Lebanese Cheese Manoushe
Crispy-bottomed flatbread topped with melted cheese and fresh herbs, ready in under 20 minutes. A beloved Lebanese street food you can make at home with pantry staples and simple technique.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup whole milk yogurt
- 1 cup shredded white cheese (feta, akkawi, or mozzarella blend)
- 3 tablespoons fresh mint leaves, finely chopped
- ½ teaspoon baking powder
- 3 tablespoons olive oil
Instructions
- 1
Pour 1.5 cups flour, 0.75 cup yogurt, and 0.5 teaspoon baking powder into a large bowl.
- 2
Stir with a wooden spoon for 2 minutes until shaggy dough forms with no dry flour streaks visible at the bottom of the bowl.
- 3
Knead the dough inside the bowl with your hands, pressing and folding for 1 minute until smooth and slightly sticky to the touch.
- 4
Divide the dough into 2 equal pieces and shape each into a ball by pinching the bottom and rolling under your palm.
- 5
Mix 1 cup shredded cheese and 3 tablespoons chopped mint in a small bowl until evenly combined.
- 6
Heat a 12-inch nonstick skillet or cast iron pan over medium-high heat until oil placed in the center shimmers and slides quickly, about 90 seconds.
- 7
Place one dough ball on a lightly oiled work surface and, using your fingertips, press and stretch it into a thin circle about 7 inches across and 1/8 inch thick.
- 8
Slide the stretched dough into the hot skillet and cook for 2 minutes without moving it until the bottom turns golden brown and you smell a toasted aroma.
- 9
Flip the dough using a flat spatula, then immediately sprinkle half of the cheese-mint filling evenly over the surface.
- 10
Cook for 1.5 minutes until the bottom is golden and the cheese is beginning to melt, then transfer to a plate.
- 11
Repeat steps 7–10 with the second dough ball and remaining filling.
- 12
Cut each manoushe in half and serve warm while the cheese is still melted.
Tools you’ll need
- large mixing bowl
- wooden spoon
- small mixing bowl
- 12-inch nonstick skillet or cast iron pan
- flat spatula
- work surface
- chef's knife
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