Banh Mi Manakish

Name: Banh Mi Manakish
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 4 cups (500 g) bread flour, spooned into the cup and leveled; 1 tsp (3 g) instant yeast; 1½ tsp (9 g) fine sea salt; 1 tsp (4 g) granulated sugar; 1⅓ cups (320 ml) warm water, about 105°F (40°C), warm to the touch but not hot; 3 tbsp (45 ml) extra-virgin olive oil, divided: 2 tbsp (30 ml) for the dough, 1 tbsp (15 ml) for the bowl and brushing the edges; 1 lb (454 g) ground pork, cold; 2 stalks (60 g) lemongrass stalks, outer layers removed, tender lower part very finely minced (about 3 tbsp); 3 cloves (12 g) garlic cloves, finely grated; 1 medium (40 g) shallot, finely minced; 1 tbsp (15 ml) fish sauce; 1 tbsp (15 ml) soy sauce; 1 tbsp (13 g) light brown sugar, packed; 1 tbsp (15 ml) neutral oil; ½ tsp (1 g) freshly ground black pepper; 2 medium (150 g) carrots, peeled and cut into thin matchsticks; 5 oz (150 g) daikon radish, peeled and cut into thin matchsticks; ½ cup (120 ml) unseasoned rice vinegar; ½ cup (120 ml) warm water, warm tap water; ¼ cup (50 g) granulated sugar; 1 tsp (6 g) fine sea salt; ⅓ cup (80 g) mayonnaise; 1 tbsp (15 g) sriracha, or to taste; 1 large (100 g) Persian or small cucumber, very thinly sliced into rounds or ribbons; 1 cup (20 g) fresh cilantro leaves and tender stems, loosely packed, roughly chopped; 1 small (30 g) jalapeño, thinly sliced into rings (optional)

From the MyKitchenBank Kitchen

Soft, chewy Lebanese-style flatbreads are topped with a thin layer of lemongrass-fish sauce pork and baked until sizzling, then finished with quick-pickled carrot and daikon, cucumber, cilantro and sriracha mayo. It tastes like a banh mi and eats like a manakish.

Prep: 45 min
Cook: 12 min
Wait: 1 hr 33 min
Total: 2 hr 30 min
Makes: 8 flatbreads (6-inch / 15 cm), 2 per person

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Ingredients

4 servings

For the dough
4 cups (500 g) bread flour, spooned into the cup and leveled
1 tsp (3 g) instant yeast
1½ tsp (9 g) fine sea salt
1 tsp (4 g) granulated sugar
1⅓ cups (320 ml) warm water, about 105°F (40°C), warm to the touch but not hot
3 tbsp (45 ml) extra-virgin olive oil, divided: 2 tbsp (30 ml) for the dough, 1 tbsp (15 ml) for the bowl and brushing the edges
For the lemongrass pork
1 lb (454 g) ground pork, cold
2 stalks (60 g) lemongrass stalks, outer layers removed, tender lower part very finely minced (about 3 tbsp)
3 cloves (12 g) garlic cloves, finely grated
1 medium (40 g) shallot, finely minced
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tbsp (13 g) light brown sugar, packed
1 tbsp (15 ml) neutral oil
½ tsp (1 g) freshly ground black pepper
For the quick pickles
2 medium (150 g) carrots, peeled and cut into thin matchsticks
5 oz (150 g) daikon radish, peeled and cut into thin matchsticks
½ cup (120 ml) unseasoned rice vinegar
½ cup (120 ml) warm water, warm tap water
¼ cup (50 g) granulated sugar
1 tsp (6 g) fine sea salt
To finish
⅓ cup (80 g) mayonnaise
1 tbsp (15 g) sriracha, or to taste
1 large (100 g) Persian or small cucumber, very thinly sliced into rounds or ribbons
1 cup (20 g) fresh cilantro leaves and tender stems, loosely packed, roughly chopped
1 small (30 g) jalapeño, thinly sliced into rings (optional)

Equipment (8)

Large mixing bowl
Stand mixer with dough hook (optional; you can knead by hand)
2 large rimmed baking sheets (about 18×13 inches / 46×33 cm)
Parchment paper
Rolling pin
Instant-read thermometer
Medium bowl or 1-quart (1 L) jar for pickles
Kitchen scale

Steps

Before you start

Read the timing first: the dough rises for 75 minutes, and the pickles and pork marinate during that time, so start all three in the first 30 minutes.
Mince the lemongrass very finely, using only the tender pale lower 4–5 inches (10–12 cm) of each stalk with the tough outer layers removed. Coarse pieces will be woody.
Arrange two oven racks in the lower and middle positions, but wait to preheat until the dough has finished its short rest.
Line two large baking sheets with parchment paper.

1
Mix and knead dough
- In a large bowl or stand mixer bowl, whisk the bread flour, instant yeast, dough salt and dough sugar.
- Add the warm water and 2 tbsp (30 ml) of the olive oil.
- Mix until no dry flour remains, then knead with the dough hook on medium-low for 7 minutes, or by hand on a lightly floured counter for 10–12 minutes.
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Ready when: The dough is smooth, slightly tacky but not sticky, and springs back slowly when poked.
Tip: If it sticks to the bowl after 3 minutes of kneading, add flour 1 tbsp at a time. Manakish dough should stay soft.
2
First rise
- Rub a clean large bowl with about 1 tsp of the remaining olive oil.
- Shape the dough into a ball, turn it in the bowl to coat, and cover tightly with plastic wrap or a damp towel.
- Leave at room temperature (72–75°F / 22–24°C) while you make the pickles and pork.
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Ready when: The dough has doubled and a floured finger leaves a dent that fills back in slowly.
Tip: In a cool kitchen, allow up to 90 minutes.
3
Quick-pickle the vegetables
- In a medium bowl or 1-quart (1 L) jar, stir the rice vinegar, pickle water, pickle sugar and pickle salt for about 1 minute.
- Add the carrot and daikon matchsticks and press them under the liquid.
- Let sit at room temperature, then refrigerate if holding longer than 1 hour.
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Ready when: The sugar and salt are fully dissolved and the vegetables are bendable with a tangy bite.
Tip: Drain well just before serving so the flatbreads don't turn soggy.
4
Season the pork
- In a medium bowl, combine the cold ground pork, minced lemongrass, grated garlic, minced shallot, fish sauce, soy sauce, brown sugar, neutral oil and black pepper.
- Mix with your hands for about 1 minute until the seasonings are evenly distributed and the mixture looks slightly tacky.
- Cover and refrigerate for at least 30 minutes while the dough rises.
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Ready when: The mixture is cohesive, sticky and evenly flecked with lemongrass.
Tip: Don't overmix, or the pork will turn dense and rubbery.
5
Divide and rest dough
- Turn the risen dough onto a lightly floured counter and press out the large bubbles.
- Weigh and divide into 8 pieces of about 108 g each.
- Roll each into a tight ball, place on a floured surface with space between them, cover with a damp towel, and rest.
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Ready when: The balls feel puffy and relaxed, and a gentle press leaves a slow-fading dimple.
Tip: Start preheating the oven now at 475°F (245°C) with racks in the lower and middle positions.
6
Shape and top
- Roll or stretch each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place 4 rounds on each parchment-lined baking sheet.
- Spread about 55 g (scant ¼ cup) of the pork mixture over each round in a thin, even layer, leaving a ½-inch (1.5 cm) border.
- Brush the bare edges with the remaining olive oil.
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Ready when: The pork is spread thinly enough that you can see the dough texture beneath it in places.
Tip: Wet your fingertips with water to spread the sticky pork without tearing the dough. A thin layer cooks through before the bread overbrowns.
7
Bake the flatbreadsOven 475°F / 245°C
- Bake at 475°F (245°C) with one sheet on the lower rack and one on the middle rack.
- After 6 minutes, swap the sheets' positions and rotate them front to back.
- Bake another 4–6 minutes.
- Rest the baked flatbreads on the sheets for 3 minutes.
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Ready when: The crust edges are golden brown with a few darker spots, the pork is browned and sizzling, and the pork reaches 160°F (71°C).
Tip: Check the center of one flatbread with an instant-read thermometer. Pale, wet pork needs another 1–2 minutes.
8
Make sriracha mayo
- While the flatbreads bake, stir the mayonnaise and sriracha together in a small bowl until the color is a uniform pale orange.
- Taste and add more sriracha if you want more heat.
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Ready when: The sauce is smooth and evenly colored.
9
Assemble and serve
- Drain the pickles well.
- Drizzle or dab each warm flatbread with sriracha mayo, then top with a small handful of pickled carrot and daikon, cucumber slices, chopped cilantro and a few jalapeño rings if using.
- Serve immediately, folded in half or flat with a knife and fork.
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Ready when: The toppings are bright and crisp against the hot, savory pork.
Tip: Add the toppings only after baking so the vegetables stay crunchy and the cilantro stays green.

Good to know

Tips

Roll the dough no thicker than ¼ inch (6 mm), because thicker rounds stay doughy by the time the pork browns.
Spread the pork in a thin layer, as thick piles take longer to cook and make the dough soggy.
For extra-crisp bottoms, preheat the baking sheets in the oven and slide the parchment with the topped rounds onto them.
Add a squeeze of lime to the cucumber and cilantro for a brighter finish.

Make ahead

"Make the pickles up to 2 weeks ahead and refrigerate in a sealed jar. Marinate the pork up to 24 hours ahead in the fridge. The dough can rise slowly in the fridge for 8–24 hours after kneading. Bring it to room temperature for 45 minutes before dividing."

Storage & reheating

"Room temperature: baked flatbreads are best eaten within 1 hour. Fridge: store the baked flatbreads (untopped) and the toppings separately in airtight containers for up to 3 days. Freezer: freeze the baked flatbreads, wrapped well, for up to 2 months. Reheat at 400°F (200°C) for 6–8 minutes (10–12 from frozen) until hot, then add the fresh toppings."

Substitutions

ground pork → ground chicken thigh or ground turkey. Cook to 165°F (74°C) in the center. Add 1 extra tbsp of oil because the meat is leaner.
bread flour → all-purpose flour. The flatbreads will be slightly softer and less chewy. Reduce the water to 300 ml if the dough feels slack.
lemongrass stalks → 1 tbsp lemongrass paste plus finely grated zest of 1 lime. Use only if fresh stalks aren't available.
daikon radish → additional carrot or peeled kohlrabi. Cut the same thickness and pickle as directed.