Multipurpose Middle Eastern Dough Recipe
- Daniel
- Oct 2
- 2 min read
Updated: Oct 11
I’ve tested a lot of doughs in my kitchen, but this one has earned its place as a true workhorse. Whether I’m baking a cheesy pide, spreading za’atar over manakish, or layering on spiced lamb for lahmacun, this dough delivers every single time.
It’s soft and pliable, with just the right chew and a subtle olive oil aroma that adds a little something special to every bake. The best part? It freezes beautifully, so I always have a batch ready to go.
Flatbreads like these are central to Middle Eastern and Mediterranean cuisine — not just as a base for toppings, but as a daily staple on the table. Pide has its roots in Turkey and is often shaped like a boat, filled with meats or cheese.
Lahmacun...
Manakish, popular in Lebanon and Syria, is usually topped with za’atar or cheese and baked in a wood-fired oven. Lahmacun, sometimes called “Turkish pizza,” is topped with a spiced minced meat mixture and rolled up to eat. One dough to rule them all? That’s the dream — and this one gets pretty close.
Manakish...
If you’ve been looking for a beginner-friendly dough that’s versatile, reliable, and forgiving, this is it. You don’t need a stand mixer or fancy ingredients.
Just your hands, a bowl, and a bit of patience. Give this a try and you might find yourself using it for more than just Middle Eastern breads. Honestly, once you get the hang of it, it’s hard to go back.
Ingredients:
(Make 10 dough balls)
Unbleached All Purpose Flour, 500g
Sea Salt, 5g
Active Instant Dry Yeast, 3g
Water, 300g
High Quality Olive Oil, For Greasing
Directions:
Mix the Dry and Wet Ingredients
In a large bowl, combine flour and salt.
Stir well so the salt is evenly distributed.
Add yeast and water to the bowl.
Mix with a wooden spoon or your hand until a rough dough forms.
Knead the Dough
Knead the dough in the bowl for about 5 minutes until all dry bits are fully incorporated.
Transfer to a floured surface and knead another 5–8 minutes.
The dough should feel soft and slightly tacky, but not sticky.
Adjust with small amounts of water or flour if needed.
First Rise (Cold Fermentation)
Lightly oil the mixing bowl with olive oil.
Place the dough back into the bowl and turn it to coat in oil.
Cover with cling film and refrigerate overnight.
Bring to Room Temperature
Take the dough out of the fridge and let it sit at room temp for at least 2 hours.
Portion and Rest
Divide the dough into 10 equal pieces.
Shape each piece into a ball.
Cover and let them rest for 15 minutes before using.
Tip: At this stage, the dough can also be frozen for up to 3 months. Thaw overnight in the fridge before use.
How to Use
This dough is ready to be rolled or stretched for pide, manakish, or lahmacun.
Use your hands or a rolling pin, depending on the dish.
Khachapuri...
Pide...