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
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.
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:
This is what we’ll be doing.
That’s it. Your dough is ready to shape, top, and bake.
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.
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.
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
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.
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.
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