Fragrant Za’atar and Akkawi Cheese Manakish Step-by-step instructions

Before you start

Prepare the workspace by gathering all ingredients and ensuring the oven is fully preheated to 480°F (249°C) with the stone or cast-iron pan inside. Having the za'atar paste mixed and the cheese shredded before the oven reaches temperature will ensure a seamless assembly process.

Clear enough counter space to lay out the flatbreads, and have the fresh garnishes washed, dried, and chopped so they are ready for immediate use once the manakish is pulled from the heat.

Instructions

Preparation and Assembly

1. 1Prepare the toppings
   In a small bowl, whisk together the za'atar and olive oil until a smooth, fragrant paste forms. Shred the akkawi cheese using a grater and set aside. Ensure the flatbreads are ready on a clean surface for assembly.
   Look for The mixture should have a spreadable consistency similar to a thick paste.
   Tip Use high-quality extra virgin olive oil to enhance the flavor of the wild thyme in the za'atar.

At the end of this phase, the za'atar paste should be smooth and fragrant, and the shredded cheese should be ready for distribution. The flatbreads should be arranged and ready for the paste and cheese.

Check that the oven has reached 480°F (249°C) and the baking stone is sufficiently hot to facilitate a quick, even bake. All garnishes should be prepared and set aside, ensuring the entire process remains efficient and organized from start to finish.

Baking Transformation

2. 2Assemble the manakish
   Spread the za'atar olive oil paste over one half of each flatbread. Sprinkle the shredded akkawi cheese generously over the other half. Ensure the edges of the bread remain clean for easy handling during the baking process.
   Look for Cover the bread evenly, leaving a small border around the edges to prevent burning.
   Tip Distribute the cheese evenly so that every bite has the perfect amount of stretch.

During the baking phase, the kitchen should fill with the intense, savory aroma of toasted thyme and melting cheese. The bread will puff up as it hits the hot stone, and the cheese will begin to blister and bubble. Listen for the faint sizzling sound of the olive oil and cheese reacting to the high heat. Watch through the oven door to ensure the crust turns a beautiful golden brown without darkening too much or burning at the edges.

Finishing and Serving

3. 3Bake and garnish
   Preheat the stone hearth or a stone in the oven to 480°F (249°C). Place the assembled flatbreads on the hot stone and bake for seven minutes. Remove when the cheese is blistered and the crust is golden brown. Top with fresh cucumber, mint leaves, and olives, then fold in half before serving immediately.
   Look for The crust should be puffed and golden, and the cheese should be bubbling and slightly browned.
   Tip Monitor the baking closely, as thin flatbreads can crisp up very quickly at high temperatures.

Once removed from the oven, the manakish should look vibrant and inviting. The cheese should be soft and pull away with a satisfying stretch, while the crust should feel firm yet pliable. Immediately top with the fresh cucumber, mint, and olives to provide a cooling contrast to the hot, savory bread. Fold the flatbread in half to lock in the ingredients, creating a handheld meal that is ready to be enjoyed while still warm and fragrant.

Common mistakes

Avoid overcrowding the oven, as this can lower the ambient temperature and prevent the bread from crisping properly. Another common mistake is using too much oil or topping, which can make the bread soggy instead of crispy.

Ensure the oven is at the correct temperature before starting, as a cooler oven will result in a tough, dry crust rather than the desired airy texture. Finally, do not leave the manakish unattended, as the high heat can turn the bread from golden to burnt in a matter of seconds.

How to tell it’s done

The manakish is done when the crust is visibly golden brown and the cheese has achieved a bubbly, blistered appearance. The edges should be crisp to the touch, and the cheese should be fully melted and stretchy.

Because the baking time is short, watch closely for the cheese to begin browning slightly at the edges, which indicates the perfect level of heat penetration. The aroma of toasted za'atar and melted cheese is also a clear indicator that the bread is ready to be removed from the oven.