Undoubtedly, this esfiha dough made me sure that making your savory at home can be easy and very delicious.
It is likely that you, like me, will repeat this delight countless times following trying it.
What you will see in this article
Versatile dough – make open or closed sfiha
This is certainly a very easy recipe to make. In addition, it is also super versatile, since it is possible to make both open and closed sfihas.
Around here, we chose to do the open one mainly because it is the most practical way and it was simply delicious.
Stuffing for sfiha
One of the great advantages of this recipe is that it is perfect with any filling. Here, we chose the meat version, but you can do, for example:
- Cheese;
- Cheese with spinach;
- Chicken;
- Pepperoni;
- And even sweet versions, which are getting more and more famous lately.
Tips for the perfect dough
As easy as it is to prepare this dough, it is important to understand how all dough is made, some tips may be essential to make your esfiha even tastier.
- It’s important to beat your dough well, to activate the gluten and it grows enough to be very fluffy;
- Also, it is important to know that this dough rises a lot in the oven and therefore, when shaping your sfihas, it is important to leave the dough very thin, especially in the area where you will place the filling;
- Speaking of rolling out the dough, doing this on a surface with cornmeal will help you a lot, in addition to the ingredient giving that crunchy touch following the dough bakes;
- Be very careful with the stuffing. The same should not have liquid, as this will interfere with the cooking of the pasta.
esfiha dough recipe
Yield: 8 medium units
sfiha dough
Prep Time:
10 minutes
Cook Time:
20 minutes
Additional Time:
1 hour 20 minutes
Total Time:
1 hour 50 minutes
Learn how to make this delicious, fluffy and easy sfiha dough. You will simply love this recipe.
Ingredients
sfiha dough
-
1 ovo;
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2 tablespoons of oil;
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1 and 1/2 tablespoon of sugar;
-
1 teaspoon of salt;
-
1 teaspoon of dry biological yeast;
-
2 cups of wheat flour;
-
1/2 cup warm whole milk.
meat stuffing
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250 g ground beef;
-
1 seedless diced tomato;
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1 small chopped onion;
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1/2 cup (tea) minced fresh mint;
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1 lemon juice;
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1 teaspoon cumin powder;
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1 teaspoon of salt.
Instructions
- Start by preparing the dough. For this, mix the wheat flour, sugar and yeast;
- Then add the oil, the egg and the milk little by little until it forms a very uniform dough;
- Finish with salt and knead well until the dough is smooth;
- Let it rest for 1 hour or until it doubles in size;
- After that time, divide your dough into 8 equal balls, roll it on a surface with cornmeal and let it grow for another 20 minutes;
- Meanwhile, prepare the stuffing by mixing all the ingredients, trying not to mash the meat too much. If you form a lot of water, drain your meat with the help of a sieve;
- After the growth time, open your dough, trying to leave a maximum of 0.5 cm in height. Add your stuffing right in the middle of the dough, leaving a margin of dough for the edge;
- Transfer your esfihas to a greased platter with butter and cornmeal and take it to the preheated oven;
- Bake for 20 min at a temperature of 220°, turning your platter halfway through to brown evenly.
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