Vietnamese Sriracha and Egg Manakish

Name: Vietnamese Sriracha and Egg Manakish
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 3 cups (375 g) bread flour; 2¼ teaspoons (7 g) instant dry yeast; 1½ teaspoons (9 g) kosher salt; 1¼ cups (300 ml) warm water (110°F / 43°C); 2 tablespoons (30 ml) extra-virgin olive oil; 8 large eggs; 6 garlic cloves, minced; 3 tablespoons (60 ml) sriracha hot sauce; 4 fresh scallions (green onions), white and light green parts sliced into ¼-inch pieces, dark green parts reserved for garnish; 1½ teaspoons (8 ml) Vietnamese fish sauce; 3 tablespoons (43 g) unsalted butter; to taste freshly ground black pepper; 2 tablespoons (18 g) sesame seeds (white or mixed) (optional)

From the MyKitchenBank Kitchen

A Vietnamese-Lebanese fusion flatbread: soft, pillowy manakish dough topped with spiced scrambled eggs, sriracha, roasted garlic, and fresh scallions. The eggs create a creamy, protein-rich filling that's lightly charred on the edges when baked until golden. Serve warm as a breakfast, brunch, or light dinner with pickled vegetables or a simple salad.

Prep: 25 min
Cook: 25 min
Wait: 1 hr 30 min
Total: 2 hr 20 min
Makes: 4 manakish (one per person)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the dough
3 cups (375 g) bread flour
2¼ teaspoons (7 g) instant dry yeast
1½ teaspoons (9 g) kosher salt
1¼ cups (300 ml) warm water (110°F / 43°C)
2 tablespoons (30 ml) extra-virgin olive oil
For the topping
8 large eggs
6 garlic cloves, minced
3 tablespoons (60 ml) sriracha hot sauce
4 fresh scallions (green onions), white and light green parts sliced into ¼-inch pieces, dark green parts reserved for garnish
1½ teaspoons (8 ml) Vietnamese fish sauce
3 tablespoons (43 g) unsalted butter
to taste freshly ground black pepper
For finishing
2 tablespoons (18 g) sesame seeds (white or mixed) (optional)

Equipment (9)

Large mixing bowl
10-inch (25 cm) cast-iron or nonstick skillet
Small saucepan
Baking sheet or pizza stone
Parchment paper
Instant-read thermometer (optional, for dough temperature)
Measuring cups and spoons
Whisk
Rubber spatula

Steps

Before you start

Preheat oven to 450°F (230°C) at least 20 minutes before baking
Have all ingredients measured and ready (mise en place)
Allow dough to rest and rise at room temperature (70–75°F / 21–24°C is ideal)

1
Mix and knead dough
- In a large mixing bowl, whisk together bread flour, instant yeast, and kosher salt.
- Make a well in the center and pour in warm water (110°F / 43°C) and olive oil.
- Using a rubber spatula or your hand, stir until all flour is incorporated and a shaggy dough forms (about 1 minute).
- Knead in the bowl or on a lightly floured surface for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
- The dough should feel soft but not sticky; if too wet, dust with a little flour.
- It should be around 75°F (24°C) at the end of kneading.
+ Show details− Hide details
Ready when: Dough is smooth, elastic, and slightly tacky; springs back slowly when poked
Tip: If kneading by hand feels tiring, use the stretch-and-fold method every 2 minutes for 6 minutes total instead of continuous kneading.
2
First rise
- Lightly oil the same bowl (or a clean one) and place the dough inside, turning to coat all sides.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let rise at room temperature (70–75°F / 21–24°C) for 1 hour until the dough roughly doubles in volume and becomes puffy.
+ Show details− Hide details
Ready when: Dough has visibly increased in size and feels airy when gently poked; a small indentation slowly springs back halfway
Tip: Rising time depends on room temperature. If your kitchen is cool (65°F / 18°C), allow 90 minutes. If warm (78°F / 26°C), check after 45 minutes.
3
Divide and shape dough
- Turn the risen dough onto a lightly floured surface.
- Divide into 4 equal pieces (about 150 g each).
- Working with one piece at a time, gently stretch and shape it into a rough rectangle about 8×6 inches (20×15 cm) and ¼ inch (6 mm) thick.
- Place on a parchment-lined baking sheet, spacing them 2 inches (5 cm) apart.
- Repeat with the remaining pieces until all four are on the sheet.
+ Show details− Hide details
Ready when: Each piece is a rough rectangle, evenly thin, and holds its shape
Tip: Don't worry about perfect rectangles; manakish dough is forgiving. The pieces will puff slightly and spread during the second rise and baking.
4
Second rise
- Cover the shaped dough loosely with a clean towel or plastic wrap and let rise at room temperature for 30 minutes.
- The dough should puff slightly and feel airy when you gently press it.
- While it rises, prepare the egg topping (see next step).
+ Show details− Hide details
Ready when: Dough is visibly puffed and no longer springs back completely when gently pressed
Tip: If your kitchen is very warm, reduce this rise to 20–25 minutes to prevent overproofing.
5
Toast garlic in butter
- While the dough's second rise happens, melt 3 tablespoons unsalted butter in a 10-inch (25 cm) nonstick skillet over medium heat.
- Add 6 minced garlic cloves and cook for 1–2 minutes, stirring frequently, until fragrant and just beginning to turn golden at the edges.
- Do not brown the garlic or it will taste bitter.
- Pour the butter and garlic into a small bowl and set aside to cool slightly.
+ Show details− Hide details
Ready when: Garlic is fragrant and light golden, oil is infused and fragrant
Tip: Keep the heat at medium; high heat will burn the garlic quickly. Listen for the gentle sizzle—it means the garlic is cooking, not browning.
6
Scramble eggs with seasonings
- In a bowl, whisk together 8 large eggs, 1.5 teaspoons fish sauce, and a generous pinch of black pepper.
- Return the same skillet to medium heat and pour in the garlic-butter mixture (including all the butter).
- Once bubbling, pour in the egg mixture and let it sit undisturbed for about 10 seconds.
- Then, using a rubber spatula, gently push the eggs from the edges toward the center, creating soft, creamy curds.
- Cook for 4–5 minutes, stirring occasionally, until the eggs are just set but still slightly creamy and moist (they will continue to cook on the manakish).
- Remove from heat and stir in 3 tablespoons sriracha and the sliced white and light green parts of 4 scallions.
- Taste and adjust seasoning as needed.
- Set aside to cool for 2–3 minutes.
+ Show details− Hide details
Ready when: Eggs are soft, creamy curds that hold their shape; no runny pools remain
Tip: Remove the eggs from heat while they still look slightly underdone—residual heat will set them to the perfect creamy texture. Overcooked scrambled eggs will become rubbery when baked.
7
Top manakish with egg mixture
- Once the dough has finished its second rise and the eggs have cooled slightly, divide the scrambled egg mixture evenly among the four dough rectangles, spreading it gently to cover most of the surface, leaving a ½-inch (1.25 cm) border.
- The eggs should be in a single, relatively even layer (some clumps are fine).
- If any liquid has pooled in the egg mixture, drain it before topping to prevent soggy manakish.
+ Show details− Hide details
Ready when: Eggs are evenly distributed across the dough with a thin border showing
Tip: Spread gently to avoid deflating the dough. The eggs don't need to be perfectly smooth—rustic-looking is fine.
8
Bake until goldenOven 450°F / 230°C
- Sprinkle sesame seeds over the tops if using.
- Transfer the baking sheet to the preheated 450°F (230°C) oven.
- Bake for 12–15 minutes until the dough edges and bottom are deeply golden brown and the egg is set and beginning to brown lightly at the edges.
- The manakish should sound hollow when tapped on the bottom.
+ Show details− Hide details
Ready when: Dough is deeply golden brown, edges are crispy, and eggs are set; bottom is hollow-sounding when tapped
Tip: Rotate the baking sheet halfway through if your oven has hot spots, but don't open the door before 12 minutes or the manakish may deflate.
9
Finish and serve
- Remove the manakish from the oven and transfer to a wire rack to cool for 2–3 minutes.
- Garnish with the reserved dark green scallion tops, torn into small pieces.
- Serve warm, cut into quarters if desired, with pickled vegetables, fresh herbs (cilantro or mint), or a drizzle of extra sriracha on the side.
+ Show details− Hide details
Ready when: Manakish is warm and structurally set enough to handle without tearing
Tip: Eat them as soon as they've cooled slightly—they're best served warm. If they cool completely, reheat for 3–4 minutes in a 350°F (175°C) oven.

Good to know

Tips

This recipe is best served immediately while the manakish are still warm and the dough is at its crispiest. Leftovers reheat well but won't have the same crispness.
To make individual-size manakish, divide the dough into 6–8 pieces instead of 4 and reduce second rise time to 20 minutes and bake time to 10–12 minutes.
For a vegetarian version without fish sauce, omit it and add ½ teaspoon more salt and a pinch of MSG-free mushroom powder or nutritional yeast for umami depth.
Sriracha brands vary in heat and sweetness. Start with 2 tablespoons and taste before adding the full 3 tablespoons; some brands are much spicier than others.

Make ahead

The dough can be prepared up to 12 hours ahead: after the first rise (step 2), shape and wrap the dough pieces individually in plastic wrap and refrigerate. Let them come to room temperature (about 45 minutes) before topping and baking. The scrambled egg mixture can be made up to 4 hours ahead, cooled, covered, and refrigerated; reheat gently in a skillet over low heat for 2–3 minutes, stirring occasionally, before topping the dough.

Storage & reheating

Store cooled manakish in an airtight container at room temperature for up to 2 hours. Refrigerate for up to 3 days in an airtight container. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Do not freeze once topped with eggs. Unbaked, shaped dough can be frozen for up to 1 month; thaw overnight in the refrigerator and bring to room temperature before topping and baking.

Substitutions

Vietnamese fish sauce → Soy sauce or tamari (use ½ teaspoon). Fish sauce adds authentic Vietnamese depth, but soy sauce provides a similar umami note with less funk. Use half the amount since soy is saltier.
sriracha hot sauce → Sambal oelek, gochujang thinned with a little water, or cayenne-based hot sauce (use 2–3 tablespoons or to taste). Any Southeast Asian or Asian hot sauce works. Adjust quantity to your heat preference; this recipe is moderately spicy.
fresh scallions (green onions) → Fresh chives, thinly sliced green parts of leeks, or the white and green parts of a small onion. Scallions add a mild onion bite and visual appeal. Chives are milder; use a bit more if substituting.
bread flour → All-purpose flour. All-purpose flour will produce a slightly softer, less chewy crust. Bread flour's higher protein creates a better chew and structure. Use the same weight (375 g or 3 cups measured loosely).