Hey everyone! I’m excited to share another favorite recipe with you all: Make-ahead Manakeesh! Manakeesh is a type of bread that’s fluffy, flavorful, and absolutely irresistible. It is a soft, pillowy dough with a slight chew, topped with your favorite toppings. My kids are obsessed with it, and I have to admit, I am too! The best part? You can make a big batch of dough and store it in the fridge for up to a week, so you can whip up fresh manakeesh whenever the craving strikes.
Equipment:
For this recipe, you’ll need a 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, and either a baking sheet or a baking stone (pizza stone).
When to Make this:
Maeesh is perfect for any occasion! Whether you’re looking for a tasty appetizer for a gathering, a satisfying snack, or even breakfast manakeesh fits the bill. Plus, since you can make the dough ahead of time and store it in the fridge, it’s convenient for busy schedules.
Ingredients:
For the dough:
- 625g (about 2 and 3/4 cups) lukewarm water
- 1 tablespoon granulated yeast
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1/4 cup of extra virgin olive oil
- 920g (about 6 1/2 cups) all-purpose flour
For the Cheese Manakeesh:
- 200g of halloumi cheese
- 100g of mozzarella cheese
- 1/4 Teaspoon of whipping cream 35% per manakeesh ( optional)
For the the za’atar version
- zaatar spice
- Olive oil
Directions:
- Mix the Dough: In a generously sized bowl or food container, combine the lukewarm water, granulated yeast, kosher salt, sugar, olive oil, and all-purpose flour. Stir everything together until it’s well blended. Cover the bowl or container (remember, not airtight!) and let the dough rest at room temperature until it rises and then flattens on top (usually takes about two hours, but give it extra time if your space is on the chilly side).
- Chill the Dough: Once the dough has done its rising act, you have two choices: use it right away or pop it in the fridge for later. Chilling the dough makes it easier to handle, and bonus—it’ll keep in the fridge for up to 10 days.
3. Preheat the Oven: When you’re ready to bake, crank up your oven to a toasty 450 degrees Fahrenheit.
4. Shape and Top the Dough: Dust the surface of your chilled dough with a bit of flour, then grab a piece and shape it into a ball. Flatten it out with your hands and a rolling pin, dusting with more flour as needed to keep things from getting sticky. If the dough starts giving you trouble, let it “relax” for a few seconds before trying again. Now, here comes the fun part: topping your manakeesh! For the cheesy version sprinkle a mix of grated halloumi and mozzarella over the dough. Or, if you’re feeling a bit more adventurous, whip up a zesty zatar mixture (equal parts zatar and olive oil) and brush it over the dough.
5. Bake and Enjoy: Transfer your topped dough to a baking sheet lined with parchment paper, or if you’re feeling fancy, use a pizza peel to slide it onto a baking stone in the oven. Keep a close eye on your masterpiece as it bakes—once it’s poofed up and no longer sticky, you can turn on your broil function. As soon as it’s golden and gorgeous, take it out of the oven and let it cool a bit before digging in.
Make-Ahead Manakeesh
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,
- and either a baking sheet or a baking stone
Ingredients
For the dough
- 625 g about 2 and 3/4 cups lukewarm water
- 1 tablespoon granulated yeast
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1/4 cup of extra virgin olive oil
- 920 g about 6 1/2 cups all-purpose flour
For the Cheese Manakeesh
- 200 g of halloumi cheese
- 100 g of mozzarella cheese
- 1/4 Teaspoon of whipping cream 35% per manakeesh optional
For the zaatar Manakeesh
- zaatar spice
- Olive oil
Instructions
- Mix the Dough: In a generously sized bowl or food container, combine the lukewarm water, granulated yeast, kosher salt, sugar, olive oil, and all-purpose flour. Stir everything together until it's well blended. Cover the bowl or container (remember, not airtight!) and let the dough rest at room temperature until it rises and then flattens on top (usually takes about two hours, but give it extra time if your space is on the chilly side).
- Chill the Dough: Once the dough has done its rising act, you have two choices: use it right away or pop it in the fridge for later. Chilling the dough makes it easier to handle, and bonus—it'll keep in the fridge for up to 10 days.
- Preheat the Oven: When you're ready to bake, crank up your oven to a toasty 450 degrees Fahrenheit.
- Shape and Top the Dough: Dust the surface of your chilled dough with a bit of flour, then grab a piece and shape it into a ball. Flatten it out with your hands and a rolling pin, dusting with more flour as needed to keep things from getting sticky. If the dough starts giving you trouble, let it "relax" for a few seconds before trying again. Now, here comes the fun part: topping your manakeesh! For the cheesy version sprinkle a mix of grated halloumi, mozzarella, and whipping cream (optional) over the dough. Or, if you're feeling a bit more adventurous, whip up a zesty zatar mixture (equal parts zatar and olive oil) and brush it over the dough.
- Bake and Enjoy: Transfer your topped dough to a baking sheet lined with parchment paper, or if you're feeling fancy, use a pizza peel to slide it onto a baking stone in the oven. Keep a close eye on your masterpiece as it bakes—once it's poofed up and no longer sticky, you can turn on your broil function. As soon as it's golden and gorgeous, take it out of the oven and let it cool a bit before digging in.
Notes
Nutrition
FAQ:
What is Zatar and Where to Find It?
Zatar is a Middle Eastern spice blend made from dried thyme, sumac, sesame seeds, and salt. It offers a unique flavor that’s earthy, tangy, and slightly nutty. I can easily find it where I live but if you are having trouble finding it you can try specialty grocery stores, Middle Eastern markets, or online retailers. Look for it in the spice aisle or with other international ingredients. If you can’t find pre-made zatar, you can easily make your own blend at home using the individual spices
Storage:
Leftover manakeesh can be stored in an airtight container at in your fridge for up to 2 days. To reheat, simply warm the manakeesh in a toaster oven or regular oven until heated through.
Substitution:
You can substitute the halloumi cheese, for akawi cheese if you can find it. If not just go ahead and use only mozzarella. It will not taste the same but it will still taste great!
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