The softest Fatayer dough

This fatayer dough recipe is exceptional. It is the method I adopted when I was young. Back in the days, my sister and I used to make everything from pizza, sfiha to sweet or savoury pies. It was our pastime, and we enjoyed and still enjoy this very much.

Fatayer for those who are unfamiliar with the name is small pastries filled with different fillings. The most popular are akkawi cheese, or spinach and pomegranate molasses or mince lamb or beef. But again you can create any filling of your choice.

This recipe is 100 % successful and lends the fatayer and delicious, soft, chewy and moist texture.

I highly recommend you try this recipe if you don’t have one already that you are happy with.

Don’t forget to read my notes.

Servings: 1 batch.

Preparation Time: 10 minutes

Ingredients:

4 cups all-purpose flour

1/2 cup powdered milk

1/2 cup vegetable oil

2 teaspoons Himalayan salt

1 tablespoon instant yeast

1 egg

2 cups warm water

Method:

· Place all the ingredients but the water in the bowl of a standalone mixer. Use the hook attachment. This step can be done by hand.

· Add about 1 1/2 cups of the water and mix. What you need to achieve is a sticky and soft consistency for the dough just as seen in the video.

· The different characteristics of flour dictate how much water is needed. If you need more, do so little by little.

· Mix for about 4 minutes then transfer the dough into an oiled glass bowl and cover with a towel or plastic wrap. If preparing by hand knead it in the bowl for 6 to 8 minutes and transfer to an oiled glass bowl.

· You have to options for resting it. Either to let it rise in a warm place until it doubles in size or put it in the fridge for 12 to 24 hours and when you need to use it, remove from the refrigerator and place it in a warm place until it doubles.

· Tip the dough onto a floured work surface and knead it a bit adding a little flour and it is ready for use.

· If you already have filling recipes, it is essential that baking should take place in a 180 c preheated oven when using this recipe.

· This dough is very versatile and can be used in many other preparations.

Notes:

· If using wholemeal flour, you will need a bit more water.

· The method of proofing in the fridge enhances the flavour and texture of the dough due to the slowing down of the yeast action.

· Make sure the dough is sticky and soft before proofing. It will come together after it rested and you can knead it then a bit more flour.

Per Serving: 3211 Calories; 136g Fat (38.5% calories from fat); 79g Protein; 411g Carbohydrate; 17g Dietary Fiber; 274mg Cholesterol; 4587mg Sodium.