Manoushe Cheese

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon instant active dry yeast
• ¾ teaspoon kosher salt
• ¾ cup warm water
• 2 tablespoons extra-virgin olive oil
• 1 cup crumbled white cheese (feta or akkawi)
• 3 tablespoons fresh mint leaves
• 3 tablespoons fresh parsley leaves
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper

Instructions

1. 1

   In a medium mixing bowl, combine 2 cups all-purpose flour, 0.5 teaspoon instant active dry yeast, and 0.75 teaspoon kosher salt. Whisk together until evenly distributed — this distributes the yeast and salt so the dough rises evenly.

2. 2

   Pour 0.75 cup warm water (about 110°F, warm to the touch but not hot) and 2 tablespoons extra-virgin olive oil into the flour mixture. Stir with a wooden spoon until a shaggy dough forms, then knead by hand in the bowl for 3-4 minutes until the dough comes together into a smooth, slightly sticky ball.

3. 3

   Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 15 minutes. This rest allows the gluten to relax and the dough to hydrate, making it easier to stretch and shape.

4. 4

   While the dough rests, prepare the topping. Finely chop 3 tablespoons fresh mint leaves and 3 tablespoons fresh parsley leaves — chop them just before using so they stay vibrant and aromatic. In a small bowl, mix the herbs with 1 cup crumbled white cheese (feta or akkawi work well), 1 tablespoon extra-virgin olive oil, 0.25 teaspoon kosher salt, and 0.125 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed.

5. 5

   Set a 12-inch cast iron skillet or non-stick pan over medium-high heat. Let it preheat for 2 minutes — the surface should be hot enough that a drop of water sizzles and evaporates on contact.

6. 6

   Divide the dough into 2 equal pieces. Working with one piece at a time, gently stretch and shape it into a circle about 8 inches across and 0.25 inch thick — work slowly and let the dough relax as you stretch. If it springs back, rest it for a minute before continuing. Don't worry about a perfect circle; rustic, slightly irregular shapes are authentic.

7. 7

   Carefully lay the first stretched dough circle onto the hot skillet. Cook for 2-3 minutes until the bottom is light golden and puffed with a few darker spots. You should hear a gentle sizzle and smell a faint toasted aroma — this means the skillet temperature is right.

8. 8

   Flip the manoushe using a wide spatula. Working quickly, spread half of the cheese-herb topping evenly over the cooked side, leaving a 0.5-inch border around the edges. Cook for another 2-3 minutes until the bottom is golden and the cheese has softened and begun to melt — you'll see the edges of the cheese start to glisten.

9. 9

   Transfer the finished manoushe to a cutting board. Repeat steps 3-5 with the remaining dough and topping.

10. 10

    Cut each warm manoushe in half or quarters with a sharp knife or pizza cutter. Serve immediately while the cheese is still warm and the bread is crispy. The texture contrast between the crispy flatbread and the soft, warm cheese is best enjoyed right away.

Tools you’ll need

• medium mixing bowl
• wooden spoon
• clean kitchen towel
• small mixing bowl
• 12-inch cast iron skillet or non-stick pan
• wide spatula
• cutting board
• sharp knife or pizza cutter

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