Basic Dough Recipe
I basically have 2 dough recipes that I use for almost all bread types that I bake: the first being the brioche bread recipe, and the second being the basic dough recipe that I use to make Mana’ish and Pizza or simple flat bread (pan baked; takes a couple of Minutes to be then slathered with labneh, Kiri or Picon – or with any filling you like, such as butter and jam/honey – yum!).
Today I will share my basic dough recipe which is different from a regular dough recipe that you may find anywhere. I add an egg and milk to mine, while other recipes only call for water. I do that to make it richer in protein and so that I can also use it as a pizza dough.
2 cups all purpose flour
2 tablespoons fat free milk powder
1/2 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon instant dry yeast
1 tablespoon Canola oil
2/3 cup lukewarm water (you may add more, depending on your flour)
Add all the dry ingredients to a food processor and give them a whizz so they are well incorporated. Turn the food processor off and add in the egg and oil. Close the lid and turn the food processor on, slowly adding in the water until a dough ball is formed. At this point, turn the machine off and carefully retrieve the dough (remove the blade first!). Start working the dough on a clean and floured surface for about 5 minutes. Form the dough into a ball again after kneading it, place it in a floured bowl and then cover it with a damp kitchen towel or plastic wrap.
Allow the dough to rise at room temperature for about 1 hour until it doubles in size.
Remove the dough from the bowl and place it again on a floured surface. You may now use it to make a big pan pizza, or cut it into equal sizes which you can roll with the rolling pin into round shaped flat dough.
For the Mana’ish:
Prepare the flat dough and put it in a preheated pan on the stove top, poking it a few times with the fork. Once its bottom dries up a bit, go ahead and flip it (like a pro, or using a fork – no pressure here :D). Now you may smother it with whatever filling you like: zaatar, cheese, minced meat (lahm baajin), or even keshek with diced tomatoes and onions. The options are limitless!
Check the bottom of the dough and remove it from the pan once it is golden and looks baked through.
For the Pizza:
You may make individual pizzas in a nonstick pan (like the Mana’ish), or you may grease a sheet pan and place the rolled dough in it, adding your favorite toppings and preferred sauce and cheese(s).
If you try this recipe, let me know what you think of it! Bon appétit 🙂
Ça a l’air délicieux! thank u for sharing…
ça l’est! Try it and tell me 🙂
Dès que je peux! 🙂
How many flay dough does this make?
It depends on the size, but I think you could easily get 9 to 10 good sized flat loaves (just like in the post’s photo)
Thank you. I don’t know how you understood that! 😀
Haha, I’m a translator and an interpreter. I have outstanding deciphering skills 😀
Another question: Could this recipe be rolled out and cheese put on it, roll up in a log and cut pieces to make cheese filled rolls?
I am so sorry for the late reply, Cynthia! You can most definitely make cheese rolls. I recently also made pizza rolls with the same dough. Marinara, mushrooms, ham and cheese, rolled it into a log and cut it into pizza rolls. It was heavenly!
Merry Christmas and Happy New Year!