Quick Dough for Sfeeha, Fatayer and More

AhmadJunaidFoodJuly 14, 2025361 Views


Get my recipe for a quick and easy dough that’s perfect for open-faced Middle Eastern pies like sfeeha and fatayer. Even works for manakeesh!

Estimated reading time: 5 minutes

quick dough balls for Middle Eastern pies on a wooden board with sprinkling of flour
Quick Dough Recipe for Sfeeha and Fatayer

Middle Eastern Pies and Flatbreads

There are many variations of Middle Eastern pies and flatbreads with toppings and fillings. Our next couple of recipes are going to be all about them, specifically, sfeeha and fatayer. You may recall that I did manakeesh a few years ago.

So I thought I’d start with the quick dough I use for making them.

If you’ve been following me a while, you’ll know that I’m not one for cutting corners, but this dough is so useful when you need the pies in a hurry!

When you’re craving Middle Eastern pies like sfeeha or fatayer but don’t have hours to let the dough rise, this quick dough is the answer. Soft, pliable, and versatile, it comes together in no time and holds up beautifully to all sorts of savoury toppings and fillings. Whether you’re making open-faced pies, little stuffed triangles, or flatbreads, this dough does the job without the wait.

Let’s take a look at how to make it, how best to store it, and whether it’s the fridge or freezer that’ll keep it in tip-top shape.

mini manakeesh before baking on baking trays
mini manakeesh for my vegetarian kids – always!

Easy and Quick Dough to the Rescue

Unlike traditional doughs that need a long rise to develop flavour and structure, this one uses a combination of yeast, baking powder and warm liquid mix to speed things up. That means you still get a soft, fluffy base without spending half the day proofing.

It’s ideal for:

  • Open pies like sfeeha and lahm bi ajeen (spiced lamb or beef mince)
  • Folded pastries like fatayer (spinach, cheese or meat)
  • Mini pizzas or manaqeesh – click here for my traditional manakeesh recipe
  • Flatbreads or even a cheeky quick calzone

Ingredients for our Quick Dough

  • plain flour
  • instant yeast
  • baking powder
  • sugar
  • salt
  • extra virgin olive oil
  • warm water
  • warm milk – for a softer dough, sometimes I even use evaporated milk for a richer dough, because you know I love evaporated milk. You can use all water for a crispier dough.
close up photo of sfeeha quick dough on a wooden board
leaving it to rest for 10 minutes before flattening is crucial

Quick Dough Recipe

This is what we’ll be doing.

  1. Mix a little flour with the yeast, sugar, salt, and liquids and leave to froth – 20 minutes.
  2. Add the rest of the ingredients and mix.
  3. Knead for 5 minutes by hand, 2 minutes with a food processor.
  4. Divide into balls and leave to rest for 10 minutes. This step is crucial to relax the gluten, so we can flatten the balls without any fightback!

That’s it. Your dough is ready to shape, top, and bake.

How to Store this Quick Dough

In the Fridge

If you’re not baking straight away, you can pop the dough in the fridge for up to 24 hours. Store it in an airtight container or a bowl tightly covered with cling film to avoid drying out.

Before using, let it come back to room temperature for 15-20 minutes and give it a quick 1-minute knead to reactivate the gluten. Form balls, and rest for 10 minutes, just like in the recipe card below.

In the Freezer

If you want to store it for longer, the freezer is your best bet. After kneading, wrap in cling film. Then place in a freezer bag or airtight container.

It’ll keep in the freezer for up to 3 months. To use, thaw overnight in the fridge or for a few hours on the counter. Once thawed, give it a 1-minute knead, divide, rest for 10 and it’s ready to go.

sfeeha, Middle Eastern open faced pies, topped with spiced minced lamb with balls of dough in the background
sfeeha

Tips for Using your Sfeeha Dough

  • If you’re making sfeeha or fatayer, be sure to flatten the dough a little thinner than you think as it puffs up in the oven.
  • A hot oven gives the best results. You want the bottom crisp and the top golden. My oven runs hot, so I bake this dough at 210℃ (410℉).
  • Brushing the edges with egg wash gives a lovely sheen and helps avoid dry crusts. I tend to skip this when I’m making for just the kids as my girls are allergic to the stuff. Which explains all the eggless cheesecakes, eggless brownies and the completely eggless tiramisu on this site!

This quick dough is a real game-changer. Imagine surprise guests and you don’t have anything prepared. Make them some drinks, get this dough going and top the pies however you want to.

I do this all the time for my kids and their friends. Which is how the dough came about!

It’s easy to make, forgiving to work with, and stores beautifully if you follow the right tips. Whether you’re feeding a crowd or batch-prepping for the freezer, it’s one to keep in your back pocket.

Ok you guys, let’s get dough-ing! You knew I was going to do that!

If you enjoy the recipe, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating!😉

If you make this recipe, post it on Instagram and tag me @azlinbloor.

Lin xx

quick dough balls for Middle Eastern pies on a wooden board with sprinkling of flour
  • Tip in about a third of the flour (about 100g/3.5 oz) into a large bowl. Don’t worry too much about the exact amount here, we are only activating the yeast and making a starter.

  • Add the yeast, baking powder, sugar, salt, warm milk and warm water and mix thoroughly. Squash the bigger lumps with your spatula. Then leave aside for 20 minutes for it to foam.If it’s winter, place the bowl in your COLD oven but with the light on. Or your airing cupboard.
  • After 20 minutes, add the rest of the flour and the oil and bring the whole thing together into a rough dough.

  • Sprinkle some flour (or use oil, if you prefer) onto a clean work surface and tip the dough onto it. Knead it for 5 minutes. If using a machine, knead it for 2 minutes.

  • Then pinch out little balls from the dough. If it’s easier to gauge, roll the dough into a big sausage and cut in half first. Whatever is easiest for you. Cover the dough balls with a damp tea towel and leave to rest for 10 minutes. This rest allows the gluten to relax after the kneading, so you’ll be able to shape your dough easily. Now your dough is ready to be used for sfeeha and fatayer. I always make a batch of manakeesh for my kids too. Half of them with cheese.Use as the recipe calls for. Look out for the sfeeha recipe next.

Serving: 1dough ball | Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 0.4mg | Sodium: 61mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 1mg

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