Cheese and Fresh Mint Manakish
Crispy-bottomed, chewy Levantine flatbread topped with a bright filling of white cheese, fresh mint, and olive oil. The dough is simple—just flour, salt, yeast, and water—stretched thin and topped with a creamy za'atar-style mixture before baking in a very hot oven. Serve warm, folded or flat, for breakfast, lunch, or as a snack.
- Prep
- 20 min
- Cook
- 16 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 6 min
- Makes
- 4 manakish (each about 8×6 inches)
Steps
Before you start
- Preheat your oven to 475°F (245°C) for at least 15 minutes before baking
- Have all ingredients measured and ready before starting the dough
- Use a white cheese that is spreadable but not runny—feta, ricotta salata, or a mix of feta and cream cheese works best
Mix the dough
- In a large mixing bowl, combine 2.5 cups (330 g) flour, 0.5 teaspoon (3 g) instant yeast, and 0.75 teaspoon (4.5 g) salt.
- Pour in 1 cup (240 ml) warm water and 1 tablespoon (15 ml) olive oil.
- Stir with your fingers or a wooden spoon until a shaggy dough forms—all the flour should be hydrated.
- Do not knead yet.
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Tip: Warm water (around 100–110°F / 38–43°C) helps the yeast activate without killing it; too hot and the yeast dies.
Autolyse and rest dough
- Cover the bowl loosely with plastic wrap or a damp kitchen towel.
- Let the dough rest at room temperature (68–72°F / 20–22°C) for 30 minutes.
- This autolyse period allows the flour to fully hydrate, making the dough easier to work with and improving texture.
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Tip: You don't need to knead this dough intensely; gentle stretching develops enough gluten for a chewy flatbread.
Stretch and fold
- Wet your hands slightly.
- Gently stretch one side of the dough up and fold it over the center, rotating the bowl a quarter turn.
- Repeat this stretch-and-fold motion 6–8 times, rotating the bowl after each fold.
- The dough will gradually become smoother and more elastic.
- Do this once, then let it rest.
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Tip: Wet hands prevent sticking; stretch gently to avoid deflating any gas bubbles already forming.
Final rise
- Cover the bowl again and let the dough rise at room temperature until puffy and roughly doubled in volume, about 45 minutes.
- You should see visible bubbles on the surface.
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Ready when: Dough is puffy and roughly doubled; poke it gently and it springs back slowly
Tip: If your kitchen is cool, the rise may take up to an hour. You want the dough airy but not over-proofed.
Prepare the topping
- While the dough rises, combine 1.5 cups (225 g) crumbled or mashed white cheese, 0.75 cup (18 g) finely chopped fresh mint, 3 tablespoons (45 ml) olive oil, and 0.25 teaspoon black pepper in a small bowl.
- Stir gently until the mixture is spreadable but still textured.
- Taste and adjust seasoning if needed.
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Tip: Make this topping just before baking so the mint stays bright green and fragrant.
Portion and shape
- Turn the dough out onto a lightly oiled or floured counter.
- Divide it into 4 equal pieces (about 100 g each).
- Gently round each piece into a ball, then let them rest uncovered for 5 minutes.
- This helps them relax before stretching.
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Tip: Rough handling or skipping the rest will cause the dough to shrink back when you try to stretch it.
Stretch into rounds
- Take one dough ball and, using your fingertips, gently press it into a rough rectangle on the baking sheet or a lightly oiled surface.
- Stretch it gently, working from the center outward, until it's about 8×6 inches (20×15 cm) and roughly 0.25 inch (6 mm) thick.
- Repeat with the remaining three pieces.
- Leave small rims slightly thicker to contain the topping.
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Tip: If dough springs back, let it rest 2–3 minutes before stretching further. Avoid over-stretching, which causes holes.
Top with cheese mixture
- Spread a generous 3–4 tablespoons (about 55–75 g) of the cheese-and-mint topping evenly across each stretched dough round, leaving a 0.5-inch (1.25 cm) border.
- Use the back of a spoon to spread it gently.
- The topping should be an even, creamy layer.
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Tip: Don't over-load the manakish; too much topping will slide off and burn. A thin, even layer is ideal.
Bake until golden and crispyOven 475°F / 245°C
- Place the baking sheet(s) in the preheated 475°F (245°C) oven.
- Bake for 12–16 minutes, rotating the sheet halfway through if your oven bakes unevenly.
- The manakish are done when the bottom is deep golden brown and crispy (lift one edge to check), the edges are puffed and lightly browned, and the cheese topping is set and beginning to bubble at the edges.
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Ready when: Bottom is golden brown and crisp; cheese is set and beginning to bubble; edges are puffy and browned
Tip: Ovens vary; start checking at 12 minutes. If bottoms are light, bake another 1–2 minutes. Do not let cheese blacken.
Rest and serve
- Remove the manakish from the oven and let them cool on the baking sheet for 2–3 minutes.
- They will crisp up slightly as they cool.
- Transfer to a serving board or plate.
- Manakish are best eaten warm, within the first hour, optionally folded in half or rolled up.
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Tip: Serving warm is essential for the best texture and flavor. Reheating in a 350°F (175°C) oven for 5 minutes revives day-old manakish well.
Good to know
Tips
- For the most authentic texture, use a baking stone or cast-iron skillet preheated to 475°F (245°C) and transfer the stretched dough directly onto it. This gives a crispier bottom.
- Fresh mint wilts quickly; chop it just before mixing into the topping, and consider reserving a pinch of whole leaves to scatter on top of each manakish before baking for visual appeal.
- If you don't have instant yeast, active dry yeast works, but increase the amount slightly (0.75 teaspoon / 3.75 g) and allow an extra 10–15 minutes for rising.
- For extra richness and a slight tang, add 1–2 tablespoons (15–30 ml) of Labneh or Greek yogurt stirred into the cheese topping before spreading.
Make ahead
Dough can be prepared up to 8 hours ahead: after the stretch-and-fold, refrigerate covered in an airtight container. Shape and bake directly from the fridge, adding 2–3 minutes to baking time. Prepare the cheese topping just before baking for peak mint flavor.
Storage & reheating
Store cooled manakish in an airtight container at room temperature for up to 2 days, or frozen (wrapped individually in plastic wrap and foil) for up to 3 weeks. Reheat in a 350°F (175°C) oven for 5 minutes until warmed through and edges crisp up. Do not microwave, which makes them rubbery.
Substitutions
- white cheese (feta or ricotta salata), crumbled or roughly mashed → A blend of 1 cup (200 g) crumbled feta and 0.5 cup (120 g) cream cheese, softened. Cream cheese adds richness and makes spreading easier; adjust to your preference for tanginess.
- fresh mint leaves, finely chopped → Fresh parsley (flat-leaf), chopped; or 1–2 tablespoons dried oregano. Parsley gives a milder, fresher flavor; oregano is more savory. Use about the same amount as fresh mint.
- white cheese (feta or ricotta salata), crumbled or roughly mashed → Labneh (strained yogurt cheese), spreadable consistency. Labneh is tangier and lighter; it works beautifully with mint and creates a silkier topping.
- instant (or rapid-rise) yeast → 0.25 teaspoon (1.5 g) active dry yeast, or 0.125 teaspoon (0.4 g) fresh yeast. Active dry yeast is slightly less potent, so increase the amount; fresh yeast may require a touch more water.
