A delicious soft dough topped with cheesy goodness and Za'atar with a hot cup of tea for breakfast. Does that sound dreamy? This Lebanese manakish recipe is so easy to make and I guarantee you'll be so impressed by your own dough and manakish making skills once you try it. If you've been intimidated by dough before, it ends now.

What is Manakish / Manaeesh?
Manakish (also pronouned as Manaeesh) is a Lebanese pizza or flatbread made with a soft dough and topped with various toppings, the most common of which is Za'atar and cheese. It can be made into small circular rounds or larger ones depending on preference.
It's typically made fresh for breakfast and served with fresh vegetables and tea. You can have either cheese only manakish, Za'atar only manakish, or you can even mix the two. Other toppings include labneh (a soft yogurt cheese) and sausage with cheese, as well as a ground beef mixture similar to Lahm Bi Ajeen. Manakish are a flat style of savoury middle eastern pie, similar to Fatayer but those are more like hand pies.
Now if you're wondering what Za'atar is, it's a blend of wild oregano, toasted sesame seeds and sumac, and some varieties may have a few other spices as well. It has a nutty, earthy and tangy flavour. I love using it in so many ways, including this Honey Za'atar Chicken recipe which is a favourite.
Let's walk through this recipe!
The best part about this recipe is how easy the dough comes together. It starts off as my 10 minute dough which I use for Honeycomb Bread, but I let it rise for 30 minutes for this recipe. You end up with a smooth dough that bakes to soft perfection. You don't even need to knead the dough for very long.
If you're feeling particularly lazy though (let's face it, we all do sometimes), you can easily just make the toppings and spread them on store bought naan or pita bread, and you'll still have mouth-watering manakish. Just the easy way.
Ingredients you'll need
You'll need your typical dough ingredients. I use instant yeast (see the FAQ section for using active dry yeast) in this recipe. For the Za'atar topping, you just need the Za'atar blend and olive oil.
For the cheese topping, Akawi cheese is traditionally used. However, if you can't find it, you can use a mixture of Feta and Mozzarella, which turns out so good! I also love topping the cheese manakish with nigella seeds - if you have them, please don't skip them.
Step by step instructions on how to make Manakish
Making the dough
- You start by making the dough, which requires mixing the yeast with warm water (not hot) and setting aside for 3-4 minutes.
- Then in a bowl, mix together 1 cup of the flour, the yeast and water mixture, and the sugar. Mix well with a spoon, cover with plastic and set aside for 10 minutes
- After 10 minutes, add the remaining flour, the olive oil, and salt and mix well with a spoon until a shaggy dough forms. Then knead with your hand for 3-4 minutes until the dough comes together
- Cover and let it rise for 30 minutes. Once its risen, divide into medium sized balls. This recipe makes approximately 10
- At this point, preheat your oven to 375F
Making the toppings
The toppings are really simple to make. For the Za'atar topping, mix it well with olive oil and set it aside. I love using this brand of Za'atar.
As for the cheese, grate the mozzarella and crumble the feta, then mix them together. I like to use fresh mozzarella but either one works. Don't mix the cheese with the nigella seeds - we sprinkle them on top after we spread it over the dough.
Shaping and baking the Manakish
Next, using a floured rolling pin and a floured surface, roll out the dough into medium sized flatbreads. Roll to a thin consistency because they will rise slightly in the oven. Then transfer the dough to a floured baking sheet and add the toppings.
For the Za'atar topping, make sure you are generous and cover the whole surface well. For the cheese, don't forget to sprinkle with some nigella seeds. Bake them in the oven for 12-15 minutes or until the bottom is lightly golden. The cheese can be broiled for a few minutes to brown, but keep an eye on them so they don't burn! Once baked, keep them covered so they don't dry up and serve warm.
FAQs and Expert Tips
Q: Can I use Active Dry Yeast for the dough instead of Instant Yeast? I recommend instant yeast as it is more stable and likely still active. However, if you have active dry yeast, yes you can use it, just ensure you check that it is still active by mixing it with the warm water and seeing it rise and bubble.
Q: What is a Monoushe? A Manoushe is the singular word for Manakish and it is exactly what is described in the recipe. It's a Lebanese pizza topped with various toppings, the most common of which is Za'atar and cheese.
Q: What other toppings can I use for Manakish? You can mix the Za'atar with cheese, use labneh (a soft yogurt cheese) with za'atar, or cheese with sausage. You can also make the meat mixture and make Lahm Bi Ajeen.
Storage and freezer instructions
You can store manakish in an airtight container in the fridge, and just warm them up in the oven (or microwave) before serving again. Or you can place them in between parchment paper and place in an airtight container or a freezer bag and freeze them for up to 3 months. Thaw them in the oven and enjoy!
If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page - I'd love to hear from you! You can also hop on over to Instagram and say hello!
Manakish (Cheese and Za'atar)
Ingredients
For the dough:
- 2 ½ cups flour plus 2 more tablespoons
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 cup warm water
- ¼ cup olive oil
- 1 teaspoon salt
For the Cheese Topping:
- 340 grams fresh mozzarella or replace with Akawi cheese
- 200 grams feta cheese or replace with Akawi cheese
- 1.5 tablespoons nigella seeds (also known as Kolonji)
For the Za'atar Topping:
- ¼ cup olive oil extra virgin
- 7 tablespoons Za'atar (found at middle eastern stores)
Instructions
To make the dough:
- Start by mixing the yeast in the 1 cup of warm water. Make sure it's not hot water or the yeast will not activate. Set aside for 3 minutes.
- In a bowl, add 1 cup of the flour along with the sugar and the yeast and water mixture. Mix well with a spoon, cover with plastic wrap and set aside for 10 minutes.
- After 10 minutes, add the rest of the flour (1 ½ cups plus 2 tablespoons), ¼ cup olive oil and the salt and mix well until a shaggy dough forms.
- Using your hands, knead the dough for 3-4 minutes, then smooth it out and set aside to rise for about 30 minutes, covered.
- Preheat your oven to 375F while the dough rises
For the toppings:
- Mix together the Za'atar and the olive oil in a bowl and set aside.
- Mix together the mozzarella cheese and feta cheese and set aside.
- Once the dough is ready, separate into 10 equal-sized balls. Using a floured rolling pin and a floured surface, flatten each dough ball to a very thin medium sized flatbread. The dough will rise slightly in the oven so it's important to make them thin
- Transfer the dough rounds to a floured baking sheet. You may need to use 2-3 baking sheets to fit them all, or wait for some to bake then add the rest
- Spread the Za'atar mixture on 5 of the manakish and make sure to cover the entire surface, leaving a ¼ inch border
- Spread the cheese mixture on the remaining 5 of manakish, leaving a ¼ inch border. Sprinkle with the nigella seeds
- Place the baking sheets in the oven on the bottom rack and bake for 12-15 minutes until the bottom is lightly golden. You can bake more than one sheet at one time, by placing one on the bottom rack and one on the middle rack. Once the bottom rack manakish are cooked, then switch the middle rack sheet pan to the bottom for a few more minutes until cooked through
- For the cheese manakish, you can broil the top for just a few minutes to lightly brown the cheese. Keep an eye when you're doing this as it happens quickly
- Remove baked manakish and place in a platter and cover with a towl or plastic bag to keep them soft until serving
- Serve them with fresh vegetables like tomato, cucumber, mint, and olives
Notes
- This recipe makes roughly 10 medium sized manakish, and the topping amounts yield 5 of each type. If you want to make only cheese or only za'atar, then double the topping quantities
- You can also make the manakish a lot smaller to yield a larger number of pieces
- Traditionally, Akawi cheese is used in place of the mozzarella and feta mixture but I found this mix to be a great substitute and it tastes so good
- You can also make Manakish which are a mix of cheese and Za'atar. To do that, add Za'atar to the cheese mixture without any olive oil and spread on the dough
- You can freeze the manakish once they are cooled, by placing them in between parchment paper and in an air tight container or bag
Comments
I made them plain to pair with my soup. They turned out great! Thank you!
I want to make this can I use normal mozzarella cheese instead of soft mozzarella cheese,
Loved this recipe so easy to follow and it turned out amazing. Thank you for sharing!
Of course! I'm so glad it worked out for you!
Wait, once you have fully made the manakish (ie. Fully baked and broiled with cheese and zatar topping), do you then freeze it in a zip lock? Then when you serve just microwave it?
Can you, for example, make two manakish then somehow store the dough for next time use? Or will the dough just go bad eventually (and how long)?
Also I go to a Lebanese restaurant they make one with chicken and meat can you direct me to that recipe?
Hello! Yes once you fully bake the manakish and allow them to cool, you can then store them in a ziploc and freeze them. The dough before baking will last for a couple of days in the fridge, so you can always use it to make fresh manakish the next day. I don't have a chicken manakish recipe, but the meat one is here: https://www.hungrypaprikas.com/lahm-bi-ajeen/
I like your recipe and thank you for all your recipes
Unfortunately, I’m gonna have to give it a 2 star as my dough turned out very dry. The manakish turned out hard and crunchy and doubled in size when baking in the oven. I followed your instructions precisely but I’m not sure what went wrong. I will definitely be trying out your other recipes but really disappointed in this one. 🙁
That's a shame. Lots of other people as you can see in the comments have tried it successfully. I would make sure you are measuring everything correctly. The flour especially, you probably used too much. Hope you try again!
Made this today, with both cheese toppings, and za'atar. They taste as I had hoped, and the recipe was simplicity itself. Made a couple of plain ones and ate with cucumber and yoghurt. Delish!
Don't have baking steels, baked it at 190 on the bread setting of my oven. Would encourage everyone to try it!
So wonderful to hear you enjoyed them Kay!
After fermenting can i leave the dough in the fridge to bske the next morning
Yes you definitely can!
This is a perfect recipe. Instructions are easy to follow and the recipe doubles nicely. On a baking steel in a preheated oven, I find that each pie is ready in 8 minutes. Such a comfort food and an easy way to impress guests!
Sounds like you nailed them Sarah! The baking steel makes all the difference. Thanks for the feedback! 🙂
Love that this comes together so quick. I'm usually wary of dough recipes but this one hasn't failed me yet!
It is a perfect recipe. My kids and husband loved the manakish. Definitely recommended to try it!
Amazing - so glad to hear Anna!
This turned out excellent! I made it for eid breakfast 🤤
I would just like to take a second to say I love the layout of your page! It's so beautiful and organized - and I can't wait to try this recipe tomorrow! Also really appreciate you keeping the recipes easy, yet authentic. Much love from Hamilton, ON.
Thanks so much for the kind message Rimsha! Much appreciated. 🙂
These are wonderfully easy and delicious!
Thank you Humaira!
I am Lebanese and was raised on this food, but I didn’t know how to make them. This recipe is so valuable to me. I made the zaatar manaeesh and LOVED them! Great memories! Will definitely make them from now on. Thanks so much!
Wow Cheryl - so glad you got to re-discover food you grew up with! Thrilled you enjoyed it 🙂
Manaeesh are a levantine food, not just lebanese. They are part of Jordan , Syria and palestine too.
Yes, you are correct
I made these last night for dinner and they are so good. I only had feta so I did a mixture of feta with the Za'atar oil. Definitely will be making again and again ...
Such a great mix Denise - they're versatile and I also use whatever I have on hand 🙂 Glad you enjoyed them!
A very easy and yummy Manakish recipe ! Thank you Amina xx
You're very welcome Shehnaaz! Thanks for the feedback 🙂
Will definitely try out the Manakeesh... eaten it quite a few times at various restaurants. Love it. Thanks.
I hope you enjoy it Zulaika! 🙂