Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Arabic Dough for Flatbreads, Manakish, and Middle Eastern Pastries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Makes enough dough for 4–6 flatbreads or 12 small pastries
  • Category: Basics
  • Method: Mixing
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Description

This versatile Arabic dough recipe provides a soft and elastic base perfect for making traditional Middle Eastern breads such as flatbreads, manakish, and sambousek. Made with simple ingredients including flour, yeast, yogurt, and olive oil, this dough yields tender, flavorful results that can be shaped and baked to suit a variety of dishes.

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt

Wet Ingredients

  • 3 tablespoons plain yogurt
  • 2 tablespoons olive oil
  • 1 1/2 cups warm water (more if needed)

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, mix together the flour, instant yeast, sugar, and salt ensuring even distribution.
  2. Add Wet Ingredients: Incorporate the plain yogurt and olive oil into the dry mixture, then gradually pour the warm water while stirring to form a soft, slightly sticky dough.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic, developing the gluten needed for a good texture.
  4. First Rise: Place the kneaded dough back into the bowl, cover it with a damp towel, and let it rest in a warm place for about 1 hour or until the dough has doubled in size, allowing the yeast to ferment and the dough to expand.
  5. Deflate and Knead: Punch down the risen dough to release trapped air, then knead briefly to ensure an even texture.
  6. Shape and Rest: Divide the dough into portions according to your intended use (4–6 flatbreads or 12 small pastries). Let the shaped dough rest for 10 minutes before proceeding with your recipe’s baking or cooking steps.

Notes

  • Substitute yogurt with labneh or buttermilk to add a tangier flavor to the dough.
  • Brush the dough with a bit of olive oil before rising for extra softness in the final bread.
  • The dough freezes well; wrap it tightly and thaw before use to maintain freshness.

Find it online: https://slsrecipes.com/arabic-dough-for-flatbreads-manakish-and-middle-eastern-pastries-recipe/