A smooth and elastic dough that makes a delicious chewy crust.
Updated: Nov 2, 2021
A smooth and elastic dough that makes a delicious chewy crust. Can be used to make Mana’eesh, Fatayer, Sfeeha, Pizzas, Cheese Croissants and more!
4 Cups all purpose flour
2 tablespoon vegetable oil
1 tablespoon active dry yeast
1/2 teaspoon salt
1 3/4 Cup Luke water
In a bowl add water and sprinkle active yeast and allow mixture to get its frothy.
In stand mixer, attachment dough hook then add the flour and the salt and combine.
Add the yeast mixture and vegetable oil to the flour.
Mix the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
Grease a large bowl, then turn the dough to coat it in oil. Cover the bowl with plastic wrap and a let the dough rise at room temperature until doubled, about 1 hour.
If you feel the dough is to hard to work with add more water.
If you feel the dough is to sticky add more flour.
When your adding water to the yeast make sure it’s the right temperature, it needs to be Luke-warm to the touch.
Make sure the yeast is not outdated, it will not be near as effective otherwise.
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