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Sfiha Dough (Arabic-pastries dough)(Moaa'janat dough)

Recipe submitted by Huda Abu Hamdia

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This dough goes with Sfiha recipe filling.

Ingredients

6 cups all purpose flour
2 cups yogurt
1 cup olive oil (or vegetable oil or melted butter)
1 tsp salt
3 tsp yeast+ 1 tsp sugar+ 1/2 cup warm water
1 tsp baking powder

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Method

Dissolve the yeast with the sugar in 1/2 cup of the water, leave in a warm place for 10 minutes, or until it begins to froth.
Sift the flour, baking powder and salt into a large bowl and stir in the olive oil. Add yogurt and yeast mixture and slowly add enough of warm water (if needed) to hold the dough together in a ball.
Knead vigorously for about 10 minutes until the dough comes off the sides of the bowl and becomes smooth and elastic (add flour if very soft)
Pour a small amount (1/2 tablespoon) of olive oil in the bowl and roll the dough in it to grease it over.
Cover and leave in a warm area for about 1 hours. (Dough should be doubled in size). Now it’s ready to use.
(You can reduce the amount of oil used if you like.)

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Notes & Tips

You can reduce the amonut of oil used if you like. You can prepare the dough using the dough mixer instead of kneading it with your hands. This makes abour 5-6dozens (60-72 pieces) mini pastries.

Recipe Rating

Preparation Time: 1H15M

What do you think?

Boutros Wakim 9 days ago

Very good recipe , thank you for posting it . I try it awesome result.

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aysha January 2011

i love your recipes

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- Huda Abu Hamdia April 2011
  
  thanks u so so so much aysha :-) .. so glad to hear so :-) ..
  
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Huda Abu Hamdia January 2010

yeaa.. u\ll need the sugar for sure . and it won't affect the taste, the dough won't become swee.. and for the oil , this is the way is tsted and came out very well.. specially if you're making these arabic stuffings.. try if u want a small batch, like 2 cups flour, and see it turns out .. if u feel its too oily for u , reducde the oil next time.. make it and let me know dear ...

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zahra January 2010

i think it to much oil. other chef they thing we not add the sugar to the yeast

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- Philippa Jane January 2010
  
  If you don't add the sugar to the yeast, it will not activate. Basic chemistry zahra.
  
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