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Pâte Magique | 10 Minute Magic Dough

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته
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My kids love making dough. Dough of all kinds bread, buns, pizza, cocas and pasta regularly grace our table! A simple and trail tested savory yeast dough is essential I think for every cook. Not just the do everything from stratch cook but even for the busy pressed for time cook. Having a simple method for a savory yeast dough will not only save you time, money but will open the door to so many delicious opportunities.

Here's a really simple throw-together dough that's so versatile one could call it MAGIC. The ingredient list is super easy using all ingredients you can pronounced and already in your pantry in hear me out - ONLy 10 minutes! You heard me right - 10 minutes! No dodgy ingredients here! The best part is, it tastes amazing and it’s super versatile.It That can be easily transformed into savory favorites like pies, breads, breadsticks, flatbreads, fatayers, buns, rolls, cocas or into even favories like tarts,pies, pastries and doughnuts. The options are endless!


    Start off by gathering  the Mise en place (ingredients above).

    Sift the dry ingredients.

    Make a well in the middle of the flour, pour into the water, yeast and sugar.

    If you are using rapid rise instant mix yeast (like SAF) developing the yeast in water is not necessary. But if you are using compressed yeast or baker's dry yeast develop the yeast by adding it along with a pinch of sugar to the water. Wait for 2 minutes or until you see the yeast is foaming. If after 10 minutes, it's not foaming your yeast isn't good anymore.

    Once the yeast has developed (if using compressed yeast or baker's yeast) add in the remaining ingredients and mix well.

    Knead the dough for 5-8 minutes by hand. Or if you are using a stand mixer using the dough hook run the machine for 3-5 minutes.

    The kneaded dough will form a elastic, smooth but dense ball.

    Now cover the dough with a kitchen towel and allow to rise. Rise time depends on what you want to use the dough for:

    2 Sandwich loaves 
     Cut the dough in half and place into 2 greased loaf pans. Cover with a kitchen towel and allow to rise overnight in the fridge. Bake the next day in a preheated 220°C - 375°F oven.

    3 large Pizzas or 6 Calzones or 6 Stromboli
    Allow the dough to rise in the bowl for about 30 minutes, then simply roll out to make large circles (or) press the dough to fit the baking dish of your choice. This dough can easily make 3 thick crust pizzas enough for a family of 6. Or even more if you like your pizza thin.

    4 Easy Baguettes
    Divide the dough into 6 portions, roll out with a rolling pin to get a retangular shape. Roll the dough into the baguette shape. View this video for a guide.

    24 Fatayers or buns
    You can easily make Fatayer or Araïche Salé using this easy all-purpose dough. For instructions click here. Coacas can be made the same way but instead of folding the dough into 3s, fold only in half.

    24 Hamburger buns or rolls
    Allow the dough to rise for 30 minutes, then divde into 24 portions. Form into balls, then cover with a clean kitchen towel and allow to rise for another additional 15 minutes. Brush with egg wash, sprinkle with sesame seeds and then bake in preheated 181°C - 350°f oven for 20 minutes.

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    { pate magique - all purpose Magic yeast dough  }

     create some magic in your kitchen with this all-purpose bread! 

    YIELD: 2 sandwich loaves OR 3 large pizzas OR  24 fatayers; cocas, etc
    ACTIVE PREP TIME: 10 mins 
    COOK TIME: -

    flour sifter, LARGE MIXING BOWL, wooden spoon 


    • 600g - 5 cups unbleached strong bread flour ( see Kitchen Tips) ۞ 
    • 3 TBS semolina flour (semoule fine in Algeria) ۞ 
    • 470ml - 2 cups warm water
    • ¼ cup - 60ml olive oil ۞ 
    • 2 TBS SAF instant yeast
    • 1 TBS sugar 
    • 2 TBS milk powder ۞ 
    • 2 tsp sea salt

      SIFT  the flour two times with a flour sifter. Add in the sugar, salt and milk powder.

      MAKE a well in the middle of the bowl. Add in the instant yeast and warm water.

      the dough with a wooden spoon until combined. Clean with a clean kitchen towel and allow to rise, according to what you'd like to use it for.

      Flour Variations
      You can use any strong flour you like here, like whole wheat, millet flour, sprouted & fermented flour, kamut, spelt, barley flour or a mixture of wheat and white, ( use 2 cup white + 3 cups whole wheat) 

      The semolina in this recipe helps makes the dough more chewy, you can easily replace the amount with flour if you don't have semolina around.

      The milk powder in this recipe helps make the dough more tender. You can easily omit it from the recipe if you like or use all milk instead of the water + milk powder.

      Oil Variations
      Algerian olive oil is really strong so you may want to use a few tablespoon + colza oil. Or optionally use Italian and Greek olive oils, Ithe grade marked light, mild or just olive oil ... not the ones marked Virgin or Extra Virgin which are meant for salads. Or alternatively use another oil like colza or even grapeseed oil.

      Alternative Method
      If you have a breadmachine (MAP) then making this dough is enough simpler, simply add half all the ingredients (above) into the machine and press the "dough" function. I don't have a bread machine so I can't give clear instructions but from the looks of it, most machines will only hold half the amount of ingredients I have used here. If anyone out there has a MAP they could inform us on this more.

      And another alternative method, would be preparing the dough in a standmixer. Again using the same method as with the hand method (above)

      Freezer Friendly
      Make dough according to the recipe. Let it rise once for 15 minutes. Place on a baking sheet and freeze the dough for 1-2 hours until solid. Remove from the baking sheet and coat with oil so the moisture does'nt escape the dough. (without this step dough becomes dry)
      Package the dough in moisture-vapor freezer bag. And label of course. Use within 2-3 months. To use let thaw for about 1 hour on the countertop and  allow it to rise for 4- 6 hours (yes I know that is a long time) then bake per directions on recipe.

       CATEGORIES:  BREAD, basics, homemade, pizza, 

      SOURCE:  ADAPTED FROM arabic bites

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            WHAT Would you make with this dough? 

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