Manakish Jibneh
Manakish jibneh features a soft, chewy flatbread topped with a savory cheese blend, baked until golden and bubbly. Perfect for a hearty breakfast or brunch, this traditional Lebanese dish is simple to prepare and satisfying.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, milk, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 7 ginstant yeast
- 5 gsugar
- 5 gsalt
- 30 mlolive oil
- 180 mlwarm water
topping
- 150 gakkawi cheese, grated
- 100 gmozzarella cheese, grated
- 50 gfeta cheese, crumbled
- 2 tbspfresh parsley, finely chopped(optional)
- 1 tspblack sesame seeds(optional)
Equipment
rolling pin · large bowl · baking sheet · parchment paper
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, and salt for the dough.
About 1 min
- 2
Add the olive oil and warm water to the dry ingredients.
About 1 min
- 3
Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for 8-10 minutes until it is smooth and elastic.
About 9 min
Cook’s note: The dough should spring back slowly when poked.
- 5
Lightly oil a clean bowl, place the dough in it, and turn to coat.
About 1 min
- 6
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 7
While the dough rises, prepare the cheese topping by combining the akkawi cheese, mozzarella cheese, and feta cheese in a medium bowl.
About 5 min
Cook’s note: If using fresh akkawi, soak it in water for 30 minutes and pat dry to reduce saltiness.
- 8
Once the dough has risen, gently punch it down and divide it into 4 equal pieces.
About 2 min
- 9
Preheat your oven to 220°C (425°F).
About 15 min
Cook’s note: Use a baking stone or inverted baking sheet for a crispier crust.
- 10
On a lightly floured surface, roll each dough piece into a thin, round flatbread, about 15-20 cm (6-8 inches) in diameter.
About 4 min
- 11
Transfer the rolled flatbreads to a baking sheet lined with parchment paper.
About 1 min
- 12
Evenly spread the cheese topping over each flatbread, leaving a small border around the edges.
About 2 min
- 13
If desired, sprinkle with fresh parsley and black sesame seeds.
About 1 min
- 14
Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
About 15 min
Cook’s note: Keep an eye on them to prevent over-browning.
- 15
Remove from the oven and serve hot.
Keep it good
Store leftover manakish in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes, or until warmed through.
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