Manakish with cheese

Ingredients:

Dough

• 2.5 tsp. instant yeast
• 1 cup of warm water
• 2 tbsp olive oil + extra for greasing
• 1 teaspoon of salt
• 1 teaspoon granulated sugar
• 3 cups premium flour + more as needed

Assembly

• 220 g grated Akawi cheese
• Whole or chopped fresh mint leaves

Preparation:

1. Dough:
   
   Place the yeast in a large bowl. Add warm water and stir until the yeast dissolves. Set aside until foam forms on the surface, about 10 minutes.
2. Add olive oil, salt, and sugar and stir with a wooden spoon until smooth. Wait a few minutes, then add flour and stir until the dough becomes stiff and you can no longer stir it.
3. Turn the dough out onto a floured surface and knead it with your hands until it becomes soft and elastic, about 5-7 minutes. Make sure you knead the dough thoroughly. A properly kneaded dough will allow you to easily form small balls later. Form a tight ball.
4. Grease a bowl with oil, then return the dough to the bowl. Cover with plastic wrap or a towel and let rise at room temperature for 60 minutes.
5. When the dough is almost ready, preheat the oven to 230°C. Line a baking sheet with parchment paper.
6. Assembly:
   
   Divide the dough into 8-12 equal portions, depending on the size of the manakish you want, and place them on a baking sheet. Use your fingers to stretch each portion into a round, flat disk about 4 cm thick. Sprinkle the dough evenly with cheese.
7. Bake until golden brown, 10–12 minutes. Serve warm with fresh mint.