Basic Yeasted and Sourdough Dough Recipes
from Reem Assil's _Arabiyya_
‘AJEENAH
Basic Yeasted Dough
Makes enough for 1 recipe of Arab Bread or Herby Za’atar Flatbreads.
5 ½ cups/770g bread flour
2 ½ cups/590ml warm water (about 100°F)
1 ½ teaspoons/6g sugar
1 tablespoon/9g active dry yeast
1 cup/140g all-purpose flour
1 tablespoon/9g kosher salt
¼ cup/60ml extra-virgin olive oil, plus more for greasing the bowl
Semolina flour for dusting
In the bowl of a stand mixer or in a large bowl, add the bread flour and then stir in 2 ¼ cups/530ml of the water. With the paddle attachment on low speed or using a sturdy spoon, mix until it resembles a thick batter. Set aside for 20 minutes.
While the flour and water mixture rests, stir together the remaining ¼ cup/60ml water, sugar, and yeast in a small bowl. Set aside until foamy, about 10 minutes. At this point, the yeast mix should give off a sweet fragrance and show a bubbly bloom.
To mix by hand: Use your hand to incorporate the yeast mixture, all-purpose flour, salt, and oil into the dough. Squeeze the dough between your thumb and fingers with one hand while holding the bowl with the other hand, until it forms a rough and shaggy ball. Turn out the dough onto a lightly floured work surface and knead until the dough is smooth, springs back when dimpled, and stretches like a windowpane. This usually takes up to 10 minutes of kneading.
To mix in a stand mixer: Add the yeast mixture, all-purpose flour, salt, and oil to the bowl and use the dough hook to mix the dough on low speed until everything comes together, scraping the bowl if needed. Turn up the speed to medium and mix until the dough pulls away from the sides of the bowl, 8 to 10 minutes, or until the dough is smooth, springs back when dimpled, and stretches like a windowpane.
Form the dough into a ball. Then coat a large bowl with oil and transfer the dough into the bowl. Cover the bowl with plastic wrap or a damp dish towel and let it rise in a warm draft-free place for 1. hours or until doubled in size. If you are not planning to use the dough right away, refrigerate for up to 12 hours until doubled in size.
‘AJEENAH MUKHAMMARA
Basic Sourdough
Makes enough for 1 recipe of Arab Bread or Herby Za’atar Flatbreads.
IF YOU HAVE successfully made your starter, congratulations. You are now ready to create Arab sourdough bread. Sourdough can be used for most of the bread recipes in this chapter. Refer to Using Ratios to scale up or down based on the percentages provided for each ingredient below.
Because this dough is made with sourdough starter and not commercial yeast, this recipe performs best when the dough is allowed to ferment in the refrigerator overnight. The slow fermentation allows the natural yeast to do its job, developing flavor and airiness in the dough. So, for best results, make this dough a full 24 hours before you plan to use it.
2 cups/480ml (57%) water
¼ cup/60g (7%) Basic Sourdough Starter
6 cups/840g (100%) bread flour
2 tablespoons/18g (2%) kosher salt
3 tablespoons/45ml (5.6%) neutral oil, such as sunflower, plus more for greasing the bowl
To mix by hand: In a large bowl, combine the water, starter, and 3 cups/420g of the flour and use a sturdy wooden spoon to mix until everything comes together and forms a viscous, white gooey batter. Set aside, uncovered, at room temperature for 20 minutes. Add the remaining 3 cups/420g flour, salt, and oil and work together with your hands, squeezing the dough between your thumb and fingers in a lobster claw–type movement, until the mass forms a rough and shaggy ball. Turn out onto a lightly floured work surface and knead for about 10 minutes, or until the dough is smooth, springs back when dimpled, and stretches like a windowpane.
To mix in a stand mixer: Combine the water, starter, and 3 cups/420g of the flour and, using the paddle attachment, mix until everything comes together and forms a viscous, white gooey batter. Set aside, uncovered, at room temperature for 20 minutes. Switch to the dough hook and add the remaining 3 cups/420g flour, salt, and oil. Mix at medium speed until the dough pulls away from the sides of the bowl, about 10 minutes.
Form the dough into a ball. Then coat a large bowl with oil and transfer the dough into the bowl. Cover the bowl with plastic wrap or a damp dish towel and let it sit for about 4 hours in a warm draft-free spot in your kitchen.
Proceed with your bread recipe or if you are not planning to use the dough right away, place the bowl in the refrigerator for up to 24 hours. When you are ready to use, remove the bowl from the refrigerator and set it out at room temperature 1 hour before baking.
Reprinted with permission from Arabiyya: Recipes from the Life of an Arab in Diaspora by Reem Assil, copyright © 2022. Published by Ten Speed Press, an imprint of Penguin Random House.
Photographs copyright © 2022 by Alanna Hale