Cheese and zaatar manoushi are a staple on the breakfast day in our home. Especially on Sundays when all gather for a brunch. It’s hard to choose a favorite flavor manoushi so I like to make my manoushi smaller so we can have one each of zaatar and cheese. I use a shredded mozzarella cheese but ackawi cheese can also be used.

For the recipe I divided the manoushi dough into 16 even pieces using my bench scrapper. This recipe can easily be doubled and the manoushi can be frozen after cooked for easy suhoor.


Cook Time 15 minutes


  • 3 cups all purpose flour King Arthrur
  • 1 cup warm water
  • 1 tablespoon active dry yeast
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil

For the Toppings and baking

  • 2 cups shredded mozzarella cheese
  • 1/2 cup zaatar
  • 1/4 cup olive oil for the pans


  • To make the dough: Combine yeast, sugar and water in the bowl of your stand mixer with the hook attachment. Allow to sit for 10 minutes so the yeast can bloom.
  • Add in flour, olive oil and salt to the mixer and mix to combine on medium speed. Turn the speed up and knead down for 8 minutes until a smooth ball forms.
    Cover the dough with a kitchen towel and allow to rise in a warm dark place for 1-2 hours until doubled in size.
  • Divide dough evenly into 16 piece rounds and cover again for a second rise.
    Preheat oven to 425 degrees. Roll out the dough and place on olive oil covered baking sheet. Top with cheese or zaatar and bake for 12-15 minuted until golden brown.

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