Professional Dough Recipes

Ingredients

• 4 cups all-purpose flour
• 1½ cups warm water (110°F / 43°C)
• 1 tablespoon sugar
• 2¼ teaspoons instant yeast (1 packet)
• 1½ teaspoons salt
• 2 tablespoons unsalted butter, melted

For Boiling

• 8 cups water
• ½ cup baking soda

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let rest for 5–7 minutes until foamy.
2. Add flour, salt, and melted butter. Knead for 8–10 minutes until smooth and elastic.
3. Cover and let rise for 1 hour, or until doubled in size.
4. Shape into pretzels, boil for 30 seconds, then bake at 425°F (220°C) for 12–15 minutes until golden brown.

Naan Dough (Soft Restaurant Style)

Prep Time: 15 minutes

Rest Time: 2 hours

Cook Time: 2–3 minutes per naan

Yield: 10–12 naan

Ingredients

• 4 cups all-purpose flour
• 1 cup thick yogurt
• ¾ cup warm milk
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons ghee or oil

Instructions

1. Mix flour, sugar, baking powder, and salt in a bowl.
2. Add yogurt, warm milk, and ghee. Knead until soft and smooth.
3. Cover and rest for 2 hours.
4. Divide, roll, and cook on a hot tawa or in a tandoor until puffed and lightly charred.

Pita Bread Dough

Prep Time: 15 minutes

Rest Time: 1–1½ hours

Bake Time: 5–7 minutes

Yield: 8 pita breads

Ingredients

• 4 cups all-purpose flour
• 1½ cups warm water
• 2 teaspoons instant yeast
• 1 teaspoon sugar
• 1½ teaspoons salt
• 1 tablespoon olive oil

Instructions

1. Combine warm water, yeast, and sugar. Let activate for 5 minutes.
2. Add flour, salt, and olive oil. Knead until smooth.
3. Cover and let rise for 1–1½ hours.
4. Bake at 475°F (245°C) for 5–7 minutes until fully puffed.

Baguette Dough (Classic French Style)

Prep Time: 20 minutes

Fermentation Time: 3 hours

Bake Time: 22–25 minutes

Yield: 2 baguettes

Ingredients

• 4 cups bread flour
• 1½ cups cold water
• 1½ teaspoons instant yeast
• 1½ teaspoons salt

Instructions

1. Mix all ingredients until a shaggy dough forms.
2. Perform stretch-and-folds every 30 minutes (3 times total).
3. Bulk ferment for 2½–3 hours.
4. Bake with steam at 475°F (245°C) for 22–25 minutes until crisp and golden.

Empanada Dough (Flaky & Crisp)

Prep Time: 15 minutes

Chill Time: 30–45 minutes

Yield: 12–15 empanadas

Ingredients

• 3 cups all-purpose flour
• ¾ cup cold butter, cubed
• 1 egg
• ½ cup cold water
• 1 tablespoon vinegar
• 1 teaspoon salt

Instructions

1. Cut cold butter into flour until crumbly.
2. Add egg, water, vinegar, and salt. Mix until dough forms.
3. Chill for 30–45 minutes.
4. Roll out, fill, and bake or fry as desired.