Tomato and White Cheese Manakish

Name: Tomato and White Cheese Manakish
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 3 cups (375 g) all-purpose flour; 1½ tsp (4½ g) instant (rapid-rise) yeast; 1½ tsp (9 g) kosher salt; 1 tsp (4 g) granulated sugar; 1 cup (240 ml) warm water, about 110°F (43°C); 2 tbsp (30 ml) extra-virgin olive oil; 2 medium (300 g) ripe plum tomatoes, sliced into thin rounds, seeds gently squeezed out; 8 oz (225 g) fresh white cheese (feta, ricotta salata, or akkawi), crumbled into small bite-sized pieces; 1½ tsp (3 g) dried oregano; 3 tbsp (45 ml) extra-virgin olive oil; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A rustic Levantine flatbread topped with fresh tomatoes, tangy white cheese, and fragrant oregano. The dough is soft and chewy with a lightly crisp bottom, and the toppings bake until the cheese melts and the tomatoes soften slightly. Perfect for breakfast, lunch, or as an appetizer.

Prep: 25 min
Cook: 20 min
Wait: 1 hr 30 min
Total: 2 hr 15 min
Makes: 4 manakish (one per person)

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Steps

Before you start

Preheat your oven to 475°F (245°C) and position a rack in the upper third
Have all ingredients measured and the tomatoes sliced before you begin shaping dough
If using store-bought white cheese, crumble it into small pieces ahead of time

1
Mix the dough
- In a large mixing bowl, combine 3 cups (375 g) flour, 1.5 tsp (4.5 g) instant yeast, 1.5 tsp (9 g) kosher salt, and 1 tsp (4 g) sugar.
- Make a well in the center and pour in 1 cup (240 ml) warm water and 2 tbsp (30 ml) olive oil.
- Using a wooden spoon, stir until all flour is incorporated and a shaggy, wet dough forms.
- The dough should feel slightly sticky.
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Ready when: All flour is absorbed and dough appears shaggy and wet
Tip: Don't worry if the dough looks loose; it will firm up during kneading and rise.
2
Knead the dough
- Turn the dough out onto a lightly floured surface and knead for 8 minutes, adding flour sparingly if it sticks to your hands.
- The dough should become smooth, elastic, and slightly tacky but not sticky.
- You should be able to stretch it gently without it tearing immediately.
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Ready when: Dough is smooth, elastic, and springs back slowly when poked
Tip: Resist adding too much extra flour; the dough should remain supple and slightly tacky. Dust your hands rather than the work surface.
3
First rise
- Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 60 minutes until it has roughly doubled in size.
- The dough should puff up noticeably and jiggle slightly when the bowl is shaken.
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Ready when: Dough has increased to about double its original volume
Tip: Warmer kitchens will speed rising; cooler ones will slow it. If your kitchen is cold, place the bowl in a turned-off oven with the light on.
4
Divide and shape
- Turn the risen dough out onto a floured surface and gently divide it into 4 equal pieces.
- Let each piece rest for 2 minutes, then use your hands or a rolling pin to stretch each into a roughly 6-inch (15 cm) diameter disk, about ¼ inch (6 mm) thick.
- The edges can be irregular; manakish is rustic.
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Ready when: You have four disks of dough roughly 6 inches wide and ¼ inch thick
Tip: Don't worry if the dough springs back; let it rest briefly and gently stretch again. Avoid rolling too thin or the bread will be crispy rather than chewy.
5
Arrange on baking sheets
- Place two dough disks on each of two lightly oiled baking sheets, spacing them 2 inches (5 cm) apart.
- If they've shrunk slightly, gently stretch them back to about 6 inches.
- Cover loosely with plastic wrap and let them rest for 10 minutes while you prepare the toppings.
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Ready when: Dough disks are arranged and covered, resting quietly
Tip: Use parchment paper if you don't have oil, to prevent sticking and ensure even browning.
6
Prepare and top
- Pat the tomato slices dry with paper towels to remove excess moisture—this prevents a soggy manakish.
- Uncover the dough disks.
- Drizzle 2 tbsp (30 ml) of the 3 tbsp topping olive oil evenly over all four disks.
- Divide the 8 oz (225 g) crumbled white cheese evenly among the four, sprinkling it over the dough.
- Arrange the dried tomato slices on top, pressing them gently into the cheese.
- Sprinkle the 1.5 tsp (3 g) dried oregano evenly over all four manakish.
- Finish with the remaining 1 tbsp (15 ml) olive oil drizzled lightly across the tops, and season with freshly ground black pepper to taste.
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Ready when: Each manakish is topped with cheese, tomatoes, oregano, and a light drizzle of oil
Tip: Squeeze out tomato seeds gently to avoid a waterlogged base. Don't skip drying the tomatoes or the bread will steam instead of baking.
7
Bake until goldenOven 475°F / 245°C
- Transfer both baking sheets to the preheated 475°F (245°C) oven, placing them on different racks (upper and middle thirds).
- Bake for 18–20 minutes until the edges and bottom of the manakish are deep golden brown and the cheese has softened and begun to brown lightly.
- The dough should sound hollow if you tap the underside.
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Ready when: Edges and bottom are deep golden brown; cheese is soft and lightly browned; bread sounds hollow when tapped
Tip: If the tops brown too quickly but the bottoms are still pale, lower the rack position and continue baking. Rotate the sheets halfway through if your oven heats unevenly.
8
Cool and serve
- Remove the manakish from the oven and let them rest on the baking sheets for 3 minutes so the cheese sets slightly.
- Transfer to a cutting board or serving plate.
- Serve warm or at room temperature.
- Eat with your hands, tearing off pieces to dip in olive oil or enjoy as-is.
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Ready when: Manakish are warm and ready to eat; cheese has set enough to hold together
Tip: Serve immediately while the bread is still warm and the cheese is creamy. Leftover manakish reheats beautifully in a warm skillet.

Good to know

Tips

To achieve authentic texture, use a high-protein bread flour if available instead of all-purpose flour; it will give a chewier crumb. Reduce water by 2 tbsp (30 ml) if using bread flour.
For a fluffier manakish, cover the shaped dough with plastic wrap and let it rest at room temperature for 20–30 minutes after shaping, just before topping and baking. This gives a second, lighter rise.
If your tomatoes are very juicy, salt them lightly 15 minutes before using and pat dry again. This draws out excess moisture and prevents a soggy bottom.
Manakish are best eaten warm, but leftovers are excellent for breakfast the next day. Reheat gently in a skillet or oven so the bread doesn't dry out.

Make ahead

You can prepare and freeze the shaped dough disks (before topping) for up to 3 weeks. Wrap each in plastic wrap, stack on a baking sheet, and freeze. When ready to bake, top directly from frozen and add 3–4 minutes to the baking time. Alternatively, prepare the dough through the first rise, refrigerate it overnight in an oiled bowl, and shape and bake the next day.

Storage & reheating

Store cooled manakish at room temperature in an airtight container for up to 2 days. Refrigerate for up to 4 days in an airtight container or wrapped tightly. Reheat in a 350°F (175°C) oven for 5–7 minutes until warm, or in a skillet over medium heat for 2–3 minutes per side. Do not microwave, as it will make the bread soggy. Freeze baked manakish (wrapped individually) for up to 3 months; thaw at room temperature and reheat in the oven.

Substitutions

fresh white cheese (feta, ricotta salata, or akkawi) → Halloumi or mozzarella. Use the same weight. Halloumi will hold its shape better and have a slightly saltier flavor; mozzarella will be milder and stretchier. Both melt beautifully.
ripe plum tomatoes → Sun-dried tomatoes or cherry tomatoes, halved. Sun-dried tomatoes are more concentrated in flavor and don't release moisture; use about 4 oz (115 g). Cherry tomatoes are juicier; use 10–12 halved to reduce water content.
dried oregano → Fresh oregano or za'atar. Use 1 tbsp (3 g) fresh oregano leaves, torn, added after baking to preserve their bright flavor. Za'atar adds nutty, herbal complexity; use 2 tsp (5 g).
instant (rapid-rise) yeast → Active dry yeast or fresh (cake) yeast. Use 2 tsp (6 g) active dry yeast or 1 tbsp (15 g) crumbled fresh yeast. Active dry yeast will take slightly longer to rise; fresh yeast faster.