Arabic Dough. this dough stayed soft for days! It’s super easy and very versatile
Ingredients and method
Preheat oven to 180 C grease and dust a baking tray with some cornflour
2 cups warm water
4 tbsp sugar ( you can opt for less sugar I used 2 tbsp )
2 tbsp yeast ( instant )
2 cups cake flour
1/2 tsp salt
2 tbsp milk powder Klim or any other suitable milk powder available
Mix together and set aside for 10-15 minutes
1/2 cup oil
3 cups flour + 1 tsp baking powder (optional )
Mix well and knead with dough attachment in a stand mixer for 7 minutes.
If hand kneading then you need to knead for longer
The dough must be elastic.
Let dough rise for 30 minutes in an oiled bowl covered in cling wrap.
Punch down the dough and cut it into 12 equal portions.
Egg wash your rolls and a sprinkle of sesame seeds.
The plain ones have no egg wash just a sprinkle of flour.
Leave on the counter for 2nd rise until rolls start rising again. Bake at 180C for +-15 minutes.
Can be used for rolls, pizzas, or naan bread
Recipe: Lyla Khan
Prepared, tried, and tested Gail Haselsteiner
Fatima Isaacs Mmmmmm the best recipe I have ever tried so far…definitely worth making.
Shirley Brown I gave this recipe to a lady I work with she made it & says it is the best bread she has ever tasted.
Alisha Maharaj I have tried it excellent
Fatima Isaacs Tried & tested simply divine. I made mine with 2 cups of hot milk instead of the water & I did not use the Klim milk powder, and it still came out super soft
Pravitha Singh The cold weather had me try out the Arabic Dough, Amazing