Man'ouchés with halloumi

Ingredients

• 500 gplain flour
• 20 gsugar
• 5 gdried yeast
• 5 gsalt
• 300 mlstill water
• 10 mlsunflower oil
• 500 ghalloumi
• 25 gnigella seeds

Instructions

1. 1

   Mix the dough

   Put the flour, sugar, yeast and salt into the bowl of a stand mixer fitted with the paddle attachment and mix. Add the water and sunflower oil, then knead until the mixture is smooth and uniform.

2. 2

   Rest and preheat

   Shape the dough into 5 balls, about 160 g each, and leave them to rest for 30 minutes. Preheat the oven to 250°C on the pizza setting.

3. 3

   Dice the halloumi

   Chop the halloumi into small dice.

4. 4

   Shape the bases

   On a floured work surface, roll out the dough balls into discs 5 mm thick.

5. 5

   Add the topping

   Spread 100 g of halloumi over each flatbread and sprinkle with nigella seeds.

6. 6

   Bake the breads

   Bake the man'ouchés for 5 minutes each.

What are man'ouchés?

Man'ouché is a Lebanese flatbread, part of a long tradition of simple breads finished with savoury toppings. This version uses halloumi and nigella seeds for a salty, aromatic finish.

The dough is mixed, rested and rolled thin, so the bread can bake quickly at a high temperature. The recipe makes five topped flatbreads.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3700 calories, 165g protein, 380g carbs, 190g fat.

The flour supplies most of the carbohydrates, while halloumi contributes much of the protein and fat; the cheese and added salt also make sodium a notable part of the dish. The listed quantities make five flatbreads, so divide the batch into five portions and serve one with a generous salad or vegetables to balance the plate.

The dough ingredients

Flour: plain flour gives the dough its structure. Measure the water as listed, then knead until there are no dry patches and the mixture is even.

Yeast and sugar: yeast provides the dough's lift during its 30-minute rest, while the small amount of sugar is mixed into the dough from the start.

Oil and salt: sunflower oil adds fat to the dough, and salt seasons it. Keep the salt in the dough rather than mixing it directly into the yeast before the other ingredients.

Why the dough rests

Resting the five dough balls for 30 minutes gives the dough time to relax, which makes rolling the discs easier. Keep them covered so their surfaces do not dry out.

If a ball springs back while you roll it, leave it for a short while before trying again. The method calls for rolling each disc to 5 mm thick.

Halloumi and nigella

Halloumi: dice it small so the topping is spreadable and can warm through during the short bake. The recipe uses 100 g for each flatbread.

Nigella: sprinkle the seeds over the cheese before baking so their distinctive savoury flavour accompanies the halloumi in every bite.

Rolling and topping

Floured surface: dust the worktop and rolling pin lightly to help prevent sticking, without burying the dough in extra flour. Aim for even discs about 5 mm thick.

Even topping: distribute the halloumi across each disc rather than piling it in the centre. This helps the cheese warm evenly during baking.

A very hot, quick bake

Temperature: preheat the oven to 250°C using its pizza setting, as specified in the method. A fully heated oven matters because each flatbread bakes for just 5 minutes.

Doneness: check that the dough is cooked through and the topping is hot. The recipe gives a baking time for each man'ouché, so bake them one at a time if needed.

Serving the man'ouchés

Serve the flatbreads warm, while the dough is soft and the halloumi is freshly baked. A crisp salad or sliced tomatoes can add a fresh contrast to the salty cheese.

The recipe lists one serving but makes five flatbreads. For a single flatbread, use one fifth of the batch; the stated quantities cover all five.

Recipe notes & tips

• Cover the dough balls during their 30-minute rest to keep their surfaces supple.
• Use a lightly floured worktop so the dough rolls out without becoming dry.
• Dice the halloumi small for a more even topping.
• Preheat the oven fully to 250°C before baking the first flatbread.
• Keep the discs close to 5 mm thick so they bake at the specified pace.

Variations

• Fresh herbs: scatter chopped parsley over the baked flatbreads for a fresh finish.
• Chilli flakes: add a pinch with the nigella seeds for gentle heat.
• Sesame topping: replace some of the nigella seeds with sesame seeds.
• Tomato side: serve with sliced tomatoes for a juicy contrast to the cheese.
• Smaller breads: divide the dough into more pieces and adjust the topping for each one.

Common mistakes to avoid

• Skipping the rest: the dough can resist rolling; give the balls the full 30 minutes.
• Rolling too thick: the dough may need longer to cook; aim for discs about 5 mm thick.
• Uneven cheese pieces: large chunks can make the topping patchy; dice the halloumi small.
• A cool oven: the short bake depends on high heat; preheat to 250°C on the pizza setting.
• Crowding the topping: piled cheese may not warm evenly; spread 100 g across each flatbread.

How to store

Cool leftover flatbreads, then store them in an airtight container in the fridge for up to 3 days. Reheat in a hot oven until warmed through; the short bake time in the recipe is for uncooked dough, so check leftovers as they heat.

Frequently asked questions