Manakish Jibneh

Ingredients

Dough

• 500 g plain flour
• 1 sachet (7 g) fast-action yeast
• 1 ½ teaspoons salt
• 1 tablespoon caster sugar
• 2 tablespoons olive oil
• 320 ml warm water

Cheese topping

• 150 g low-moisture mozzarella
• 50 g grated halloumi
• 50 g feta cheese (crumbled)
• 1 tablespoon nigella seeds (or sesame seeds, optional)
• 1 teaspoon dried mint

Finish

• 1 tablespoon olive oil (for brushing)

Method

Stage 1 - Dough

1. Whisk flour, yeast, salt, sugar.
2. Add olive oil and warm water; mix to a soft dough.
3. Knead 8 minutes until smooth and elastic.
4. Cover; rise 1 hour until doubled.

Stage 2 - Cheese prep

1. If using akkawi: soak in cold water 30 minutes (it's brined - desalinates), drain, grate.
2. If using mozzarella + halloumi: grate both. Don't grate the halloumi too fine - leave some texture.
3. Toss the grated cheeses together with crumbled feta.

Stage 3 - Shape

1. Heat oven to 230°C (210°C fan), ideally with a baking stone on the top rack for 30 minutes.
2. Knock back; divide dough into 6 balls.
3. Cover; rest 10 minutes.
4. Roll each ball into an 18 cm disc, 4-5 mm thick.

Stage 4 - Top

1. Place rounds on baking trays (or slide onto a hot stone).
2. Brush each lightly with olive oil, leaving the edges plain.
3. Pile a generous handful of cheese mix onto each, spreading almost to the edge.
4. Sprinkle nigella seeds and dried mint over the cheese.

Stage 5 - Bake

1. Bake 7-9 minutes - bottom is deep gold, cheese is melted and just bubbling, edges crisp.

Stage 6 - Serve

1. Eat warm. Cut into wedges, fold in half like a taco, or roll.