Scallion Oil Manakish
Soft, chewy Lebanese-style flatbreads with golden edges and a fragrant, savory topping of hot-oil-bloomed scallions, ginger and toasted sesame. It combines the Levantine manakish with the Chinese scallion oil method, and it's best eaten warm.
- Prep
- 51 min
- Cook
- 12 min
- Wait
- 1 hr 20 min
- Total
- 2 hr 23 min
- Makes
- 8 manakish (about 7-inch / 18 cm rounds)
Steps
Before you start
- Plan on about 2½ hours start to finish. Most of that time is the dough rising and resting.
- Use a kitchen scale if you can. The dough is meant to be soft and slightly tacky, so the flour weight matters.
- Slice the scallions and mince the ginger while the dough rises. Make sure the scallions are dry, because water makes the hot oil spatter.
- Use a heatproof bowl for the hot oil, and keep your face back when you pour it over the scallions.
Mix the dough
- In a large bowl, whisk the bread flour, instant yeast, sugar and dough salt together.
- Add the warm water and 2 tbsp (30 ml) dough oil.
- Stir with a wooden spoon or your hand until no dry flour remains and you have a shaggy, sticky dough.
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Ready when: No dry flour is left in the bowl and the dough looks shaggy.
Tip: Water hotter than about 115°F (46°C) can damage the yeast. It should feel like a warm bath, not hot.
Knead until smooth
- Turn the dough onto a lightly floured counter and knead for 8 minutes, or for 5 minutes in a stand mixer with the dough hook on medium-low.
- Add flour only a teaspoon at a time if it sticks badly.
- The dough should stay soft.
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Ready when: The dough is smooth and elastic and springs back slowly when you poke it. It stays slightly tacky but doesn't stick to your clean hands.
Tip: A properly kneaded dough will stretch into a thin, translucent sheet without tearing (the windowpane test).
First rise
- Brush a clean large bowl with a little of the 1 tbsp (15 ml) pan oil.
- Shape the dough into a ball, place it in the bowl and turn it once to coat.
- Cover with a towel or plastic wrap and leave in a warm spot (75–80°F / 24–27°C) for 60 minutes.
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Ready when: The dough has doubled and a floured finger pressed in 1 inch leaves a dent that springs back slowly.
Tip: Make the scallion oil in the next step while this rise is going.
Make the scallion oilOven 300°F / 150°C
- Toast the sesame seeds in a dry small skillet over medium-low heat for 2–3 minutes, shaking often, until light golden.
- Tip them onto a plate to cool.
- Put the scallions, ginger, topping salt, red pepper flakes (if using) and soy sauce in a heatproof bowl.
- Heat the topping oil in a small saucepan over medium heat for about 2 minutes, until it shimmers and a scallion slice dropped in sizzles steadily (about 300°F / 150°C).
- Carefully pour the oil over the scallion mixture.
- It will sizzle and spatter.
- Stir, then stir in the sesame oil and toasted sesame seeds.
- Let cool at least 10 minutes while the dough finishes rising.
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Ready when: The scallions are bright green and fragrant, and the topping has a spreadable, paste-like texture.
Tip: If the oil smokes, it's too hot. Take it off the heat for 30 seconds before pouring, or the scallions will turn bitter.
Divide and shape balls
- Position oven racks in the upper and lower thirds.
- Turn the risen dough onto the counter without kneading it.
- Cut it into 8 pieces of about 105 g (3¾ oz) each.
- Shape each piece into a tight ball by tucking the edges under and rolling it against the counter under a cupped hand.
- Brush the 2 baking sheets lightly with the remaining pan oil.
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Ready when: Each ball is smooth and round with a taut surface.
Tip: Weigh the pieces so the rounds are even and bake at the same rate.
Rest the dough ballsOven 475°F / 245°C
- Arrange the balls on the counter 2 inches (5 cm) apart and cover loosely with a towel.
- Rest for 15 minutes.
- About 15 minutes before baking ends this rest, place the oven racks and preheat the oven to 475°F (245°C).
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Ready when: The balls look slightly puffy and feel relaxed when pressed.
Tip: Start preheating at the beginning of this rest. A fully hot oven gives the best puff and golden edges.
Shape the rounds
- On a lightly floured counter, press and roll each ball into a 7-inch (18 cm) round about ¼ inch (6 mm) thick.
- Use your fingertips to pinch up a slightly raised ½-inch (1 cm) rim around the edge.
- Place 4 rounds on each prepared baking sheet.
- Press your fingertips firmly into the center of each round to make shallow dimples.
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Ready when: Each round is an even thickness with a defined rim.
Tip: If the dough springs back while rolling, cover it and rest for 5 more minutes.
Top with scallion oil
- Stir the scallion oil well so the solids and oil are evenly mixed.
- Spoon about 3 tbsp (a heaping tablespoon of scallions plus oil) onto each round.
- Spread it to the rim, leaving a ½-inch (1 cm) border bare, making sure scallions are in a single, even layer.
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Ready when: The surface is covered edge to edge with a thin, glossy layer of scallions.
Tip: Don't pile the scallions on thickly. Thick piles scorch on top before the dough underneath cooks.
Bake the manakishOven 475°F / 245°C
- Bake both pans at 475°F (245°C), one on the upper rack and one on the lower, for 10–12 minutes.
- Swap the pans' positions and turn them front to back halfway through, at about 6 minutes.
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Ready when: The edges are deep golden brown, the bottoms are browned and firm when tapped, and the scallions are fragrant with a few crisp, dark-green edges.
Tip: Check at 9 minutes. If the scallions darken to dark brown before the crust is golden, move the pan to the lower rack for the last minutes.
Cool briefly and serve
- Transfer the manakish to a wire rack and let them cool for 5 minutes so the topping sets slightly.
- Serve warm, whole or cut into wedges.
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Ready when: The bread is firm enough to hold without bending, and still warm.
Good to know
Tips
- Keep the scallions and ginger dry. Wet pieces steam and turn dull instead of becoming fragrant in the hot oil.
- Pinch up the rim and dimple the center. This keeps the oil from running off and prevents one big bubble from forming.
- A preheated baking steel or inverted heavy baking sheet gives crisper bottoms. Slide the rounds onto it on parchment.
- For a heartier meal, fold a hot manakish over a fried egg or serve with labneh or plain yogurt.
Make ahead
The scallion oil can be made up to 3 days ahead and kept covered in the fridge. Bring it to room temperature and stir before using. The dough can also be mixed and kneaded, then refrigerated in an oiled covered bowl for up to 24 hours. Let it sit at room temperature for 45 minutes before dividing.
Storage & reheating
Room temperature: cool completely, then keep in an airtight container for up to 1 day. Fridge: up to 4 days in an airtight container. Freezer: wrap individually and freeze for up to 2 months. Reheat from the fridge or frozen on a baking sheet in a 375°F (190°C) oven for 5–8 minutes, until hot and the edges are crisp again.
Substitutions
- bread flour → all-purpose flour. Use the same weight. The bread will be a bit softer and less chewy, and you may need 1–2 tbsp less water.
- instant yeast → active dry yeast. Use 2¼ tsp (7 g) and dissolve it in the warm water with the sugar for 5–10 minutes until foamy before mixing.
- light soy sauce → tamari. Use the same amount for a gluten-free soy flavor, though the dough itself still contains gluten.
- fresh ginger → 2 finely minced garlic cloves. Gives a different but pleasant savory flavor. Add the garlic to the bowl with the scallions.