Eid Brunch Honey-Glazed Ham and Cheese Manakish

Name: Eid Brunch Honey-Glazed Ham and Cheese Manakish
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 3½ cups (438 g) all-purpose flour; 2¼ teaspoons (7 g) instant yeast; 1½ teaspoons (9 g) fine sea salt; 1 teaspoon (4 g) sugar; 1¼ cups (300 ml) warm water (110°F/43°C); 3 tablespoons (45 ml) extra-virgin olive oil; 6 ounces (170 g) sliced ham (about ¼ inch thick), finely diced; 2 cups (200 g) mozzarella cheese, low-moisture, shredded; ¾ cups (75 g) Gruyère cheese, finely grated; ½ cup (170 g) honey, warmed gently; 2 tablespoons (30 g) Dijon mustard; 1 tablespoon (3 g) fresh thyme, leaves only, finely chopped; freshly ground black pepper; 1 tablespoon (15 g) unsalted butter, melted (optional)

From the MyKitchenBank Kitchen

Soft, pillowy manakish flatbreads topped with a savory-sweet honey glaze, melted cheese, and tender ham—a festive fusion perfect for holiday brunches. The dough is enriched with olive oil and rises until light and airy, then each piece is topped and baked until the cheese bubbles and the edges turn golden. A drizzle of warm honey at the end brings richness and a hint of luxury to this impressive yet simple dish.

Prep: 30 min
Cook: 25 min
Wait: 1 hr 15 min
Total: 2 hr 10 min
Makes: 6 manakish (about 4 inches each)

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Ingredients

6 servings

For the dough
3½ cups (438 g) all-purpose flour
2¼ teaspoons (7 g) instant yeast
1½ teaspoons (9 g) fine sea salt
1 teaspoon (4 g) sugar
1¼ cups (300 ml) warm water (110°F/43°C)
3 tablespoons (45 ml) extra-virgin olive oil
For the toppings
6 ounces (170 g) sliced ham (about ¼ inch thick), finely diced
2 cups (200 g) mozzarella cheese, low-moisture, shredded
¾ cups (75 g) Gruyère cheese, finely grated
½ cup (170 g) honey, warmed gently
2 tablespoons (30 g) Dijon mustard
1 tablespoon (3 g) fresh thyme, leaves only, finely chopped
freshly ground black pepper
For finishing
1 tablespoon (15 g) unsalted butter, melted (optional)

Equipment (10)

Mixing bowl (3-quart)
Stand mixer with dough hook (or knead by hand)
Kitchen scale or measuring cups
Instant-read thermometer
Two baking sheets
Parchment paper
Rolling pin
Measuring spoons
Small bowl for mixing toppings
Pastry brush

Steps

Before you start

Warm the water to 110°F (43°C) so the yeast activates properly.
Have all ingredients at room temperature for even mixing.
Preheat the oven to 425°F (220°C) about 15 minutes before baking.
Line two baking sheets with parchment paper.

1
Mix the dough
- In a 3-quart mixing bowl or the bowl of a stand mixer, combine the flour, yeast, salt, and sugar.
- Pour in the warm water and olive oil.
- Using a stand mixer fitted with the dough hook or mixing by hand, combine until a shaggy dough forms (about 1 minute).
- Continue mixing on medium speed for 8 minutes until the dough is smooth, elastic, and slightly tacky.
- It should clear the sides of the bowl but stick a little to the bottom.
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Ready when: dough is smooth, elastic, and slightly tacky
Tip: Don't skip the mixing time—proper kneading develops gluten for a tender, pillowy crumb.
2
First rise
- Cover the bowl with a clean damp towel or plastic wrap.
- Let the dough rise at room temperature (68–72°F / 20–22°C) for 45 minutes until it has nearly doubled in size and springs back slowly when poked.
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Ready when: dough springs back slowly when poked
Tip: If your kitchen is cool, place the bowl in a warm, draft-free spot to speed rising.
3
Prepare the toppings
- While the dough rises, dice the ham into small ¼-inch pieces.
- Shred the mozzarella and grate the Gruyère.
- In a small bowl, stir together the Dijon mustard, chopped thyme, and a generous pinch of black pepper.
- Warm the honey gently in a small saucepan over low heat (about 2 minutes) or in a microwave-safe bowl for 30 seconds until it is pourable but not hot.
- Have all toppings ready to assemble.
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Ready when: honey is warm and pourable
Tip: Prep all toppings before shaping so assembly is quick and the shaped dough doesn't dry out.
4
Shape the manakish
- Turn the risen dough onto a lightly floured work surface and divide it into 6 equal pieces (about 90 g each).
- Using your hands or a rolling pin, gently stretch and shape each piece into a 4-inch round, about ¼ inch thick.
- Arrange 3 rounds on each parchment-lined baking sheet, leaving about 2 inches between them.
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Ready when: rounds are even, about ¼ inch thick
Tip: Use a gentle touch—don't compress the dough too much or the final manakish will be dense instead of pillowy.
5
Add the topping layer
- Spread about ½ teaspoon of the mustard mixture onto each dough round, leaving a thin border around the edge.
- Divide the diced ham evenly among the rounds (about 1 tablespoon per round), then sprinkle about ¼ cup of mozzarella and 2 tablespoons of grated Gruyère over each.
- Season lightly with a pinch of black pepper.
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Ready when: toppings are evenly distributed
Tip: Don't overload the manakish—too much topping will make them soggy and uneven in browning.
6
Second rise and preheatOven 425°F / 220°C
- Let the topped manakish rest uncovered at room temperature for 15 minutes while you preheat the oven to 425°F (220°C).
- The dough should puff slightly and feel a bit airy when you gently poke it.
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Ready when: dough feels slightly airy when poked
Tip: Preheat your oven fully so the manakish bakes evenly and the bottoms crisp up properly.
7
Bake until goldenOven 425°F / 220°C
- Bake both sheets on the middle racks (stagger them if using one oven) for 12–14 minutes, rotating the sheets halfway through, until the edges are deep golden-brown, the cheese is bubbling at the edges, and the bottoms are set and lightly browned (carefully lift one to check).
- If baking both sheets in one oven, swap shelf positions halfway through to ensure even browning.
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Ready when: edges are deep golden-brown, cheese bubbles at edges, bottoms are lightly browned
Tip: Rotate the sheets halfway through—your oven likely has hot spots that can cause uneven browning.
8
Finish with honey drizzle
- Remove the manakish from the oven and immediately transfer to a serving platter.
- Drizzle each manakish generously with the warmed honey (about 1–1.5 tablespoons per piece), letting it pool slightly in the center and drip down the sides.
- If desired, brush the edges with melted butter for a tender, golden finish.
- Garnish with a few extra fresh thyme leaves if you'd like.
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Ready when: honey is drizzled and pooling on top
Tip: Drizzle while hot so the honey soaks in slightly and clings to the warm cheese—this creates the perfect sweet-savory balance.
9
Rest and serve
- Let the manakish rest for 2–3 minutes so the cheese sets and the honey cools to a comfortable eating temperature.
- Serve warm while the cheese is still soft and the exterior is crisp.
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Ready when: cheese is set but still soft, honey is warm
Tip: Don't skip this resting step—it makes the manakish much easier to pick up without the topping sliding off.

Good to know

Tips

Water temperature matters: too hot and it kills the yeast, too cold and it won't activate. Use an instant-read thermometer for accuracy if possible.
Mozzarella must be low-moisture (not fresh mozzarella) so it melts evenly and doesn't release excess water that would make the flatbread soggy.
For a more festive presentation, arrange the baked manakish on a board and drizzle the honey in a decorative zigzag pattern.
Eid brunches are often celebratory—serve these warm alongside fresh fruit, yogurt, or a simple green salad with lemon vinaigrette for a balanced meal.

Make ahead

You can prepare the dough up to 1 day ahead: mix and let it rise for 45 minutes, then wrap tightly in plastic and refrigerate. The next day, remove from the fridge 30 minutes before shaping, then proceed from the shaping step (the dough will need just 10–15 minutes at room temperature before baking instead of a full second rise). Alternatively, shape and top the manakish, cover loosely with plastic, and refrigerate for up to 4 hours; add 5 minutes to the baking time if baking directly from the fridge.

Storage & reheating

Store cooled manakish in an airtight container at room temperature for up to 2 days. Reheat uncovered in a 350°F (175°C) oven for 5–7 minutes until warmed through and the cheese is soft again. Do not freeze, as the dough becomes tough when thawed. Best served fresh and warm.

Substitutions

Gruyère cheese → aged cheddar or Emmental. Use an equal amount of any firm, meltable cheese with a nutty or sharp flavor to replace Gruyère.
sliced ham (about ¼ inch thick) → prosciutto, pancetta, or smoked turkey. Use a 1:1 ratio by weight; prosciutto can be torn into small pieces, or finely dice the pancetta before cooking it briefly until crisp.
Dijon mustard → whole-grain mustard or even a touch of harissa paste (use half the amount). Whole-grain mustard adds texture; harissa adds a gentle heat and Middle Eastern warmth to the filling.
honey → warm date molasses or maple syrup. Both provide sweetness and richness, though date molasses will be darker and slightly more savory, while maple syrup is lighter and more delicate.