A fantastic dough recipe for almost any baking project you have. Great for pizza, sfiha, manakeesh, fatayer, stuffed pockets. or bread rolls, the possibilities are endless. This is my go-to dough recipe especially when I am tight on time.
Quick pizza dough
This dough recipe is known as the 10 minutes dough or " عجينة العشر دقائق ". This is because you leave it to rise for only 10 minutes, can you even believe that?. No more cover and let it rest for a couple of hours while your kids are hungry and pacing the kitchen floor like sharks waiting for their pizza!
This is by far the quickest homemade dough I have ever made. Let me tell you one more thing before we dive in, this recipe is so easy and a foolproof one. When we came here in the United States 15 years ago baking was a far-fetched dream for me. One month later, while trying to make some flatbread, I landed on this recipe on the food forum I subscribed to and boom it worked like a charm.
I went crazy with it making all sorts of baked stuff and it worked every single time.
What you need for the dough
- Flour: we’ll use plain all-purpose flour. You can also use bread flour for more chew.
- Yeast: This is what will make our dough rise.
- Sugar: to help the yeast and enhance the dough flavor.
- Oil: preferably olive oil but any oil will do.
- Sugar: for flavor.
- Dry milk: to make the dough softer and also helps in browning.
How to make the dough
- In your mixer bowl, combine 2 cups of the flour, yeast, salt, sugar, dry milk and mix well.
- Pour in 2 cups of warm water and mix well using a wire whisk.
- You will have a runny mixture, cover, and let it sit for 10 minutes only.
- Now your mixture will be bubbly add the remaining 3 cups of flour, oil then mix until you get a consistent dough. Your dough will be a little sticky.
- Turn the dough on a lightly floured surface and knead by hand for 2 to 3 minutes. Your dough is ready now to be rolled and shaped in whatever you like.
Variations for the dough
Add some spices to the dough to make it new each time. You might want to add some Italian seasoning to the dough to flavor it up for pizza.
Make quick Manakeesh by rolling your dough to a ¼ inch thickness, cut small circles about 8″, brush generously with olive oil and sprinkle a mixture of equal parts of sumac and za’atar. Bake in a 350F oven for about 10-12 minutes depending on your oven.
Make Lahmacun: start by preparing the meat fillings shown in the traditional lahmacun recipe. Roll the dough into ¼ inch thickness discs, spread meat mixture on and bake.
Make pizza cupcakes: spray muffin cups with cooking spray then press rolled dough into each cup. Make a filling with sauce, pepperoni, ground beef, veggies, cheese mix or whatever you like. Fill each cupcake with about two tablespoons of the mixture, top with more cheese and bake.
Use the dough to make: monkey bread, garlic bread, calzones, stuffed breads, bread knots, pull-apart bread, pizza bites, pizza pockets, pinwheels.. and much more.
Related Recipes
- This Hot Dog Bun Recipe makes soft and fluffy buns perfect for holding your favorite hot dog or burgers. With simple ingredients enjoy freshly baked buns right from your own kitchen.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Quick and easy dough ( عجينة العشر دقائق)
Ingredients
- 5 cups all purpose flour. Note1
- 2 Tablespoons dry yeast.
- ¼ cup sugar.
- ¼ teaspoon salt.
- 2 Tablespoon dry milk optional. Note2
- 2 cups warm water
- ½ cup oil. Note3
Instructions
- In your mixer bowl, combine 2 cups of the flour, yeast, salt, sugar, dry milk and mix well.
- Pour in 2 cups of warm water and mix well using a wire whisk.
- You will have a runny mixture, cover and let it set for 10 minutes only.
- Now your mixture will be bubbly add the remaining 3 cups of flour ,oil then mix until you get a consistent dough. Your dough will be a little sticky.
- Turn the dough on a lightly floured surface and knead by hand for 2 to 3 minutes.
- Your dough is ready now to be rolled and shaped in whatever you like. Check out how to serve in the notes section below.
Notes
How to serve:
Add some spices to the dough to make it new each time. You might want to add some Italian seasoning to the dough to flavor it up for pizza. Make quick Manakeesh by rolling your dough to a ¼ inch thickness, cut small circles about 8″, brush generously with olive oil and sprinkle a mixture of equal parts of sumac and za’atar. Bake in a 350F oven for about 10-12 minutes depending on your oven. Make Lahmacun: start by preparing the meat fillings shown in the traditional lahmacun recipe. Roll the dough into ¼ inch thickness discs, spread meat mixture on and bake. Make pizza cupcakes: spray muffin cups with cooking spray then press rolled dough into each cup. Make a filling with sauce, pepperoni, ground beef, veggies, cheese mix or whatever you like. Fill each cupcake with about two tablespoons of the mixture, top with more cheese and bake. Use the dough to make: monkey bread, garlic bread, calzones, stuffed breads, bread knots, pull-apart bread, pizza bites, pizza pockets, pinwheels.. and much more. Nutrition facts are calculated for the whole batch. In my experience, one batch is enough to make 3 or 4 (14") pizza as it depends on the thickness of the pizza. Vitamins are in percentage value. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Please check the nutrition disclaimer policy.Nutrition
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Nessreen
Hello Amira,
Thank you so much for sharing this recipe, it was so easy to make and I could not believe that I didn’t have to leave it to rise for an hour. I used an oat milk powder and it came out amazing. I used it to make hawawshi and cheese pies. I definitely will be making this again!
Adeline Martin
Thanks Amira a perfect dough thanks for sharing
Lizzie
Hi Amira, my coworker used your recipe to make cheese balls and they were delicious! So delicious, fluffy, and soft that I'm still thinking about it almost 2 years later. My question is, what yeast did you use? Also, after you roll the dough into its shape (for example, buns), do you immediately put into the oven? No need to rise again?
Amira
Lizzie, no there is no need to let it rise again you just do whatever you are baking and pop in the oven.
Joan Zaffary
Hello Amira,
I enjoy your recipes very much. I am looking forward to making this dough for pizza.
My question is , can I freeze
what dough I don’t use for another time.
Thank you,
Joan Zaffary
Nora
Dear Amira , Looks like a wonderful and easy recipe. Thank you for sharing. My question : Can I omit the powdered milk or substitute it ?
Amira
You can omit the powdered milk but expect the dough to be a little less tender, you can also use any dairy or non-dairy milk instead of water and skip the dry milk. Hope this helps.
Alison
Hello, excited to try out the dough and use in my cooking class that I’m teaching children. Plan on using it for pizza, I see 425 to cook at but about for how long?
Neva Mikula
Plan to use the dough as soon as you’ve rolled it. I waited; my hawashi became enormous!
Hadeel
Good day
I loooove your recipe. Quick and life saver.
Question: if I want to make it a loaf of bread, how long will it take in the oven? And do I have to proof it before baking it?
Thank you so much.
Amira
Hadeel, thank you so much for your sweet comment. This dough is intended for use right after it has been kneaded so no need to let it proof any further. I haven't tried to make a loaf of bread with it yet, but my guess is it will need between 25-30 minutes. Let me know if you make it.
Jane Smith
I am wondering what temperature and how long to cook dough? This sounds like a wonderful recipe.
Amira
Hello Jane, if you are going to bake this dough into a pizza, I recommend 425F. I hope this helps. Thank you for your interest in this recipe.
Lucille M Laird
Thank you for the inspiration and the excellent tips for this recipe.
Jul
Dear Amira, I feel so happy & blessed that I visited your super website. I just love your recipes and notes that you have very lovingly documented. I appreciate all the creativity & hard work & honesty that you have put into it. I can't wait to try your recipes. I lived in Kuwait for a good part of my life and we loved arabic cuisine. Thanks to you, I will now be able to prepare the same for my family. God bless!!
Sheriff
I was a little sceptical since the resting time was only 10 minutes! Completely surprised by how it turned out to be Masha'Allah. So good and so soft (added a little water in an extra pan in the oven). Tastes amazing too and barely any kneading required. Thank you so much for this recipe.
Amira
Me too Sheriff, when I tried this for the first time I said no way this will turn out good but surprisingly it did!!! So glad you liked it.
Tyler
Thanks for the recipe. I have made a few dishes with this. Pizza, calzones and hawawashi. My family loves it!
Amira
Thanks Tyker, happy you liked it.
Nathalie
An amazing recipe which im using on a weekly basis to make manakeesh or even pizza. It's a life saver and rises and tastes beautifully ! I fully recommend it to anyone! As usual Amira's recipes NEVER disappoints!!!
Amira
Aw thank you so much. I am happy you like it.
Nellie
Great recipe! I made Brazilian Sfihas and the dough turned out perfectly. Thank you, this is a keeper recipe.
Amira
Awesome! Thanks you Nellie for your feedback. I am happy you liked it.
Cassie
This dough is amazing. I made half the recipe and the first night I baked 2 discs (with about a third or so of the dough) with ghee and zaatar which were wonderful. I used the rest of the dough the next night for a deep dish style pizza with 3 cheeses, black olives and tomatoes. The dough is rich enough and it tasted like a Chicago style pizza. I can see many more possibilities for this versatile, tasty and easy dough. Thanks!
Amira
Cassie, thank you so much for your detailed feedback. I am happy you liked the recipe and yes I agree with you there are endless applications for this type of dough. Next time I am going to try your deep-dish pizza, sounds interesting.
Lisa
Hi Amira. Thanks for this fantastic recipe; I have used this recipe more times than I can count and it works perfetly each time! But I was wondering if the dough can be made with all whole wheat flour instead? Would this work? Thank you!
Amira
Hello Lisa, I am happy you liked this dough, it is fantastic and quick too. I would start by using half whole wheat and half all purpose and adjust the amount of water as well.
Marie Nicolas
Hi AMira;
I just stumbled over your blog, not sure you still around, as last comment was made in May last year !
These are beautiful recipes thank you for sharing them with us.
I just need to ask , how to store the unused dough for later, and how long you can store it for?
Thank you,
Amira
Marie, thank you for your sweet words. A yeast dough will last approximately three days in the refrigerator; however, it is best to use it within 48 hours. You need to cover it tightly with plastic wrap though.
Rima
thank you for this incredible recipe! it worked so well! instead of using 2 cups of warm water, i did one cup of warm water and one cup of warm milk...turned out great! thank you again so much, this is my first time making dough ever 🙂
JazakAllah Kheir!
Amira
Rima, Woohoo way to go girl. This particular recipe is dear to my heart. It was my first dough making experience as well and it indeed encouraged me and broke this wall of fear from kneading :). I am so glad it was successful with you. What did you make with it?
Lula
Thanks for sharing this recipe ...will definitely try it.... this is the first time I have visited your blog/website - your posts are wonderful. Don’t deprive the world of your passion and talent....
Amira
Thank you Lula for your sweet comment, they sure encourage me to keep going :). I am glad you find my recipes helpful.
Bader Alrayyes
This is the best dough ever to do manakish ! thank you so much !
Amira
Thank you so much Bader for trying this dough, it is indeed a lovely dough, glad you liked it.
Bam's Kitchen
Amira this dough looks just what I have been wanting to find to make all kinds of things especially flat breads. Love that you could just bake it for a few minutes. Can we also use this bread to make flat breads in a pan on top of the stove? Love your videos!!! Shh you have to keep it a secret that it only takes 10 minutes or my boys will be requesting it all of the time. 🙂 Just shared!
Amira
My boys do not know that it takes only 10 minutes either, so I am not telling :). I do not see why not.. give it a go and tell me what did you find out. Thanks Bam for your sweet comment
Abbe@This is How I Cook
I make manqueesh, too but with a different dough! Can't wait to try yours! Damn, now i want some!
Lea Ann (Cooking On The Ranch)
I'll take one of those pizza cupcakes please. I have to admit, growing up in the middle of Kansas, soccer was the furthest sport from my mind. Baseball, baseball, baseball, basketball, basketball, basketball .... with that said we've sure enjoyed watching the games this Summer.
Amira
I think soccer is a very underestimated sports in the US although I guess it is no.1 sport in many countries - and if I may say most of the countries- around the globe :).
Cindy @ Pick Fresh Foods
My son is obsessed with soccer. Watches every game and is counting the days for the finals. He doesn't care who is playing either, he just loves the sport.
I love this dough. It looks absolutely delicious! That Syrian Sfiha looks tasty 😀 Pinning!
Amira
Thanks Cindy for pinning. Your son is a fine young man 🙂 for us soccer is the best sport man ever created.
Aiza
I've never seen something like this and I have been browsing the internet for a long long time. Pinned ^^
Amira
It is a very common dough specially in the Arabian forums... so easy to make and the results are very encouraging.
John@Kitchen Riffs
Gosh, this is wonderful! Never heard of this dough, but it looks so versatile. Terrific recipe -- thanks.
Amira
Try it John, it is a very pleasing dough.
Sadaf F K
Wow. Thats sounds a easy dough. Could be ise in making quick pizza and bread. Thanks for sharing the written recipe. 🙂
Amira
I'm doing this specially for you Sadaf and for everyone who cannot access youtube ofc. Thanks dear for passing by.
Denise Browning@From Brazil To You
Amira: What a great idea... A snack that has countless variations. I am crazy for esfiha! It is a very popular snack in Brazil!
Amira
Really, so you've tasted this before. Happy to know that.
ela@GrayApron
I like them all! Thanks for the little wrap up!
ela h.
Noor
Hi Amira the recipe looks very promising. I would like to know what kind of yeast you have used. Can u also mention the quantities if i use instant yeast or active dried yeast
Amira
Noor, it is instant dry yeast that I used.
Joanne T Ferguson
G'day Amrita and always enjoy learning something new...with the 1/4 cup sugar, I would be unable to try this, but perhaps can adapt it. Thank you!
Cheers! Joanne
Amira
Sure Joanne, you can try decreasing the sugar and see what will come up I guess it will still taste delicious.
Evelyne@cheapethniceatz
I have never heard of this miracle dough, a total keeper. Manaqeesh I have had, many times, love it. Enjoy the finals.
Amira
Thanks Eve, I hope you'll try it.
Ethel Daher
I was wondering if this dough could be made in a bread machine up to the dough cycle? And if it could be frozen? Love you site and the delicious recipes!