Esfiha dough

Preparation mode

• In a small bowl, dissolve the fresh (or dry) yeast in warm water.
• Add the sugar and mix well.
• Let it rest for about 10 minutes, until foam forms on the surface. This indicates that the yeast is active.
• In a large bowl, add the flour and make a well in the center.
• Pour the yeast mixture into the center of the flour.
• Add the oil and salt.
• Mix well with your hands or a wooden spoon until the dough starts to come together.
• Transfer the dough to a floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
• Place the dough in a large, lightly oiled bowl.
• Cover with a damp cloth or plastic wrap and let rest in a warm place for about 1 hour, or until the dough doubles in size.
• After resting, divide the dough into small balls of the desired size for your esfihas.
• Roll out each ball with a rolling pin on a floured surface, forming discs.
• Place the filling of your choice in the center of each disc.
• Close the esfihas, folding the edges and forming triangles or other shapes, depending on your preference.
• Make sure to close tightly so the filling doesn’t escape during cooking.
• Preheat the oven to 200°C.
• Place the esfihas on a greased baking tray or lined with baking paper.
• Bake for around 20-25 minutes, or until golden.