Half-Za’atar, Half-Cheese Manakish: a complete home recipe

COOK IT AT HOME

Half-Za’atar, Half-Cheese Manakish

A half-and-half manoushe gives each bite a choice between tangy herbs and melted cheese. Both toppings bake on the same soft dough, but each is kept on its own side so the cheese does not mute the za’atar. The homemade four-cheese blend below combines stretch, salt and a little firmness; it is a home variation rather than a claim to reproduce a restaurant’s proprietary blend.

Makes

4 flatbreads

Prep

30 minutes

Cook

15 minutes

Additional time

60–90 minutes rising; 10 minutes dough resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 20 g for rolling
• 180 ml lukewarm water, about 100°F/38°C
• 3 g instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 2 tablespoons olive oil, for dough
• 3 tablespoons za’atar blend
• 3 tablespoons olive oil, for topping
• 80 g low-moisture mozzarella, grated
• 40 g mild akkawi cheese, grated
• 30 g feta, crumbled
• 30 g halloumi, finely grated

Step-by-step method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and the 2 tablespoons dough oil. Stir into a shaggy dough, then knead for 8–10 minutes until smooth and supple, using the rolling flour only as needed. Cover in the bowl and let rise for 60–90 minutes, until nearly doubled.
2. Mix the za’atar and topping oil in one bowl. Combine the four cheeses in another. Taste the akkawi before using it: if very salty, soak it in cold water in the refrigerator for 30 minutes, then drain and pat thoroughly dry before grating.
3. Heat the oven to 450°F/230°C. Line two baking sheets. Divide the dough into four balls and rest covered for 10 minutes. Roll each to a 20 cm/8 inch round and place on the trays. Press the centers lightly, keeping a narrow raised rim.
4. Spread a quarter of the za’atar paste over half of each round. Divide the cheese mixture over the remaining halves, leaving the outer 1 cm bare. Keep both toppings thin and avoid a tall ridge where the halves meet.
5. Bake for 12–15 minutes, rotating trays halfway, until the cheese melts and the rims and bases are golden. Lift a bread with a spatula to check the center underneath; it should be cooked through rather than soft and pale.
6. Rest on a rack for 3–5 minutes before serving. Cut across the dividing line to give each wedge a little of both toppings, or fold in half with the two flavors facing each other.

Helpful tips & substitutions

• If akkawi is unavailable, replace its 40 g with additional low-moisture mozzarella. The result is milder; do not compensate with salt until you have tasted the other cheeses.
• Dry any soaked cheese thoroughly. Extra water pools where cheese meets dough and can leave a gummy band in the middle.

Storage & make-ahead

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 3 days. Reheat topped breads to 165°F/74°C; a covered first few minutes prevents the topping from drying before the center is hot. Freeze cooled portions for up to 2 months.

How to serve it

Offer fresh mint, cucumber and tomato alongside. The breads already have salty cheese and herbs, so a plain drink or unsweetened tea is a useful balance.