This versatile dough recipe is made with yoghurt. We use it for making cheesy pull-apart bread and Lebanon’s famous lamb pizzas, lahm bi ajine.
- 310 g (10½ oz) plain (all-purpose) flour
- ½ tsp salt
- ¾ tsp sugar
- 1 tbsp dried yeast
- 50 ml (2 fl oz) warm water
- 150 g (5 oz) plain yoghurt
- 3 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 2 hours
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.