Smoked Paprika and Grilled Halloumi Manakish

Name: Smoked Paprika and Grilled Halloumi Manakish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb (450 g) store-bought or homemade pizza dough, divided into 4 equal portions, at room temperature, formed into smooth balls; 2 tbsp (15 g) all-purpose flour, for dusting; 14 oz (400 g) halloumi cheese, cut into ¼-inch (6 mm) thick slices; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tsp (4 g) smoked paprika (pimentón); 1 tbsp (15 ml) fresh lemon juice; to taste sea salt; to taste freshly cracked black pepper; 4 sprigs fresh thyme sprigs (optional); 2 tbsp (30 ml) olive oil

From the MyKitchenBank Kitchen

A warm, pillowy manakish flatbread topped with slices of grilled halloumi cheese that develop golden-brown spots, finished with a vibrant smoked paprika and olive oil drizzle. The cheese stays creamy and slightly squeaky on the inside while crisping at the edges—perfect for sharing warm from the oven.

Prep: 20 min
Cook: 25 min
Wait: 1 hr 15 min
Total: 2 hr
Makes: 4 manakish (serves 2–4)

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Steps

Before you start

Have all ingredients at room temperature, especially the dough if using prepared store-bought
Preheat a cast-iron skillet or heavy-bottomed griddle over medium-high heat for 10 minutes before grilling the halloumi
Mix the smoked paprika oil topping in advance so it's ready to drizzle

1
Make or prepare dough
- If making dough from scratch, combine 3 cups (375 g) all-purpose flour, 1 tsp salt, 1 tbsp sugar, and 1½ tsp instant yeast in a bowl.
- Add 1 cup (240 ml) warm water and 1 tbsp olive oil; mix until shaggy, then knead by hand or in a stand mixer for 8–10 minutes until smooth and elastic.
- Let rise, covered, at room temperature for 1 hour until puffy.
- Divide the dough into 4 equal balls, cover, and let rest for 15 minutes.
- If using store-bought dough, allow it to come to room temperature for 30 minutes.
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Ready when: Dough is smooth, elastic, and roughly doubled in volume
Tip: If using store-bought dough, let it rest at room temperature so it stretches easily without springing back
2
Preheat oven and griddleOven 475°F / 245°C
- Position a rack in the upper third of the oven and preheat to 475°F (245°C).
- Place a cast-iron skillet or heavy griddle on the stovetop over medium-high heat and let it preheat for 10 minutes until very hot.
- You should feel strong heat radiating from it when you hold your hand above it.
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Ready when: Griddle is very hot and a drop of water sizzles immediately on contact
Tip: A hot skillet is crucial for developing the golden, slightly charred edges on the halloumi without it melting before browning
3
Grill halloumi slices
- Working in batches if needed, place halloumi slices directly on the hot griddle without crowding.
- They should sizzle loudly on contact.
- Cook for 2–3 minutes per side without moving them, until golden-brown patches appear on the surface.
- The cheese will soften but not melt.
- Transfer the grilled slices to a plate lined with parchment paper to cool slightly.
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Ready when: Halloumi is golden-brown on both sides and slightly soft when pressed, but still holds its shape
Tip: Don't flip the halloumi too early—wait for a dark golden crust to form on the first side before turning. If the griddle cools between batches, let it reheat for 1–2 minutes
4
Shape dough into flatbreads
- Lightly dust a work surface with flour.
- Working with one dough ball at a time, flatten it gently with your fingers into a disk about ½ inch (1.25 cm) thick.
- Use your knuckles or a rolling pin to stretch it into a rough 8-inch (20 cm) round, rotating as you go.
- The shape doesn't need to be perfect.
- Arrange the shaped doughs on a parchment-lined baking sheet, leaving 2 inches (5 cm) between them.
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Ready when: Doughs are roughly 8 inches wide and ½ inch thick, with slightly puffy edges forming
Tip: Work gently—you don't want to deflate the dough. If it keeps springing back, let it rest for 2–3 minutes between shaping
5
Brush doughs and arrange halloumi
- Lightly brush the top of each dough round with olive oil, covering the surface evenly.
- Divide the grilled halloumi slices among the four manakish, arranging them in a single layer across the top and leaving a ½-inch (1.25 cm) border.
- The halloumi pieces should overlap slightly.
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Ready when: Doughs are evenly oiled and halloumi is distributed across each flatbread
Tip: The oil helps the dough brown and prevents the cheese from sticking to the pan
6
Bake manakishOven 475°F / 245°C
- Place the baking sheet in the preheated 475°F (245°C) oven on the upper rack.
- Bake for 12–15 minutes, until the dough edges are deep golden brown and slightly crispy, and the halloumi is warm and starting to soften slightly at the edges.
- The bottom should be set and light golden when you lift an edge.
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Ready when: Dough is golden-brown and firm at the edges; halloumi is warm and starting to soften; a light crust forms on the bottom
Tip: Watch closely in the final 2 minutes—the crust can darken quickly if you're not paying attention. If the edges are browning too fast, lower the oven rack slightly
7
Make smoked paprika oil
- While the manakish bake, combine the 3 tbsp (45 ml) extra-virgin olive oil, smoked paprika, lemon juice, a large pinch of sea salt, and a few cracks of black pepper in a shallow bowl.
- Stir well until the paprika is fully dissolved and the mixture is smooth.
- Taste and adjust seasoning.
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Ready when: Oil is smooth, paprika is fully incorporated, and color is a warm reddish-brown
Tip: Making this while the manakish bake means it's ready to drizzle immediately—the warmth of the baked bread will release the paprika's smokiness
8
Remove from oven and finish
- Remove the manakish from the oven and transfer them to a cutting board or serving platter.
- Immediately drizzle each manakish generously with the smoked paprika oil, making sure to coat the halloumi and dough edges.
- If using fresh thyme, scatter the sprigs over the top while everything is still warm.
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Ready when: Oil is drizzled evenly across the surface; thyme garnish is in place if using
Tip: Work quickly—the warm bread absorbs the oil better and the flavors meld as everything cools. The paprika oil is the finishing touch, so don't skip it
9
Cool slightly and serve
- Let the manakish rest for 2–3 minutes on the board so the cheese sets slightly and becomes easier to cut.
- Slice each into 4 wedges if desired, or serve whole.
- Eat while still warm, when the halloumi is creamy inside and the paprika oil is fragrant.
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Ready when: Manakish is still warm to the touch but halloumi is no longer molten in the center
Tip: Serve immediately—halloumi is best enjoyed warm and creamy. It will firm up and become less appealing as it cools

Good to know

Tips

For the best crust and texture, use a baking sheet or pizza stone in the upper third of the oven. A preheated stone gives even more professional results—place it in the oven during preheat and slide the dough directly onto it.
Halloumi's high melting point is what makes it perfect here—it softens and gets creamy but won't collapse the way softer cheeses would. Its slightly squeaky texture is intentional and part of the appeal.
Don't skip grilling the halloumi beforehand. This develops a flavorful crust, concentrates the cheese's flavor, and ensures it's warm through when the manakish comes out of the oven—no cold surprises.
The smoked paprika oil can be made with any good-quality extra-virgin olive oil, but a robust one with a peppery finish complements the smoky paprika beautifully. Taste before using to ensure it's not too strong.

Make ahead

The dough can be made up to 2 days ahead: prepare through the first rise, then divide, ball, wrap tightly, and refrigerate. Remove from the fridge 1 hour before shaping and baking. The halloumi can be grilled up to 4 hours ahead and kept at room temperature, then reheated gently in the oven for 2–3 minutes before assembling.

Storage & reheating

Best served warm, but leftovers can be wrapped in foil and stored at room temperature for up to 4 hours. Refrigerate in an airtight container for up to 2 days—reheat in a 350°F (175°C) oven for 5–7 minutes, wrapped in foil, to avoid drying out. Do not freeze; halloumi becomes grainy when thawed.

Substitutions

store-bought or homemade pizza dough, divided into 4 equal portions → naan bread or store-bought pita, warmed and split if needed. Bake at the same temperature for 8–10 minutes. This shortens the total time to about 45 minutes.
halloumi cheese → mozzarella di bufala or fresh mozzarella slices, patted dry. These soften faster, so watch carefully and reduce baking time by 2–3 minutes. They won't brown as dramatically as halloumi.
smoked paprika (pimentón) → sweet or hot paprika mixed with a pinch of liquid smoke. Adjust the ratio of paprika to smoke to taste. Regular paprika alone will be less complex but still pleasant.
fresh thyme sprigs → dried oregano, crumbled, or fresh dill fronds. Use half the amount of dried herbs. Both work well with halloumi and paprika.