Yoghurt bread dough recipe
- Cuisine: Syrian
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.
More Greg Malouf Recipes
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
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.
If you enjoyed this Yoghurt bread dough recipe then browse more Lebanese recipes, Syrian recipes, bread recipes and our most popular hainanese chicken rice recipe.
Syrian Restaurants
Displaying 1 of 1 Syrian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Gingerlee | Brunswick East |
Comments (1)
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Food & Recipes
- Turkish ice-cream (dondurma)
- Turkish sausage and baked eggs (sucuklu yumurta)
- Green olive salad (yesil zeytin salatasi)
- Stuffed eggplant (patlican dolmasi)
- Lamb dumplings with yoghurt and sumac (manti)
- Fried mussels with tarator (midye tava)
- Cherry Bread Pudding (visneli ekmek tatlisi)
- Tapioca pudding with cassava and banana (che chuoi chung)
- Black Angus beef with lucky sauce (bo luc lac)
- Vietnamese dressing (nuoc cham)

Hot Tips
Meat slices
To achieve the fine slices of meat required in many Korean dishes, the meat is sliced whilst frozen.
Glossary
Mistika
An Arabic gum with a hard, crystalline texture. Usually ground before adding to a recipe.


VideoNEW
Podcasts
Blogs





