Basic Savory Dough

Ajeenit Iqras

Preparation info

    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

This reliable dough is used for all manner of little savory pies and stuffed breads. Again, we have found that most instant yeasts don’t need proofing, but if the yeast available in your locale requires it, then add this step.


  • 6 cups (820 grams) all-purpose flour
  • 6 heaping tablespoons powdered milk


If necessary, proof your yeast by dissolving it in a bit of water and a pinch of sugar and set it aside for 10 minutes until it becomes frothy. Knead all ingredients well, using a mixer or by hand, until dough is elastic and no longer sticky to the touch. Shape into a ball and pat with a little olive oil. Cover and let rise in a draft-free place for 1½ hours or until doubled in volume. Use in r