Recipe for a national dish of unleavened dough. How to cook unleavened dough. Unleavened dough for wickets
I’ll make a reservation right away: I recommend making cereals from whole grains on your own, at home, there is such an opportunity, and the dishes are completely different than from store-bought cereals. About home mills and where to buy them. If you care about your health, I highly do not recommend cooking anything from store-bought flour.
Unleavened dough dishes
Products made from yeast dough are not included in the diet of healthy food, as they disrupt the acid-base balance in the body and, according to some scientists, can even cause cancer. I believe this is due to the change in the biological properties of the grain under the influence of high temperatures during the baking process.
However, properly prepared unleavened dough is used in healthy nutrition very widely. Before moving on to recipes for dishes from such a test, I will tell you how it is prepared.
unleavened dough
1 kg flour, 2 cups warm water.
Mix flour with water. The consistency of the dough should be such that it can be cut with a knife. It is impossible to strictly maintain the ratio of water and flour, because flour can be of different quality. It is better to check the dough for readiness by giving it a spherical shape and leaving it under a damp cloth for 15 minutes. If after that the dough does not reach for the knife when cutting, it can be considered ready. If it turns out to be too liquid, wash it on a board dusted with flour.
If the flour is made from dried germinated wheat, ground before making the dough, the dish will be very healthy. The challenge is to get it right.
When baking in the oven or frying in oil, everything valuable in the grain is destroyed under the influence of high temperature (above 100 ° C). Unfavorable structural changes occur that disrupt the process of assimilation of food. I assume that this is what contributes to the disruption of the enzymatic processing of food in the intestines that is natural for humans. That's why it is better to learn how to cook dough dishes in boiling water or steam.
Noodles
500flour, 3/4 cup water, 0.5 teaspoon lemon juice, tablespoon vegetable oil..
Mix cold water with lemon juice and vegetable oil, stir this emulsion with flour in a bowl. Knead the dough by hand or with a wooden spatula, put on a floured board. Roll into a ball and wrap it in a damp cloth. Then turn the dough out onto a board dusted with flour. First, knead a thick cake with your hand, and then roll the dough into a thin layer with a rolling pin. Turkmen women taught me to add lemon juice mixed with butter to unleavened dough, after which the dough is easily rolled into a thin layer almost as thick as tissue paper. When the layer is ready, it is slightly filed with flour and wrapped in a tube or the layer is folded in half, four times, etc. and cut into strips. Straws are scattered on the board so that it dries slightly. Noodles can be used in many dishes, you can prepare it for the future, but not for long.
Vegetable noodle soup
A glass of flour, preferably freshly prepared, from dried grains of germinated wheat, a large head of onion, 2 Jerusalem artichoke or potato tubers, parsley root, one carrot and turnip each, a small bunch of dill, bay leaf, 2-3 grains of sweet peas.
Boil water in a saucepan. Let me remind you that aluminum pans are absolutely not suitable for cooking. Put chopped potatoes and finely chopped onions first, then chopped carrots, parsley and turnips. Children usually especially like boiled pieces of turnip, so it is not necessary to finely chop it. After 2-3 minutes after boiling, throw noodles, bay leaf and pepper into the pan, boil for no more than 2-3 minutes. Move the pan to the edge of the stove, add those spices that you prefer. My family loves star anise, cumin, anise, black pepper, coriander. All this is in closed jars in the form of a powder ground in a coffee grinder. There is some regularity in the combination of these powders, but they are usually mixed according to the taste of the hostess. Red ground pepper can always be put in soup, but very sparingly. You can add sea or rock salt or soy sauce. These are very good nutritional supplements adopted in Korean cuisine. They are prepared from soy with an admixture of wheat grains and sea salt. They have been preparing for months. I don’t undertake to make this dish myself, but I can confirm its healing effect. Artificial seasoning with monosodium glutamate also decorates the soup, but because of the prejudice against artificial chemicalization of food, I can not recommend it. I noticed that monosodium glutamate contributes to an allergic reaction, so my patients prefer other seasonings.
Noodles with spring greens
3 cups of freshly cooked noodles, 2-3 Jerusalem artichoke tubers, a glass of chopped nettle leaves, a glass of chopped radish or turnip leaves, a glass of dandelion leaves, plantain, sour, woodlice and quinoa; head of onion, bay leaf, clove bud, 2-3 grains of sweet peas.
Throw finely chopped onions and spices into boiling water, then diced Jerusalem artichoke tubers and noodles. Strain the broth, add finely chopped greens to the noodles, put in a small dish, lightly sprinkle with vegetable oil and serve. For those who have not yet given up dairy products, tomato paste diluted with sour cream can be a good seasoning.
Wadja almost in Uzbek
300 g potatoes, radish, 200 g tomatoes, carrot and parsley roots each, bell pepper, 300 g fresh cabbage, head of garlic, spices to taste, a glass of broth left over from cooking the dish described above.
Finely chop potatoes, radish, carrots and parsley. Boil vegetables in broth for 4 minutes. Put the pepper cut into rings and the cabbage cut into strips into the pan. Boil over low heat. Cabbage should remain with a crisp, but cook the potatoes completely. Set the pan to the edge of the states and season with finely chopped tomatoes along with mashed garlic. Combine all this with boiled noodles. Noodles should always be boiled just before eating.
Galushki - a mixture of Ukrainian and Uzbek
A glass of freshly cooked wheat flour, 2 cups of finely chopped leaves of tender garden greens: cilantro, young dill, parsley, mint, wood lice, sour, young dandelion leaves, goutweed, etc., one yolk (for those who use eggs), a glass cold water, preferably a teaspoon of lemon juice or dry wine, a tablespoon of vegetable oil.
Knead the dough like noodles, mix a glass of chopped greens into it, roll a ball out of the dough and let it stand for 15-20 minutes under a damp cloth. Roll out the dough 2 mm thick, cut into squares 3 x 3 cm in size and boil in boiling water. Boiling water can be replaced with vegetable broth. Remove the dumplings with a slotted spoon and transfer to a deep dish, pour thickly with the remaining herbs. Dumplings can be sprinkled with the broth in which they were cooked.
Dumplings-bows
This dish belongs to the holidays, so more yolks and vegetable oil can be added to the usual unleavened dough. A bunch of leaves of tender garden greens, 2 small tomatoes and 4 small fresh cucumbers. Let me remind you that all culinary recipes are designed for 4 people.
Knead, as usual, the noodle dough and, after settling under a damp cloth, roll out as thinly as possible. Then wrap it around a long rolling pin, and cut along it. After removing the rolling pin, cut the multi-layer thin dough into rectangles measuring 10 x 10 cm, which will resemble multi-layer cakes.
Tie each rectangle with a tourniquet and boil in boiling water. Take it out carefully
on a flat plate, straighten the leaves of dumplings with a bow and release them from the tourniquet. With a certain skill, a very beautiful dish is obtained, which can be decorated with tomatoes and cucumbers, cut in two. Between the leaves of dumplings, you can lay cilantro and sprinkle everything with warmed oil.
In our cuisine, fatty foods are considered extremely unhealthy, so the oil is used in very small quantities, as a spice. Therefore, it makes sense to insist the oil on rosehip flowers, mountain ash, jasmine, St. John's wort, thyme, lungwort, as well as on all the hot spices that you have. The oil softens the taste and smell of cloves, allspice, cumin, etc.
Almost samsa from unleavened dough
2 cups of wheat flour, 0.5 cups of cold water with egg yolk and a spoonful of vegetable oil, a glass of finely chopped greens, 6 onions, 0.5 teaspoons of powdered spices and pepper.
Chop the onion very finely, rub with your hand along with the herbs, sprinkle with spices and sprinkle with vegetable oil. Roll out the noodle dough with a layer of 1 cm, cut into squares. Put onion mince on each square and pinch the edges. Boil in boiling water or vegetable broth. Remove the popped dumplings, ears or samsa with a slotted spoon to a dish. The names change depending on the shape of the product that you chose when wrapping the minced meat in the dough. So, to make dumplings, they need to be shaped like a crescent. If you want your products to look like dumplings or ears, stick the tips of the dumplings together. If you want to cook samsa, then you need to cut the noodle leaf into larger squares and bring the free edges together, as if forming an apple with a leaf. There should be as little excess dough as possible, as it will not be able to boil. Uzbeks fry samsa in hot oil, but we will not follow their example, since heated oil contains extremely toxic substances - indole, skatole, etc. Samsa can also be steamed. For this, there is a special device, but you can also use just a colander with a flat bottom. Products with raw onion stuffing are cooked not much longer than with minced meat.
Our cuisine is exceptionally simple, but requires experience. If you don't succeed the first time, think about what your mistake is.
Depending on the season and your financial capabilities, the product can be poured with one or another sauce.
Mari dumplings
2.5 cups of wheat flour, 1 yolk, 0.5 cups of cold water, a tablespoon of vegetable oil, a glass of millet, green onions, onions, nettles, dill, cumin.
Boil thick millet porridge, let it stand and add finely chopped greens with lightly scalded finely chopped onions into it. To do this, boil the onion in a minimum amount of water. Also mix finely chopped green onions and 1-2 teaspoons of flavored vegetable oil into the porridge. To prevent the porridge from cooling down, cover it with a napkin. Roll out the dough into squares, spread the minced porridge into tight lumps on each square. Run a wet finger along the edge of the dough in order to better blind the edges, give the products the shape of dumplings and boil in vegetable flavored broth. Put the finished dumplings on a dish. Thicken part of the broth with warmed flour, add spices to it and pour over the dumplings.
Dumplings
These flour products are exceptionally easy to prepare. In our cuisine, they are widely accepted both as an independent dish and as auxiliary elements for stews and soups. Onions, dill, cumin, marjoram, spring green leaves, etc. can be mixed into the dough for dumplings. They can be prepared from wheat flour with the addition of buckwheat, millet, pearl barley and barley groats, ground into flour. Dumplings are made simply on water or broth, which can sometimes be enriched with egg yolk and even cream.
flour dumplings
5-b tablespoons of flour without top, 5-6 tablespoons of water, the yolk of one egg, 2 teaspoons cream or vegetable oil, a tablespoon of finely chopped onions or green onions, 0.5 teaspoons of cumin, 2 teaspoons of dill.
Grind all the ingredients in the yolk, then, adding a little water and adding flour, knead the dough. Grind it until it is completely elastic. In a boiling vegetable broth or slightly salted boiling water, lower the pieces of dough using a wet dessert spoon. The dough easily comes off the spoon and is brewed into a lump of the form chosen by the hostess. I like to take the dough on the side of a spoon and form elongated dumplings. They decorate vegetable soups or are prepared as an independent dish. A piece of dough dipped in boiling water first falls to the bottom, so the dumplings must be evenly distributed over the surface of the boiling liquid so that they do not stick together. After the dumplings have surfaced, they are brought to readiness under the lid. Then they become fluffy, very pleasant consistency. Many housewives like to decorate their stews, soups and even borscht with this easy-to-prepare and very tasty flour product. Children especially love the colored dumplings. To do this, the dough can be tinted with tomato paste, nettle juice or finely grated carrots.
Pieva with dumplings (onion soup)
10 onions, bay leaf, bell pepper, 0.5 cups of tender garden greens, a tablespoon with top of tomato puree, all for dumplings, as in the first recipe.
Put 10 heads of finely chopped onions in boiling water. First, cook over high heat, then cook over low heat. 5 minutes after the soup boils, dip the bay leaf and allspice peas into it. Prepare the dough in advance and stir in the tomato puree to make pink dumplings. With a dessert spoon dipped in water, take the dough from the edge and lower it into the boiling broth. I do not indicate the amount of flour on purpose, since you can cook a few dumplings or a whole plate, depending on taste. Bring the riveting to readiness under the lid over low heat. If the family consumes eggs, the yolk is added to the dough. You can flavor the dough with two tablespoons of cream. Dumplings from this, of course, become tastier, but there is no need for this. In my family they don't drink cream.
Yerma with dumplings
1.5 cups of germinated wheat, 4 heads of onions, a pod of red bell pepper (sweet), bay leaf, cilantro seed, cumin, egg, 2 tubers of potatoes or Jerusalem artichoke.
Finely chop the onion, cut the pepper into rings, grind the wheat into flour, cut the potatoes into small cubes, boil the soup until the potatoes are ready. Heat 0.5 cups of flour in a dry frying pan, dilute in water and add a thin stream to the soup. Grind the yolk in 0.5 cups of water, knead the dough for dumplings from the remaining flour. Stir in cumin into the dough, add a little sea salt. Lay the bay leaf in the soup and form dumplings with a dessert spoon. When they float to the top, cover the pan with a lid and bring the dumplings to readiness. In total, the soup is cooked for about 10-12 minutes. Move the pan to the edge of the stove, pour finely chopped greens and let it brew for 5 minutes. If desired, you can add crushed garlic to the soup along with herbs.
Vegetable soup with potato dumplings
2 heads of boiled onions, fresh in summer, and in the rest of the year - dried sweet bell pepper, one carrot, parsley root, 5 radishes, 3 tomatoes, 2 large potatoes, 0.5 cups of freshly prepared sprouted wheat flour, bay leaf, 3 grains of fragrant pepper, 0.25 nutmeg, egg.
Finely chop the onion, chop the parsley and carrots into thin circles, grind the yolk with 0.25 cups of water, add flour and caraway seeds a little. Grate thoroughly washed potato tubers with cut out eyes on a fine grater, mix the potatoes into the dough, add protein. In boiling water, first put onions, then carrots, parsley, bay leaf and pepper. Introduce fresh bell peppers cut into rings or pounded dried. With a dessert spoon dipped in water, form dumplings in boiling vegetable soup, as in previous recipes. When the dumplings float to the top, leave the dish on low heat for another 2 minutes, set the pan on the edge of the stove, sprinkle the soup with hot red pepper and finely crushed nutmeg, lightly salt with sea salt.
Dumplings with ginger and nutmeg
A glass of freshly made wheat germ flour, a glass of freshly made unground buckwheat flour, 0.5 cups of freshly made millet flour, 3 onions, nutmeg, a teaspoon of ground ginger, an egg.
Chop the onion, season with bay leaf and sweet peas and add to boiling water. Knead the dough from flour and water freshly prepared in a coffee grinder with yolk pounded in it. The consistency of the dough should be about twice as thick as for pancakes. Pour finely grated ginger root and powdered nutmeg into the dough. Lightly salt the dough with sea or rock salt. Form lumps of dough with a dessert spoon and lower them into boiling broth. When the dumplings float to the surface, bring them to readiness, but you do not need to cover the pan with a lid. Remove one dumpling on a plate and try. When the dumplings are ready, take them out with a slotted spoon and arrange on a platter. Dumplings can be sprinkled with finely chopped greens mixed with finely chopped tomatoes. This dish is very fond of children, it is nice to decorate it with thin slices of turnips and radishes.
Cabbage soup with orange dumplings
2 onions, 400 g Brussels sprouts, parsley root, 3-4 orange carrots, 0.5 cup freshly ground wheat flour, egg, 2 bay leaves, spices to taste.
Finely chop the onion and add to boiling water. Following this, throw in Brussels sprouts, chopped parsley. A few minutes after boiling, you can lower the dumplings into the pan.
Dough for dumplings: grind the yolk with water, add flour, then rub the finely grated carrots into the dough and carefully introduce the egg white whipped into a stiff foam.
The soup is ready when the cabbage is still crunchy, but the dumplings should be fully cooked. Keep in mind that older cabbage is cooked for about 4-5 minutes, early 2-3 minutes. Therefore, early cabbage is introduced into the soup after dumplings. The hostess can easily diversify the soup by changing the color, taste and size of the dumplings. To keep their shape, the spoon with the dough should be lowered into the soup, as if washing it from the dough.
Simple unleavened, or yeast-free, dough is the basis of many dishes. We tell you how to knead it correctly and what subtleties you need to know when preparing it.
We told you about the intricacies of cooking And test. Today we’ll talk about the simplest, insipid: it is used to make dumplings, noodles, pies, waffles and batter.
Types of unleavened dough
Unleavened dough has been known to people since ancient times. It was kneaded with just two ingredients: flour and water. Now we add vegetable oil to it to make the dough more elastic. Due to the fact that there is no yeast in the dough, ready-made dishes from it are dense in texture.
simple dough
This dough is ideal for khanum, dumplings and dumplings. It includes only flour, water and vegetable oil: water is gradually poured into the sifted flour, then oil is added and the dough is kneaded. Then it must be left to rest for about half an hour - during this time, gluten is released from the flour, and the dough becomes more elastic.
The proportions for a simple unleavened dough are as follows: for 500 grams of flour you need 150-180 milliliters of water, 1 teaspoon of salt and 15 milliliters of vegetable oil (1 tablespoon).
Butter dough
Sweet unleavened dough is suitable for cheesecakes, buns, pies and pies - both sweet and savory. Butter or vegetable oil, margarine, sugar, sour cream or kefir, as well as soda or baking powder are added to it. The dough turns out soft and tasty, but its texture is denser and not as porous as that of yeast.
In addition, the density of unleavened dough can be:
- cool: usually this is a simple unleavened dough that is suitable for dumplings, dumplings, khanum, manti or noodles;
- medium: this is a rich dough suitable for baking - pies, pies, buns and flat cakes;
- liquid: can be both simple and delicious. Suitable for waffles, pancakes, batter.
How to knead sweet dough
There are many recipes for pastry dough, but it is usually kneaded in two ways:
Method one: if vegetable oil or a small amount of butter is used
- eggs, sugar and melted butter are stirred in water or milk;
- Sift flour into a bowl along with baking soda. If kefir or sour cream is used, soda will react with their acid. For milk or water, you will need to add a little citric acid to the flour;
- pour the liquid into the flour and knead a soft dough.
He does not need to rest, otherwise the reaction of soda with acid will be completed, the dough will be tough and will not rise.
Method two: if a large amount of butter is used
- softened butter is beaten with sugar until fluffy;
- add eggs mixed with sour cream, cream, kefir or milk, continuing to beat;
- add flour sifted with soda and citric acid (if milk is used);
- quickly knead the dough.
As in the previous method, the dough does not need to rest after kneading.
How to make liquid unleavened dough
The liquid dough is kneaded the same way:
- eggs, sugar, salt and butter are stirred in milk or water;
- sifted flour with soda is gradually added to the liquid (if it is needed in the recipe).
To make the dough more magnificent, you can resort to this trick:
- separate the yolks and whites;
- add the yolks to the liquid with the rest of the ingredients;
- beat the whites into a strong foam;
- Gradually add the proteins to the finished dough, gently mixing from top to bottom so as not to destroy the air bubbles.
Is it possible to freeze unleavened dough
If you haven't used up all the dough, you can store it in the refrigerator or freezer.
- in a refrigerator The dough will keep for 2-3 days. Roll the dough into a ball and wrap tightly in cling film. The sooner you use it, the better - over time it becomes more watery, not as elastic and does not sculpt well;
- in the freezer unleavened dough can be stored for about 2 weeks. As with the refrigerator, the longer the dough rests, the less elastic it becomes. If possible, it is better to freeze ready-made products - dumplings or dumplings.
To defrost the dough, take it out a day in the refrigerator. At room temperature, condensation will form on it, and it will become even more watery and tear.
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Such a dough requires very little time to prepare, and in this, undoubtedly, it surpasses yeast. Previously, it was very common in Russia; pancakes are still baked from this dough. But gradually unleavened dough lost its popularity, giving way to more complex and long-lasting yeast dough. However, until now, many housewives love to pamper their relatives with pastries made on a fresh basis. For example, you can make delicious pies from it. This option is especially good when guests unexpectedly come to you or relatives decide to pay a visit. And now the visitors are already on the threshold, and there is simply no time to wait for the dough to come up. Here you will be helped by recipes for simple cooking and some fillings for them.
Unleavened pie dough
The main ingredients for making such a dough will be good and flour. The latter is also desirable to choose good quality. After all, the taste of the final product depends on this, which you will get out of the oven for everyone to enjoy. And of course, any hostess wants to arouse admiration among guests, so it is better to choose natural butter (not margarine), white flour, of the highest grade. For the recipe, you will also need sour cream and eggs, as well as sugar and salt. And some liquid: water is usually used, but here everyone chooses for himself.
The amount of each product indicated in the composition directly depends on how much dough you want to end up with. But the ratio of butter and flour in any case should be approximately 1 to 4. Before kneading the butter into the total mass, it must be prepared. To do this, you need to cut it with a knife into identical thin plates (half a centimeter - centimeter). Then take a rolling pin, be sure to moisten it with water (otherwise everything will stick to it) and roll out the resulting pieces.
It will be better if the temperature in the kitchen remains low enough during this process. Do not light the oven too early. Especially if it warms the air in the room a lot (usually this happens when the kitchen is small), since the butter should never melt. Even after you knead it, you need to keep it cold. Otherwise, the resulting dough will be greasy to the touch and will not rise well when baked.
Sour cream should be about half as much as the butter you are going to use. If you take a kilogram bag of flour, then you will need about 4-5 eggs. You also need about half a thin glass of sugar and one teaspoon of salt. 125 grams of sour cream, although a little more is possible, one package of butter is usually 250 grams. And a certain amount of pure water (which, however, can be replaced with milk, or you can take water and milk at a rate of 1 to 1), it should be as much as you use oils.
The cooking process itself does not take much time. Moreover, it is important to cook quickly here, otherwise the products are not crumbly enough. Unleavened dough according to this recipe begins to knead with sifted flour and butter. It's easier (and more efficient) to do it in a mixer. After all, we ourselves cannot stir all the lumps as thoroughly as the technique copes with this task. All other components are added to the kneaded butter and flour. Important: before you start cooking something, unleavened dough is placed in the refrigerator for one hour. When chilled, it works much better with it, the dough is easy to roll out and it does not stick to the table.
Unleavened pizza dough
Such a dough can also be prepared quite quickly and without spending much effort. Many people love pizza, and for a good evening with friends, it is the best fit. The cooking process itself here will come out even easier than in the previous recipe. To prepare unleavened dough, we need four thin glasses of flour, about 300 milliliters of water, a couple of tablespoons of sugar or powdered sugar and half a teaspoon of salt and soda.
Next, we take a not very deep bowl, in which we will prepare our unleavened dough. We sift the flour there so that the baking is airy and there are no lumps in it. Add salt, soda and sugar there, stir. Pour 300 milliliters of water into a bowl and knead the dough well until it turns into a homogeneous mass. All. Our pizza dough is ready!
toppings
As fillings for pies from unleavened dough, you can use a variety of products. For example, prepare an egg filling from eggs, butter, salt and ground pepper. Or mushroom. Here you will need champignons, eggs, grated carrots, onions, cheese and milk. A sweet apple pie will turn out if you make a filling of orange juice, apples, vanilla and onion filling is suitable for lovers of spicy: a few onions, heavy cream, eggs, brisket, cheese, a little flour and salt and pepper to taste. Or, if you follow the Bulgarian recipe: onions, heavy sour cream, eggs, cheese instead of cheese, pine nuts, a little flour and paprika.
The oldest and simplest dough, rooted in ancient Egypt. In its origins, unleavened dough included only water and wheat flour, which made and still makes it the most low-calorie and healthy dough.
If you need to cook the dough "in haste", use the following recipe.
It needs ingredients such as:
- wheat flour sun (highest grade) - 3 kg;
- water - as needed;
- salt - optional.
Cooking process:
- Sift the flour through a sieve and pour it on a flat, even surface. We form a dimple in the embankment (as in a volcano). Pour 300 ml of warm filtered water into the resulting container, mix in oil and salt.
- Knead the dough, each time grabbing the flour from different sides. If there is a lack of moisture, add water. The dough should be uniform and fairly thick.
- You need to knead the dough until bubbles begin to appear on its surface.
- The mass is ready, and depending on the needs, it remains only to roll it out.
One interesting feature when working with this test is rolling. Depending on the type of rolling, prepared dough, you can get a wide variety of types of dishes.
The basis for pies
Unleavened dough for pies is also very easy to prepare and does not require special culinary skills.
First, let's prepare the ingredients:
- wheat flour of the highest grade - 1 kg;
- vegetable oil - 200 g;
- chicken egg - 2 pcs.;
- baking powder (powder) - 30 g;
- sour cream - 200 g;
- kefir - 0.5 l;
- salt - to taste.
Cooking instructions:
- Sift the flour through a fine sieve. Pour the white powder into a tubercle on a dry and flat tabletop. We make a hole in the flour.
- In the resulting container of flour, break the eggs, add the baking powder, salt (to taste) and sour cream of low fat content.
- Knead the dough, starting from the center of the hill, taking the flour from the outskirts.
- Gradually add kefir to the kneaded dough to a state of medium viscosity and hardness.
- Unleavened dough for the most delicate buns can be used for its intended purpose. It remains only to choose the filling and bake pies.
Option for pies
To make a pie from unleavened dough, you need to prepare the dough itself.
To do this, prepare the following ingredients:
- wheat flour (highest grade) - 600 g;
- vegetable oil - 4 tbsp. l.;
- water - 200 ml;
- salt - 1 tsp
Cooking process:
- Preparing the surface of the table. It should be dry and preferably glassy.
- Sift the flour with a slide directly to the surface.
- Make a deep well in the center of the flour. Add vegetable oil, salt and all the water to it.
- Knead the mass, it should be quite soft and tight.
- We form a ball from the resulting dough, put it in a bowl and cover with a cloth. So the dough should be infused for about half an hour.
- Knead the dough again until it is uniform and smooth. Unleavened pie dough is ready.
Unleavened pizza dough
To please yourself with Italian pizza, it is not at all necessary to go to Italy, it is enough to know the simplest and most delicious recipe for the right pizza dough.
Unleavened pizza dough is prepared from the following ingredients:
- chicken egg - 4 pcs.;
- olive oil - 80 ml;
- premium flour - 800 g;
- salt - to taste;
- cow's milk - 250 ml.
Cooking instruction:
- We take a deep pan or plate and sift the flour through a fine sieve. Add salt.
- Whisk eggs and milk in a separate bowl. Add olive oil to the mass. To spread the butter evenly over the dough, it is better to use a mixer or an electric whisk. So, when baking, the dough will not burn in separate parts.
- Knead the resulting egg mixture into a container with dough, slowly and evenly adding to the flour.
- Sprinkle the surface with flour and spread the resulting dough on it.
- Knead with your hands for about 15-20 minutes, ensure that the dough stops completely sticking to your hands. If the mass is too wet, add a little flour.
- We roll the finished semi-finished product into a spherical shape and wrap it with a slightly soaked cloth. In this position, leave the mass for half an hour. The simplest and most original pizza dough can be used for its intended purpose.
Cooking on kefir
Air dough on kefir is suitable for making pies and other pastries of this type.
It will need the following products:
- kefir - 1 l;
- sunflower oil - 200 g;
- wheat flour sun - 1 kg;
- soda - 2 tsp;
- salt - to taste;
- sugar - 3 tbsp. l.
Cooking steps:
- We take a batch of flour and sift into a suitable bowl.
- Add all dry ingredients and kefir to the flour. Mix thoroughly.
- We start kneading the dough with a fork (while it is rare), add the remaining flour in small parts and make the dough thicker and denser.
- When the dough is already kneaded, grease it with sunflower oil and knead with your hands.
- The dough should be soft and at the same time not stick to your hands. Do not knead too hard, otherwise all its friability and airiness will disappear.
- Let it brew for a couple of hours in the refrigerator.
On sour cream
Great option for a quick fix. Such a recipe should be in the arsenal of every housewife.
Let's prepare the following ingredients:
- chicken egg - 4 pcs.;
- margarine - 200 g;
- sugar - 2 tbsp. l.;
- sour cream - 400 g;
- salt - 2 tsp;
- flour sun - 1 kg.
Cooking process:
- Whisk eggs with sugar and salt in a large bowl. Pour in low-percentage sour cream and beat again.
- Add slightly melted margarine (can be replaced with butter) and flour to the egg mixture, mixing it in small parts.
- Knead the dough until it stops sticking to your hands, but remains soft enough.
- We form a ball from the resulting semi-finished product and put it in a plastic bag (we wrap it with a film). Leave in the refrigerator for 20-30 minutes.
Sweet fresh dough
A great option for lovers of flour, and at the same time watching the figure. Easy-to-recipe and cooking sweet unleavened dough.
To create a recipe you will need:
- wheat flour sun - 250 g;
- salt - to taste;
- butter - 100 g;
- water - 75 ml.
Cooking process:
- Sift flour through a fine sieve.
- Add slightly melted butter to the flour and rub it into the flour. It should be a small crumb. Add a pinch of salt and mix again.
- Gradually start adding water and knead the dough.
- We finish kneading the dough, put it in a container, cover with polyethylene and leave to cool in the refrigerator for 15-20 minutes.
Yeast-free recipe
For those who follow religious holidays and fast, the following yeast-free dough recipe will come in handy.
You need the following ingredients:
- flour (wheat) of the highest grade - 1.5 tbsp.;
- vegetable oil - 1 tbsp. l.;
- slightly warmed water - 0.5-0.7 st.;
- salt - to taste.
Cooking steps:
- Dissolve salt in lukewarm water.
- Sift the flour with a slide on the prepared surface.
- We create a small dimple in the flour, pour vegetable oil and heated water into it. Knead the dough first with a fork.
- We monitor the amount of water. Knead the dough with your hands. Let it brew for half an hour at 18-20 degrees.
Puff pastry
Quite an interesting and time-consuming dough recipe. But with a little effort, puff pastry will reward the hostess and her family with its airy taste.
For cooking you will need the following ingredients:
- filtered water - about 400 ml;
- yolk - 2 pcs.;
- vinegar - 1 tsp;
- salt - 0.5 tsp;
- flour - 4-5 tbsp.;
- butter -500-600 g.
Cooking process:
- When cooking, it is important to remember that all ingredients must be at room temperature. In a bowl, knead the butter until the lumps disappear. Add the seaming (egg yolk with water and 4 tablespoons of flour) and knead it with butter.
- We form a flat rectangular cake from the resulting mixture.
- Roll out the dough and put a rectangle of butter in the center. We wrap the butter cake with dough in an envelope.
- With a rolling pin, starting from the middle of the received “envelope”, roll out the dough into a rectangular layer, 1 cm wide.
- Excess flour must be removed from the resulting layer with a soft brush.
- Carefully fold the dough into an accordion and roll it out again, starting from the middle. Leave the dough to cool for 20 minutes and repeat all the steps with rolling again. We act in this way four times. The result is a dough with 256 layers of butter.
- During subsequent cooking, it is not recommended to roll out the finished dough, because. it may fall apart or break.
Are you familiar with the so-called lean unleavened dough? Personally, I see two undoubted advantages in it: it serves as an excellent alternative to yeast dough, while products from it turn out to be quite dietary.
Ingredients:
- 500 g flour
- 250 ml water
- 0.5 cup vegetable oil
Cooking method:
Pour water at room temperature into the sifted flour. Add oil and salt. Mix well (add more liquid if necessary). Form into a ball and leave the dough to rest under a cloth while you prepare the filling.
It should be noted that the dough is not easy to roll out - I would call it harsh - but with some effort, you can roll it out very thinly. The dough will make pizza and roll, and much more.
I formed strips from the dough and wrapped sausages in it: 
She rolled out a layer of dough, greased it with melted butter, sprinkled with sugar and poppy seeds: 
I rolled the layer into a roll and cut: 
Baked until golden brown - buns with sausages and cookies are ready: 
And you can also make pies from this dough - I have them with onions and eggs.
I took out my favorite Tescoma molds: 
Thinly rolled out a layer of dough, cut out circles: 
Alternately put the circles on the mold and filled with filling: 
Then she pinched the circles tightly by hand, and after that she gave the edges a beautiful shape with the help of molds: 
Before baking, I smeared the pies with tea leaves: 
And put it in a preheated oven for half an hour: 
Bon appetit!
