The Perfect Fatayer dough/ Flatbread
Rana's perfect recipe for all types of Fatayer
Servings 30 Small flat breads
- 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.