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1/1 Photo of Basic Dough (For Spinach, Meat, and Cheese Pies) Middle East, Pa
This recipe came out of my Sahtane Middle East cookbook. It calls for water, but I replaced the water with milk, and I liked it much better. Also, when I put the dough to rise for the second time, I put olive oil underneath the balls and coated them with olive oil as well. This gives the dough an extra kick of softness, and when it bakes it comes out incredibly delicious!! I am going to post the filling for these in a seperate recipe, but I believe this dough can also be used for pizza as well as a number of other things!
Units: US | Metric
Serving Size: 1 (122 g)
Servings Per Recipe: 10