Man’oushe Jebneh (منقوشة بالجبنة) — Lebanese Flatbread with stretchy Akkawi cheese

• 360 gall-purpose flour
• 240 mlwarm water (about 38–40°C)
• 7 ginstant yeast
• 6 ggranulated sugar
• 7 gfine sea salt
• 30 mlextra-virgin olive oil
• 320 gakkawi cheese (desalted if packed in brine)
• 80 gmozzarella cheese (low-moisture, grated (optional but helps stretch))
• 2 tspnigella seeds (optional)
• 10 mlolive oil (for brushing the crust)

Instructions

1. 1

   Make the dough base by mixing the flour, instant yeast, sugar, and salt in a large bowl until evenly combined. Add the warm water and olive oil, then stir until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes by hand (or 6 minutes in a mixer on medium-low) until smooth and elastic. If the dough feels sticky, rest it for 5 minutes and continue kneading; it should end up soft but not wet.

3. 3

   Lightly oil the bowl, place the dough inside, and cover tightly. Let it rise at warm room temperature for 60 minutes, or until roughly doubled in size.

4. 4

   Prepare the cheese topping while the dough rises by shredding the akkawi and placing it in a bowl of cold water for 20 minutes to reduce saltiness. Drain well, squeeze gently, then mix with the grated mozzarella so the topping melts evenly and stretches.

5. 5

   Preheat the oven to 260°C and place a baking steel/stone on the middle rack for at least 20 minutes to heat thoroughly. Line a sheet pan with parchment for shaping, or prepare a floured peel if you will launch onto the stone.

6. 6

   Divide the risen dough into 4 equal pieces (about 160 g each) and shape each into a tight ball. Cover the balls and rest for 10 minutes so the gluten relaxes and the dough stretches without tearing.

7. 7

   Flatten one dough ball and stretch it into a round about 18–20 cm wide, keeping a slightly thicker rim for a tender chew. Transfer to parchment, then spread 100 g of the cheese mixture evenly, leaving a 1 cm border so the cheese does not spill and burn.

8. 8

   Sprinkle 1/2 tsp nigella seeds over the cheese if using, then brush the exposed rim with about 1/4 of the olive oil. Bake for 4–6 minutes on the hot stone/steel (or 7–9 minutes on a preheated sheet pan) until the cheese is bubbling and the edges are deeply golden.

9. 9

   Repeat shaping and baking with the remaining dough and topping, keeping the dough covered between rounds so it does not dry out. Serve immediately while the cheese is stretchy; if needed, rest each man’oushe for 1 minute before slicing so the topping sets slightly.