Akkawi Cheese Manakish
Soft, chewy Levantine flatbreads topped with mild, stretchy akkawi cheese, olive oil and a sprinkle of nigella seeds. Baked hot until the edges are golden and the cheese melts into a gooey blanket.
- Prep
- 35 min
- Cook
- 24 min
- Wait
- 2 hr 10 min
- Total
- 3 hr 9 min
- Makes
- 6 manakish (about 8-inch / 20 cm each)
Steps
Before you start
- Akkawi is salty and brined: soak the cheese in cold water for 2 to 4 hours (changing the water twice) before you start, or the manakish will be too salty. Start this soak ahead of the dough.
- Place a baking sheet or baking steel on the lowest oven rack and preheat to 475°F (245°C) for at least 30 minutes before baking.
- Plan about 3 hours total, including about 1½ hours for the dough to rise and 20 minutes for it to rest after shaping.
- Use a kitchen scale for the flour; the dough should be soft and slightly tacky, not stiff.
Mix the dough
- In a large bowl or stand mixer bowl, whisk the flour, instant yeast, sugar and salt.
- Add the lukewarm water and 3 tbsp (45 ml) olive oil.
- Stir with a wooden spoon or the dough hook on low until no dry flour remains and a shaggy dough forms, about 2 minutes.
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Ready when: No dry flour remains and the dough looks shaggy.
Tip: Water that is hot rather than lukewarm can kill the yeast; it should feel barely warm.
Knead until smooth
- Knead with the dough hook on medium-low for 6 to 7 minutes, or by hand on a lightly floured surface for 8 to 10 minutes.
- The dough should be soft, smooth and slightly tacky.
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Ready when: Dough is smooth, springs back slowly when poked, and passes a windowpane stretch without tearing right away.
Tip: Add flour just 1 tbsp at a time if it sticks badly; too much flour makes tough manakish.
First rise
- Lightly oil a clean large bowl, add the dough and turn it once to coat.
- Cover with a towel or plastic wrap and leave in a warm spot until doubled in size.
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Ready when: Doubled in size, and a poked finger leaves a dent that fills back in slowly.
Tip: In a cool kitchen, allow up to 90 minutes.
Divide and shape balls
- Turn the dough onto a lightly floured surface and divide into 6 equal pieces (about 130 g each).
- Shape each into a tight ball by tucking the edges underneath.
- Arrange on a floured surface, 2 inches (5 cm) apart, and cover with a towel.
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Ready when: Balls are puffy and feel relaxed and soft.
Preheat the ovenOven 475°F / 245°C
- Place a rack in the lower third of the oven with a baking sheet or steel on it.
- Preheat to 475°F (245°C) for 30 minutes.
- Line a second sheet with parchment.
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Ready when: Oven has fully preheated and the sheet is hot.
Tip: A very hot oven gives the best puff and golden edges before the cheese overbrowns.
Roll out the rounds
- Using a rolling pin, roll and stretch each ball into an 8-inch (20 cm) round about ¼ inch (6 mm) thick.
- Work in batches of 2 to 3 and place on parchment.
- Press your fingertips into each round to make dimples, leaving a ½-inch (1.25 cm) border.
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Ready when: Rounds are even in thickness with a slightly raised rim.
Tip: If the dough springs back, cover it and rest 5 minutes.
Oil and top
- Brush each round lightly with olive oil (about 1 tbsp / 15 ml total for all 6).
- Scatter about ⅔ cup (65 g) grated akkawi over each, leaving the ½-inch border bare.
- Sprinkle each with ½ tsp nigella seeds.
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Ready when: Cheese forms an even layer with a clean dough border.
Tip: Keep cheese off the edge so it doesn't leak and burn on the pan.
Bake first batchOven 475°F / 245°C
- Slide the parchment with 2 manakish onto the preheated sheet.
- Bake at 475°F (245°C) for 9 to 11 minutes.
- Repeat with the remaining manakish in 2 more batches, keeping the unbaked ones covered.
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Ready when: Edges are deep golden brown, the bottom is browned and the cheese is melted, bubbling and lightly spotted.
Tip: Don't overbake or the bread turns dry and crisp; it should stay soft and foldable.
Finish and serve
- Transfer baked manakish to a rack or plate.
- Brush the crusts with the remaining olive oil while hot.
- Serve immediately, folded or cut into wedges.
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Ready when: Crust looks glossy and the cheese has stopped bubbling.
Tip: Best eaten warm while the cheese is stretchy.
Good to know
Tips
- Soaking the cheese is the key step; taste a small piece after soaking, and if still very salty, soak another hour.
- Grate the cheese when it is cold and well dried for neat, even shreds that melt evenly.
- Roll the dough thin enough for the center to cook through, but leave a slightly thicker rim for a soft chewy edge.
- For a crisper bottom, bake directly on a preheated steel or sheet by sliding the parchment onto it.
Make ahead
"Make the dough through step 2, then refrigerate in an oiled covered bowl up to 24 hours. Bring to room temperature for 45 minutes before dividing. The cheese can be soaked and grated a day ahead and refrigerated."
Storage & reheating
"Room temperature: up to 4 hours, covered. Fridge: up to 3 days in an airtight container. Freezer: wrap individually and freeze up to 2 months. Reheat in a 350°F (175°C) oven for 6 to 8 minutes (10 to 12 from frozen) until the cheese is hot and soft."
Substitutions
- akkawi cheese → Low-moisture mozzarella mixed with 25% feta, or Nabulsi cheese. Mozzarella is milder, so add a little feta for the salty tang; Nabulsi should be soaked as well.
- nigella seeds → Sesame seeds. Gives a nutty flavor instead of the slightly peppery, oniony notes.
- all-purpose flour → Bread flour. Makes a chewier crumb; you may need 1 to 2 tbsp more water.
- instant yeast → Active dry yeast, same amount. Dissolve in the lukewarm water with the sugar and wait 5 to 10 minutes until foamy.
