Korean Anchovy and Seaweed Manakish

Name: Korean Anchovy and Seaweed Manakish
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2¼ cups (300 g) bread flour; 1 tsp (5 g) instant yeast; ½ tsp (2 g) granulated sugar; ¾ tsp (4 g) kosher salt; ¾ cup (180 ml) warm water (110°F / 43°C); 2 tbsp (30 ml) extra-virgin olive oil; ½ cup (40 g) dried whole anchovies (chirashi), finely chopped or minced; 2 sheets (8 g) roasted nori seaweed sheets, torn into small pieces; 3 cloves (15 g) garlic cloves, minced; 3 tbsp (45 ml) toasted sesame oil; 3 tbsp (30 g) sesame seeds (white or black), toasted; ½ tsp (2 g) gochugaru (Korean red chili flakes) (optional); 2 stalks (20 g) scallions, sliced thin (optional)

From the MyKitchenBank Kitchen

A crispy-bottomed flatbread combining Lebanese manakish tradition with Korean flavors. Tender dough is spread with a savory topping of roasted dried anchovies, nori seaweed, garlic, and toasted sesame oil, then baked until the crust crackles. The result is umami-rich, slightly salty, and deeply aromatic—perfect as an appetizer or snack.

Prep: 30 min
Cook: 25 min
Wait: 1 hr 15 min
Total: 2 hr 10 min
Makes: 4 manakish (about 8 inches each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the dough
2¼ cups (300 g) bread flour
1 tsp (5 g) instant yeast
½ tsp (2 g) granulated sugar
¾ tsp (4 g) kosher salt
¾ cup (180 ml) warm water (110°F / 43°C)
2 tbsp (30 ml) extra-virgin olive oil
For the topping
½ cup (40 g) dried whole anchovies (chirashi), finely chopped or minced
2 sheets (8 g) roasted nori seaweed sheets, torn into small pieces
3 cloves (15 g) garlic cloves, minced
3 tbsp (45 ml) toasted sesame oil
3 tbsp (30 g) sesame seeds (white or black), toasted
½ tsp (2 g) gochugaru (Korean red chili flakes) (optional)
For garnish
2 stalks (20 g) scallions, sliced thin (optional)

Equipment (6)

Large mixing bowl
Kitchen scale or measuring cups
10-inch (25 cm) cast-iron skillet or nonstick baking sheet
Baking stone or preheated baking sheet (optional but recommended)
Spoon or small offset spatula for spreading topping
Bench scraper or dough cutter

Steps

Before you start

Preheat oven to 475°F (245°C) 15 minutes before baking
Have all topping ingredients measured and ready
Use a baking stone or baking sheet lined with parchment for even crust
Dried anchovies should be small whole fish or finely chopped pieces, not anchovy paste

1
Mix dough
- In a large bowl, combine bread flour, instant yeast, sugar, and kosher salt.
- Whisk to distribute yeast evenly.
- Pour in warm water (110°F / 43°C) and olive oil.
- Stir with a spoon or wooden spoon until all flour is incorporated and a shaggy dough forms, about 1 minute.
+ Show details− Hide details
Ready when: All flour is incorporated and dough pulls away from sides of bowl
Tip: Don't overwork the dough at this stage; it will be developed during folding.
2
Fold and rest dough
- Stretch and fold the dough over itself 4–6 times at 10-minute intervals (4 sets total, 30 minutes active folding plus 30 minutes passive rest).
- Leave the dough in the bowl covered with a damp kitchen towel.
- After each rest, fold the dough from the sides toward the center.
- By the fourth fold, the dough will feel cohesive and slightly elastic.
+ Show details− Hide details
Ready when: Dough is smooth, cohesive, and slightly puffy
Tip: Keep the dough at room temperature (68–72°F / 20–22°C) for even fermentation.
3
Divide dough
- Turn the dough onto a lightly floured surface and divide it into 4 equal portions (about 110 g each).
- Shape each into a loose ball by folding the edges toward the center and gently rolling.
- Cover with a damp towel and let rest for 10 minutes.
+ Show details− Hide details
Ready when: Dough balls are relaxed and slightly expanded
Tip: Divide by weight for even-sized manakish.
4
Prepare topping
- While the dough rests, finely chop or mince the dried anchovies (aim for small pieces about the size of a peppercorn).
- Tear the nori sheets into small pieces about ½ inch (1 cm) across.
- Mince the garlic.
- Combine anchovies, nori, garlic, sesame oil, toasted sesame seeds, and gochugaru (if using) in a small bowl.
- Stir well to distribute ingredients evenly.
- The mixture should be thick and spreadable, with a dark brown color.
+ Show details− Hide details
Ready when: Topping is uniform and spreadable
Tip: Chop anchovies small so they distribute evenly and won't be chewy.
5
Shape manakish
- On a lightly oiled surface, take one dough ball and gently press it with your fingertips into a rough 6-inch (15 cm) circle.
- Using your fingers or a small offset spatula, stretch it to about 8 inches (20 cm) in diameter, keeping the edges slightly thicker than the center.
- Don't worry about perfect symmetry.
+ Show details− Hide details
Ready when: Dough is stretched thin and about 8 inches wide
Tip: If the dough springs back, rest it for 2 minutes and stretch again.
6
Spread topping
- Spoon about 2 tablespoons (30 ml) of the anchovy-seaweed mixture onto the center of the stretched dough.
- Using the back of a spoon or small offset spatula, spread it in an even layer toward the edges, leaving a ½-inch (1 cm) border.
- The topping should cover the dough fairly generously so each bite is flavorful.
+ Show details− Hide details
Ready when: Topping is spread evenly to ½ inch from edges
Tip: Don't skimp on topping; it is what makes the manakish delicious.
7
Arrange on baking sheetOven 475°F / 245°C
- Place the topped manakish on a preheated baking stone or parchment-lined baking sheet, spaced about 2 inches (5 cm) apart.
- Repeat the shaping and topping process with the remaining 3 dough balls.
- Once all 4 are topped and arranged, let them proof uncovered at room temperature for 5 minutes while the oven finishes preheating to 475°F (245°C).
+ Show details− Hide details
Ready when: Manakish are puffy and topping glistens with sesame oil
Tip: Use a baking stone preheated in the oven for the crispiest crust.
8
Bake manakishOven 475°F / 245°C
- Transfer the baking sheet to the preheated 475°F (245°C) oven.
- Bake for 12–15 minutes, until the edges are deep golden brown, the bottom is crispy and light brown (you can peek underneath with a spatula), and the topping is aromatic and slightly caramelized.
- The sesame seeds should be fragrant and the nori pieces slightly charred.
+ Show details− Hide details
Ready when: Edges are golden brown, bottom is crispy and light brown, topping is caramelized and fragrant
Tip: Don't overbake or the seaweed will become bitter; watch from minute 12 onward.
9
Cool and garnish
- Remove the baking sheet from the oven and let the manakish cool on the sheet for 2 minutes.
- Scatter thinly sliced scallions over the warm manakish if desired.
- Transfer to a serving plate and serve immediately while the crust is still crispy.
+ Show details− Hide details
Ready when: Manakish are warm and the crust is still crispy
Tip: Serve immediately for the best texture; they soften as they cool.

Good to know

Tips

Dried anchovies are available in most Korean and Asian markets in small bags; buy the smallest ones (about 2–3 inches long) and mince them finely so they don't become chewy.
Toast the sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant before mixing the topping; this deepens their flavor and ensures crispness.
If your dough is sticky during shaping, dust your hands and the surface lightly with flour, but avoid adding too much flour to the dough itself, which will make it tough.
Serve these manakish warm with a squeeze of fresh lemon juice and a crisp green salad, or alongside a bowl of dakkochi (Korean marinated vegetables) for a complete appetizer.

Make ahead

The dough can be mixed and bulk fermented (steps 1–2) up to 4 hours ahead, then divided and shaped just before baking. Alternatively, shape the manakish and refrigerate uncovered on a baking sheet for up to 2 hours; bake directly from the fridge, adding 2–3 minutes to the baking time.

Storage & reheating

Store cooled manakish in an airtight container at room temperature for up to 1 day. Reheat on a baking sheet at 375°F (190°C) for 5 minutes to restore crispness. Freeze unbaked topped manakish on a baking sheet, then transfer to a freezer bag for up to 1 month; bake from frozen, adding 5 minutes to baking time.

Substitutions

dried whole anchovies (chirashi) → finely minced dried shrimp or bonito flakes. Use 3 tablespoons (15 g) of dried shrimp or 2 tablespoons (10 g) of bonito flakes for similar umami depth; toast shrimp lightly in a dry pan first.
roasted nori seaweed sheets → toasted wakame seaweed (finely chopped) or dulse flakes. Use 1 tablespoon (5 g) finely chopped wakame or 1 tablespoon (5 g) dulse flakes; rehydrate wakame first and squeeze dry.
toasted sesame oil → extra-virgin olive oil infused with a few toasted sesame seeds. Mix 3 tablespoons (45 ml) olive oil with 1 teaspoon (5 g) toasted sesame seeds; let steep for 30 minutes, then use. You will lose some of the deep toasted flavor.
gochugaru (Korean red chili flakes) → smoked paprika or crushed red pepper flakes. Use ½ teaspoon (2 g) of either for a different flavor profile; gochugaru adds fruity heat, while smoked paprika adds depth and crushed red pepper adds sharp heat.