Quick & Easy Cheese & Zaatar Manakeesh
Dough and toppings. No, it’s not pizza. It’s pizza’s older, tastier, more mature big sister. The Manousheh.
If you’ve ever had a manousheh you really don’t need me to write out a full description keeping you from the goods. You know that a manousheh is the undisputed champion to the “italian” pizza. I truly don’t care what you say, i mean i do, but i don’t. Manakeesh (the plural of manousheh) are the champions of doughy topping filled heaven. Pizzas are cool and all but have you ever had a flatbread loaded with herby za’atar and quality olive oil or a stringy, cheesy one full of yummy browned bubbles? I mean don’t even try to argue with me here the manousheh wins this battle against the ordinary pizza.
A manousheh can be judged by two characteristics 1) the quality of the dough ( is it tender without being too doughy)? is it pliable enough to stuff your manousheh with tons of fresh mint, tomatoes, onions and cucumbers without falling apart? and 2) the quality of the ingredients you put on top. As for the second of the two, i can’t help you here. You gotta source the good stuff. Good za’atar is definitely dependent on taste. Some like it tangy, some don’t. Some like it sesame-y, some don’t. It’s up to you, but i challenge you to get some good tasting, quality stuff. Where i can help you nail the manousheh is the dough. Let me tell you something i feel like i’ve really mastered this dough. You want to know how? My mom liked it better than her manousheh dough. This says a lot, because for those of you who know my mom, you know that lady don’t hand out compliments. You gotta earn that ish.
This dough is particularly special because it’s actually a sourdough recipe that utilizes the discard (don’t you worry your pretty little butt though if you aren’t a sourdough baker! I’ve hooked it up with a yeast version of this recipe for those of you who don’t have any handy). When i started my sourdough journey during our lockdown for COVID-19, i was absolutely astonished by how much discard a single feeding produces, so there i was trying my best not to let it go to waste. Now, i literally can’t even keep up with how much discard i need. I make this recipe 2 times a week, DOUBLED. Yes. DOUBLED. i literally make so may manakeesh that i could feed a small village or my three person tiny family for breakfast one day. Hah! You see what i mean about how delish? Also. Let me just point out that this recipe is so freaking easy i start the dough when i wake up and within 1 hour it’s ready to be rolled out and cooked. No mixer needed. One bowl. A few ingredients. SUPER SIMPLE!!
Okay peeps, let’s get to it.
Give it a try. Leave your feedback and love below! If you make this and share on social media, tag the picture with the hashtag #hungrilyhomemaderecipes.
Prep time: 10 minutes
Total rest time: 1 hour
Bake time: 5-7 minutes
Total time: 1 hour 20 minutes
Yield: 8 medium sized manakeesh pies
Ingredients:
for the dough using sourdough discard
1. 2 1/2 cups of all purpose flour (300 grams)
2. 1 tbsp granulated sugar
3. 1 tsp salt
4. 1/2 tsp baking powder
5. 1/2 cup sourdough discard ( 120 grams)
6. 1/4 cup plain yogurt
7. 1/4 cup olive oil
8. 1/4 cup warm water (or more)
for the dough without discard
1. 2 tsp instant yeast
2. 1 tbsp granulated sugar
3. 1 cup warm water (or more)
4. 1 tsp salt
5. 1/2 tsp baking powder
6. 3 cups all purpose flour (384 grams) plus a few extra tbsp if dough is sticky
7. 1/2 cup plain yogurt
8. 1/4 cup olive oil
For the cheese topping
a mixture of shredded mozzarella cheese, chopped arabic string cheese, mild cheddar cheese
for the za’atar topping
a mixture of dry za’atar herb mix and olive oil to form a paste
Method:
for those using the sourdough discard method
1. In a large bowl, whisk together the four, sugar, salt and baking powder till well incorporated.
2. Add the sourdough discard, yogurt, olive oil and water. Use your hands to mix and knead well and form a cohesive ball. I knead the dough gently, directly into the bowl so that i don’t need to make a mess. The dough does not need to be kneaded too much! Just until well combined.
3. Once the dough has come together into a ball, oil the bottom of a bowl and place the dough ball in the bowl to rise for 1 hour. Cover the the top of the bowl with plastic wrap or a clean kitchen towel and set in a warm location. I like to put the bowl in my oven (turned off, of course).
4. Remove rested dough from bowl and separate into 8 equal balls. Set the balls on a parchment lined tray.
5. Prepare your topping mixture of choice. The ingredients for the toppings are listed above.
6. Heat a heavy bottomed pan or skillet (i use a cast iron skillet) on the stove over medium heat and turn your oven’s broiler on to heat.
7. using your hands (or a rolling pin, but if you use a rolling pin, be gentle!), flatten each ball of dough to form rough rounds. Lower the stovetop to a medium-low setting and place the flattened dough on the skillet.
8. As soon as you place the dough on the skillet immediately place your topping of choice overtop of the dough. Be careful not to touch the hot pan and burn yourself!
9. Allow the dough to cook JUST UNTIL the bottom of the dough begins to form a caramel color or brown spots/ veins. You should use a spatula to check for browning on the bottom.
10. Place the manousheh on a sheet tray and put under the broiler (not directly under or it will burn) in your oven to finish cooking for 3-5 more minutes. Watch the manousheh carefully and remove when the cheese is bubbly or the za’atar appears slightly dried from the olive oil.
for those using the yeast method
1. In a small bowl, mix together the yeast, granulated sugar and 1/4 cup of the warm water until the sugar and yeast have dissolved. cover with a paper towel and set aside in a warm location to allow the yeast to begin working. This should take no more than 5 minutes. Once you see bubbles and foam forming on the surface of the mixture, you’ll know the yeast has been activated and is ready to use.
2. In a separate large mixing bowl, combine the flour, salt and baking powder. Once combined, slowly pour the activated yeast mixture overtop. Mix until lightly combined and proceed to add the rest of the wet ingredients (olive oil, yogurt and the remaining 3/4 cup of warm water). Use your hands to mix and knead well and form a cohesive ball. I knead the dough gently, directly into the bowl so that i don’t need to make a large mess. The dough does not need to be kneaded too much! Just until well combined.
3. Once the dough has come together into a ball, oil the bottom of a bowl and place the dough ball in the bowl to rise for 2 hours. Cover the the top of the bowl with plastic wrap or a clean kitchen towel and set in a warm location. I like to put the bowl in my oven (turned off, of course).
4. Remove rested dough from bowl and separate into 8 equal balls. Set the balls on a parchment lined tray.
5. Prepare your topping mixture of choice. The ingredients for the toppings are listed above.
6. Heat a heavy bottomed pan or skillet (i use a cast iron skillet) on the stove over medium heat and turn your oven’s broiler on to heat.
7. using your hands (or a rolling pin, but if you use a rolling pin, be gentle!), flatten each ball of dough to form rough rounds. Lower the stovetop to a medium-low setting and place the flattened dough on the skillet.
8. As soon as you place the dough on the skillet immediately place your topping of choice overtop of the dough. Be careful not to touch the hot pan and burn yourself!
9. Allow the dough to cook JUST UNTIL the bottom of the dough begins to form a caramel color or brown spots/ veins.
10. Place the dough on a sheet tray and put under the broiler (not directly under or it will burn) in your oven to finish cooking for 3-5 more minutes. Watch the manousheh carefully and remove when the cheese is bubbly or the za’atar appears slightly dried from the olive oil.
