Yoghurt bread dough

Created by Greg Malouf

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Cuisine: Lebanese

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

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Ingredients

310 g (10 1⁄2 oz) plain (all-purpose) flour
1⁄2 teaspoon salt
3⁄4 teaspoon sugar
1 tablespoon dried yeast
50 ml (2 fl oz) warm water
150 g (5 oz) plain yoghurt
3 tablespoons extra-virgin olive oil

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Preparation

A versatile dough that we use for making Cheesy Pull-Apart Bread and Lebanon’s famous lamb pizzas, Lahm bi Ajine.

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.

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.

Knock the air out of the dough then tip it out onto a floured work surface. Proceed according to which recipe you are making.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.

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