Tuesday 6 February 2018

Recipe 5: Yeast Dough

This yeast dough is multipurpose. I have successfully created breads, naan, pizza and doughnuts with this.

Yeast dough unlike the dough made for chapatti and puri is a bit time consuming and tricky. So, have patience and with proper technique master the recipe.


  1. 3 + 1/2 cups flour (whole wheat or plain flour)
  2. 2 + 1/4 tsp. dry yeast (click to buy Urban Platter Baker's Active Dry Yeast)
  3. 2 tsp. sugar
  4. 2 tsp. salt
  5. 2 tbsp. vegetable oil/butter
  6. 1 + 1/2 cups warm water/milk


Dissolve sugar in warm water/milk and add the yeast.
Let it sit, activate and bubble for 10-15 minutes.
Prepare a dry mixture of flour and salt. Keep aside till the yeast is foamy.
Add the yeast solution to the flour and add the oil.
Knead the dough well.
Cover it with a lint free towel dampened with warm water. Let it sit for 1 hour at room temperature. Knead it again and let it double in size.
Keep it for another hour.
Then it is ready for use.


  • If it is a hot day, the dough will not take 1 hour for rising. And will be ready faster. In the colder months, the dough needs to be placed in a warm place else the yeast will never activate.
  • The milk or water in which yeast is dissolved should be slightly warm to touch. If it is too hot then yeast will die and dough will never rise. And, if the water is cold yeast wont activate. 
  • All my cups and spoons measurements is taken by Hokipo Measuring Cups and Spoons Set of 12.

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