Cheese Manakeesh
Updated Dec 29, 2025
Cheese manakeesh is a Lebanese flatbread topped with mozzarella and akkawi cheese. Learn how to make this delicious manakeesh recipe at home!
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Homemade Cheese Manakeesh
I grew up eating Cheese Manakeesh along with Zaatar Manakeesh for breakfast on weekends. It’s a Lebanese classic recipe that’s basically pizza dough topped with different types of cheese like mozzarella, Akkawi, Nabulsi, Halloumi or a mix or two or three of these cheeses. Cheese Manakeesh is as easy as making cheese pizza, and it’s great to try if you don’t have any Middle Eastern bakeries around you.
Happy Cooking!
– Yumna
Cheese Manakeesh Ingredients
- Flour: Use all-purpose flour for this recipe. You can also use a 1:1 gluten-free flour mix.
- Instant yeast: With instant yeast, you can combine the dough ingredients at the same time without waiting for it to be activated.
- Oil: Use a neutral oil avocado oil or you can also use olive oil.
- Cheese: I use a 2:1 blend of akkawi and mozzarella cheese. You can find akkawi cheese in most Middle Eastern stores and online, but if you want to try this recipe and can’t find it, you could also use halloumi or more common mild white cheese such as ricotta.
- Salt: The salt is to flavor the dough.
How to Make Cheese Manakeesh
Cheese Manakeesh
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 2 ¼ teaspoon instant yeast
- 1 teaspoon salt
- ¼ cup olive oil
- 1 cups shredded Akawi cheese
- ½ cup shredded part-skim mozzarella cheese
- Labneh for serving
Instructions
Make the Dough
- In a large bowl or a stand mixer fitted with the hook attachment, mix the flour, water, yeast, and salt until it comes together in a shaggy mixture, about 1 minute. Add the olive oil and, using your hands right in the bowl or with the dough hook, thoroughly knead the dough until it transforms from a tight, rough mass into a smooth, springy, cohesive ball, about 5 more minutes.
- Cover the dough in the bowl with a slightly damp kitchen towel or a piece of oiled plastic wrap. Set the bowl aside at room temperature until the dough has puffed and risen to double its volume, about 60 minutes.
Assemble and Bake
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Lightly flour a flat surface, transfer the dough ball from the bowl to the surface. Divide the dough into 12 equal pieces, and using your palms, shape them into round balls. Set aside to rest on the prepared baking sheet covered with a slightly damp kitchen towel for 10 minutes to relax the dough’s elasticity.
- Take a ball of dough and press it into a round, flat, palm-sized disc about ¼-inch thick and 4 inches in diameter. Return the flatbread to the prepared baking sheet and cover again with the kitchen towel while you work on the rest. Use a fork to poke each flatbread to prevent it from puffing up too much in the oven.
- Sprinkle the flatbreads with about 1 tablespoon of mozzarella cheese and 1 tablespoon of Akawi cheese. Bake until they are slightly puffed, golden brown on the bottom and the cheese has melted, 10 to 13 minutes. Let the manakeesh cool for at least 5 minutes before serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Use different cheeses. Manakeesh is easy to customize with different cheeses. Basically, any cheese you like will work, as long as it’s a good melting cheese. You can try it with shredded cheddar, feta, or even ricotta.
- Add a sauce under the cheese. There are several sauces that can be used to complement the flavors of cheese manakeesh, including zaatar, tomato sauce, toum, garlic-infused oil, pesto, and harissa. Add it in a thin layer before sprinkling on the cheese.
- Pair with . Cheesy manakeesh is so good dipped in labneh which is similar to a smooth creamy cheese. Pair it with some fresh vegetables like tomato, cucumbers, and olives for a savory and fresh breakfast.
- Add herbs. Bake with fresh herbs mixed into the cheese. It’ll add a herby flavor and aromatic addition to your flatbreads.
- . Zaatar seasoning is combined with oil and baked on top of the dough for a variation of manakeesh.
Recipe Tips
- Use instant yeast. It requires no activation time and produces a more consistent rise compared to active dry yeast making for a faster and more efficient dough-making process. Using warm water is still necessary, but a temperature-controlled kettle can help achieve the right temperature.
- Be patient and let it rise. For a light and fluffy texture, the flatbread dough requires two rises: first, after mixing the ingredients and forming a ball, and second after dividing into smaller balls and flattening. Skipping these resting times will result in a tough and chewy texture.
- Poke holes in the manakeesh before baking. This prevents the flatbreads from over-puffing and prevents the dough from becoming too soft or soggy by allowing steam to escape.
- Avoid overloading toppings. I use about 2 tablespoons of cheese for each one which allows the cheese to melt on top and crisp up the bread as it bakes. Adding too much cheese or additional toppings will make it difficult to cook the dough properly.
Serving Ideas
FAQs
Manakeesh is a traditional Middle Eastern flatbread, often served for breakfast, that is popular street food in Lebanon and other countries in the region. It is made by topping a dough with various ingredients such as cheese, zaatar, meat, or vegetables, then baking it in the oven.
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. This allows the dough to rise slowly and develop more flavor. When you’re ready to bake the manakeesh, let the dough come to room temperature before shaping and adding the toppings.
Yes. To make larger cheese manakeesh, you can increase the size of the dough rounds when rolling them out. Instead of dividing the dough into 12 pieces, you can divide it into 6-8 pieces and roll them out to a larger size. Just make sure to adjust the amount of cheese so that they are evenly spread over the larger surface area. You may also need to adjust the baking time to ensure that the dough is fully cooked and the cheese is melted and bubbly.
Comments
Hello dear I made these today .
They turned out to be good but they became hard . They were not soft like yours . What could be the reason . But the taste was really good 😋
Love it! Makes it frequently for family and friends. Thank you!
You’re so welcome!