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Ten Minute All-Purpose Dough – We all need a sure-fire dough recipe at some point or another. Dough is a staple ingredient in many dishes.
Who doesn’t love a yummy golden bun, or garlicy butter bread, or most important, a dough base for some kind of pie? By pie, of course, I mean pizza pie and the likes of it.
This Ten Minute All-Purpose Dough recipe will come in handy one day so print it, jot it down, or save it!
PIN IT!!!
Quick Bread Recipe
If you’re going to eat carbs, dough is the way to go! Things on bread were probably the greatest invention ever!
From pizza (cheese and sauce on circular piece of dough) to subs (meat, chicken, veggies, you name it on bread) to pies (meat, spinach, etc.), all are filling, savory, and oh so yummy.
Most of our quick go-to foods have some kind of dough base or filled into a sort of bread.
Read this blog: How To Perfectly Knead Your Dough.
Uses for Ten Minute All-Purpose Dough
This dough is quite the versatile one. It’s uses are endless and ensures a perfect texture and taste dough like no other. Since I’ve posted about it on my Instagram page, it’s received heaps of praise and has been bookmarked plenty.
Whatever dough you used to use to make garlic bread, honeycomb bread, fatayer (or any type of pie- open or closed), pizza dough, buns, manakeesh, baguettes, or pita bread, can be replaced with this recipe!
Don’t hesitate to try them all and much more!
I can go on and on about why this will become your favorite dough recipe. But I’ll try to keep it as concise as possible for you. Later, you can come back and drop your own thoughts, reasons, and even tips on this recipe in the comments section below!
Different ways you can use this quick dough recipe!
Perks of this Dough Recipe
First of all, it’s a timesaver! I mean if that’s not enough of a reason, I really don’t know what is lol! Plus, timesaver really means a lifesaver.
We all can relate when I say there are days you barely have time to scratch your head! So anything that tastes great, fills tummies, and is EASY and QUICK, is a fix for my fast-paced life and I’m sure most of you feel the same!
Also, this bodes well with kids because if there’s anything we can all agree on, it’s that when kids are hungry, you have got to get food on the table FAST!
With this recipe, you could have a whole pizza ready on the table in about 20 minutes. In just about the same time, probably faster than ordering one for delivery.
Plus, you get the added bonus of knowing what went into your kids’ stomachs because you handmade it, FROM SCRATCH!!
Quick Dough
Not only is it quick and easy and doesn’t necessarily need to rise, it’s definitely a money-saver! It could cost as less as 70 cents on average to make your own dough at home with ingredients you most likely already have.
Imagine how much you can save in comparison to what you might pay for store-bought frozen dough or pre-made dough from a local bakery.
This will be your go-to dough recipe, trust me! The magic in this ten minute dough is that it needs little kneading unlike regular dough recipes.
It’s a less intimidating recipe overall to make than other dough recipes around. It requires slight adaptations in prepping, shaping, or cooking methods depending on what you’ll use it for.
It’s hard to believe dough can be this easy to make, but it is. I mean to have such a great quality dough ready in ten minutes is just super awesome! This really is a lifesaving miracle dough!
What kitchen tools will I need to make dough recipe?
Nothing you don’t already have! Your standard whisk, wooden spoon, a bowl, measuring cups and spoons, and your hands.
Of course, you always have the option of using a stand-mixer if you have one at your disposal. This can be used for the mixing and kneading process. Other than that, you are good to go!
Read this blog: How To Perfectly Knead Your Dough.
Tips to the miracle bread making method
- Resting time is only 10 minutes for the Ten Minute All-Purpose Dough, but allowing it to rest longer is perfectly fine and can enhance the texture of the dough
- The additional 1/4 cup of water does not need to be added in. Add it in only if you feel the dough is too firm or dry and needs to be loosened up.
- If the dough is too sticky, sprinkle flour onto the dough you are working with repeatedly until it becomes and soft airy. Another way is to easily spray cooking oil spray or rub olive oil on your hands to work with the dough.
- Yeast hack: since yeast has to be put in warm water (too cool or hot will prevent it from rising), mix your sugar first into your warm water and sprinkle your yeast on top of the water and wait it for it to foam to ensure activation
- For an extra kick in flavors, add some spices or dry herbs into the dry flour mix during preparation
- For a healthier version, swap half the amount of white flour with whole wheat or whole meal flour
Frequently asked questions
Absolutely, the dough will continue to rise. Being in colder temperature simply slows down the rising process but doesn’t stop it. Also, when storing in the fridge, store in a tightly sealed bag to avoid dough spilling out.
It is best refrigerated for up to 48 hours
Yes, freezing the dough will stop it from rising. Store in a zip lock bag tightly sealed.
It can last up to 2 weeks int he freezer. Be sure to take it out atleast two hours prior to thaw out.
This dough is like no other! It compares well with many easy dough recipes out there. I have been using this recipe for 8 years and counting.
Absolutely! Spread the dough on your prepared baking sheet. You can place the sauce and toppings, cover and refrigerate for up to 2-3 days until you are ready to bake.
You can omit the yeast and use baking powder instead!
This dough can be used to make manakeesh! Prepare the dough then spread the zaa’tar and olive oil paste.
Using a 9×5 loaf pan this recipe can make 2 loaves baked at 375F for 30-35 minutes.
Confused on which type of flour to use?
Self-rising Flour: You can make this yourself or purchase ready for use. This flour is a combination of all-purpose flour, salt, and baking powder. It’s most useful in cake recipes and some bread recipes that don’t require yeast.
All Purpose Flour: Very commonly used flour made from blended hard and soft wheat. It has a moderate protein and starch levels in comparison to other flours. It’s popular because it works well for cakes, pastries, breads, and other uses.
Bread Flour: This type of flour consists wholly of hard of wheat. Its high gluten content is what helps the bread dough rise higher. This type of flour works best with yeasted doughs, especially bread which is why it’s called “bread” flour.
Whole Wheat Flour: This flour can be made by blending whole kernels of red wheat. It’s higher in nutrients and fiber than regular white or all-purpose fiber that’s why it tends to be known has a “healthier” flour.
Oat Flour: Obviously this kind of flour comes from ground oats and not wheat. This is a perfect flour option for gluten-free diets. You can easily prep it at home if you have dried oats by grinding them in a food processor or blender until they are powder. This type of flour though needs a little more liquid as a dough than regular wheat flour.
Ingredients you need
- all-purpose flour
- warm water – 95 F
- sugar or honey
- active dry yeast
- olive oil
- salt (optional)
How to make 10 minute dough
- In a large bowl stir yeast, sugar, and 2 cups warm water. Allow to activate for 10 minutes
- Add in the flour, mix using a wooden spoon. Once combined, begin to knead or use a stand mixer to knead the dough.
- The dough will be sticky at this point.
- Slowly add in the oil as you knead until it is well combined and is not as sticky any more. You can use dough right away if you wish but it is best to let it rest.
- Cover the dough with plastic wrap if you choose to a let it rest but you can use this dough right away! Then, cover bowl with a towel, set aside for 10 minutes. Bake at 450F for 10-12 minutes based on the strength of your oven so keep checking.
Read this blog: How To Perfectly Knead Your Dough.
Recipes you might want to try
- Simple Skillet Flat Bread
- Easy Lebanese Spinach Pies
- Veggie Pizza
- Lebanese Open Face Meat Pies
- Date Stuffed Brioche
- Baked Cream Cheese-Glazed Pumpkin Spice Donuts
- Carrot and Sweet Potato Thai Soup
- Zaatar Manaeesh
- Quick Spicy Beef (Sujuk) Pizza
- Tastiest Philly Cheesesteak Sliders
- Easy Olive Bread
Find more recipe videos and subscribe to my YouTube Channel at Tastegreatfoodie
Ten Minute Dough
Ingredients
- 5 cups All-purpose flour
- 2 cups Warm water (95°F), *+ ¼ cup more if needed
- 1 tablespoon Sugar, or honey
- pinch Salt
- 2 tablespoons Active dry yeast
- ¼ cup olive oil, or avocado oil, or vegetable oil
Instructions
- In a large bowl stir yeast, sugar, and 2 cups warm water at 95°F for best results. Allow to activate for 10 minutes. You will see foam form to the surface
- Add in the flour and salt and mix using a wooden spoon. Once combined, begin to knead the dough by hand for a few minutes or use a stand mixer to knead the dough.
- The dough will be sticky at this point.
- Slowly add in the oil by adding 3 tablespoons, gradually add more and up to 1/4 cup only if needed.
- Knead until dough is well combined and is not as sticky any more. You can use dough right away! *You can let it rest if you have time to wait for about alteast 30 minutes. If you do let it rest, cover the dough with oiled plastic wrap. Then cover bowl with a towel, set aside.
- If you are making round bread topped with your favorite toppings or personal size pizza's for example, bake at 450°F for 8-11 minutes. Some recipes need more or less time.
Video
Notes
Tips to the miracle bread making method
- Resting time is only 10 minutes for the Ten Minute All-Purpose Dough, but allowing it to rest longer is perfectly fine and can enhance the texture of the dough
- The additional 1/4 cup of water does not need to be added in. Add it in only if you feel the dough is too firm or dry and needs to be loosened up.
- If the dough is too sticky, sprinkle flour onto the dough you are working with repeatedly until it becomes and soft airy. Another way is to easily spray cooking oil spray or rub olive oil on your hands to work with the dough.
- While preheating dough: Place the covered bowl of dough on top of your stove top if you don’t have anything cooking but while the oven is preheating. This will help the dough rise so quickly and nicely. I have noticed great results doing this!
- Yeast hack: since yeast has to be put in warm water (too cool or hot will prevent it from rising), mix your sugar first into your warm water and sprinkle your yeast on top of the water and wait it for it to foam to ensure activation
- For an extra kick in flavors, add some spices or dry herbs into the dry flour mix during preparation
Easy, fast, and delicious! I definitely would recommend this dough recipe to friends. Thank you for sharing it with us!
My pleasure! Thank you for taking the time out and sharing your review!
I used this easy dough to make manakeesh today and they turned out perfect! Thanks for sharing❤
I’m glad i came across this recipe. It really saves time and effort. Thanks heaps
Hi Amelia!! Happy to hear that 🙂 it is such a good feeling to make quick all purpose dough! Enjoy
This dough is magical! I wish i had known how to make it before. It made my life easier. Thanks
AMAZING! My goal is to help those who are intimated to make dough feel confident with this easy recipe.
This is truly one of the best dough recipes out there! The instructions are very clear and easy to follow
Hi Lina! Happy to hear that you find this post and recipe easy to follow! Thank you so much for leaving your feedback!!
OMG. I can’t believe i didn’t know about this dough before. It’s amazing and saves lots of time and effort. Thanks Lama. You’re a genius ❤
Happy you discovered this dough recipe!! YAY! You can make so many different things now!
Great dough recipe. Can i freeze it? And for how long?
Hi, yes you can freeze the dough in the freezer for up to 2 weeks. Be sure the dough in covered with suran wrap or air tight zip lock bag.
This recipe makes an amazing dough! I made it by hand without the stand mixer and kneaded it just until it came together into a ball. It’s easy to work with, fluffy, and not too dense. I’m saving the recipe so I can use it again. Thank you!
Amazing! Glad to hear that it worked well for you!!
Hi Lama,
Thank you for this great recipe.
I tried making a substitution and I have a question for you. My son has a few allergies among which wheat, so I tried making it with a gluten free flour mix. It is supposed to be 1:1 ratio but the dough came out very dense and not stretchy. It actually almost breaks if you pull it. When it bakes, it is crunchy on the outside but feels not fully cooked inside if that makes any sense. Do you think I could use more water or more oil or both? Any suggestions on how to improve it?
Thank you!
Malak
Hi Malak! So sorry to hear your gluten free way did not work. Did you use self rising gluten free flour? So as you add the flour with the water mixture you want to have a soft texture and it will be sticky. Slowly add the oil and knead amd continue to do that until it is no longer sticky. If it is too loose, add flour a little at a time.
The dough shouldn’t be tough otherwise it will be dense when you bake it. Hope that helps! I have good news for you though… I will be publishing a gluten free flour recipe soon! (possibly a few)😉
Lama,
Thank you for your help. I have to admit I have no idea regarding the flour being self rising or not. Until recently having to make things with special ingredients for my son, I didn’t really used to bake much so still learning.
As for the gluten free recipe, YAY, can’t wait!! I hope it’s dairy free too🙂
Best,
Malak
I see!! It is important to make sure the yeast is fresh and is not flat. I usually store my yeast in an air tight container in the fridge. A gluten free recipe is on my list to do for sure 🙂
Hello, I am struggling with making the bread. I have tried your recipe – which is sooo simple – but the bread turns out heavy. I can’t figure out what I’m doing wrong? I’m using Fleischmann’s traditional active dry yeast.
Look forward to any tips you have for me. Thanks so much!
Hi Ellen, when you add the flour to the water and combine, (before you add the oil) do you notice the dough being soft or hard? I have added in the recipe card that a little more water might be needed. Also, are you using measuring cups for the flour and for the water?
Hi Ellen, I think this recipe is amazing. The bread although came out looking great it did not taste great. It was very, very, bland. I was wondering if it has to do with the fact I used the whole 1/4 cup of olive oil. My bread came out looking fantastic and when I cut into it, it looked great.However, that first bite took me by surprised. I could not eat the bread without jam or something sweet on it. I’m wondering what I did wrong. Any advice you can give would be great. This was definitely a good receipe. Just don’t know what happened.
Hi, you can add salt to the dough mixture if you didn’t this time and you can even add more sweetness to it by adding sugar, honey or maple syrup.