Teriyaki Chicken Manakish
Soft, chewy Lebanese-style flatbreads topped with sticky homemade teriyaki chicken, melty mozzarella, scallions and sesame, then finished with crisp toasted nori and a drizzle of mayo. Part manakish, part Japanese street food, entirely addictive.
- Prep
- 45 min
- Cook
- 22 min
- Wait
- 1 hr 15 min
- Total
- 2 hr 22 min
- Makes
- 8 manakish (6-inch/15 cm rounds), serving 4 people, 2 each
Steps
Before you start
- Read the timing: the dough needs about 60 minutes to rise, so start it first and make the chicken while it rests.
- Shred the mozzarella yourself from a block of low-moisture mozzarella if you can; fresh mozzarella releases too much water and makes the flatbreads soggy.
- Warm water should feel like a comfortable bath, about 105–110°F (40–43°C). Hotter water can kill the yeast.
- Line two large baking sheets with parchment paper before you begin shaping.
Mix the dough
- In a large bowl whisk together the flour, instant yeast, sugar and salt.
- Add the warm water and 2 tablespoons (30 ml) of the olive oil.
- Stir with a wooden spoon or your hand until no dry flour remains and a shaggy, sticky dough forms.
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Ready when: No dry flour remains and the dough looks shaggy.
Tip: Keep the salt and yeast on opposite sides of the bowl when you first add them if you are not whisking; direct salt contact can slow the yeast.
Knead until smooth
- Turn the dough onto a lightly floured counter and knead for 8 minutes, dusting with only as much extra flour as needed to stop it sticking.
- Shape into a ball and place in a lightly oiled bowl.
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Ready when: Dough is smooth, elastic and springs back slowly when poked; it should feel soft and slightly tacky, not sticky.
Tip: Resist adding too much flour. A slightly soft dough bakes into a softer, more tender manakish.
Let the dough rise
- Cover the bowl with a towel or plastic wrap and leave 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: Make the sauce and chicken during the last 25 minutes of this rise.
Simmer the teriyaki sauce
- In a small saucepan whisk together the soy sauce, mirin, brown sugar, cold water, cornstarch, garlic and ginger until the cornstarch dissolves.
- Set over medium heat and bring to a gentle bubble, stirring constantly, for 2 minutes.
- Remove from the heat.
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Ready when: Sauce turns glossy and coats the back of a spoon, like thin syrup.
Tip: Always whisk the cornstarch into the cold liquid before heating to avoid lumps.
Cook the chicken
- Heat the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the chicken in a single layer and cook, stirring only every minute or so, for 5 to 6 minutes until browned.
- Pour in the teriyaki sauce and cook, stirring, for 2 minutes until it clings to the chicken in a thick glaze.
- Stir in the white parts of the scallions.
- Transfer to a bowl and let cool while you shape the dough.
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Ready when: Chicken reads 165°F (74°C) in the thickest piece and the sauce is thick and sticky, with almost no liquid pooling in the pan.
Tip: Keep the filling fairly dry. Runny sauce will make the dough soggy and slide off the edges.
Divide and restOven 450°F / 230°C
- Position oven racks in the upper and lower thirds and preheat the oven to 450°F (230°C).
- Punch down the risen dough, divide into 8 equal pieces (about 85 g each) and roll each into a smooth ball.
- Place on a floured surface, cover with a towel and rest for 10 minutes.
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Ready when: Balls look puffy and relaxed.
Tip: Weigh the pieces on a scale for evenly sized manakish that bake at the same rate.
Roll out the rounds
- Roll each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place 4 rounds on each parchment-lined baking sheet, spacing them 1 inch (2.5 cm) apart.
- Use your fingertips to press a slight rim around each edge, then brush the rims with the remaining 1 tablespoon (15 ml) olive oil.
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Ready when: Rounds are even in thickness with a defined raised edge.
Tip: If the dough springs back while rolling, cover it and rest 5 more minutes.
Add the toppings
- Spread about 3 tablespoons of the teriyaki chicken over each round, leaving a ½-inch (1.25 cm) border.
- Sprinkle each with about 2½ tablespoons (21 g) of mozzarella, covering the chicken.
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Ready when: Filling is evenly distributed with clean, uncovered edges.
Tip: Do not overload the rounds; too much filling keeps the centers doughy.
Bake the manakishOven 450°F / 230°C
- Bake both sheets at 450°F (230°C) for 11 to 12 minutes, swapping and rotating the sheets halfway through, until the edges are deep golden and the cheese is bubbling and lightly spotted with brown.
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Ready when: Edges are deep golden brown, the underside is golden and firm, and the cheese is bubbling and lightly browned in spots.
Tip: Do not add nori before baking; it burns and turns bitter in a hot oven.
Finish and serve
- Let the manakish cool on the sheets for 3 minutes.
- Top with the green scallion slices, sesame seeds and nori strips.
- Drizzle with Japanese mayonnaise if using.
- Serve hot, folded in half or flat.
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Ready when: Nori strips soften slightly from the steam but stay a little crisp at the tips.
Tip: Add the nori just before serving so it keeps its texture and sea flavor.
Good to know
Tips
- Preheat the baking sheets in the oven for extra crisp bottoms, then slide the parchment with the shaped rounds onto them.
- Cool the chicken before topping so it does not start to warm the dough and make it sticky.
- Cut nori with dry scissors; wet or humid conditions make it chewy rather than crisp.
- For a spicier version, add a pinch of chili flakes to the sauce or serve with sriracha.
Make ahead
"Make the teriyaki chicken up to 2 days ahead and refrigerate in an airtight container. The dough can be kneaded, then refrigerated in an oiled, covered bowl for up to 24 hours (let it come to room temperature for 30 minutes before dividing). Assemble and bake just before serving."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: store baked manakish (without nori and mayo) in an airtight container for up to 3 days. Freezer: wrap individually and freeze for up to 2 months. Reheat from fridge or frozen on a baking sheet at 350°F (175°C) for 8 to 12 minutes until hot in the center and the cheese is bubbling again, then add fresh nori and mayo."
Substitutions
- boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut to the same size and cook just until it reaches 165°F (74°C); breast dries out faster than thigh.
- mirin → dry sherry or white wine plus 1 tsp extra sugar. Mirin adds a mild sweetness; this mixture gets close.
- low-moisture mozzarella → Akkawi or Monterey Jack cheese. Both melt well; Akkawi is traditional in manakish, but rinse it first if it is very salty.
- soy sauce → tamari (gluten-free) or low-sodium soy sauce. Use the same amount; add salt to the sauce only if needed after tasting.