Lahmacun dough recipe - Telegraph A large pinch of sugar 4 tablespoons olive oil 1kg/2.2lb strong white bread flour (or 00 pasta flour) or 900g of white bread flour and 100g of fine semolina flour 1.5 tsp fine salt In a bowl mix the yeast with the water (which should be warmed to body temperature) the sugar and the olive oil. Leave for about 10 minutes. Put the flour and salt into a large mixing bowl. Make a well in the centre and add the liquid, then stir, gradually incorporating all of the liquid to make a sticky, blobby dough. Turn the paste out onto a well-floured work surface and knead until it is transformed into a glossy, stretchy dough. Return to the bowl and cover tightly with cling film and leave somewhere warm for about an hour. Turn out again and knead for a few more minutes, then put in the fridge. You could roll the dough out a little in advan ce, stacked between well-floured sheets of greaseproof, but it doesn't really work if you leave them rolled for more than about half an hour. The dough keeps in the fridge overnight but needs an hour or so to wake up before you roll it.