Basic Dough

Ajeen

Preparation info

  • About

    1½ pounds

    • Difficulty

      Easy

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

Ingredients

  • 1 cup plus 1 tablespoon lukewarm water
  • teaspoons dry active yeast
  • ¼ teaspoon sugar
  • 3 cups unbleached all-purpose flour
  • ¾ teaspoon salt
  • 3 tablespoons extra-virgin olive oil

    Method

    To Prepare the Dough

    In a small bowl, dissolve the yeast and sugar in the water. Mix well. Cover the bowl with a dish and set it aside for several minutes, allowing the yeast to proof (until it foams). Combine the flour and salt in a separate bowl.

    Make a well in the center of the flour. Pour the yeast mixture into the well, followed by the olive oil. Using one hand, quickly mix and knead the ingredients to form the dough. (If the dough seems sticky, dip your hand in some flour to remove the dough that is sticking to you.)

    Use both hands to lift the dough out of the bowl and tuck and shape it into a ball. Sprinkle flour around the sides and bottom of the bowl and place the ball in the center of the bowl. Sprinkle the top of the ball with some flour. Cover the bowl with a dish and set it aside in a warm place to rise. After 1 hour and 15 minutes, the dough is ready to roll.

    As an alternative to making the dough from scratch, freshly prepared dough may be purchased; it varies in quality depending on the brand, so when you find one you like, stick with it.