Cuisine Category

Food Category

Yoghurt bread dough

Created by Greg Malouf
  Email to friend    Print    Enlarge text

Rating:

  • 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.

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.

 

Lebanese Restaurants

Displaying 10 of 55 Lebanese Restaurants.

  Restaurant Suburb
1. No No's Red Hill
2. Abla's Carlton
3. Almazett Caulfield North
4. Dunyazad Balwyn North
5. Kanzaman Richmond
6. Samsara Mt Waverley
7. Summerland Bankstown
8. Almustafa Glebe
9. El-Manara Lebanese Restaurant Lakemba
10. Emma's On Liberty Enmore

View all Lebanese restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

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.

ADVERTISEMENT

Featured Recipes

Hot Tips

Mate

Make it strong. The second cup is always better.

Glossary

Blackstrap Molasses

Unrefined molasses; characterized by an especially strong taste and greater nutrient value.

 
ADVERTISEMENT
 
 
ADVERTISEMENT