40min 4 ppl
Manakish bi Jibneh (Cheese Manakish)
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 7 steps
Medium: 31–60 min or 7–12 steps
664 kcalper person
Protein 27g
Carbs 76g
Fats 27g
About this dish
The same pillowy yeasted flatbread as its za'atar cousin, here spread with crumbled feta and mozzarella and scattered with nigella seeds, then baked until the cheese bubbles and the crust turns golden underneath.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- feta cheesecrumbled200 g
- Mozzarella cheesegrated150 g
Dried Goods
- Strong white bread flourplus extra for dusting400 g
- Fast-action dried yeastone sachet7 g
- Caster sugar1 tsp
- Warm water240 ml
Spices & Seasonings
- Fine sea salt1 tsp
- Nigella seeds1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Extra-virgin olive oilplus extra for brushing30 ml
Utensils
- Mixing bowl
- Rolling pin
- Baking tray
- Sharp knife
Method
1
In a large mixing bowl, combine the flour, yeast, sugar and salt. Make a well in the centre and pour in the warm water and olive oil, then mix to a soft dough.
Approx. 5 minutes
2
Turn the dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
Approx. 8 minutes
3
Shape into a ball, place in an oiled bowl, cover with a clean tea towel and leave to prove in a warm place until doubled in size, about 1 hour.
Approx. 2 minutes
4
Punch down the dough and divide into 4 equal pieces. Roll each piece on a sheet of baking parchment into a 20 centimetre round.
Approx. 10 minutes
5
Mix the feta, mozzarella and black pepper together and sprinkle evenly over each round, right to the edge, then scatter over the nigella seeds.
Approx. 6 minutes
6
Slide the rounds, still on their parchment, onto preheated baking trays and bake at 250°C, or 230°C for a fan oven, or gas mark 9, until the cheese bubbles and the edges are golden, about 9 minutes.
Approx. 9 minutes
7
Remove from the oven, cut each manakish into wedges and serve warm.
Approx. 3 minutes
