Furikake Butter Manakish
ManakishJapanese-Lebanese FusionMedium

Furikake Butter Manakish

From the MyKitchenBank Kitchen

Soft, chewy Lebanese flatbreads with a dimpled surface that holds pools of savory-sweet furikake butter, laced with nori, toasted sesame and a hint of garlic. Umami-rich, golden and best eaten warm.

Prep
50 min
Cook
16 min
Wait
1 hr 20 min
Total
2 hr 26 min
Makes
8 manakish (about 6-inch / 15 cm rounds)
Jump to recipe♡ Save

Steps

Before you start
  • Soften the butter for the topping at room temperature for about 1 hour so it spreads without tearing the dough.
  • Use a standard store-bought furikake (nori, sesame, salt, sugar). Because it is already salty, this recipe uses unsalted butter.
  • Plan about 2½ hours total: 1 hour for the first rise, 15 minutes for the shaped rounds to rest, and two quick bake batches.
  • Place a baking steel, pizza stone or inverted heavy baking sheet on the middle rack before preheating the oven.

  1. Mix the dough

    • In a large bowl or stand mixer bowl, whisk the bread flour, instant yeast, sugar and fine sea salt.
    • Add the warm water, yogurt and 3 tablespoons (45 ml) olive oil.
    • Stir with a wooden spoon or the dough hook on low speed for 2 minutes until no dry flour remains and a shaggy dough forms.
    + Show details

    Ready when: No dry flour left; dough looks shaggy and sticky

    Tip: Keep the water at about 100°F (38°C); hotter water can damage the yeast.

  2. Knead until smooth

    • Knead on a lightly floured counter for 8 minutes by hand, or 6 minutes on medium-low speed with the dough hook.
    • The dough should be soft and slightly tacky.
    • Add flour 1 tablespoon at a time only if it sticks stubbornly to your hands.
    + Show details

    Ready when: Dough is smooth and elastic and springs back slowly when poked; a small piece stretches into a thin, translucent window

    Tip: A slightly tacky dough bakes up softer than a stiff one, so resist adding too much flour.

  3. First rise

    • Lightly oil a clean large bowl.
    • Add the dough, turn it once to coat, and cover with a damp towel or plastic wrap.
    • Leave in a warm spot (75–80°F / 24–27°C) for 60 minutes.
    + Show details

    Ready when: Dough has doubled and a fingertip pressed in leaves a dent that fills back slowly

  4. Make furikake butter

    • While the dough rises, combine the softened butter, ¼ cup (30 g) furikake, crumbled nori, toasted sesame seeds, grated garlic, sesame oil and 1 tablespoon (15 ml) olive oil in a small bowl.
    • Mash with a spoon until evenly mixed and spreadable like a thick paste.
    • Set aside at room temperature.
    + Show details

    Ready when: Butter is a uniform speckled paste with no streaks of plain butter

    Tip: If the butter is too firm to spread, microwave it for 5 seconds at a time; it should be soft, not melted.

  5. Preheat the ovenOven 475°F / 245°C

    • About 30 minutes before the end of the rise, place a baking steel, stone or inverted heavy baking sheet on the middle rack and preheat the oven to 475°F (245°C) so the surface is fully hot when the dough goes in.
    + Show details

    Ready when: Oven has reached 475°F (245°C) and the baking surface has heated for at least 20 minutes

    Tip: Don't skip heating the baking surface; it gives the bottoms a quick, blistered crust.

  6. Divide and shape

    • Turn the risen dough onto a lightly floured counter and press out the large bubbles.
    • Divide into 8 pieces of about 105 g each.
    • Roll each into a tight ball, then flatten and roll into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
    • Place the rounds on two parchment-lined sheets or pieces of parchment sized to fit your baking surface, spaced 1 inch (2.5 cm) apart.
    • Cover loosely with a towel and rest for 15 minutes.
    + Show details

    Ready when: Rounds look slightly puffy and hold a fingertip dent

    Tip: If a round springs back while rolling, cover it and let it rest for 5 minutes before continuing.

  7. Dimple and top

    • Press your fingertips firmly into each round to make deep dimples, leaving a ½-inch (1 cm) rim.
    • Spoon about 1 tablespoon of furikake butter onto the center of each and spread it to the rim with the back of the spoon, letting it pool in the dimples.
    + Show details

    Ready when: Each round is evenly coated with a thin layer of speckled butter, with a bare rim

    Tip: Keep the butter away from the very edge so it doesn't run off onto the hot surface and smoke.

  8. Bake first batchOven 475°F / 245°C

    • Slide 4 rounds, parchment and all, onto the preheated surface in the 475°F (245°C) oven.
    • Bake for 7–9 minutes.
    + Show details

    Ready when: Rims are deep golden brown with a few darker spots, the butter is bubbling and the bottoms are golden and firm

    Tip: Nori and sesame darken fast; check at 7 minutes and pull early if the topping looks dark brown.

  9. Bake second batchOven 475°F / 245°C

    • Move the baked manakish to a wire rack.
    • Let the hot surface recover for 2 minutes, then slide in the remaining 4 rounds and bake for 7–9 minutes at 475°F (245°C) as before.
    + Show details

    Ready when: Rims are deep golden and the butter is bubbling

  10. Finish and serve

    • While the second batch cools slightly, sprinkle all manakish with the remaining 1 tablespoon (8 g) furikake and the sliced scallion, if using.
    • Let them sit for 5 minutes, then serve warm, folded or torn.
    + Show details

    Ready when: Topping is glossy and fragrant, and the flatbreads are warm but not too hot to hold

    Tip: Finish with furikake after baking for the brightest color and crunch.

Good to know

Tips
  • Weigh the dough pieces for evenly sized manakish that bake at the same rate.
  • Roll the rounds thin (¼ inch / 6 mm) for a soft but not bready texture, as they puff in the oven.
  • Taste your furikake first; brands vary in saltiness, so if yours is very salty, reduce the finishing sprinkle.
  • Bake on a hot steel or stone for the best blistered bottoms; a cold pan gives a paler, softer base.
Make ahead

"The dough can be made through step 2, placed in an oiled covered bowl and refrigerated for up to 24 hours. Bring to room temperature for 45 minutes, then continue from step 6. The furikake butter can be made up to 3 days ahead and refrigerated; soften before using."

Storage & reheating

"Room temperature: up to 8 hours, covered, for best texture. Fridge: up to 3 days in an airtight container. Freezer: up to 2 months, wrapped individually. Reheat in a 350°F (175°C) oven for 5–6 minutes (8–10 from frozen) until warm and the edges are crisp."

Substitutions
  • bread flour → all-purpose flour. Gives a slightly softer, less chewy crumb; you may need 1–2 tablespoons less water.
  • unsalted butter → vegan butter or extra olive oil. Use a firm unsalted vegan butter; with oil, use 5 tablespoons and expect a thinner, more spreadable topping.
  • plain whole-milk yogurt → additional warm water. Use 60 ml more water; the crumb will be a bit less tender.
  • furikake seasoning → 2 tbsp crumbled nori mixed with 2 tbsp sesame seeds and ¼ tsp fine salt. A homemade stand-in; taste and adjust the salt.
appetizerbakedflatbreadfurikakejapanese-lebanese fusionmanakishumamivegetarian

Reviews (0)