh has been a regular in our house for years. It’s one of those recipes I can make without thinking because I’ve made it so many times, especially with my kids. Ever since they were little, they’ve loved helping to make the dough, add the toppings, and watch it puff up in the oven. It’s one of those recipes that’s easy enough to make together, even on a busy day.
Most of the time I make a batch of dough at the beginning of the week and keep it in the fridge. That way, whenever we want fresh manakeesh, I just pull off a piece of dough, top it with cheese or za’atar, and bake it. The dough actually gets better after a day or two, so having it ready to go has become one of my favorite kitchen shortcuts.
We eat it for breakfast, as an after-school snack, or alongside soup and salads for dinner. It’s simple, filling, and always one of the first things to disappear.
If you’re Brazilian, this recipe might remind you of an open esfiha. While they’re not exactly the same, both have roots in Middle Eastern cuisine, and Brazilian esfihas were influenced by the Lebanese and Syrian immigrants who brought these traditions to Brazil. That’s probably why this recipe feels so familiar to me.
What is Manakeesh?
Manakeesh is a popular Middle Eastern flatbread that’s often enjoyed for breakfast or as a snack. It’s traditionally topped with za’atar, cheese, or seasoned meat before being baked until golden. Every family has their own favorite version, and this make-ahead dough makes it easy to enjoy fresh manakeesh all week long.
A Few Notes About the Ingredients
The full list of ingredients and measurements is in the recipe card below, but here are a few things worth mentioning before you get started.
Use fresh yeast. Since this dough spends several days in the refrigerator, you’ll want to make sure your yeast is fresh so it has plenty of strength to rise.
Halloumi and mozzarella make my favorite cheese filling. Halloumi adds a salty, slightly chewy texture, while mozzarella melts beautifully and keeps the filling nice and gooey. If you can’t find halloumi, you can substitute another mild white cheese, although the flavor will be a little different.
Good olive oil makes a difference. For the za’atar version, I like using a good-quality extra virgin olive oil. Since there are only a few ingredients, you’ll really notice the flavor.
The dough is very forgiving. If you’ve never made bread before, don’t let that intimidate you. This is one of the easiest doughs to work with, and it actually becomes easier to handle after it’s had a day or two to rest in the refrigerator.
Why You’ll Love This Recipe
- The dough gets better with time. You can keep it in the refrigerator for up to a week, and it actually develops even more flavor as it rests.
- Bake only what you need. Make one manakeesh or make several. Simply cut off the amount of dough you need, then pop the rest back in the fridge for another day.
- Easy enough for kids to help. My kids have been making these with me since they were little. They love rolling out the dough, adding the toppings, and watching them puff up in the oven.
- A great base for different toppings. We usually make cheese and za’atar, but you can easily change the toppings depending on what you’re in the mood for.
- Perfect for busy weeks. Having dough ready to go means fresh homemade manakeesh is never far away.
What You’ll Need
For this recipe, you’ll need a large mixing bowl or a large food-safe container with a loose-fitting lid for storing the dough. Avoid sealing the container completely airtight, as the dough needs room to expand while it rises.
You’ll also might need a rolling pin to shape the dough and either a baking sheet or, for the best texture, a pizza stone.
How to Make Make-Ahead Manakeesh
Mix all of the dough ingredients together until well combined—there’s no kneading required. Let the dough rise, then cover it and pop it in the fridge for up to a week. When you’re ready to bake, cut off as much dough as you need, roll it out, and add your favorite toppings. Bake until golden and enjoy fresh, homemade manakeesh whenever the craving strikes.
When to Serve Manakeesh
Manakeesh is incredibly versatile and can be enjoyed any time of day. Serve it warm for breakfast, alongside a bowl of soup for lunch, as an afternoon snack, or slice it into smaller pieces for an easy appetizer. Because the dough is prepared in advance, it’s a wonderful option for busy weekdays, weekend brunches, or entertaining guests without spending hours in the kitchen.
Tips for the Best Manakeesh
- There’s no need to knead the dough. Simply mix the ingredients until everything is combined. The long rest in the refrigerator develops the dough without any kneading.
- The dough should be soft and a little sticky. Before you let it rise, it should look slightly wet and sticky. If it seems too dry, add a small splash of water until it comes together.
- Don’t be afraid of a sticky dough. If you’re making the manakeesh the same day, you’ll probably need a little more flour while shaping it. After an overnight rest in the refrigerator, the dough becomes much easier to work with.
- Use only as much flour as you need. Dust your work surface and rolling pin lightly, but avoid working too much flour into the dough or it can become heavier.
- Mix the za’atar with olive oil first. This creates a spreadable paste that’s easy to spread over the dough and gives you even flavor in every bite.
- Bake on a pizza stone if you have one. It’s optional, but it gives the bottom a beautiful golden crust while keeping the inside soft and fluffy.
Storage
Dough Storage
The dough can be stored in the refrigerator for up to 1 week, making it perfect for baking fresh manakeesh whenever you’re craving it. Keep it in a large covered container, leaving a little room for it to expand as it continues to rise.
When you’re ready to bake, simply cut off as much dough as you need, shape your manakeesh, and pop the remaining dough back in the fridge for another day.
Baked Manakeesh
Store leftover baked manakeesh in an airtight container in the refrigerator for up to 2 days.
To reheat, place it in a 350°F (175°C) oven, air-fryer or toaster oven for a few minutes until warmed through. I don’t recommend using the microwave, as it softens the crust.
If you’d like to freeze baked manakeesh, let it cool completely, then wrap each one individually and store them in a freezer-safe bag or container for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven until heated through.
Frequently Asked Questions
What is za’atar?
Za’atar is a Middle Eastern spice blend made with herbs, sumac, sesame seeds, and salt. Every family and brand has its own blend, so the flavor can vary slightly, but it’s always savory, earthy, and a little tangy.
You can usually find it at Middle Eastern grocery stores, many larger supermarkets, or online. If you can’t find it, you can also make your own using the individual spices.
Can I really keep the dough in the fridge for a whole week?
Yes! That’s one of my favorite things about this recipe. The dough keeps well in the refrigerator for up to a week, and I actually find it’s easier to work with after the first day or two.
Can I use instant yeast instead of active dry yeast?
Yes. You can substitute instant yeast for active dry yeast. Just follow the instructions on the package, as some brands don’t require blooming first.
Can I substitute the halloumi?
Yes! Halloumi and mozzarella are my favorite combination, but if you can find akkawi cheese, that’s a great substitute. If not, mozzarella on its own still makes a delicious cheese manakeesh.
Is manakeesh the same as Brazilian esfiha?
Not exactly. While they share Middle Eastern roots, they’re different dishes. Brazilian esfihas were influenced by Lebanese and Syrian immigrants, which is why they feel familiar to many Brazilians. This recipe, however, is more like classic cheese and za’atar manakeesh.
Why is my dough so sticky?
That’s completely normal! This is a soft, high-hydration dough, which is what gives the finished manakeesh its light, fluffy texture. Use just enough flour to help you shape it, but avoid adding too much, or the dough can become heavy.
Easy Make-Ahead Manakeesh (Cheese & Za’atar)
Equipment
- large bowl or food container for mixing the dough,
- a lid to cover it (ensure it’s not airtight to prevent cracking),
- a rolling pin for shaping the dough, optional
- and either a baking sheet or a baking stone
Ingredients
Dough
- 315 ml lukewarm water 1⅓ cups
- 1½ teaspoons instant yeast
- 1½ teaspoons kosher salt
- 1½ teaspoons granulated sugar
- 2 tablespoons extra virgin olive oil
- 460 g all-purpose flour about 3¼ cups
Cheese Topping
- 600 g halloumi cheese grated
- 200 g mozzarella cheese grated
- ¼ cup 35% whipping cream approx.
Za'atar Topping
- Za’atar
- Extra virgin olive oil
Instructions
- In a large bowl or food-safe container, stir together the water, yeast, salt, sugar, olive oil, and flour until no dry flour remains. The dough should look soft, slightly wet, and a little sticky. There’s no need to knead.315 ml lukewarm water, 1½ teaspoons instant yeast, 1½ teaspoons kosher salt, 1½ teaspoons granulated sugar, 2 tablespoons extra virgin olive oil, 460 g all-purpose flour
- Cover loosely and let the dough rise at room temperature for about 2 hours, or until doubled in size.
- Use the dough right away or refrigerate it for up to 1 week. Chilling the dough makes it much easier to handle.
- When you’re ready to bake, place a pizza stone in the oven, if using, and preheat to **450°F (230°C)** for at least 30 minutes. If you don’t have a pizza stone, line a baking sheet with parchment paper.
- Lightly flour your work surface. Cut off as much dough as you’d like to use and shape it into a ball. Flatten it gently with your hands, then roll it into a circle or oval about ¼ inch (6 mm) thick. Use only enough flour to prevent sticking.
- For the cheese version, combine the halloumi and mozzarella. If you'd like a creamier filling, stir about 1 teaspoon of whipping cream into the cheese for each manakeesh.600 g halloumi cheese, 200 g mozzarella cheese, ¼ cup 35% whipping cream
- For the za'atar version, mix equal parts za'atar and olive oil to make a spreadable paste.Za’atar, Extra virgin olive oil
- Spread the cheese or za'atar mixture over the dough, leaving a small border around the edge.
- Transfer the manakeesh to the hot pizza stone or prepared baking sheet and bake for 8–12 minutes, or until the bottom is lightly golden and the cheese is bubbling.
- Let cool for 1–2 minutes before serving.
Notes
- Double the recipe if you’d like to meal prep. The dough keeps beautifully in the refrigerator for up to 1 week—just be sure to use a large enough container so it has room to rise.
- The dough should be soft and slightly sticky. Resist the urge to add too much flour, as it can make the baked manakeesh heavier.
- This is a no-knead dough, so there’s no need to spend time kneading by hand or with a mixer. Simply stir all the ingredients together until no dry flour remains, then cover the dough and let it rest. During this time, the dough develops structure on its own. When you’re ready to bake, cut off the amount of dough you need, gently stretch or shape it, and use it right away. The remaining dough can stay covered in the refrigerator until you’re ready to make more.
- A pizza stone gives the best results, but a regular baking sheet works well too.
- Nutrition information is an estimate only and will vary depending on the toppings used.
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