Versatile Dough Recipe: Naan, Dumplings, and Bolani

written by Mirriam Seddiq
3 · 10 · 22

Do you find that making a dough recipe is intimidating? Annoyed that you need to know how to make dough for every recipe.

Update: Hey, I wanted to let you know that I just updated this recipe. I’ve been slowly perfecting it. If you watch my YT video, that is the slightly older version of my dough recipe. I think the one in the recipe card works much better. Let me know what you think.

Versatile Dough

I have perfected a simple dough you can use to make Naan, Ashak, Mantu, Bolani. (pumpkin bolani here).

Making dough is an art form. Many factors go into making the perfect dough recipe. Temperature, humidity, and flour type are just a few variables that can affect your dough.

Mirriam kneading dough.

Keep Watching the Video and Keep Practicing

The best thing to do is watch other people make the dough repeatedly. The second best thing is to get your repetitions in.

You have to get to where you can trust yourself when making a dough recipe.

Believe me. If you watch my video over and over and you practice, you will get to where you know what good dough feels like.

No Yeast in this Dough Recipe.

Yeast intimidates some people. It shouldn’t, but it does.

Don’t despair, no yeast in this recipe. Another reason you should just dive right in. Who doesn’t have flour, salt, water, and a little bit of oil?

Make it Happen.

The Recipe.

I don’t think I could make this dough recipe any easier from an ingredient standpoint.

There isn’t much content to this recipe post for a reason. I want you to not obsess about the “recipe” for this dough. Focus on watching how it should look. Focus on trusting yourself on how it feels.

Now, make bread.

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dough recipe

Versatile Dough Recipe: Naan, Dumplings, and Bolani


  • Author: Mirriam Seddiq

Description

You don’t need a description of this dough. Watch the video, and get to work.


Ingredients

Scale

1 1/4 Cup Flour
3/4 Cup Water
1 Tablespoon Oil
1 Teaspoon Salt


Instructions

1. Knead all ingredients together until smooth.  If the dough is sticky, add more flour 1 teaspoon at a time. If the dough is too dry, add water 1 teaspoon at a time.

2. Next, knead for at least 5 minutes until smooth and elastic. If you poke it, it springs back.

3. Let dough rest for a minimum of 20 minutes.

4. Divide into 6 balls, and cover the balls with plastic wrap or a damp towel to keep them from drying out.

5. Finally, roll out one at a time for either bolani or naan.

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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