Dough

Last Updated on 14 July 2025 by Adrienne

Pasta

Here’s a couple of recipes to make pasta. Any of these recipes will produce pasta that is superior to mass produced, commercial pasta.

Ingredients

Very Simple

• 4 eggs
• 400g all purpose flour

Simple

• 4 eggs
• 320g all purpose flour
• 80g semolina flour

Still Simple

• 4 eggs
• 320g 00 flour (Zero Zero flour – an Italian milled flour used for pasta)
• 80g semolina flour

Rich and superior

• 8 egg yolks
• 320g 00 flour
• 80g semolina flour
• 20ml olive oil
• 40ml cold water
• (add more water if the dough is too dry)

Instructions

Mix the ingredients well together and stretch the dough with the bottom of your hand across the table for about 10 minutes. Wrap the pasta in cling wrap and let it rest for at least 30 minutes. A good video to watch is this one by Gennaro

Notes

• Use large, good quality eggs

Outdoor Potbrood

Ingredients

• 500g self raising flour
• 340ml warm beer
• 1tsp salt
• 1 packet (10g) instant yeast
• Oil or butter to grease the pot

Instructions

Mix the ingredients well together in a bowl. Knead the dough for a couple of minutes until your hands come of clean. Cover the bowl and put it in a warm place for 2 hours. Do not put it in direct heat or sunlight. Knead the dough again very lightly and only for about 10 seconds. Shape the dough and put in a greased cast iron (bread) pot. Again put the pot in a warm place out of direct heat for about 1 hour. Cook over medium coals, but make sure you have twice as much coals on top of the lid of the pot. Cook for 45 – 60 minutes until the bread is ready.

Mauritian Faratas Bread

This recipe makes 2 flat breads.

Ingredients

• 300g white bread flour
• 200ml warm water
• 1 Tbsp melted butter
• ½ tsp salt
• ½ tsp vegetable oil
• more melted butter for brushing

Instructions

In a mixing bowl, mix the flour, salt and oil. Add the 1 Tbsp melted butter and rub the flour.

Add the warm water gradually while mixing to make a soft dough. Add more flour if needed.

Set it aside, and leave for 30 minutes.

Divide the dough into 2 equal pieces (about 250g each) and roll it out into discs using a rolling pin.

Brush the discs with the melted butter, fold in half and brush again.

Fold it again so that you have more or less triangular shapes. Roll it again into discs.

Fry in a pan on medium-high heat until it has a good char on both sides.

Rye and Molasses Sourdough Bread

This is one of my go-to recipes when I bake bulk bread at home. This recipe produces roughly 6 x 550g loafs.

Ingredients

• 540g rye flour
• 1260g white bread flour
• 300g sourdough starter
• 36g fine salt
• 150g molasses
• 960g lukewarm, bottled or distilled water

In a large bowl, mix the flour and salt. In a medium bowl, mix the molasses, starter and water very well. Let it stand for 30 minutes.

Pour the contents of the medium bowl into the large bowl and mix very well. Let it stand for 45 minutes.

Remove the dough from the bowl and stretch it 3 times, waiting 30 minutes in between.

Transfer the dough back in the bowl and let it bulk rise for about 4 hours.

Remove the dough from the bowl, stretch it 1 more time and then divide into 550g loafs.

Pre-heat the oven to 250°C with the trays inside.

Bake the loafs at 250°C for 30 minutes. Turn down the oven to 220°C and bake for another 20 minutes. This may vary from oven to oven.

Injera

Injera is a traditional Ethiopian and Eritrean flatbread made from fermented teff flour. This spongy, tangy bread serves as a utensil and base for various dishes. Its large size encourages sharing and represents unity. Injera’s unique flavor and texture complement the rich flavors of Ethiopian and Eritrean cuisine. It holds cultural significance, symbolizing community and togetherness.

Ingredients

• 2 cups teff flour
• 3 cups water
• ½ teaspoon active dry yeast
• ½ teaspoon salt (optional)

Method

In a large bowl, combine the teff flour and water. Stir well until there are no lumps. The consistency should be similar to pancake batter. Cover the bowl with a cloth and let it sit at room temperature for 24-48 hours to ferment. The longer it ferments, the tangier the flavor will be.

Dissolve the yeast in a small amount of water and add it to the batter. Mix well. Let the batter rest for an additional 1-2 hours to allow the yeast to activate.

Heat a non-stick skillet or injera pan (mitad or tawa) over medium heat. Do not use oil.

Pour a ladleful of batter onto the skillet and quickly swirl it around to spread the batter in a circular shape. The injera should be thin and about 8-10 inches in diameter.

Cover the skillet with a lid and cook for about 1-2 minutes until the surface of the injera is covered with small holes and the edges lift easily from the pan.

Remove the injera from the skillet and let it cool. Repeat the process with the remaining batter.

Manoushe (Lebanese Flatbread)

Manoushe is a delightful and flavorful Lebanese flatbread that’s perfect for breakfast or as a snack. The combination of the aromatic za’atar spice blend and the soft, freshly baked dough creates a truly authentic and delicious treat.

Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 2 tsp instant yeast (or 70g sourdough starter)
• 1 cup warm water
• 2 Tbsp olive oil

For the Za’atar Topping:

• 3 Tbsp za’atar spice blend
• 90ml olive oil

Instructions

• In a large bowl, combine the flour, salt, and sugar.
• In a small bowl, mix the yeast with warm water and let it sit for about 5 minutes until foamy.
• Add the yeast mixture and olive oil to the dry ingredients. Mix until the dough comes together.
• Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
• Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
• Preheat your oven to 220°C
• In a small bowl, mix the za’atar spice blend with olive oil.
• Punch down the risen dough and divide it into smaller portions, about the size of your palm.
• Roll out each portion into a thin oval or round shape on a floured surface.
• Transfer the rolled dough onto a baking sheet or stone.
• Spread a generous amount of the za’atar paste over the surface of each rolled dough.
• Place the topped dough in the preheated oven and bake for about 10-15 minutes, or until the edges are golden brown and the bread is cooked through.
• Remove the Manoushe from the oven and let it cool slightly before serving.

You can enjoy Manoushe as is or with some labneh, tomatoes, olives, or other traditional Lebanese toppings.

Nagi’s Naan Bread

Naan bread is a soft and fluffy leavened flatbread that originates from South Asia. This versatile and popular bread is known for its deliciously chewy texture and slightly charred, bubbly surface. It’s typically made from a simple mixture of flour, yeast, yogurt or milk, and a pinch of salt. Naan is traditionally cooked in a tandoor, a clay oven, which imparts a distinctive smoky flavor and creates those characteristic bubbles.

I got this recipe from Nagi’s RecipeTinEats.

Ingredients

• 1 tsp instant yeast
• 125ml lukewarm water
• 1 Tbsp white sugar
• 2 Tbsp full-fat milk
• 1½ Tbsp whisked egg (at room temperature)
• ½ tsp salt
• 450ml bread flour
• 30g ghee, melted
• 60g ghee, melted (for finishing)
• 1 Tbsp cumin seeds (for finishing)

Instructions

Roast the cumin seeds in a dry pan until fragrant, then set aside.

In a small bowl, mix yeast with warm water and sugar. Cover with cling wrap and let it sit for 10 minutes until foamy.

Whisk milk and egg together.

Sift flour and salt into a separate bowl.

Make a well in the flour, add yeast mixture, butter, and egg mixture. Mix together to form a ball.

Cover the bowl with cling wrap and leave it in a warm place for 1 – 1½ hours until it doubles in size.

Divide the dough into 6 equal pieces and shape them into balls.

Place balls on a lightly-floured tray or plate, then cover loosely with a lightweight tea towel. Let them rise for 15 minutes until they increase in size by about 50%.

Roll out each ball into 3 – 4mm thick rounds (about 16cm wide).

Heat a cast-iron skillet over high heat until you see wisps of smoke.

Cook each naan for 1 to 1½ minutes on each side until bubbly and golden.

Brush freshly cooked naan with melted ghee and sprinkle with cumin seeds.

Tempura Batter

Ingredients

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 1 cup club soda, chilled
• Ice cubes (optional, to keep the batter cold)
• Pinch of salt (optional)

Instructions

In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder.
Gradually add the chilled club soda to the dry ingredients, stirring gently to avoid over-mixing. The batter should have a slightly lumpy consistency.
If you want an extra cold batter, you can add a few ice cubes to the mixture. Stir until just combined.
Use the batter immediately for coating your fish or vegetables for tempura.
Remember to keep your club soda and other ingredients cold to maintain the desired crispiness in the tempura batter.

Corn Tortillas

Ingredients

• 500ml masa harina
• 375ml hot water
• 1 tsp fine salt

Method

Mix the masa harina with salt in a large bowl. Gradually add hot water while mixing. Knead the dough for a few minutes until firm but springy. Adjust consistency with flour or water if needed.

Cover the bowl and let the dough rest for 30 minutes. Divide the dough into ±40g balls. Place the dough between 2 sheets of wax paper in a tortilla press and press down. If you don’t have a tortilla press, use a rolling pin to flatten the dough.

Cook the tortillas in a non-stick skillet for 1-2 minutes on each side until brown and cooked through. Wrap the tortillas in cloth until ready to use.

Empanadas

You can prepare everything ahead of time and bake the empanadas the next day.

I found the recipe for the dough on a sassy spoon, hosted by Jamie Silva.

Ingredients

• 125ml water
• 1 cinnamon stick
• 1 Tbsp brown sugar
• 500ml all-purpose flour
• 2 Tbsp pork lard
• 1 tsp salt

Method

In a saucepan, add water, cinnamon stick, and sugar. Bring to a boil. Remove from the heat and let it cool down.

In a large bowl, add flour, lard, and salt. Gradually add the cooled mixture, a tablespoon at a time, and mix by hand.

Transfer the dough to a work surface and knead for 8 minutes until the dough is soft and smooth.

Place the dough back in the bowl, cover, and let it rest for 60 minutes.

Cut the dough into 12 evenly sized pieces and roll them into balls. Roll each dough ball into a 12cm disc that’s 3mm thick.

Preheat the oven to 180 degrees Celsius (if baking the same day).

Add 2-3 tablespoons of the filling into the center of each dough disc.

Lightly brush the edges of the dough with water. Fold the top half of the circle over the filling, then seal with a fork. Repeat with the rest of the dough.

Just before baking, brush the empanadas with a whisked egg.

Bake in the oven for 30 minutes.

Ottolenghi’s pita bread

The pita bread is one of Ottolenghi’s, which can be found here.

Ingredients

• 240ml lukewarm water
• 2 tsp instant yeast
• 2 tsp castor sugar
• 300g white bread flour
• 50g whole wheat flour
• 1 tsp salt
• 1 Tbsp olive oil

Mix the water, yeast and sugar in a small bowl and let it stand for 5 minutes.

Mix the flour, salt and olive oil in a bowl, then add the water mixture. Mix all well and knead until the dough is smooth and elastic.

Leave in the bowl for about 2 hours. Divide the dough into 6 equal parts and roll it into balls. Let it stand for about 20 minutes.

Roll the balls out with a pin into +/-12cm diameter discs.

Preheat the oven to its maximum temperature with a large tray inside to heat up. Bake the bread for about 5 minutes until golden brown. Alternatively, fry the dough in a pan on the stovetop over very high heat.