Arabic/Middle Eastern Pastry Dough

This is a basic pastry dough that is very handy to learn, as a procrastinator and an impatient person I have always avoided baking, and made simple baked goods like brownies or apple pies, but for the sake of this blog I decided to learn how to make the Arabic pastry dough. thanks to my lovely/ninja mother’s recipe and directions I was able to achieve a very soft dough that is suitable for mana’eesh (Middle Eastern pizza), pizza, and all kinds of Arabic mo’ajanat (pastries).
  1. 4 Cups Flour
  2. 1/2 Cup olive oil
  3. 1 tsp salt
  4. 3 tbs of sugar
  5. 2 tsp active dry yeast
  6. 1 tsp sugar (for the yeast)
  7. Lukewarm warm water 
  1. Dissolve the dry yeast in a glass of lukewarm water and 1 tsp of sugar, let stand until the yeast becomes foamy.
  2. Measure the ingredients from 1-4 in a large bowl along with the yeast and mix. (you can sift your flour but I didn’t and never will!).
  3. Prepare the lukewarm water around two cups next to you, and start adding it gradually while mixing (you can use a dough hook, but I used my hands).
  4. Keep adding the water and kneading until you form a sticky dough.
  5. After kneading it for around 7-10 minutes the dough should form a unified, elastic and soft texture.
  6. Lightly oil your mixing bowl, and cover the dough with a clean kitchen towel.
  7. Keep your dough in a warm place for approximately 2 hours or until it rises and doubles in size.
At this point your dough is ready to be used, your options are endless, I will be posting more recipes on how to use it in several middle eastern recipes, so stay tuned.

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