Vietnamese Shrimp Paste and Herb Manakish

Steps

1. 1

   Mix the dough

   • In a large bowl, whisk together the all-purpose flour (280 g), instant yeast (2.5 g), salt (4.5 g), and sugar (2.5 g).
   • Pour in the warm water (180 ml) and olive oil (22 ml).
   • Mix with a wooden spoon until a shaggy dough forms—no dry flour should remain.
   • The dough will be slightly sticky.

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   Tip: Don't overmix; you want a loose, slightly sticky texture. If the dough is very wet, dust in 1 tablespoon more flour.

2. 2

   Knead and rest dough

   • Transfer the dough to the bowl and knead for 5–7 minutes by hand, or use a stand mixer with a dough hook on medium speed for 4–5 minutes, until the dough is smooth and elastic.
   • It should still be slightly tacky.
   • Cover the bowl with a damp cloth or plastic wrap.

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   Ready when: Dough is smooth, elastic, and springs back slightly when poked

3. 3

   First rise

   • Let the covered dough rise at room temperature for 60 minutes, or until it has roughly doubled in volume and feels airy when gently pressed.

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   Ready when: Dough has increased in volume by about 50–75%

   Tip: If your kitchen is cold, place the dough in a turned-off oven with the light on, or in a warm spot like above the fridge.

4. 4

   Prepare shrimp paste topping

   • While the dough rises, combine the shrimp paste (30 g), lime juice (30 ml), fish sauce (2.5 ml), minced garlic (6 g), and sliced chili in a small bowl.
   • Stir well to break up any lumps and create a paste-like consistency.
   • Taste and adjust seasoning—it should be intensely savory with a bright lime note and some heat.
   • Set aside.

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   Tip: The shrimp paste can be pungent—that's correct. The lime and herbs will balance it on the finished manakish.

5. 5

   Divide and shape doughOven 450°F / 230°C

   • After the rise, divide the dough into 4 equal pieces (roughly 75 g each).
   • On an unfloured work surface, gently stretch each piece into a 6×8-inch (15×20 cm) oval about ½ inch (1.25 cm) thick.
   • Arrange them on a 9×13-inch (23×33 cm) baking sheet, spaced ½ inch (1.25 cm) apart.
   • Let them rest uncovered for 10 minutes while you preheat the oven.

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   Tip: Don't use flour on the work surface—if the dough sticks, wet your hands slightly instead. This keeps the surface clean and prevents excess flour in the dough.

6. 6

   Spread shrimp paste topping

   • Spread about 1½ tablespoons (22.5 ml) of the shrimp paste mixture evenly over each oval, leaving a ¼-inch (0.6 cm) border around the edge.
   • Drizzle with sesame oil (½ teaspoon per flatbread, about 2.5 ml total divided among the 4).
   • Sprinkle with sesame seeds if using (about 2–3 teaspoons total).

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   Tip: Don't overload with topping—it will weep onto the sheet and make the dough soggy. A thin, even layer is best.

7. 7

   Bake until goldenOven 450°F / 230°C

   • Bake in the preheated 450°F (230°C) oven for 12–15 minutes, until the dough is golden brown underneath and the top is set and slightly firm to the touch.
   • The edges should be slightly darker than the center.

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   Ready when: Dough is golden brown on top and bottom, edges are crispy, topping is set and slightly darkened

   Tip: Rotate the baking sheet halfway through if your oven has hot spots, but don't open the oven in the first 10 minutes.

8. 8

   Finish with fresh herbs and oil

   • Remove from the oven and immediately drizzle lightly with the remaining olive oil (1 tablespoon total, about 15 ml, divided among the 4 pieces).
   • Top generously with chopped cilantro (15 g) and sliced scallions (30 g, white and light green parts).
   • Serve warm or at room temperature.

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   Tip: Add the herbs right after baking while the manakish is still warm—this releases their aroma. Don't do it earlier or they'll wilt and lose brightness.