How To Make Multipurpose Middle Eastern Dough
Updated: Jul 10, 2021
As you may have known, I get my inspirations from various media, from Pinterest to YouTube to cookbooks. This is when I stumbled onto Nadia Gilbert's YouTube channel. She is wonderful enough to share lots of Palestinian recipes; check out her channel here, and give subscribe to her channel while you're at it.
She is right. This multi-purpose dough is very versatile and you can practically use it for lots of Middle Eastern flatbread recipes. From Pide to Manakish and to Shamburak, which I will be sharing with you pretty soon. Stay tuned.
Inspired by Nadia Gilbert
(Make 4 dough balls)
Active Instant Dry Yeast, 1/2 TBSP
Demerara Sugar, 1 TBSP
Lukewarm Water, 160g
Bread Flour, 150g
Unbleached All Purpose Flour, 63g
Sea Salt, 1/2 TBSP
High Quality Olive Oil, 22g + More For Greasing
In a bowl, add yeast and sugar into the lukewarm water.
Stir to combine well and until everything has dissolved.
Set aside for 10 to 15 mins or until the yeast has activated.
*When the yeast has activated, the water will become foamy and bubbly.*
In another large bowl, add bread flour, flour and salt.
Mix until well combined.
Create a well in the center.
Pour the yeast mixture into the well.
Add in the olive oil.
Stir to combine well and until it comes together into a dough.
Knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.
The dough should be soft and tacky, but not sticky.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Lightly grease the bowl with some olive oil.
Transfer the dough back to the greased bowl.
Cover with cling film and ferment in the fridge overnight.
You can also freeze at this point for up to 3 months. Thaw in the fridge the night before.
The next day, sit the dough at room temperature for at least 2 hrs.
Transfer the dough onto a lightly floured surface.
Divide into 4 equal pieces. Shape and form each piece into a ball.
Cover and let rest for 15 mins.
Use this dough for Pide, Manakish, Lahmacun, Shamburak or any Middle Eastern flatbread recipe.