⚙ Kneading: How to Do It and How Long It Takes

Kneading takes 9 min most of the time (usually between 2 min and 10 min).

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.

Time by Dish

Dish	Usual time
Yeast dough	9 min
Oil-and-Water Dough	5 min
Maamoul	1 min
Semolina Kubbeh	20 min
Sourdough Bread	5 min
Cold-Fermented Yeast Dough	9 min
Bulgur Kubbeh	1 min
Biscotti	1 min
Semolina Butter Dough	5 min

Examples from the Recipes

Add the oil and the water and Knead, until you get a smooth, soft dough that doesn't stick to your hands · 1 min · Tapada - Turkish Savory Pie
Add the salt and tbsp of the olive oil and Knead with a wet hand about 2 minutes. The dough is very wet and sticky, and that's how it should be · 2 min · Pizza Rossa Sheet Pan Pizza with Olives, Capers and Roasted Tomatoes
Add the lukewarm water and butter and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands · 8 min · Homemade Pretzel
Add the lukewarm water, second egg and olive oil and Knead about 8–10 minutes, until the dough is smooth, pliable and doesn't stick to your hands · 9 min · Olive Oil Challah
Add the lukewarm milk and egg and Knead about 10 minutes, until the dough is smooth · 10 min · Butter Croissant
Mix the semolina and salt in a bowl. Gradually add the water and Knead into a smooth, soft dough. Let rest 30 minutes · 30 min · Kubbeh in Beet Soup

Tips

If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
Knead only until the dough comes together: long kneading toughens it, and the maamoul comes out hard instead of crumbly.
Resting lets the semolina absorb the water, so the dough becomes pliable and doesn't crack when you shape it.
Seeds, olives and herbs go in at the end, once the dough is already smooth: that way they don't tear the gluten during kneading, and the olives don't get crushed.
Fat added only after the gluten has developed doesn't stop it from stretching: the dough comes out smooth and soft, not sticky.