The traditional practice of manually kneading dough in developing countries is labor-intensive and time-consuming. This research proposes a hybrid dough mixer machine designed to enhance efficiency and affordability in dough preparation for traditional products like injera and bread. By integrating both manual and electric operations, the machine aims to improve accessibility for small and medium-sized house hold, restaurant and hotel in lower-income communities. The hybrid design features a 3hp electric motor combined with a pulley and belt system for automated mixing, and a hand crank for manual operation. The machine has a batch mixing capacity of 22kg, with an overall working capacity of 88kg per hour. Comprehensive design analyses were performed on critical components including the aluminum cylinder, pulleys, hand crank lever, stainless steel helix blade, shaft, bearings, and main frame. Key results indicate that the aluminum cylinder is optimally sized for effective dough mixing. The hand crank lever and helix blade, made from mild steel and stainless steel respectively, are engineered to withstand significant mechanical stresses. The stainless steel shaft is robust against bending, shear, and tensile forces, while the selected bearings are expected to last approximately 2.46 years under normal conditions. The mild steel main frame provides strong structural support with ample safety margins. This hybrid dough mixer machine offers a practical solution by combining functionality and cost-efficiency, presenting a viable alternative to imported models. It addresses the diverse needs of users by providing both manual and electric options, thus improving dough preparation in resource-limited environments. Key words: - dough, hybrid, kneading, cylinder, blade, hand crank, shaft