Jibneh Manakish (Cheese Flatbread)

All-purpose flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Olive oil: Adds richness and helps to create a tender dough.

Warm water: Activates the yeast and brings the dough together.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Shredded cheese: The topping for the flatbread; akkawi or mozzarella are recommended.

When preparing yeast for the dough, ensure that the water is warm but not too hot. The ideal temperature is around 110°F (43°C). If the water is too hot, it can kill the yeast, preventing the dough from rising properly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may result in a denser flatbread.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral profile and a more complex flavor.

• sugar - Substitute with honey: Honey can add a subtle sweetness and a bit of moisture to the dough.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative.

• warm water - Substitute with milk: Milk can make the dough richer and softer.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may rise faster.

• shredded cheese (akkawi or mozzarella) - Substitute with feta cheese: Feta cheese provides a tangy flavor and crumbly texture, offering a different but delicious twist.

• Allow the Jibneh Manakish to cool completely after baking. This prevents condensation and sogginess when stored.
• Wrap each flatbread individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents the cheese from drying out.
• Place the wrapped flatbreads in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long the flatbreads have been stored.
• Store the Jibneh Manakish in the refrigerator for up to 3 days if you plan to consume them soon. For longer storage, place them in the freezer where they can last up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Remove the flatbreads from their wrapping and place them on a baking sheet. Heat for about 10 minutes if refrigerated, or 15-20 minutes if frozen, until the cheese is bubbly and the crust is crisp.
• Alternatively, you can reheat in a microwave by placing the flatbread on a microwave-safe plate and heating on high for 1-2 minutes if refrigerated, or 3-4 minutes if frozen. Note that the crust may not be as crispy as when reheated in the oven.
• For a quick snack, you can also use a toaster oven. Set it to 350°F (175°C) and heat the flatbread for about 5-7 minutes if refrigerated, or 10-12 minutes if frozen.

• Preheat your oven to 350°F (175°C). Place the Jibneh Manakish directly on the oven rack or a baking sheet. Heat for about 5-10 minutes until the cheese is bubbly and the crust is crisp.

• Use a skillet on medium heat. Place the flatbread in the skillet and cover with a lid. Heat for 3-5 minutes until the cheese is melted and the bottom is crispy.

• For a quick fix, use a microwave. Place the Jibneh Manakish on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes until the cheese is melted. Note: This method may result in a softer crust.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the flatbread inside and heat for 5-7 minutes until the cheese is melted and the crust is golden.

• For an air fryer, preheat to 320°F (160°C). Place the Jibneh Manakish in the basket and heat for 3-5 minutes until the cheese is melted and the crust is crispy.

• Mixing bowl: A large bowl used to combine the flour, salt, sugar, olive oil, warm water, and yeast to form the dough.

• Measuring cups: Used to measure out the flour and warm water accurately.

• Measuring spoons: Used to measure the salt, sugar, olive oil, and yeast.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Clean kitchen towel: Used to cover the dough while it rises.

• Rolling pin: Helps in rolling the dough into flat circles.

• Baking sheet: A flat sheet used to place the dough circles on for baking.

• Oven: Preheated to 400°F (200°C) for baking the manakish.

• Cheese grater: Used to shred the cheese if it's not pre-shredded.

• Knife: Useful for dividing the dough into portions.

• Timer: Helps to keep track of the baking time to ensure the cheese melts and the crust turns golden.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the cooking process.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on preparation time.

Warm water for yeast: Ensure the water is warm, not hot, to activate the yeast quickly.

Use a stand mixer: If available, use a stand mixer to knead the dough faster and more efficiently.

Preheat the oven early: Start preheating the oven while the dough is rising to save time.