This dough recipe is good for any Lebanese appetizer/pies that requires dough. Including but not limited to meat pies, spinach pies, cheese pies, za’atar pies and even pizza!
When making dough practice makes perfect. Over time you get a better feel for the dough and how it should feel. A few factors to keep in mind when making the dough are that humidity in your kitchen and temperature. The recipe calls for two cups of warm water but at times you’ll need less water. If you feel your kitchen is humid add 1/4 cup less water. If you find the dough too wet don’t worry, starting with a wetter dough is always better than a dry dough. Adjust the dough by adding small handfuls of flour until it no longer sticks to your hands or the kneading surface.
The temp in your kitchen will also dictate how long it takes your dough to rise. A warmer kitchen will lead to quicker rise.
Tip: Can be made using an electric mixer for quicker recipe, following the same steps
Basic Dough {عجين}
Ingredients
- 4 cups flour any variation of white/whole wheat flour
- 1½-2 cups warm water 100F
- 2 tsp yeast
- 1/4 cup olive or vegetable oil
- 2 tsp salt
- 1 tbsp sugar
Instructions
- Warm water to 100F, set aside
- Add flour, salt and sugar to medium size bowl; combine.
- Make a well in the center of the flour; pour warm water into well.
- Sprinkle yeast over water surface.
- Add oil to well, let sit for 10 minutes to allow yeast to activate.
- Use a spoon to mix the dry and wet ingredients together, and once incorporated, continue to knead with hands.
- Turn onto floured surface and continue to knead until smooth and elastic. Dough should not be sticky. If sticky add flour.
- Rub with some oil and cover and leave to double in size; about one hour.
- Bake at 500 F for 8-10 minutes or until golden brown.
Notes
- To make this recipe quicker, add all ingredients to a stand mixer and using the dough attachment allow dough to come together away from the bowl. Once together, turn onto a floured surface and continue kneading until smooth and elastic. Continue on from step 8.
- Due to humidity and difference in altitude 4 cups of flour can take anywhere from 1 and 1/2 to 2 cups of water.
- It’s always better to err on the side of a wetter dough and add flour to reach a slightly tacky dough rather than starting off with a dry dough and adding water.