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Teta's Manakeesh Dough (Ajeen)

  • Author: Mariam
  • Total Time: 3 hours 30 minutes
  • Yield: 10 1x
  • Diet: Vegetarian


Teta's manakeesh dough is a versatile dough recipe made by hand (no dough hook) that can be used for sambousek, manakish, pizza, and more.


Units Scale
  • 4 cups of all-purpose flour
  • 3/4 teaspoon active dry yeast
  • 3/4 cup lukewarm water
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp of salt
  • 1 tsp of sugar


  1. Measure out the flour and place it in a bowl. Add dry yeast, sugar, and salt. Combine all the dry ingredients together using a spoon. 
  2. Create a well in the middle of the flour mixture. Crack the egg in the well. Add in the milk, oil, and a little bit of water (save the rest and use only if needed). Start folding in the flour sides and use your hands to combine everything. If you feel the dough is a bit dry add a little bit of water. If it's too sticky, sprinkle in a little more flour. 
  3. When the dough's texture is pretty soft, form it into a ball. Place the dough ball on a floured surface and knead for a few minutes. Roll the dough in any shape you want to and cover it with cling film (plastic wrap). Then wrap it up with a kitchen towel and leave it out to rest.
  4. After a few hours (a minimum of an hour to rise), the dough should rise. Remove it from the wrapping, knead for another 10 minutes, and use it to create any recipe you want.


  • Knead the dough really well
  • Give the dough plenty of time to rest and rise
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Bread
  • Method: Baking
  • Cuisine: Lebanese


  • Serving Size: 1/10 of recipe
  • Calories: 286 calories
  • Sugar: 1 g
  • Sodium: 157 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 19 mg

Keywords: homemade dough recipe, ajeen dough, dough recipe by hand, dough recipe no dough hook, pizza dough recipe, manakish dough recipe, sambousek dough recipe

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