Growing up, Rana (mum) always rushed to make a dough for any occasion, I still remember as kids and on field trips mum used to stay up late or wake up really early to prepare some of her fatayer and a pound a cake so we can take them with us. Well she did not only bake on occasions, she sometimes used to wake up so early to prepare some fatayer for breakfast as well.
This amazing dough could be stuffed or topped with anything of your choice, Rana makes it with Labneh, Zaatar, cheese, meat she also sometimes makes it with sausages.
I have never really appreciated this dough till I moved away from home. In fact I still remember when I moved back home from Hong Kong we used to fight (me and mum) whenever she used to bake as I found it time-consuming, yet she insisted to have these on any table or whenever anyone is invited over. I feel bad now as there were a couple of times when she actually hid the dough from me.
The irony now is whenever I want to invite people over I make sure I make the dough and get it ready, it is super easy and simple to do. It is simply a must on your table this Ramadan.
Let’s get baking…
Start by mixing the lukewarm milk with yeast and sugar and leave for 10 minutes to activate the yeast. Sift in the flour and the salt and knead.
The dough would be sticky but keep on mixing for 5 minutes. Add in the oil and keep kneading till a ball is formed.
Brush with oil and cover, let it rest for 1 hour or till it doubles in size.
Press the dough down, divide your dough to small balls. The dough could also be rolled out and cut to make sure you get the perfect similar size.
Prepare different toppings and stuffings, top the dough or stuff it and let it rest covered for 10 min before baking.
Bake in a preheated oven at 220°C for 10 min.
* For this dough you will need to have the oven as hot as possible and reduce the baking time to make sure the dough doesn’t dry out.
The Perfect Fatayer dough/ Flatbread
- 375 ml Milk full fat, Lukewarm
- 4 grams Yeast
- 4 grams Sugar
- 475 grams Flour
- 4 grams Salt
- 40 grams Oil Corn, Sunflower
- Mix the lukewarm milk with yeast and sugar and leave for 10 minutes to activate the yeast.
- Sift in the flour and the salt and start kneading,
- Knead for 5 minutes then add in the oil and knead for another 10 minutes.
- Brush with oil and cover, let it rest for 1 hour or till it doubles in size.
- Press the dough down, divide your dough to small balls. The dough could also be rolled out and cut to make sure you get perfect similar size.
- After stuffing or topping let it rest for 10 minutes.
- Bake in a pre-heated oven at 220°C for 10 minutes or till golden in color.