Anise-Spiced Cheese Manakish
Crispy-bottomed, soft Levantine flatbread brushed with olive oil and topped with creamy white cheese, toasted anise seeds, and fresh herbs. Ready in under an hour, these golden rounds are perfect for breakfast, lunch, or a quick dinner.
Steps
Before you start
- Preheat oven to 475°F (245°C) for at least 15 minutes
- Use room-temperature white cheese (not cold from the fridge) so it spreads easily
- Have all ingredients measured and ready before mixing the dough
- Line baking sheets with parchment paper or lightly oil them
Mix the dough
- In a large bowl, combine the flour, instant yeast, and salt.
- Make a well in the center and add the warm water and 2 tablespoons of olive oil.
- Stir with a wooden spoon or your hands until all the flour is moistened and a shaggy dough forms, about 2–3 minutes.
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Ready when: All flour is incorporated; dough is rough and sticky
Tip: Don't overwork the dough at this stage—it will be kneaded next.
Knead until smooth
- Turn the dough out onto a lightly oiled work surface.
- Knead for 5–7 minutes, folding it over itself repeatedly, until the dough becomes smooth and elastic.
- It should spring back slightly when poked.
- If it sticks, dust with a little flour, but the dough should remain soft and slightly tacky.
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Ready when: Dough is smooth, elastic, and springs back when poked; no longer sticky
Tip: Knead gently—manakish dough should be tender, not tough.
Let dough rest
- Place the dough in a lightly oiled bowl, turning to coat all sides.
- Cover with a damp kitchen towel or plastic wrap.
- Let it rest at room temperature for 25–30 minutes, until it rises about 50% in volume and looks puffy.
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Ready when: Dough increased in size by about 50% and looks airy
Tip: A warmer kitchen (around 72°F/22°C) will speed up rising; a cooler one will slow it down.
Divide and shape
- Turn the dough out onto a lightly oiled work surface and gently press it down.
- Divide it into 4 equal pieces.
- Shape each piece into a ball by drawing the edges toward the center and rolling on the work surface.
- Let the balls rest, covered, for 5 minutes.
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Ready when: Four even balls, relaxed and ready to stretch
Tip: Don't skip this rest—it makes stretching much easier and prevents the dough from shrinking back.
Toast anise seeds
- While the dough rests, place the anise seeds in a small dry skillet over medium heat.
- Toast, shaking the pan occasionally, for 1–2 minutes until fragrant and lightly browned.
- Pour onto a plate to cool completely.
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Ready when: Seeds are fragrant and light golden brown
Tip: Toasting brings out the anise's subtle sweetness; don't let it burn or it will taste bitter.
Stretch into rounds
- Take one ball of dough and place it on an oiled work surface or baking sheet.
- Using your fingertips, gently press and stretch it into a 6-inch round, about ¼ inch thick.
- Work from the center outward and use your fingertips, not your palms, to avoid tearing.
- Repeat with the remaining three balls, spacing them on baking sheets or pizza stones.
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Ready when: Four thin, even rounds, roughly 6 inches across
Tip: If dough springs back, let it rest 2 minutes and try again. Gentle stretching prevents air holes.
Prepare cheese topping
- In a small bowl, combine the crumbled white cheese, toasted anise seeds, and fresh mint or cilantro (if using).
- Stir gently to distribute the seeds throughout the cheese.
- Set aside.
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Ready when: Cheese and spices are evenly combined
Tip: Room-temperature cheese will spread more easily than cold cheese.
Top and brush with oil
- Brush each round generously with olive oil, leaving a ½-inch border around the edge.
- Divide the cheese mixture evenly among the four rounds, sprinkling it over the oiled surface and pressing very gently so it adheres.
- Drizzle another light brush of oil over the top.
- If using za'atar, sprinkle a small pinch on each round.
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Ready when: Cheese evenly distributed, oil glistening on surface
Tip: Don't oversoak with oil or the cheese will slide around; a light hand is key.
Bake until goldenOven 475°F / 245°C
- Place the baking sheets in the preheated 475°F (245°C) oven.
- Bake for 12–15 minutes, until the bottoms are deeply golden and crispy and the cheese is bubbling slightly at the edges.
- The top should be light golden and fragrant.
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Ready when: Bottom is deeply golden and crispy; cheese bubbles at edges; aroma is warm and spiced
Tip: If your oven runs cool, add 1–2 minutes. Rotate sheets halfway through for even browning if needed.
Cool and serve
- Remove from the oven and let cool on the baking sheet for 2–3 minutes (the bottoms will firm up).
- Transfer to a wire rack or serving plate.
- Serve warm or at room temperature, drizzled with a touch more olive oil if desired and a pinch of fresh herbs.
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Ready when: Manakish is warm but cool enough to handle; cheese is creamy but set
Tip: Manakish is best eaten within an hour, while the bottom is still crispy.
Good to know
Tips
- Toast the anise seeds just before baking—toasting brings out their warm, subtle licorice sweetness and prevents a raw, bitter taste.
- If your dough tears while stretching, pinch it closed gently or let it rest 2 minutes and try again. Small tears will seal as the dough bakes.
- For extra crispy bottoms, preheat a baking stone or heavy baking sheet in the oven and carefully transfer each stretched round to it just before baking.
- Akkawi and white Lebanese cheese are the traditional choices—tangy and creamy. If unavailable, young feta or ricotta salata are good substitutes, though the flavor will be slightly different.
Make ahead
You can prepare the dough up to 8 hours ahead: after kneading, refrigerate it in an oiled bowl covered with plastic wrap. About 30 minutes before baking, remove from the fridge and let it come to room temperature while you stretch and top the rounds. The toasted anise can be prepared a day ahead and stored in an airtight container.
Storage & reheating
Store cooled manakish in an airtight container at room temperature for up to 8 hours. Reheat gently in a 300°F (150°C) oven for 5–7 minutes to crisp the bottom. Refrigerate for up to 3 days; reheat as above. Freeze baked manakish for up to 1 month wrapped tightly; thaw at room temperature and reheat in a 350°F (175°C) oven for 8–10 minutes.
Substitutions
- white cheese (akkawi, feta, or ricotta salata) → crumbled feta cheese or ricotta salata. Feta is tangier and saltier; use slightly less. Ricotta salata is drier and works well crumbled.
- anise seeds → fennel seeds (similar flavor) or nigella seeds (milder, more savory). Fennel is nearly identical in flavor; nigella gives an earthier, peppery note.
- fresh mint or cilantro, finely chopped → 2 tablespoons finely chopped parsley or a mix of parsley and dill. Parsley is more neutral; dill adds an herbal note that pairs well with cheese.
- instant (rapid-rise) yeast → 0.25 teaspoon active dry yeast (activate in warm water for 5 minutes first). Active dry yeast requires a brief bloom step; instant yeast can be mixed straight in.
