Pies - one of the most popular types of home baking. But few housewives bake them often. The reason is the difficulty of making yeast dough, from which such products are most often made. However, yeast-free pie dough also exists. It is prepared so simply that the task becomes feasible even for a novice chef. Pastry unleavened dough can be used for the preparation of other products: pizza, roll, belyashe. Having learned to do it, you can pamper your loved ones with a variety of pastries as often as you like.
Cooking Features
Recipes for unleavened dough for pies are varied. It is kneaded with water, milk, kefir, eggs are added to it, sour cream, and butter. The technology of making flour basis for home baking without yeast can be different. In order to avoid mistakes, you must clearly follow the instructions accompanying a particular recipe.
- The higher the quality of the flour, the tastier the cakes made from it. Not only taste of dough, but also its elasticity depends on its quality. A high-quality product contains a lot of gluten, which makes the dough elastic, but durable. It can be thinly rolled and put a lot of stuffing inside the pie.
- Flour must be sieved before use. This is done not only to cleanse it of small litter and insect larvae, but also to saturate it with oxygen. As a result, the flour becomes light and loose, well combined with liquid ingredients, without forming lumps. Baking it turns out more gentle and airy.
- The recipe often indicates the temperature of the liquid used to make the dough. Follow these recommendations is important. If there are no such recommendations in the recipe, it is advisable to use products at room temperature.
- A baking powder is often added to the unleavened dough, which makes it more lush. It can be replaced with soda, extinguished with vinegar. If kefir is used as a liquid base, soda can be not extinguished - this fermented milk product will cope with this task.
- Dough for patties should be soft, but well-kept form and not sticking to hands. Immediately after preparation for the formation of products it is not used. First, he is given the opportunity to rest in bed for 30 minutes. During this time, the gluten contained in the flour has time to swell, due to which the dough becomes more malleable.
- If you prefer to use kitchen gadgets when cooking, you can knead the dough for pies in the bread maker. Ingredients are laid in it in the order specified by the manufacturer. Then the program for preparing unleavened dough is activated. If such a program is not provided, you can use the universal (“Dough”, “Kneading the dough”).
Most housewives prefer unleavened dough patties, but they can also be baked in the oven.
Non yeast dough for pies on water with eggs
Composition:
- wheat flour - 0.5 kg;
- chicken eggs - 2 pcs .;
- water - 0, 2 l;
- salt - a large shchipot;
- sugar (optional) - 5-20 g;
- refined vegetable oil - 40 ml.
Method of preparation:
- Boil water. Let it cool. Its optimum temperature for making dough for this recipe is 40-50 degrees.
- Break eggs into a bowl, add eggs and salt to them, whisk until the mass turns white.
- Add water and oil, mix all the liquid ingredients together.
- Sift flour.
- In parts, adding flour to a liquid base and mixing the products thoroughly, prepare the dough. First, it is convenient to use a spoon or spatula, it is necessary to complete the process of kneading dough with your hands.
- When the dough stops sticking to the palms, form a ball out of it and place it in a plastic bag.
Give the dough “rest” for half an hour and proceed to the formation of the pies.
Non yeast dough for pies on water without eggs
Composition:
- wheat flour of the highest grade - 0, 5 kg;
- water - 0, 25 l;
- salt - 2 g;
- refined vegetable oil - 60 ml.
Method of preparation:
- Sift the flour into a large bowl, make a well in the center.
- Boil the water. Without cooling, mix it with oil.
- Pour the mixture into a hole in the flour slides.
- Stir well with a spatula.
- Transfer the dough to a floured working surface of the table and knead a moderately dense dough.
- Cover the dough with a warm bowl. To do this, fill the bowl with boiling water, then pour the hot liquid, wipe the bowl dry with a towel.
In half an hour the dough will be completely ready to work with it. It is suitable for lean and vegetarian baking. Belyashi and pasties from it, too, are tasty. This dough is inexpensive, but does an excellent job with its functions.
Unleavened dough for kefir pies
Composition:
- wheat flour of the highest grade - 0, 5-0, 6 kg;
- kefir - 0, 35 l;
- chicken egg - 1 pc .;
- refined vegetable oil - 60-80 ml;
- salt - 5 g;
- soda - 5 g.
Method of preparation:
- Kefir and egg should be removed from the refrigerator in advance so that they can warm up to room temperature by the time the dough is prepared.
- Break eggs into a bowl, add salt to it, stir with a whisk.
- In kefir, put soda, stir, wait for the reaction.
- Combine kefir with egg and butter. Whisk it all together to get a uniform composition.
- Sift flour. Pour it in small portions to a liquid base and stir the dough with a spatula until it becomes difficult to stir with flatware.
- Put the dough on a floured board, knead it with your hands. It should be soft, but still able to keep its shape.
- Cover the dough with a warm bowl. Wait 20-30 minutes.
After that, small pieces are separated from the dough, they make cakes of them, fill them, fasten the edges. The result is cakes that you can fry or bake in the oven.
Unleavened pastry dough on sour cream
Composition:
- sour cream - 100 ml;
- water - 100 ml;
- chicken eggs - 2 pcs .;
- wheat flour - 0, 4 kg;
- baking powder for dough - 5 g;
- salt - a large shchip.
Method of preparation:
- Shake eggs with a fork.
- Dissolve sour cream with warm boiled water, combine with eggs. Beat to get a uniform composition.
- Sift flour, mix it with salt and baking powder.
- Combine the liquid mixture with the dry, knead the dough.
- Make a bun from the dough, wrap it with cling film and leave it on the table for 20-30 minutes.
The dough for pies on sour cream is tender and lush. Baking made from it does not stale for a long time.
Non-yeast dough for pies on milk
Composition:
- milk - 150 ml;
- wheat flour - 0, 3 kg;
- soda, quenched with vinegar - 5 g;
- salt - 5 g;
- refined vegetable oil - 40 ml.
Method of preparation:
- Heat the milk to 35-40 degrees.
- Add salt and butter to it, mix.
- Pour the milk into the bowl, add half the prescription amount of the sifted flour into it.
- Stir until smooth. To do this, you can use a mixer, setting the nozzle intended for making dough.
- Add vinegar-extinguished soda, mix.
- Add the remaining flour and knead the dough.
- Cover the dough with polyethylene, let it rest for 30 minutes and proceed to the formation of the pies.
Despite the simplicity and cost-effectiveness of the recipe for this dough, the cakes turn out to be tasty and appetizing.
The dough for pies can be kneaded in haste. To do this, choose a recipe without yeast. There are several of them, but they are all quite simple.
