If you’ve ever wanted to create soft, pillowy bread that tastes like it belongs in a traditional Middle Eastern kitchen, this Arabic Dough Recipe is your golden ticket. Perfect for making everything from manakish to fatayer, this dough balances the simplicity of a few humble ingredients with a texture so versatile you’ll find endless uses for it. Whether you’re a seasoned home baker or just starting to explore the magic of Middle Eastern breads, mastering this Arabic Dough Recipe will become one of your favorite kitchen achievements.
Ingredients You’ll Need
Don’t be fooled by the small number of ingredients; each one plays a vital role in giving this dough its character. From the tender crumb to the subtle richness, these simple ingredients come together like old friends making culinary magic.
- All-purpose flour: The foundation of your dough, providing structure and that classic chew.
- Powdered milk (optional): Adds a touch of softness and helps deepen the dough’s flavor without overpowering it.
- Sugar: Just a bit to feed the yeast and create a gentle sweetness in the background.
- Salt: Essential for flavor balance and controlling yeast activity.
- Instant yeast: The little powerhouse that ensures your dough rises beautifully and gets that airy texture.
- Plain yogurt: It adds moisture and a subtle tang that makes the dough tender and keeps it fresh longer.
- Olive oil: Brings richness and tenderness, plus a hint of Mediterranean flair.
- Warm water: Activates the yeast and brings everything together into a workable dough.
How to Make Arabic Dough Recipe
Step 1: Combine and Mix Your Dry Ingredients
First, grab a large mixing bowl and whisk together the flour, powdered milk (if you’re using it), sugar, salt, and instant yeast. This ensures your dry ingredients are evenly distributed, setting you up for a perfectly balanced dough. Mixing them first is key—it’s the foundation of flavor and texture in your Arabic Dough Recipe.
Step 2: Add the Yogurt and Olive Oil
Next, stir in the plain yogurt and olive oil. These two ingredients add richness and moisture but also give the dough a delightful softness that you’ll notice the moment you knead it. Their presence makes a huge difference, taking this dough from basic to wonderful in texture.
Step 3: Incorporate Warm Water Gradually
Slowly pour in the warm water while mixing by hand or with a stand mixer dough hook. This gradual addition allows you to control the dough’s consistency. Aim for a dough that’s smooth, elastic, and slightly tacky—but not sticky. This balance is what makes the dough so workable and versatile for various bread types.
Step 4: Knead the Dough
Knead your dough for 8 to 10 minutes. This is where all the magic really happens as gluten develops, giving the dough strength and elasticity. You’ll feel a transformation from a shaggy mix to something smooth and supple. This tactile step connects you with the dough in the best way.
Step 5: Let the Dough Rise
Shape your dough into a neat ball and place it in a lightly oiled bowl. Cover it with a clean towel or plastic wrap and let it rest in a warm spot for about one hour. The dough will double in size, showcasing the yeast’s work and preparing it for delicious subsequent use. This is the moment anticipation builds before your bread journey truly begins.
Step 6: Punch Down and Prepare to Use
Once risen, gently punch the dough down to release excess air. It’s now ready for you to roll out and transform into warm, flavorful manakish, fatayer, sfiha, or any stuffed bread your heart desires. This Arabic Dough Recipe sets the stage for a variety of culinary adventures.
How to Serve Arabic Dough Recipe
Garnishes
One of the joys of this dough is how beautifully it carries toppings. Try sprinkling za’atar and a drizzle of olive oil for a classic Lebanese manakish experience. Cheese lovers can pile on akkawi or halloumi, while fresh herbs like parsley or mint add bursts of brightness. Don’t hesitate to experiment with your favorite flavors to complement this lovely dough.
Side Dishes
Arabic Dough Recipe creations pair wonderfully with mezze plates. Think creamy hummus, tangy labneh, and vibrant tabbouleh. Served alongside olives and pickled vegetables, this dough brings a hearty element that rounds out the whole meal, making every bite a satisfying journey of Middle Eastern flavor.
Creative Ways to Present
Instead of traditional flatbreads, try shaping the dough into little pockets and stuffing with spiced ground meat or seasoned vegetables for savory fatayer. You could also bake the dough as mini sfiha, perfect for sharing at gatherings or adding to lunchboxes. Its versatility means your creativity is the limit when it comes to presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra dough, simply wrap it tightly in plastic wrap and refrigerate for up to 2 days. The dough continues to develop flavor as it chills, so you might find it even tastier the next day. Just make sure to bring it back to room temperature before working with it again.
Freezing
For longer storage, portion your dough after the first rise and freeze it in airtight bags. When you’re ready to use it, thaw overnight in the refrigerator and then let it rest at room temperature until pliable. This method helps you enjoy fresh homemade bread anytime without the daily prep.
Reheating
Cooked breads made from this Arabic Dough Recipe reheat wonderfully. Wrap flatbreads in foil and warm in a preheated oven for a few minutes to regain softness and warmth. Alternatively, pop them into a hot skillet for a quick refreshed crust. This keeps your bread tasting fresh and inviting every time.
FAQs
Can I use regular milk instead of powdered milk?
Absolutely! While powdered milk adds softness without extra liquid, you can substitute by using warm milk in the dough instead of water for a richer texture.
Is it possible to make this dough without yogurt?
Yogurt contributes to tenderness and flavor, but if you don’t have it on hand, you can skip it or replace it with a small amount of sour cream or buttermilk for similar results.
How long can I leave the dough to rise?
One hour at a warm room temperature is ideal for this Arabic Dough Recipe. However, you can do a slower rise in the refrigerator overnight for deeper flavor development. Just make sure to bring it back to room temperature before shaping.
What type of flour works best for this dough?
All-purpose flour is perfect as it strikes the right balance. You can experiment with bread flour for chewier texture or add a bit of whole wheat for a nuttier flavor, but expect some variation in softness.
Can I use this dough for pizza?
Definitely! This dough’s elasticity and mild flavor make it a great candidate for flatbreads or light pizzas, especially if you enjoy Middle Eastern-inspired toppings.
Final Thoughts
This Arabic Dough Recipe is more than just a simple blend of ingredients; it’s the start of countless delicious moments shared around the table. Whether you’re making a quick snack or preparing a festive spread, this dough provides a soft, flavorful base that invites creativity and warmth. I can’t wait for you to try it yourself and discover the joy of baking one of Middle Eastern cuisine’s most beloved foundations.
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Arabic Dough Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 large dough ball (makes 6–8 flatbreads) 1x
- Diet: Vegetarian
Description
This traditional Arabic dough recipe is perfect for making a variety of Middle Eastern breads such as manakish, fatayer, and sfiha. Soft, elastic, and easy to prepare, it incorporates simple ingredients like flour, yogurt, and olive oil, resulting in a versatile dough that rises beautifully and bakes into delightful flatbreads. Optional powdered milk adds extra softness. Ideal for home cooks seeking authentic, fresh Middle Eastern bread dough.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon powdered milk (optional for softness)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
Wet Ingredients
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil
- 1 cup warm water (plus more as needed)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, powdered milk (if using), sugar, salt, and instant yeast. Stir well to evenly distribute all the dry ingredients.
- Add Wet Ingredients and Knead: Add the plain yogurt and olive oil to the dry mix, then gradually pour in the warm water. Mix with your hand or use a dough hook attachment on a stand mixer. Knead the dough for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky to the touch but not sticky.
- First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare for Use: After rising, gently punch down the dough to release built-up air. The dough is now ready to be portioned and rolled out for various Middle Eastern breads such as manakish, fatayer, or sfiha.
Notes
- The dough can be frozen in portions after the first rise; thaw and bring to room temperature before using.
- For extra softness, replace half the warm water with warm milk.
- If dough feels too dry during mixing, add a little more warm water, one tablespoon at a time.
- Allow the dough to rest covered for 10 minutes after kneading to relax the gluten before shaping.
- Use a stand mixer with a dough hook for easier kneading if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dough
- Method: No-Cook
- Cuisine: Middle Eastern
