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manakish with cheese and za'atar
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5 from 31 votes

Gluten-Free Manakish with Cheese and Za'atar

Easy gluten-free manakish to make at home. You can choose to make a Za'atar or a cheese filling, or you can combine both in one.
Prep Time30 mins
Active Time10 mins
Resting Time2 hrs
Total Time2 hrs 40 mins
Course: Breakfast, Main Course
Cuisine: Mediterranean
Keyword: gluten free manakish, manakish
Yield: 8 Servings
Calories: 257kcal

Ingredients

Flatbread

  • 325 ml of Full-Fat Milk at ( 49 – 55 °C)
  • 32 grams of Granulated Sugar
  • 5 grams of Instant Active Yeast
  • 250 grams of White Rice Flour
  • 125 grams of Tapioca Flour
  • 42 grams of Brown Rice Flour
  • 1 teaspoon of Baking Powder
  • 2 teaspoon of Xanthan gum
  • 1 tablespoon of Salt
  • 118 ml of Vegetable Oil
  • 75 grams of Sour Cream or Yoghurt
  • 1 Large Egg
  • 1 teaspoon of Apple Cider Vinegar

Cheese Filling

  • 120 grams of Kashkaval Cheese
  • 120 grams of Akkawi Cheese
  • teaspoon of Salt (Optional, only if the cheese is not salty)
  • 1 tablespoon of Fresh Oregano or Dried Oregano

Za’atar Filling

  • 12 grams of Za’atar
  • 4 tablespoon of Virgin Olive Oil

Instructions

Cheese Filling

  • In a bowl, mix together the cheese, salt, and oregano.

Za'atar Filling

  • In a bowl, mix together the Za'atar and olive oil.

Manakish

  • First, prepare the yeast mixture by adding sugar to the warm milk. Then add the yeast and gently mix the mixture. Cover the yeast mixture and set it aside for 10 minutes.
  • In a bowl, whisk together the flours, baking powder, xanthan gum, and salt. Then make a small hole in the middle and add in the egg, apple cider vinegar, yoghurt, and vegetable oil. Then add the yeast mixture created in step 1.
  • Using a stand-alone mixer with the paddle attachment or a hand-held mixer, beat the ingredients together at medium speed until combined.
  • Then, apply vegetable oil to a separate bowl and move the dough to the bowl. Cover the bowl with a damp towel and let the dough rise for 2 hours.
  • After the dough had risen, divide it into 8 separate sections. Then shape each section into a ball.
  • Preheat the oven to 180°C and move the rack to the bottom of the oven.
  • Using a rolling pin, flatten the dough to a 9-inch diameter circle. Ensure that the circle's thickness is no more than 2 mm (See notes below).
  • Bake the dough on the bottom rack for 7 minutes. Then remove the manakish from the oven and apply the topping (Cheese or Za'atar). Then bake the manakish for another 2 minutes at the bottom rack.

Notes

  • Apply some flour to your rolling surface and rolling pin to prevent the dough from sticking.
  • When shaping the dough, you have the option of making the manakish thin or thick. For thin manakish, make sure that the dough is not more than 2 mm in thickness.
  • Tip: Thin manakish are tastier than thick manakish.
  • Note: Nutrition Label does not include topping. 

Nutrition

Serving: 1g | Calories: 257kcal | Carbohydrates: 50g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 994mg | Potassium: 126mg | Fiber: 2g | Sugar: 6g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg