Thai Basil and Minced Chicken Manakish

Steps

1. 1

   Mix dough ingredients

   • In a large mixing bowl, combine 2.5 cups (325 g) bread flour, 1 teaspoon (5 g) instant yeast, and 1 teaspoon (6 g) fine sea salt.
   • Pour in 1 cup (240 ml) warm water (110 °F / 43 °C) and 1 tablespoon (15 ml) olive oil.
   • Stir with a wooden spoon until a shaggy dough forms.
   • Knead in the bowl for 5–6 minutes by hand until the dough is smooth and elastic, then cover with a damp kitchen towel.

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   Ready when: Dough is smooth and springs back slowly when poked

   Tip: Use warm (not hot) water; above 120 °F will kill the yeast. Knead gently but firmly to develop gluten.

2. 2

   Let dough rise

   • Cover the bowl with a damp kitchen towel and let the dough rise at room temperature (68–75 °F / 20–24 °C) for 1.5 hours, or until it has almost doubled in bulk.
   • You should see a slight dome on top and the dough should feel airy when poked gently.

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   Ready when: Dough has roughly doubled and springs back slowly when poked

   Tip: Use a covered bowl or wrap the bowl in plastic wrap to keep moisture in and prevent a skin forming.

3. 3

   Cook the chicken filling

   • While dough rises, heat 1 tablespoon (15 ml) olive oil in a 10-inch cast-iron or heavy skillet over medium-high heat.
   • Add 1 finely minced shallot and cook for 1 minute until fragrant.
   • Add 4 cloves minced garlic and 2 finely minced bird's eye chilies; stir constantly for 30 seconds.
   • Add 12 ounces (340 g) ground chicken and cook, breaking it apart with a wooden spoon, until no pink remains (about 5–6 minutes).
   • Drain any excess liquid if needed.

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   Ready when: Chicken is cooked through with no pink inside and shallot is soft

   Tip: Break the chicken into very small pieces as it cooks so the filling is evenly distributed; large chunks won't cook properly in the oven.

4. 4

   Season the filling

   • Remove the skillet from heat.
   • Add 1.5 tablespoons (22 ml) fish sauce, 1 teaspoon (5 g) palm sugar, 1 tablespoon (15 ml) fresh lime juice, and 0.25 teaspoon freshly ground black pepper to the chicken.
   • Stir well to combine.
   • Taste and adjust seasoning if needed (a bit more fish sauce for depth, more lime for brightness).
   • Let the mixture cool to room temperature, about 10 minutes, then fold in 1 cup (25 g) finely chopped fresh Thai basil gently so it retains its aroma.

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   Ready when: Mixture is cooled and Thai basil is evenly incorporated

   Tip: Add Thai basil after cooling so the heat doesn't destroy its delicate volatile oils and flavor.

5. 5

   Preheat oven and shape doughOven 475°F / 245°C

   • Preheat your oven to 475 °F (245 °C).
   • Turn the risen dough out onto a lightly oiled work surface.
   • Divide it into 4 equal pieces (about 3 ounces / 85 g each).
   • Let them rest uncovered for 5 minutes.
   • Gently stretch each piece into a rough oval or circle about 8–10 inches (20–25 cm) across.
   • Work from the center outward, being gentle so you don't deflate the dough too much.

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   Ready when: Each piece is roughly oval-shaped and about 8–10 inches across

   Tip: Don't stretch too hard or roll with a pin; the gentle pull-and-rest method preserves air pockets for a lighter crust.

6. 6

   Top the manakish

   • Place 4 shaped dough pieces on a large oiled baking sheet (they should not touch).
   • Divide the cooled chicken-basil filling among the 4 pieces, spreading it evenly to within about ½ inch (1.3 cm) of the edges.
   • Don't overload; about 3–4 tablespoons (45–60 ml) per flatbread.
   • Optionally sprinkle 1.5 teaspoons (4 g) white sesame seeds over each if desired.

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   Ready when: Each flatbread is evenly topped with filling and seeds

   Tip: Leave a clear border at the edges so they can puff up and brown without the filling spilling over.

7. 7

   Bake until goldenOven 475°F / 245°C

   • Bake at 475 °F (245 °C) for 14–18 minutes until the edges are deep golden brown and the bottom is crispy.
   • The filling should be hot and cooked through.
   • Rotate the baking sheet halfway through (at 7 minutes) if your oven has hot spots.

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   Ready when: Edges and bottom are deep golden brown; filling is steaming hot

   Tip: If the edges brown too quickly but the filling is still cool, tent loosely with foil and lower heat to 425 °F for the final 3–4 minutes.

8. 8

   Rest and serve

   • Remove from the oven and let the manakish rest on the baking sheet for 2–3 minutes.
   • Transfer to a serving platter and serve warm with lime wedges and a cooling yogurt dip (mix 1 cup plain yogurt with 1 tablespoon lime juice and a pinch of salt).
   • Eat with your hands or a knife and fork.

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   Ready when: Manakish is warm and the bottom is set and crispy

   Tip: The resting step prevents a molten interior that will burn your mouth and makes the flatbread easier to eat without the filling sliding out.