Air Fryer Charred Tomato and Kashkaval Cheese Manakish

Name: Air Fryer Charred Tomato and Kashkaval Cheese Manakish
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (260 g) bread flour; ½ tsp (2 g) instant yeast; ¾ tsp (4½ g) kosher salt; ¾ cup (180 ml) warm water (110°F/43°C); 1½ tbsp (22 ml) extra-virgin olive oil; 1½ cups (225 g) cherry tomatoes, halved; 1½ cups (150 g) kashkaval cheese, shredded; 3 cloves (15 g) garlic cloves, minced; 2 tbsp (30 ml) extra-virgin olive oil; tsp freshly ground black pepper; ½ tsp (1 g) dried oregano (optional); 2 tbsp (8 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Crispy-bottomed, pillowy manakish topped with blistered cherry tomatoes, melted kashkaval cheese, and garlic, cooked in the air fryer for speed and perfect texture. The high heat chars the tomatoes while keeping the dough tender inside, creating a Levantine flatbread that's ready in under an hour.

Prep: 25 min
Cook: 18 min
Wait: 20 min
Total: 1 hr 3 min
Makes: 4 manakish (about 6×4 inches each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat air fryer to 400°F (200°C) for 5 minutes
Have all topping ingredients measured and ready
Use parchment paper cut to fit your air fryer basket

1
Mix the dough
- In a large mixing bowl, combine 2 cups (260 g) bread flour, ½ tsp (2 g) instant yeast, and ¾ tsp (4.5 g) kosher salt.
- Pour in ¾ cup (180 ml) warm water (around 110°F/43°C) and 1½ tbsp (22 ml) olive oil.
- Stir with a wooden spoon until all flour is hydrated and a shaggy dough forms.
- The dough will be slightly sticky but should come together.
+ Show details− Hide details
Ready when: All flour is incorporated and dough is cohesive
Tip: Use warm, not hot, water—too hot will kill the yeast
2
Knead until smooth
- Knead the dough in the bowl by folding it over itself, turning it a quarter turn, and repeating for about 8–10 minutes.
- You can also knead on a lightly oiled counter.
- The dough should become smooth, elastic, and slightly tacky but not sticky.
- It's ready when it springs back slowly after a gentle poke.
+ Show details− Hide details
Ready when: Dough is smooth, elastic, and springs back when poked
Tip: Don't over-knead; 8–10 minutes by hand is enough. The dough should feel alive and responsive
3
First rise
- Form the dough into a ball, lightly oil the bowl, and return the dough to it, turning it to coat.
- Cover with a damp kitchen towel or plastic wrap.
- Let it rise at room temperature for 15–20 minutes until it's about 50% larger.
- It doesn't need to double; this is just a short bulk fermentation to relax the gluten.
+ Show details− Hide details
Ready when: Dough is about 50% larger and airy
Tip: A shorter rise works better for manakish—you want tender, not overly fermented bread
4
Prepare toppings
- While the dough rises, halve 1½ cups (225 g) cherry tomatoes and place them in a small bowl.
- Add 1½ cups (150 g) shredded kashkaval, 3 minced garlic cloves, 2 tbsp (30 ml) olive oil, a pinch of black pepper, and ½ tsp (1 g) dried oregano if using.
- Stir gently to combine—don't crush the tomatoes.
+ Show details− Hide details
Ready when: All ingredients are mixed
Tip: Mix the toppings just before using so the tomatoes stay intact and the cheese doesn't clump
5
Preheat air fryerOven 400°F / 205°C
- Set your air fryer to 400°F (200°C) and preheat for 5 minutes.
- Cut a piece of parchment paper to fit your air fryer basket—this prevents sticking and makes cleanup easier.
- Have it ready next to your work surface.
+ Show details− Hide details
Ready when: Air fryer beeps to indicate it's preheated
Tip: Don't skip preheating—it ensures the dough bottoms crisp up quickly
6
Divide and shape dough
- Turn the risen dough out onto a lightly oiled counter.
- Divide it into 4 equal pieces (each about 75 g).
- Gently shape each piece into a ball by pulling the edges to the center.
- Let the balls rest, uncovered, for 3–4 minutes to relax the gluten.
+ Show details− Hide details
Ready when: Dough balls are smooth and springy
Tip: Don't skip the rest—it makes stretching much easier and prevents shrinkage
7
Stretch into flatbread
- Take one dough ball and, with oiled fingers, gently stretch it into a rough oval or rectangle about 6×4 inches (15×10 cm) and ¼ inch (6 mm) thick.
- Work from the center outward, being careful not to tear it.
- If it springs back, let it rest for 1 minute and try again.
- Repeat with the remaining three balls.
+ Show details− Hide details
Ready when: Each piece is an even, thin oval
Tip: Use oiled hands, not floured ones—manakish dough is softer and needs moisture, not more flour
8
Top the first batch
- Place the parchment paper in the air fryer basket.
- Lay the first two stretched dough pieces onto the parchment, spacing them 1 inch apart.
- Divide half of the tomato-cheese topping evenly between them, spreading gently with a spoon so the filling doesn't slide off.
- Try to keep the filling slightly away from the edges so the dough can puff.
+ Show details− Hide details
Ready when: Toppings are distributed evenly
Tip: Don't overload—too much topping will make the dough soggy and prevent it from crisping
9
Air fry first batchOven 400°F / 205°C
- Carefully place the basket in the preheated 400°F (200°C) air fryer.
- Cook for 9 minutes.
- At the halfway mark (4–5 minutes), check the bottoms by carefully lifting the parchment slightly.
- They should be turning golden.
- If the bottoms are browning too quickly, lower the temperature to 375°F (190°C) for the second batch.
+ Show details− Hide details
Ready when: Dough is golden brown on the bottom and edges, cheese is melted, tomatoes are charred at the edges
Tip: Air fryers vary—if your model runs hot, reduce the temperature by 25°F (14°C)
10
Remove and rest first batch
- Carefully remove the basket and slide the two finished manakish onto a cooling rack or plate, parchment and all if it's still attached.
- Let them rest for 2–3 minutes; this allows the crust to set and the cheese to firm up slightly.
- Transfer to a serving plate and loosely tent with foil to keep warm.
+ Show details− Hide details
Ready when: Crust feels firm when gently pressed
Tip: A short rest makes the manakish easier to handle and improves texture
11
Top and cook second batchOven 400°F / 205°C
- While the first batch rests, place fresh parchment in the air fryer basket and lay the two remaining dough pieces on it.
- Top with the remaining tomato-cheese mixture.
- Cook at 400°F (200°C) for 9 minutes, checking halfway through as before.
+ Show details− Hide details
Ready when: Bottoms are golden, cheese is melted, tomato edges are caramelized
Tip: Use fresh parchment to prevent any residual moisture from the first batch
12
Final touches and serve
- Transfer the second batch to the serving plate.
- If desired, scatter 2 tbsp (8 g) chopped fresh flat-leaf parsley over all four manakish while they're still warm.
- Drizzle lightly with additional olive oil if you like.
- Serve warm, tearing off pieces or eating with a fork.
+ Show details− Hide details
Ready when: Manakish are warm and ready to eat
Tip: Fresh parsley and a final drizzle of olive oil brighten the dish; add after cooking so the parsley stays vibrant

Good to know

Tips

Air fryer temperatures vary—start at 400°F (200°C) but monitor the first batch closely. If bottoms brown too quickly, drop to 375°F (190°C) or even 350°F (175°C) for the second batch
Don't over-fill with toppings or the dough won't crisp on the bottom. A light, even layer of cheese and tomato is ideal
For an extra charred, blistered effect on the tomatoes, increase the temperature to 425°F (220°C) and reduce the time to 8 minutes, but watch carefully
Kashkaval cheese is a Balkan semi-hard cheese with a mild, buttery flavor. If you can't find it at a Middle Eastern or Eastern European market, halloumi or even a mild white cheddar are reasonable stands-in

Make ahead

Dough can be mixed and refrigerated up to 12 hours ahead. Let it come to room temperature for 30 minutes before shaping. Alternatively, shape the dough, wrap tightly, and refrigerate up to 4 hours; add 2–3 minutes to the cooking time if cooking from cold.

Storage & reheating

Store leftover manakish in an airtight container at room temperature for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 4–5 minutes to crisp the bottoms, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. Freezing is not recommended as the texture becomes soft when thawed.

Substitutions

kashkaval cheese → halloumi or white cheddar cheese. Kashkaval has a buttery, slightly salty profile. Halloumi mimics this well and has a high melting point; white cheddar is a milder alternative if kashkaval is unavailable
cherry tomatoes → diced Roma tomatoes or canned fire-roasted tomatoes (drained). Cherry tomatoes offer natural sweetness and char well; Roma tomatoes work but release more liquid, so drain well; canned fire-roasted adds smoky depth
bread flour → all-purpose flour. Bread flour has more protein and gives a chewier crust; all-purpose flour works but will yield a slightly softer result. Use the same weight (260 g)
instant yeast → active dry yeast or fresh yeast. Use ½ tsp (1.5 g) active dry yeast or ¾ tsp (3 g) fresh yeast. Instant yeast is slightly more potent