Pie Dough for Lahma bi Ajeen, Sfiha, and Fatayer – a delicious recipe with active dry yeast, sugar, water, bread flour, salt, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve the yeast with the sugar in 1/2 cup of the warm water.
2
Leave in a warm place for about 10 minutes, until it froths.
3
Sift the flour and salt into a large bowl and mix in the oil.
4
Add the yeast mixture and, a little at a time, just enough of the remaining warm water so that the dough holds together in a ball.
5
Begin by using a fork, then work it in with your hands.
6
Knead vigorously for about 10 minutes, until the dough comes away from the sides of the bowl and is smooth and elastic.
7
To prevent a dry crust from forming on the surface, pour 1/2 tablespoon oil in the bottom of the bowl and roll the dough around in it to grease it all over.
8
Cover the bowl with plastic wrap and leave in a warm place for about 1 1/2 hours, until doubled in bulk.
502
kcal
Calories
21
g
Fat
65
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 teaspoon active dry yeast, Pinch of sugar, About 1 cup lukewarm water, 3 cups bread flour, and more.
Yes, Pie Dough for Lahma bi Ajeen, Sfiha, and Fatayer falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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