NUTELLA CINNAMON ROLLS

Bread, in any form, always has a special place in my heart (ok belly). Be it:

This hearty, moist banana bread dotted with ooey gooey chocolate chips

This easy braided chicken bread

-Or these sumptuous pumpkin muffins swirled with Nutella

I could eat bread all day long.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

And there’s nothing more satisfying than making your own bread, your own dough, from scratch. Especially tear and share breads. Especially cinnamon rolls. Especially “Nutella” Cinnamon rolls!!

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

Yes, I put Nutella IN the rolls and ON the rolls.

There’s no such thing as too much Nutella in my world. :3

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

These rolls are best fresh from the oven, but they also keep for a few days in an airtight container in the fridge.  Just place one on a plate and microwave for 10-15 seconds, and they’ll be just as good as the day they were made.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

These cinnamon rolls are what dreams are made of! They’ll leave you scraping the plate clean and wanting more.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

Make these for friends and family, or just because it’s Tuesday and you’re wacked out —you won’t be disappointed.

Nutella Cinnamon Rolls

Prep Time: 40 minutes                                                                        Yields: 12-14 rolls
Cook Time: 20-30 minutes
Ingredients:
DOUGH
1 cup milk
1/4 cup butter
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 tsp. salt
1 envelope instant yeast (approx. 2 1/4 tsp)
1 egg, at room temperature
FILING
2/3 cup Nutella
2 Tbsp. ground cinnamon
CREAM CHEESE ICING
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
1-2 Tbsp. milk (if needed)
NUTELLA DRIZZLE *optional
1/3 cup Nutella
Directions:
For the Rolls:
Combine milk and butter in a bowl. Heat in microwave, for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not piping hot.
In a separate bowl, whisk together 3 cups flour, sugar and salt until combined. Add in the yeast and the milk mixture. Mix till combined. Then knead dough onto a floured countertop till it forms a soft pliable ball, add ¼ cup flour at a time if dough is sticky.
Place dough in a lightly greased bowl. Cover and let it rest for 10 minutes.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size.
Use a knife or spoon to spread the Nutella1 evenly over the top of the surface, leaving a 1/4-inch border at the bottom of the 14-inch edge (so that the Nutella doesn’t ooze out). Sprinkle the cinnamon evenly on top of the Nutella.
Beginning at the top 14-inch edge (the edge with the Nutella spread clear to the border), tightly roll up the dough. Then give the final seam a little pinch so that it seals. Cut the dough into 12 equal pieces.
Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 30-40 minutes.
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 180 degrees C for 20-30 minutes, or until the rolls are golden and cooked through. Remove and let cool for at least 5 minutes. Drizzle with your icing and Nutella and serve warm.
For the Cream Cheese Icing:
In mixing bowl, whisk butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.
For the Nutella Drizzle:
Warm Nutella in the microwave for a few seconds to help make it more spreadable. Then use either a piping bag to pipe it onto the cinnamon rolls, or use a fork to drizzle it on.
Notes:
1.       Microwave Nutella for a few seconds to make it easier to spread.
Recipe source: Gimme Some Oven

These cinnamon rolls are what dreams are made of! They’ll leave you scraping the plate clean and wanting more.

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Garlic Naan

What do you do when you find your favorite naan shop closed on a Sunday morning?

.

.

.

You make your own naans!

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

The idea may seem daunting at first but I hope by now I’ve got you well acquainted with handling all sorts of dough. Be it: my foolproof recipe for pizza dough used to make not just this beautiful braided chicken bread but also these cute little mini pizza pies. Or this super easy and frugal recipe for flour tortillas which makes these BBQ taquitos all the more delicious. And how can we forget, my all-time favorite, the soft puffy puri…O’so good!

Homemade garlic naans are much easier than you think and irresistibly delicious! It’s the same foolproof pizza dough with certain key changes that makes it all the more yummy and garlicky.

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

The dough is incredibly forgiving. If it’s too dry, add more milk. If it’s too wet, add more flour. A soft dough is what you want in the end.

Softer the dough; softer and pillowy the naans are.

 

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

I cooked half of the naans on a grill pan, and the other half on a plain non-stick pan. It doesn’t matter whether or not you own a grill pan. Both result in gorgeous looking naans, and they taste just the same!

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

Cook for a minute or until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with butter mixed with chopped coriander.

Place the naan in a kitchen towel and repeat with the rest of the naans.

Then serve warm, sprinkled with some fresh coriander or sesame seeds.

And get ready, because these garlic naans will blow your mind! Buttery and garlicky, these naan are incredibly soft with all those giant air pockets. 

You may never go back to buying store-bought naan again. 😉

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

Some of my favorite ways to enjoy these naans? Soaking up the masala from this Chicken Karhai or with this sumptuous kebab masala.

Garlic Naan

Serves: 8
Ingredients:
1 cup warm milk
2 tsp sugar
1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
4 cups all-purpose flour
3 Tbsp. plain yogurt
1 teaspoons salt
3 Tbsp. melted butter or oil
5-6 cloves garlic, minced
Additional 2 Tbsp. melted butter mixed with 2 Tbsp. fresh coriander leaves, chopped
(optional topping: sesame seed)
Directions:
  1. In a large bowl, stir together, by hand or with a stand mixer, all the ingredients except the milk. Add in the milk gradually, and mix till a ball of dough starts forming. If kneading by hand then take out the dough from the bowl and start kneading it on a floured counter-top till it becomes smooth but still slightly sticky.
  2. Grease the mixing bowl with oil, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I place mine in the microwave) and let it rise for 1-2 hours or until the dough has nearly doubled in size.
  3. Once doubled in size, punch it down and add in the minced garlic. Knead for a few more minute and then transfer it to a floured work surface.  Cut the dough into 8 large or 16 small separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle) until the dough is a little less than 1/4-inch thick.
  4. Heat a large non-stick pan or grill pan over medium-high heat. Drizzle a bit of butter or oil.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.  Flip the naan and cook on the second side for 1-2 minutes, or until the bottom is golden. Brush naan lightly with the coriander-infused butter on both sides. Then transfer it to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.
  5. Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out.  Serve sprinkled with sesame seeds, if desired.

 

 

Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.

 

Mini Pizza Pies

The recipe I am sharing today is a Family FAVORITE.

All families have certain dishes they love to cook and eat. Mine goes gaga for these mini pizza pockets! Put 12 dozen in front of them and they’ll still demand more.

I am sure you will face the same situation with your siblings, cousins, random guests when you try these magical pockets of dough and cheese and everything nice. (unless they are gluten intolerant. Oops)

Mini Pizza Pies. The perfect snack idea!

 

This recipe is especially handy because it makes A LOT of mini pizzas pies (3 dozen to be exact). So they are the perfect, fuss-free party food. Easy to make, fun to eat.

Mini Pizza Pies. The perfect snack idea!

The chicken mixture is a scaled down version of the filling in the Chicken Bread I posted eons ago. A very simple, creamy chicken filling made with loads of butter, milk, and cheese. Divine. (calories, what calories?)

Mini Pizza Pies. The perfect snack idea!

 

Also, these pies feature:

  • fresh bell pepper

  • sweet corn

  • tomato

You can customize the vegs according to your own taste. Leave out the corn if it makes you gag. Add mushrooms instead, or even olives would be lovely.

Mini Pizza Pies. The perfect snack idea!

The recipe is super fun to make. Get your kids or siblings involved and make a kitchen party out of it like we did!

Mini Pizza Pies. The perfect snack idea!

 

I rolled out the dough, got my sisters to cut it out in circles, place them in the cupcake tray, and then fill em up.

First the pizza sauce or chili garlic sauce, then comes the chicken filling, then the vegetables, all topped with shredded mozzarella. Bake till the dough is golden brown and the cheese is bubbly on top.

Dip into a bowl of this sweet and sour imli chutney and I dare you to stop at one.

Mini Pizza Pies. The perfect snack idea!

 

If making for a party, you can prepare them beforehand, cover the cupcake tray with foil, and keep refrigerated till you’re ready to bake them. They take literally less than 20 minutes to cook. They also freeze well. Line the unbaked versions in a airtight container or a ziplock bag and freeze for upto 3 months. The day you need to use them, leave to thaw till the oven gets preheated and then bake as you would normally.

Mini Pizza Pies. The perfect snack idea!

You’ll be the Queen/King of the household after you make these… Or their pizza pie slave forever.

Mini Pizza Pies. The perfect snack idea!

 

Try the recipe and let me know how they turn out by sharing a picture on Instagram with this hashtag #spatulainmypocket!

Happy baking!

Mini Pizza Pies

Yields: around 3 dozen
Ingredients:
Homemade pizza dough (for the recipe click HERE)
CHICKEN FILLING
1 Tablespoon butter
4 Tablespoons onion, finely chopped
1 chicken breast, boiled and shredded
1 Tablespoons flour, heaped
½ teaspoon salt, leveled
½ teaspoon black pepper
½ teaspoon mustard powder (optional)
¼  cup whole milk
1 teaspoon dry oregano
2 Tablespoons ketchup
2 green chilies, finely chopped
2 Tablespoons fresh coriander leaves, finely chopped
Storebought pizza sauce
TOPPINGS
Tomato, chopped
Sweet corn
Green Bell Pepper, chopped
Mozzarella cheese, shredded
Directions:
Prepare the dough and allow it to rise according to the instructions mentioned HERE.
For the filling: In a pan melt the butter and add the onion. Fry till the onions become soft and transparent. Add the chicken, flour, salt, black pepper, and mustard powder. Mix till combined. Take the pan off the heat and add the milk. Turn on the heat again, at low to medium flame, and stir constantly with the help of a wooden spoon. Add the oregano leaves, ketchup, green chilies, and coriander. Allow to cool completely.
Preheat oven to 200 degrees C and grease a cupcake tray lightly with cooking oil.
On a floured counter top, roll out half the dough in a rectangle. Cut out circles using a round cookie cutter.
Fix each round of dough in the cupcake tray. Add a dollop of pizza sauce in each, followed by a spoonful of the chicken filling, the vegetables. Top with cheese.
Bake for 15-20 minutes till its golden brown.
Repeat till all the dough and filling is used up.
Notes:
·         Best served fresh out of the oven. Can be stored in an airtight container in the refrigerator. Warm in the microwave before serving.
·         You might end up with leftover dough. You can freeze it or use it to make pizza pockets filling them up with sausages and cheese.

Mini Pizza Pies. The perfect snack idea!

Cheesy French Toast

Spice up your morning with this savory twist on French toast!

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Hi.

I’m back.

After a hiatus of almost a month. I have legit reasons I swear.

First there were the horrid mid terms.

I survived Exams From Hell. I am a survivor! (Don’t ask about the result)

Had to be the worst exams of my life. I forgot my pencil case at home TWICE. Had to buy all the stationary again TWICE. Had to use hard-earned money (by my dad) TWICE.

On top of thaaat, I went to Karachi last week. Me and my Anxiety, approximately the size of Boston, went to attend my first ever MUN! Needless to say that it was my first and last MUN. This one experience of nerve-wracking moments, palpitations, curfews, sweltering sun, bed bugs, forlong dreams, Never Have I Evers, dramas, emotional outbursts, Jahidi Jones, and cruising; was more than enough to last me a lifetime.

 sorry-3

I didn’t have time to bake or even think about baking. Although an occasional daydream sneaked it’s way in (totally not my fault). One such daydream was about some hot hot cheesy French toast. Yup. You heard it. C.H.E.E.S.Y French Toast!

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I could never get tired of the good ole classic French toast but sometimes you just feel like jazzing things up a bit.

Turn the classic sugary sweet French toast into the savory kind with the addition and substitution of only a handful of ingredients. Trust me this recipe is so easy, even kids can make it!

deja-3

It’s your basic French toast mix; bread, eggs and milk. Add in some chilli flakes, black pepper and salt. Mix in shredded cheese and whatever your vegetables or fillings your heart pleases.

My favorites:

  • Sweet corn

  • Green chilies

  • Green onion

  • Coriander leaves

  • Mushrooms

  • Black olives

  • Bell peppers

  • Cooked chicken

You can make it spicier or less. Add in oregano, rosemary, paprika; whatever you like. This recipe is so customizable and super fun to make.

I’ve used a crusty loaf of French bread here, but you can use plain white bread as well. A day or two old bread holds its shape better, and yields overall better results.

hgg-3

 

Give them a try and then thank me the next thousand times you find yourself making them 😉

Cheesy French Toast

Ingredients:
2 eggs
½ cup whole milk
4 Tablespoon shredded Cheddar cheese, or more
½ teaspoon salt
½ teaspoon red chili flakes
2 Tablespoon cornflour, leveled
2 Tablespoon onion, finely chopped
Chopped green chilies + coriander leaves
6-8 slices of French bread or white bread
Vegetable oil/butter
Directions:
Preheat a grill pan or any non-stick pan. Drizzle some vegetable oil or butter.
Place in a bowl all the ingredients except the bread slices. Whisk well. Dip each slice into the batter and place on the grill pan. Cook on medium heat, 2 minutes on each side or until golden brown.
Serve hot.
Notes:
Add in sweet corn, mushrooms, olives, bell peppers, chicken etc. Customize this recipe however you like.

 

 

 

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Spice up your morning with this savory twist on French toast!

Chocolate Chip Banana Bread

A spin on the classic – super moist banana bread studded with chocolate chips!

A spin on the classic - super moist banana bread studded with chocolate chips!

I know, I know, I’ve been MIA this whole past week. What with the wedding and then college starting, and three very exciting new things happening that I can’t disclose right now, I barely had time to Instagram! And for all those who don’t know…I made my first ever Wedding Cake (nazar na lagay, like my mum says)!

I tried to make it as pretty as a pinterest cake.

It was one crazy cake that I had a crazy time making.

It had me:

  • Scouring the whole of Islamabad for a frickin’ (cursing is bad) 6 inch cake pan. Who bought all the pans?!

  • Attempting ombré for the first time ever.

first attempt wedding cake

  • Attempting a tired cake for the first time. ( had more success as a tilted cake actually)

  • Baking six cake layers in one day! (The most I’ve ever done.)

  • Making use of 700 grams of butter in one go! (My mother had words about that one.)

  • Making do with droopy roses I got from the so-called fresh flower shops, and some stolen ones from the neighbor’s garden (stealing is bad).

Aaaaanyway, it looked okay in the end, tasted good and (most importantly) the bride loved it.. So yay!

But this post isn’t about cake (well, not all of it). It’s about this bread…oh this bread! Slice after slice of warm softness with pockets of melty chocolate. Together with a glass of cold milk or a cup of tea, it makes for the ultimate comfort food!

A spin on the classic - super moist banana bread studded with chocolate chips!

Banana and Chocolate – match made in food heaven! Be it banana chocolate chip muffins or banana chocolate chip pancakes or banana chocolate chip cake, it is always divine.

A spin on the classic - super moist banana bread studded with chocolate chips!

For those of you who just went all ew at ‘banana’, trust me, you’ll love this! Even my sisters (who are strictly against nutritious food), went bananas over this bread.

A spin on the classic - super moist banana bread studded with chocolate chips!

Below are few pointers to keep in mind before you make this recipe and get busy stuffing your face.

*Bananas: the browner and moldier, the better. Seriously, if you have very ripe bananas lying around your home (that your mother bought in hopes of feeding you healthy), do not throw them out! They are precious! Precious to a good, moist, flavorful banana bread.

*Yogurt: I always use and recommend Nestle unsweetened yogurt, but you can use whatever you like. Greek yogurt is originally used but we don’t have it commonly available in Pakistan. So, use any plain yogurt you can get your hands on.

*Chocolate chips: I use Hershey’s semi-sweet chocolate chips. Bittersweet or even milk chocolate chips can be used.

A spin on the classic - super moist banana bread studded with chocolate chips!

That’s it. Now go make this! Enjoy. 🙂

Chocolate Chip Banana Bread

Yields: one 9 inch loaf
Ingredients:
2 cups (250g) all-purpose flour
¾ cup (150g) granulated sugar
¾ teaspoon baking soda
½ cup walnuts, toasted and coarsely chopped *optional
1 ½ cup mashed banana (about 3 very ripe bananas)1
¼ cup (60g) plain yogurt2
2 large eggs, at room temperature
6 Tablespoons (90g) butter, melted and cooled
1 teaspoon vanilla extract
½ – 1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 180 degrees C.
Grease and flour the sides and the bottom of a loaf pan. Set aside.
In a bowl, whisk together; the flour, sugar, baking soda, and walnuts.
In another bowl, mix together the mashed bananas, yogurt, eggs, cooled butter, and vanilla.
Gently mix the banana mixture into the dry ingredient. Mix just till combined. Fold in the chocolate chips.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean, and the top is golden-brown.
Serve warm.
Leftovers can be stored in an airtight container for a week. Warm in the microwave before serving.
Notes:
1.       Use the ripest bananas you can get hold of. The riper the banana, the sweeter flavor it gives off. Mash bananas well.
2.      Any unsweetened plain yogurt can be used. I always use and recommend Nestle unsweetened yogurt.
Adapted from The New Best Recipe Cookbook from Cook’s Illustrated


A spin on the classic - super moist banana bread studded with chocolate chips!

Easy Braided Chicken Bread

Stop. Wait a minute. This post is special. Not only is this the first recipe I ever made, it’s a family favorite! (Especially, my brother’s)

Fresh homemade bread filled with a creamy chicken filling.

 I’ve made this bread countless times; in exchange of favors, to bribe others with, to impress certain people. Just this weekend I baked two gorgeous loaves for my grandparents. Nana abu loved it so much he rewarded me with cash. $_$

Fresh homemade bread filled with a creamy chicken filling.

Chicken bread is a classic of Pakistani bakeries and you’ll be served it at most of the tea parties here.

Fresh homemade bread filled with a creamy chicken filling.

The dough, which I explained with step-by-step photos in my last post (click HERE to view it) couldn’t be any simpler. While it is rising you can get on with the creamy chicken filling. The filling needs to be cooled down before it can be stuffed inside the bread, or else it’ll make the bread soggy (and no one wants soggy bread!)

Fresh homemade bread filled with a creamy chicken filling.

Although they look very fancy, with a little nifty hand work, these glistening golden loaves are braided in minutes.  Even though I struggled with floury hands and a camera, I’ve tried to explain the braiding as clearly as I could with a few photos. Of course, finesse comes with practice. So don’t be disheartened if your first attempts are not perfectly symmetrical (mine go a bit wonky too), they’ll still be delicious!

The makings of a fresh homemade bread filled with a creamy chicken filling.

  1. On a lightly floured counter, roll out dough into a rectangle.

  2. Place filling in the center, leaving at least space on the sides.

  3. Make slits with the help of a sharp knife along both sides. Leave about 3 inches uncut at the top and the bottom.

  4. Bring the topmost slit ends across from each other alternately. Keep on crossing all of the strips in a crisscross fashion.

  5. Tuck in the space left at the top and bottom to keep the filling intact.

The makings of a Fresh homemade bread filled with a creamy chicken filling.

Brush with egg wash. Sprinkle a few sesame seeds. And voila! It’s ready to go in the oven for 25 minutes. Serve hot bread with hot tea to the loving and deserving.

Fresh homemade bread filled with a creamy chicken filling.

Braided Chicken Bread

Yields: 2 large loaves or 4 small ones

Ingredients:

Homemade pizza dough (for the recipe click HERE)
2 Tablespoons butter

4 Tablespoons onion, finely chopped

2 Tablespoons flour, heaped

1 teaspoon salt, leveled

1 teaspoon black pepper powder

1 teaspoon mustard powder (optional)

1/2 teaspoon garam masala powder (All spice powder)

1 cup whole milk

1 ½ cup cooked chicken, shredded1

2 Tablespoons ketchup

2 green chilies, chopped

2 Tablespoons fresh coriander, chopped

Sesame seeds, white/ black

1 egg

1 teaspoon water

Directions:

For the filling: In a pan melt the butter and add the onion. Fry till the onions become soft and transparent. Add the flour, salt, black pepper, mustard powder, and the garam masala. Mix till combined. Take the pan off the heat and add the milk. Turn on the heat again, at low to medium flame, and stir constantly with the help of a wooden spoon. When the sauce starts thickening add the shredded chicken, ketchup, green chilies, and the coriander. Cook for just a minute more, and then allow to cool completely.

Preheat oven to 200 degrees C.

On a floured countertop, roll out half the dough in a rectangle. Place the prepared filling in the center. Cut slits across either long sides with the help of a sharp knife, leaving some space at the top and the bottom. Bring the topmost slit ends across from each other alternately. Keep on crossing all of the strips in a crisscross fashion. Tuck in the space left at the top and bottom to keep the filling intact. Brush with egg wash (the egg beaten up with the 1 teaspoon of water). Sprinkle a few sesame seeds on top.

Bake for 25-30 minutes till its golden brown.

Repeat with the other half of the dough.

*Best served fresh out of the oven. Can be stored in an airtight container in the refrigerator, warm in the microwave before serving.

Notes:

1.       Boil 2 chicken breasts in water, a few black peppercorns, and one cinnamon stick. Store the stock for later use.

Recipe source: Shireen Anwer

Fresh homemade bread filled with a creamy chicken filling.

Foolproof Pizza Dough

Homemade pizza dough; so simple, so delicious, with guaranteed perfect results every time!

*Step-by-step photos at the BOTTOM.

*Please excuse the bad quality of the pictures, light went out and I had to make do with that one tiny bulb in the kitchen.

 Homemade pizza dough made so simple, with guaranteed perfect results every time!

Here you go, as promised, my foolproof pizza dough which isn’t just for pizza. You can make anything out of it!

  • Chicken bread

  • Dinner rolls

  • Buns

  • Mini pizza pies

  • Chicken pinwheels

  • Pizza pockets

  • Sesame swirl sticks

  • Chicken buffalo turnovers

  • Cinnamon rolls

  • Italian Pirazo pie

These are only some of the things I’ve made using this dough (recipes on the blog soon), there are countless other options. It freezes well too. Before use let it thaw, and then use it in the same way as you would use freshly made dough.

I first came across this recipe around five years back on a TV show, Masala Mornings, and since then I’ve made it a bazillion times, and it has never once let me down. It’s simple, tastes amazing, and rises perfectly every single time.

It comes together in just minutes, is inexpensive, and it makes a ton; 2 large pizzas, or 2 large loaves of stuffed chicken bread, or 24 mini pizza pies!

I gave you a sneak peek on Instagram a few days back of what I made out of one batch of this amazing dough. See my next post for a recipe of one of these freshly baked goods.

You probably have all the ingredients on hand, try this for yourself now!

Foolproof Pizza Dough

Yields enough for two large pizzas

Ingredients:

4 cups (500g) all-purpose flour, plus more as needed

1 standard packet (1/4 ounce) or 2 ½ teaspoons active dry yeast

2 teaspoons granulated sugar

1 teaspoon salt

1 egg

¼ cup vegetable oil

½ cup whole milk

Lukewarm water, as needed

Directions:

In a large mixing bowl combine the flour, yeast, sugar, salt, the egg, oil, and the milk. Slowly mix in the water with your hands till all the ingredients are mixed well and dough starts to form.

Knead the dough for 5-7 minutes on a floured counter top till the dough becomes smooth and is no longer sticky. Add more flour if it is still sticky.

Bang the dough on the counter top 7-8 times for elasticity.

Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with plastic or a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.

Punch the dough to release air. Use or freeze as required.

Notes:
Dough can also be made in a stand mixer with the dough hook attachment.
Recipe source: Shireen Anwer

Place all of your dry ingredients in one large bowl.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Add in the egg, oil, and the milk.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Now, slowly mix in the warm water. Water should be lukewarm NOT hot or else it’d kill the yeast. Mix together everything, either my hand or in your stand mixer with dough hook attached, till just combined.

When it resembles something like that, it’s time to plop this sticky piece of not yet dough on a floured counter and it’s time to knead.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Knead and sprinkle flour on the counter and the dough from time to time till it no longer sticks to your hands or the counter top. Knead for a good 5 minutes. Tip: bang dough, on the counter top, hard for a good 7 to 8 times for elasticity. Then shape it into a ball, and place in a greased bowl. Flatten it a bit and lightly brush the top with some vegetable oil.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Cover with a kitchen towel and let the dough rest somewhere warm, for me that’s my microwave turned off, till its doubled in size, around 1 ½ – 2 hours.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

And tada! Look how nicely it has poofed up.

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Look at how yeasty it is!

Homemade pizza dough made so simple, with guaranteed perfect results every time!

Punch it down to release air, and it is now ready to be rolled out, customized and baked into something delicious!

Homemade pizza dough made so simple, with guaranteed perfect results every time!

 AN OVERVIEW

Homemade pizza dough made so simple, with guaranteed perfect results every time!