Easiest No-Knead Bread! I don’t buy bread anymore, now I make it more delicious
Easiest No-Knead Bread! I don’t buy bread anymore, now I make it more delicious! is a easy Middle Eastern recipe that serves 6. 150 calories per serving. Recipe by مطبخ ساره وملك // Sarah and Malak’s Kitchen on YouTube.
Prep: 1 hr 55 min | Cook: 30 min | Total: 2 hrs 40 min
Cost: $0.83 total, $0.14 per serving
Ingredients
- 7 g Active Dry Yeast (1 packet (instant yeast can be used))
- 1 tsp Granulated Sugar (helps activate the yeast)
- 300 ml Warm Water (lukewarm, about 40°C (105°F))
- 500 g All-Purpose Flour (approximately 4 cups, sifted)
- 1 tsp Salt (fine sea salt)
Instructions
Activate Yeast
In a mixing bowl combine the active dry yeast, granulated sugar, and warm water. Stir until the yeast dissolves and let sit for about 5 minutes until frothy.
Time: PT5M
Add Dry Ingredients
Add the sifted all‑purpose flour and salt to the bowl. Mix with a wooden spoon until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface. Fold, stretch, and press the dough for about 10 minutes until it becomes smooth, elastic, and full of small bubbles.
Time: PT10M
First Rise (Fermentation)
Place the dough back into the bowl, cover it with a kitchen towel, and let it rest at room temperature for 1 hour, or until it has roughly doubled in size.
Time: PT1H
Divide and Shape
Flour your work surface, gently turn the risen dough out, and divide it into even portions (about 6‑8 pieces). Shape each piece gently, preserving the air bubbles inside.
Time: PT5M
Second Rise
Place the shaped pieces on a parchment‑lined baking sheet, cover loosely with the towel, and let rest for 30 minutes while you preheat the oven.
Time: PT30M
Bake
Preheat the oven to 220°C (428°F). Bake the bread for 30 minutes, or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.
Time: PT30M
Temperature: 220°C
Cool
Remove the loaves from the oven, transfer to a wire rack, and let cool for at least 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 150
- Protein
- 4g
- Carbohydrates
- 28g
- Fat
- 1g
- Fiber
- 1g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of Active Dry Yeast: Instant yeast, Fresh yeast
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
- Instead of Warm Water: Milk (for richer flavor)
- Instead of All-Purpose Flour: Bread flour, Whole‑wheat flour (use half whole‑wheat)
- Instead of Salt: Kosher salt (use 1½ tsp)
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Kitchen Towel
- Bench Scraper
- Measuring Cups and Scale
- Baking Sheet
- Parchment Paper
- Oven
Critical Steps — Do Not Skip
- Activating the yeast with warm water and sugar
- Kneading the dough until smooth and elastic
- First rise until the dough doubles in size
- Shaping the dough gently to keep air bubbles intact
- Preheating the oven fully before baking
- Baking until the crust is golden and the loaf sounds hollow
Chef Tips from the Video
- Create steam in the oven by tossing a few ice cubes onto a hot pan during the first 5 minutes of baking.
- For an extra soft crust, brush the loaves with melted butter immediately after removing them from the oven.
- Use a kitchen scale for precise flour measurement; spoon flour into the cup and level it off.
Troubleshooting
Dough is too sticky and hard to handle.
Add flour a tablespoon at a time while kneading until the dough is tacky but not wet.
Bread does not rise or is very dense.
Check that the yeast is fresh and that the water temperature was not too hot; give the dough a longer first rise in a warm spot.
Crust is too hard or burnt.
Reduce oven temperature by 10‑15°C or shorten the baking time; ensure the oven is not pre‑heated beyond 220°C.
Storage
Refrigerator: Store in an airtight bag for up to 2 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month.
Room temperature: Best eaten the same day; can keep in a bread box for up to 1 day.
Make-Ahead Tips
- The dough can be refrigerated overnight after the first rise for a deeper flavor; bring to room temperature before shaping.
- Baked loaves freeze well; slice before freezing for easy toast‑ready portions.
Frequently Asked Questions
What is the cultural significance and history of homemade soft bread in Middle Eastern cuisine?
Soft, fluffy breads like this are staples in Middle Eastern households, often served with meals, used to scoop dips, or enjoyed plain. Historically, home‑baked breads symbolized hospitality and were baked in communal ovens before modern kitchens.
What are the traditional regional variations of soft bread in Middle Eastern cuisine?
In the Levant, similar breads are called khubz or pita, while in the Gulf region, softer flatbreads like khubz tannour are common. Variations may include adding yogurt, olive oil, or using whole‑wheat flour for a heartier texture.
How is homemade soft bread traditionally served in Middle Eastern households?
It is usually served warm, brushed with butter or olive oil, and used to wrap grilled meats, pickles, and hummus. Fresh bread is often placed on a large platter for family-style dining.
What occasions or celebrations is homemade soft bread traditionally associated with in Middle Eastern culture?
Bread is baked for everyday meals but also for special occasions such as Ramadan iftar, Eid gatherings, and wedding feasts, where fresh bread represents abundance and generosity.
What other Middle Eastern dishes pair well with this homemade soft bread?
It pairs beautifully with hummus, baba ganoush, labneh, grilled kebabs, falafel, and stews like lamb tagine or chicken shawarma.
What makes this homemade soft bread special or unique in Middle Eastern cuisine?
The recipe emphasizes gentle folding and stretching to trap air, creating a light crumb and large bubbles—techniques that give the bread a bakery‑like texture without a commercial mixer.
What are the most common mistakes to avoid when making homemade soft bread?
Common errors include using water that’s too hot (which kills yeast), over‑kneading which can tighten the gluten, handling the dough too roughly and popping the bubbles, and under‑baking which leaves a gummy interior.
Why does this recipe use a short second rise instead of a long proof?
A brief second rise preserves the airy structure created during the first fermentation while giving the dough enough time to relax for shaping, resulting in a light crumb without over‑proofing.
Can I make this homemade soft bread ahead of time and how should I store it?
Yes, you can refrigerate the shaped dough after the first rise for up to 24 hours; bake when ready. After baking, store the cooled loaves in an airtight bag at room temperature for a day or freeze for longer storage.
What texture and appearance should I look for when making homemade soft bread?
The dough should be smooth, slightly tacky, and full of tiny bubbles. After baking, the crust should be golden‑brown and crisp, while the interior is fluffy with visible air pockets when sliced.
How do I know when the homemade soft bread is done cooking?
The loaf will be golden on top, sound hollow when tapped on the bottom, and an internal temperature of about 95°C (203°F) indicates it’s fully baked.
What does the YouTube channel Sarah and Malak’s Kitchen specialize in?
The YouTube channel Sarah and Malak’s Kitchen specializes in easy, family‑friendly Middle Eastern home cooking, focusing on traditional recipes with clear step‑by‑step demonstrations.
How does the YouTube channel Sarah and Malak’s Kitchen’s approach to Middle Eastern cooking differ from other cooking channels?
Sarah and Malak’s Kitchen emphasizes hands‑on techniques like proper dough folding, uses everyday pantry ingredients, and engages viewers with friendly commentary, making authentic Middle Eastern dishes accessible to beginners.
What other Middle Eastern recipes is the YouTube channel Sarah and Malak’s Kitchen known for?
The channel is known for recipes such as chicken shawarma, falafel, hummus, baklava, and traditional soups like lentil soup (shorbat adas).
Last updated: August 20, 2026
