Miso Mushroom Manakish
Soft, chewy flatbreads baked with a savory topping of sautéed shiitake mushrooms, white miso, sesame oil and scallions. A Japanese-Lebanese mash-up with deep umami flavor and a golden, toasty crust.
- Prep
- 40 min
- Cook
- 24 min
- Wait
- 1 hr 15 min
- Total
- 2 hr 19 min
- Makes
- 6 manakish (7-inch / 18 cm rounds)
Steps
Before you start
- Plan on about 2 hours 20 minutes in total, most of it hands-off dough rising and resting.
- Place a baking steel, pizza stone or an upside-down heavy baking sheet on the middle rack and preheat the oven for a full 30 minutes.
- Use lukewarm water (about 105°F / 40°C): hot water kills yeast and cold water slows the rise.
- White (shiro) miso is salty, so don't add extra salt to the topping.
Mix the dough
- In a large bowl (or stand mixer bowl), whisk the flour, instant yeast, sugar and salt.
- Add the lukewarm water and 2 tablespoons of the olive oil.
- Stir with a wooden spoon until a shaggy dough forms with no dry flour left.
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Ready when: No dry flour remains and the dough looks shaggy and sticky.
Tip: Instant yeast can be mixed in directly. If using active dry yeast, dissolve it in the water for 10 minutes first.
Knead until smooth
- Knead on a lightly floured surface for 8 to 10 minutes (or 6 minutes with a dough hook on medium-low) until the dough is smooth and elastic.
- It should be slightly tacky but not stick to your hands.
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Ready when: Dough springs back slowly when poked and stretches thinly without tearing when you pull a small piece.
Tip: Add flour only 1 tablespoon at a time. Too much flour makes dry, tough bread.
First rise
- Rub a clean large bowl with a little olive oil from the dough portion, add the dough, turn to coat and cover with a damp towel or plastic wrap.
- Let rise in a warm spot for 60 minutes.
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Ready when: Dough has doubled and a floured finger leaves a dent that fills back in slowly.
Tip: Start the oven preheating in the last 30 minutes of this rise.
Preheat the ovenOven 475°F / 245°C
- Place a baking steel, pizza stone or upside-down heavy baking sheet on the middle rack.
- Preheat the oven to 475°F (245°C) for at least 30 minutes so the surface is very hot.
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Ready when: Oven has reached 475°F (245°C) and the stone has heated for 30 minutes.
Cook the mushrooms
- Heat the neutral oil in a 12-inch skillet over medium-high heat.
- Add the sliced shiitakes in a single layer (work in two batches if crowded) and cook without stirring for 3 minutes, then stir and cook 4 to 5 minutes more.
- Add the scallion whites and garlic and cook 1 minute.
- Remove from the heat.
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Ready when: Mushrooms are deep golden brown at the edges, have released and cooked off their liquid, and the garlic smells fragrant.
Tip: Crowding the pan steams the mushrooms instead of browning them. A dry, browned mushroom gives better flavor and doesn't make the dough soggy.
Make the miso topping
- In a small bowl, stir together the miso, sesame oil and mirin until smooth.
- Scrape this into the warm mushrooms with a pinch of black pepper (and the chili flakes, if using) and toss to coat evenly.
- Let cool for 10 minutes.
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Ready when: Mushrooms are evenly glossy and coated with a thick miso glaze, with no streaks of paste.
Tip: Mixing the miso off the heat protects its flavor and keeps it from turning bitter.
Divide and rest
- Punch down the dough and divide it into 6 equal pieces (about 100 g each).
- Roll each into a tight ball, place on a floured surface, cover with a towel and rest for 5 minutes so the gluten relaxes.
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Ready when: Balls are smooth and feel soft and relaxed when pressed.
Shape the rounds
- Cut 3 sheets of parchment to about 10 inches (25 cm).
- Roll or press each ball into a 7-inch (18 cm) round about ¼ inch (6 mm) thick.
- Press your fingertips into the dough to make dimples, leaving a ½-inch (1 cm) border.
- Brush the border with the remaining 1 tablespoon olive oil.
- Shape 3 at a time, working in 2 batches.
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Ready when: Rounds are an even thickness with a defined border and dimpled centers.
Tip: If the dough springs back, rest it 3 more minutes and try again.
Top the dough
- Spoon about ⅓ cup of the mushroom mixture onto each round, spreading evenly within the border and pressing gently into the dimples.
- Hold back the scallion greens and sesame seeds for after baking.
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Ready when: Topping is evenly spread with the border left clear.
Tip: Don't overload the topping, which makes the center doughy.
Bake the manakishOven 475°F / 245°C
- Slide the parchment with 3 manakish onto the hot stone and bake at 475°F (245°C) for 10 to 12 minutes.
- Repeat with the second batch.
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Ready when: Edges are puffed and golden brown, the underside is browned and crisp-chewy, and the mushrooms are sizzling with browned tips.
Tip: Slide the parchment out from under the bread after the first 6 minutes if you want a crispier bottom.
Finish and serve
- Sprinkle the hot manakish with the scallion greens and sesame seeds.
- Let cool for 2 minutes, then cut into wedges and serve warm.
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Ready when: Scallions are bright green and the sesame seeds are scattered evenly over the glossy topping.
Good to know
Tips
- Brown the mushrooms well and cook off their moisture; wet topping makes soggy manakish.
- Keep the dough slightly tacky for a soft, pillowy crumb.
- Cool the topping before spreading, since warm topping softens the dough and sticks to the parchment.
- Serve with a squeeze of lemon or a spoonful of plain yogurt for a fresh contrast to the rich miso.
Make ahead
"Make the dough through step 3, then refrigerate it covered for up to 24 hours; bring to room temperature for 30 minutes before dividing. The mushroom topping can be made up to 2 days ahead and kept refrigerated in an airtight container."
Storage & reheating
Room temperature: up to 4 hours, loosely covered. Refrigerator: up to 3 days in an airtight container. Freezer: wrap individually and freeze up to 2 months. Reheat in a 375°F (190°C) oven for 6 to 8 minutes (10 to 12 from frozen) until hot and the edges are crisp.
Substitutions
- fresh shiitake mushrooms → cremini or oyster mushrooms. Same weight; cremini are milder, so add an extra ½ tablespoon miso if you like.
- white miso paste → red or yellow miso. Stronger and saltier, so use 2 tablespoons instead of 3.
- mirin → 1 teaspoon honey plus 2 teaspoons water. Provides the same light sweetness.
- all-purpose flour → bread flour. Gives a chewier crumb; you may need 1 to 2 tablespoons more water.