Description
This cheese manakeesh recipe is a popular Palestinian flatbread topped with akkawi cheese and has a gooey savory flavor. It is perfect for breakfast or a snack and can be enjoyed with a cup of tea and/or some sliced cucumbers and tomatoes.
Ingredients
- 2 1/2 cups flour and 2-3 tablespoons extra if needed
- 1 cup warm water
- 1/2 teaspoon sea salt (use up to 1 teaspoon only if triple this recipe)
- 1 teaspoon sugar (use one 1 teaspoon only with double or triple this recipe)
- 1 tablespoon yeast (use one 1 tablespoon only with double or triple this recipe)
- 1/4 cup olive oil and 1 tablespoon for greasing the baking sheet
- 12 ounces (about 1 and 1/2 cups) akkawi cheese shredded
- 1-2 tablespoons of nigella seeds (optional)
Instructions
- In a small bowl, combine ½ cup of warm water, sugar, and active dry yeast. Let it sit for about 2-3 minutes until it becomes frothy.
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In a large mixing bowl, combine 1 and 1/2 cups of flour and salt. Then pour in the yeast mixture with the remainder of the water. With a utility whisk or a stand mixer, combine the mix well, then cover with plastic wrap and a kitchen towel, and let it sit for 10 minutes.
- Add the rest of the flour and oil to the mixture and then knead on a floured surface or in the mixing bowl for about 5-7 minutes until the dough is smooth and elastic.
- With your hands rub the bowl and the dough with a few drops of oil, then cover it with a kitchen towel, and let the dough rest to rise in a warm place for about 30 minutes.
- Preheat your oven to 420°F.
- Divide the dough into smaller balls (about golf ball size).
- With your hands or a dough roller flatten each ball into a flat disc (about 1/4 inch thick) and place on a greased baking pan.
- Spread akkawi shredded cheese over each piece and sprinkle some nigella seeds on top.
- Continue the process until all flattened dough pieces are filled.
- Bake in a preheated oven for about 12-15 minutes or until the bottom and edges are golden brown and the cheese is melted.
Notes
- Akkawi cheese is more of a salty cheese, I recommend soaking the cheese in hot water for 10-15 minutes before using it to get rid of the extra salt. Then rinse the water and shred the cheese.
- Tap each dough piece after flattening with the tips of your fingers or with a fork before adding the cheese that will prevent the dough from over puffing.
- Make sure you are using instant yeast, if you’re using regular yeast it will take much longer for the dough to rise.
- If the dough is too dry you can add 1 - 2 tablespoons of warm water (add one tablespoon at a time and knead).
- If the dough is too sticky add 1-2 tablespoons of all-purpose flour (add one tablespoon at a time and knead).
- Traditional manakeesh are made in larger sizes, about the size of a tortilla or kmaj khobez (Arabic bread). However, this option of making it smaller helps the purpose of adding it to the table as a side dish perfect for party gatherings.
- This recipe makes 16-18 pieces.