Manoushi Recipe

Activate yeast

In a small bowl, whisk together warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer, combine flour and salt. Make a well, add foamy yeast mixture and 2 tablespoons olive oil. Mix with a spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic (or knead in mixer on medium-low 5–7 minutes). Add small dustings of flour if dough is too sticky, but keep dough soft.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

While dough rises, combine za'atar and 3 tablespoons extra-virgin olive oil in a small bowl. Add 1/2 tablespoon lemon juice if using. Stir until it forms a spreadable paste. Taste and adjust oil or za'atar to preferred consistency.

If using Akkawi or other brined cheeses, briefly soak slices in water for 10–15 minutes to remove some salt, then drain and pat dry. Shred or tear cheeses as needed. Combine shredded mozzarella and crumbled feta in a bowl if using both.

Preheat oven to 500°F (260°C) and place a baking stone or an inverted heavy baking sheet on the middle rack to heat. If you have a pizza stone, use it.

Punch down risen dough and divide into 6 equal pieces for medium-size manoushi (about 110–130 g each). Keep covered to prevent drying.

On a lightly floured surface, roll or stretch each piece into a 7–8 inch (18–20 cm) round. Aim for 1/8–1/4 inch thickness (thin but with a slight rim).

Place rounds on a piece of parchment or a lightly floured peel for easier transfer. Brush each round lightly with olive oil.

For pure za'atar manoushi: Spread about 2/3–1 tablespoon of the za'atar paste evenly over each round, leaving a small border. For cheese manoushi: sprinkle about 1/3 cup shredded cheese evenly over the round. For mixed: spread 1/2 tablespoon za'atar then top with 1/4–1/3 cup cheese, as desired.

Slide parchment and manoushi onto the preheated baking stone or inverted sheet. Bake 6–8 minutes at 500°F (260°C) until the edges are puffed and golden and cheese (if used) is melted and lightly browned. If using a home oven without high heat, bake at 475°F (245°C) 8–10 minutes, rotating halfway.

Remove from oven and brush edges lightly with olive oil for shine. Let cool 1–2 minutes, then slice or fold and serve warm.

Repeat with remaining rounds, reheating the stone/sheet between batches if necessary.