Description

This is a great dough recipe that can be used to make flat pizza style dishes or can be used to make spinach pies and meat pies. It is a very easy and versatile dough. It can also be frozen in a plastic bag for later use.

Recipe

1 packet dry yeast
1 cup warm water
1 tsp sugar
2 tbs. olive oil
3 cups flour

Combine yeast, water and sugar and let sit for ten minutes, add olive oil. Slowly add flour, half cup at a time until all combined, add a tsp of water if needed to combine dough.

Write comment
Name:
Email:	do not notifynotify
Title:
	Please input the anti-spam code that you can read in the image.

JACKIE PETROS  - MEAT PIES   |64.12.117.xxx |2008-12-20 11:34:40 THANK YOU FOR ALL YOU GOOD WORK AND SHARING THESE RECIPIES I WAS WONDERING THE RECIPIE FOR MEAT PIES KEEP ME INFORMED IF YOU DO MAKE THE COOKBOOK I AM SO INTERESTED THANKS FOR EVERYTHING JACKIE Reply

Dedemed   |75.42.0.xxx |2008-12-23 21:08:30 Check out the lahme bi ajeen video, these are the flat meat pies. Try it, i'm sure you'll love it Reply

suzan  - my dough   |82.168.227.xxx |2008-12-11 06:32:07 hey dede, i tried to do some lahme bi ajeen from ur recipes, but when i did the dough mixture, the dough didnt rise when i left it rest for an hour. i was wondering can i still make lahme bi ajeen with this same dough even if it didnt rise? or the taste wouldnt be good? i am really having trouble doing dough:S helppppp suzan Reply

Dedemed   |75.42.0.xxx |2008-12-23 21:00:57 Make sure your yeast is not expired, that would be one of the only reasons that Reply

iso  - yeast   |198.103.184.xxx |2008-11-28 09:03:35 How many grams of yeast is in a paquet ? I have bread-machine yeast in a little pot. thx Reply

Dedemed   |75.42.0.xxx |2008-12-23 20:56:35 It is about one tablespoon. Reply

khadigeh  - turkey merinates   |75.42.0.xxx |2008-11-23 15:43:36 this is my first year cooking for my huband family for thanks giving what do u put on a turkey like the seasoning and can u please give my some ideas to cook some new side dishes everyone is alway cooking rice and salad i love the patata harra idea do u have anything else that is easy i have four toddlers in the house so it need to be simple and easy thank you for taking some time and reading my letter hopefully i will hear from usoon. Reply

Anonymous   |75.42.0.xxx |2008-11-24 23:16:22 I have a great sweet potato recipe, here's what you need: 4 sweet potatoes 1 apple 1 onion 1/2 cup brown sugar 4 tbs butter 1/4 tsp salt 1 cup toasted pecans or walnuts Bake the potatoes in aluminum foil in the oven until tender, about an hour. Take out of the oven and cut into squares and place in a plate. In a saute pan melt the butter, add the sliced onions and sliced apples and saute them until tender. Sprinkle with 1/4 tsp salt. When the apples and onions are tender add the brown sugar and cook for another 3-5 minutes. Place the mixture over the sweet potatoes and then top with the toasted pecans or walnuts. Serve with wonderful turkey! Reply

John  - Freezing Dough   |24.192.37.xxx |2008-11-21 00:05:13 I enjoy all your videos and can't wait for new ones! My question was at what point in the dough making process would you freeze it? Thanks, John Reply

Dedemed   |75.42.0.xxx |2008-11-22 09:31:15 You can freeze the dough after it has risen twice, just store it in a zip lock bag and place in the freezer, take it out of the freezer the night before you want to use it and then make whatever you want HAPPY COOKING Reply

Alsowaihil  - Help   |89.203.4.xxx |2008-11-05 03:39:23 Hello and thanks for making all these recipes. I like them so much. I have a question for you. Do you make pita bread? or Arabic bread. The one comes 2 layers and very hot from the oven like Arabic restaurants. Please let me know about that if you know. Thanks Alsowaihil Reply

DedeMed  - Dough   |75.42.0.xxx |2008-11-07 21:58:29 Hello, I do have a recipe video for the Arabic pita bread and I hope to publish it soon Stay tuned. Reply

Powered by !JoomlaComment 3.26

3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."