Yoghurt bread dough

Yoghurt bread dough

By
From
Saha
Photographer
Matt Harvey

A versatile dough that we use for making olive bread, cheesy pull-apart bread and Lebanon’s famous lamb pizzas, Lahm bi Ajine.

Ingredients

Quantity Ingredient
310g plain flour
1/2 teaspoon salt
2/4 teaspoon sugar
1 tablespoon dried yeast
50ml warm water
150g plain yoghurt
3 tablespoons extra-virgin olive oil

Method

  1. Sift the flour into a large mixing bowl and add the salt. Dissolve the sugar and yeast in the warm water. In another small bowl, whisk together the yoghurt and olive oil.
  2. Pour the bubbling yeast into the flour with the yoghurt mix. Knead for about 10 minutes, until the dough is smooth and silky. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.
  3. Knock the air out of the dough then tip it out onto a floured work surface. Proceed according to which recipe you are making.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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