Easy Make-Ahead Manakeesh (Cheese & Za'atar)
Mix the dough once and enjoy fresh homemade manakeesh all week! This easy refrigerator dough is perfect for cheese or za'atar flatbreads.
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.
Nutrition
Calories: 587kcal | Carbohydrates: 47g | Protein: 29g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 1499mg | Potassium: 109mg | Fiber: 2g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 0.1mg | Calcium: 892mg | Iron: 3mg
