Lebanese Cheese Manoushe

Step 1

Pour 1.5 cups flour, 0.75 cup yogurt, and 0.5 teaspoon baking powder into a large bowl.

Step 2

Stir with a wooden spoon for 2 minutes until shaggy dough forms with no dry flour streaks visible at the bottom of the bowl.

Step 3

Knead the dough inside the bowl with your hands, pressing and folding for 1 minute until smooth and slightly sticky to the touch.

Step 4

Divide the dough into 2 equal pieces and shape each into a ball by pinching the bottom and rolling under your palm.

Step 5

Mix 1 cup shredded cheese and 3 tablespoons chopped mint in a small bowl until evenly combined.

Step 6

Heat a 12-inch nonstick skillet or cast iron pan over medium-high heat until oil placed in the center shimmers and slides quickly, about 90 seconds.

Step 7

Place one dough ball on a lightly oiled work surface and, using your fingertips, press and stretch it into a thin circle about 7 inches across and 1/8 inch thick.

Step 8

Slide the stretched dough into the hot skillet and cook for 2 minutes without moving it until the bottom turns golden brown and you smell a toasted aroma.

Step 9

Flip the dough using a flat spatula, then immediately sprinkle half of the cheese-mint filling evenly over the surface.

Step 10

Cook for 1.5 minutes until the bottom is golden and the cheese is beginning to melt, then transfer to a plate.

Step 11

Repeat steps 7–10 with the second dough ball and remaining filling.

Step 12

Cut each manoushe in half and serve warm while the cheese is still melted.