Kimchi and Cheese Manakish

Name: Kimchi and Cheese Manakish
Prep time: 48 min
Cook time: 12 min
Total time: 1 h
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 3 cups (375 g) all-purpose flour, plus extra for dusting; 2¼ tsp (7 g) instant yeast; 1 tsp (4 g) granulated sugar; 1½ tsp (9 g) fine sea salt; 1 cup (240 ml) water, lukewarm, about 100°F (38°C); 3 tbsp (40 ml) olive oil, divided: 2 tbsp for the dough, 1 tbsp for the bowl; 1½ cups (240 g) napa cabbage kimchi, drained in a sieve 30 minutes, squeezed dry, finely chopped; 2 tbsp (30 ml) toasted sesame oil, divided: 1 tbsp mixed into the kimchi, 1 tbsp for brushing; 3 cups (340 g) low-moisture mozzarella, coarsely shredded; 4 (60 g) scallions, thinly sliced, white and green parts kept separate; 1 tbsp (9 g) toasted sesame seeds; 1 tsp (2 g) gochugaru (Korean chile flakes) (optional)

From the MyKitchenBank Kitchen

Soft, chewy Lebanese flatbread rounds topped with sesame-oil-slicked, well-drained kimchi, melty mozzarella and scallions. Tangy, savory and gooey, they bake in about 12 minutes at high heat for blistered edges and a tender middle.

Prep: 48 min
Cook: 12 min
Wait: 1 hr 23 min
Total: 2 hr 23 min
Makes: 8 manakish (6-inch/15 cm rounds), serving 4

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Ingredients

4 servings

For the dough
3 cups (375 g) all-purpose flour, plus extra for dusting
2¼ tsp (7 g) instant yeast
1 tsp (4 g) granulated sugar
1½ tsp (9 g) fine sea salt
1 cup (240 ml) water, lukewarm, about 100°F (38°C)
3 tbsp (40 ml) olive oil, divided: 2 tbsp for the dough, 1 tbsp for the bowl
For the topping
1½ cups (240 g) napa cabbage kimchi, drained in a sieve 30 minutes, squeezed dry, finely chopped
2 tbsp (30 ml) toasted sesame oil, divided: 1 tbsp mixed into the kimchi, 1 tbsp for brushing
3 cups (340 g) low-moisture mozzarella, coarsely shredded
4 (60 g) scallions, thinly sliced, white and green parts kept separate
1 tbsp (9 g) toasted sesame seeds
1 tsp (2 g) gochugaru (Korean chile flakes) (optional)

Equipment (8)

Large mixing bowl
2 heavy rimmed baking sheets (13×18-inch / 33×46 cm)
Parchment paper
Fine-mesh sieve
Rolling pin
Kitchen scale
Clean kitchen towel
Chef's knife and cutting board

Steps

Before you start

Plan on about 2 hours 25 minutes total, most of it hands-off dough rising and resting.
Drain the kimchi in a sieve for at least 30 minutes while the dough rises, then squeeze it dry, or the manakish will turn soggy.
Shred the mozzarella from a block if you can; low-moisture mozzarella melts better than fresh.
Two rimmed baking sheets go in the oven while it preheats so the dough gets a hot start.

1
Mix the dough
- In a large bowl whisk the flour, instant yeast, sugar and salt.
- Add the lukewarm water and 2 tbsp of the olive oil.
- Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
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Ready when: Shaggy, sticky mass with no dry flour patches.
Tip: Water hotter than 115°F (46°C) can kill the yeast; it should feel barely warm.
2
Knead until smooth
- Turn the dough onto a lightly floured counter and knead for 8 minutes, pushing with the heel of your hand and folding it over.
- Add flour a teaspoon at a time only if it sticks badly to your hands.
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Ready when: Dough is smooth and elastic, springs back slowly when poked, and a small piece stretches thin without tearing.
Tip: Slightly tacky dough bakes up softer; avoid adding too much flour.
3
First rise
- Coat a clean bowl with the remaining 1 tbsp olive oil, add the dough and turn to coat.
- Cover with a towel and let rise in a warm spot for 60 minutes.
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Ready when: Doubled in size, and a fingertip dent springs back slowly.
Tip: Use this time to drain the kimchi and make the topping.
4
Prepare the topping
- Set the kimchi in a sieve over a bowl for 30 minutes, then press firmly with your hands to squeeze out the liquid.
- Chop finely.
- Mix with 1 tbsp of the sesame oil, the white scallion parts, and the gochugaru if using.
- Keep the mozzarella, green scallions and sesame seeds aside.
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Ready when: Kimchi is moist and clumpy but no liquid pools when pressed.
Tip: Excess kimchi brine is the main cause of soggy flatbreads.
5
Preheat the ovenOven 475°F / 245°C
- About 25 minutes before the dough finishes rising, place two rimmed baking sheets on the middle and lower racks and heat the oven to 475°F (245°C).
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Ready when: Oven reads 475°F (245°C) and the pans are fully hot.
Tip: Hot pans give the base a crisp underside.
6
Divide and rest
- Punch down the dough and divide it into 8 pieces of about 80 g each.
- Roll each into a tight ball, set on a floured surface, cover with a towel and rest 20 minutes.
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Ready when: Balls look puffy and relaxed.
7
Shape the rounds
- Roll or press each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place 4 rounds on each of two sheets of parchment cut to fit your baking sheets.
- Press a ½-inch (1 cm) rim around each edge with your fingertips and dimple the centers.
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Ready when: Rounds are even in thickness with a defined rim.
Tip: Dimpling the centers stops them puffing up like pita.
8
Top the rounds
- Spread about 2 tbsp of the kimchi mixture over each round, staying inside the rim.
- Sprinkle about 42 g (¼ cup plus 1 tbsp) mozzarella on each.
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Ready when: An even layer with the rim left bare.
Tip: Don't overload; heavy toppings keep the center doughy.
9
BakeOven 475°F / 245°C
- Slide one parchment sheet onto each preheated pan.
- Bake at 475°F (245°C) for 10–12 minutes, swapping the pans between racks halfway through.
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Ready when: Cheese is bubbling with golden spots and the rims are deep golden brown.
Tip: If the cheese browns before the rims do, move the pan to a lower rack.
10
Finish and serve
- Brush the rim of each hot manakish with the remaining 1 tbsp sesame oil.
- Scatter with the green scallions and sesame seeds.
- Rest 3 minutes, then serve warm, folded or cut into wedges.
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Ready when: Rims glisten and smell nutty.
Tip: Adding the green scallions after baking keeps them fresh and bright.

Good to know

Tips

Squeeze the kimchi thoroughly; moisture is the enemy of a crisp base.
Aged, sour kimchi has more flavor and holds up better to baking than fresh kimchi.
Sprinkle a little cornmeal on the parchment for extra crunch underneath.
Serve with a cold cucumber-yogurt dip to balance the heat and tang.

Make ahead

The dough can be made through the first rise, then refrigerated in the covered bowl up to 24 hours; let it sit at room temperature 30 minutes before dividing. The kimchi mixture can be prepared 1 day ahead and refrigerated.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight up to 3 days. Freezer: wrap individually and freeze up to 2 months. Reheat at 375°F (190°C) for 8–10 minutes (12–15 minutes from frozen) until the cheese is hot and the base is crisp.

Substitutions

low-moisture mozzarella → Akkawi, Monterey Jack or a mozzarella-cheddar mix. Akkawi gives a traditional Lebanese flavor; soak it in water first if very salty.
all-purpose flour → Bread flour. Gives a chewier crumb; you may need 1–2 tbsp more water.
napa cabbage kimchi → Well-drained vegan kimchi. Most traditional kimchi contains fish sauce, so this makes it vegetarian.
scallions → Chives. Milder flavor, same fresh finish.