Homemade Open-Faced Esfiha: The Ultimate Easy Recipe

This is the perfect recipe to prepare with the family and enjoy together. We are sharing our favorite open-faced esfiha recipe with you. You’ll see how simple it is to make, and the best part is you can customize the fillings exactly how you like. Let’s get baking!

Ingredients for the open-faced esfiha:

• 4 cups all-purpose flour;
• 1 ½ tablespoons sugar;
• 2 teaspoons instant dry yeast;
• ½ cup water;
• ½ cup whole milk;
• ¼ cup extra-virgin olive oil;
• 2 teaspoons salt.

How to make open-faced esfiha:

1. In a large bowl, combine the flour and the dry yeast;
2. Mix well and add the sugar;
3. Mix again, then make a well in the center to pour in the liquids;
4. Add the water, milk, and olive oil;
5. Stir everything together until a dough starts to form;
6. As the dough gets firmer, start kneading by hand and incorporate the salt;
7. Knead for a moment, then cover with a clean towel and let it rest for 10 minutes;
8. After resting, knead the dough vigorously for about 10 minutes. Place it back in the bowl, cover it, and let it proof for about 2 hours, or until doubled in size;
9. Once proofed, punch the dough down to release the air and shape it into small equal-sized balls;
10. Place them on a baking sheet dusted with cornmeal and cover. Let them rest for another hour;
11. After this second rest, take each dough ball and place it on a surface dusted with cornmeal or semolina. Press the center down with your fingers to form the esfiha shape, creating a slight well in the middle with raised edges;
12. Add your favorite fillings to each one;
13. Place them on a prepared baking sheet and bake in a preheated oven at 480°F (250°C) for about 10 minutes, or until golden brown;
14. That’s it, enjoy!

Did you know?

Open-faced esfiha originates from the Middle East, specifically Syria and Lebanon. The word “esfiha” comes from the Arabic “sfiha,” which means “small thing.”

Esfiha is a very popular Middle Eastern dish that arrived in Brazil via Levantine immigrants in the early 20th century. While there are many variations, the open-faced version is known for its thin, crispy dough and traditional circular or oval shape.

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