Unleavened Dough

The dough is called dough made without the use of yeast. It appeared a long time ago, when people guessed to mix flour and water. In almost every kitchen in the world there are food recipes, the flour basis of which has the same simple composition, perhaps with the addition of salt and vegetable oil. Such variants of unleavened dough are called ordinary. When it also contains products such as butter, margarine, sour cream, eggs, sugar, soda, it becomes butter. Different dough and consistency. It can be steep (for noodles, dumplings, ravioli), middle (for pies and buns), liquid (for nuts, batter, pancakes). Recipes for unleavened dough are varied, but there are general principles for its preparation, the knowledge of which is useful to the cook, no matter which baking blank they have chosen.

Cooking features

The kneading technology of unleavened dough differs depending on its types, but there are also general moments, knowledge of which will help to get a perfect result.

The higher the grade of flour, the more elastic and tastier the dough will be.
Flour before use must sift. This will not only help rid it of small litter and insects, but also allow you to saturate with oxygen. As a result, it will become light, loose, it will be easy to combine with other components, preventing the formation of lumps. Baking from sifted flour always turns out to be more delicate and airy than from wholemeal.
Sweet dough is tastier and softer than usual, but it is inferior in softness and pomp to yeast.
Ordinary unleavened dough after preparation is allowed to rest for half an hour. During this time, the gluten contained in the flour will have time to swell, as a result of which the dough will become more elastic and pliable. To prevent the dough from winding up, it is rolled into a ball, wrapped with cling film or put in a plastic bag.
A baking powder is often added to the fresh pastry, in the role of which soda can be extinguished with vinegar. It is not left for a long time after kneading, since the neutralization reaction can completely stop, because of which the dough will rise poorly. Gluten in the dough has time to swell quickly due to the presence in the composition of milk or dairy products that contribute to its release. If the pastry is prepared without baking powder, it is still allowed to rest, sometimes it is even necessary to cool it before use.

In the refrigerator, ready-made unleavened dough is stored for no more than three days. In the freezer, it will not deteriorate for several months. It is advisable not to leave it at room temperature for a long time.

Simple recipe for unleavened dough (ordinary)

Composition:

wheat flour - 0, 65 kg;
water - 0, 2-0, 25 l;
refined vegetable oil - 20 ml;
salt - a pinch.

Method of preparation:

Sift flour. In the center make a recess.
Mix 200 ml of water with salt and oil. If the water is hot, the dough will turn out custard, but if you are cooking the usual dough, water should be used slightly warm or at room temperature.
Pour the prepared liquid into the groove made in the flour slides. Stir with a spatula or spoon. If the dough is too thick, add some more water.
When mixing the dough will be hard, put it on a floured work surface. Complete the kneading process with your hands. This dough is considered ready when when kneading bubbles appear on its surface.
Roll the dough into a bowl, place in a plastic bag, leave for half an hour at room temperature.

After a specified time, you can use the dough for its intended purpose. It is suitable for making fresh flat cakes, pasties, ravioli, dumplings, noodles and even pizza.

Fresh dough for pies on sour cream and kefir

Composition:

wheat flour of the highest grade - 0, 5-0, 6 kg;
chicken egg - 1 pc .;
refined vegetable oil - 100 ml;
kefir - 0, 2 l;
baking powder - 15 g;
sour cream - 100 ml;
salt to taste.

Method of preparation:

Sift flour, mix it with baking powder.
Remove the kefir from the refrigerator beforehand so that it can warm up to room temperature by the time the dough is prepared.
In a clean bowl, break the egg, add salt, and shake with a fork or whisk.
Put sour cream on the egg, whisk them together.
Add the butter and 100 ml of kefir to the resulting mass. Whisk all together.
In the flour, make a hole, pour the liquid mixture into it. Stir the dough with a spatula, then knead with your hands. Pour kefir as needed so that the dough is not too dense.

Give the dough a “rest” literally 10 minutes and start making pies from it. The filling can be any, both sweet and savory.

Unleavened Pizza Dough with Milk

Composition:

wheat flour of the highest grade - 0, 4 kg;
chicken egg - 2 pcs .;
milk - 120 ml;
olive oil - 40 ml;
salt - 5 g.

Method of preparation:

Eggs break into a bowl, add salt to them, whisk together.
Pour milk and olive oil into eggs. Beat with a whisk or mixer, ensuring that the oil is distributed evenly throughout the mass.
Sift flour, make a hole in it. Pour into it a part of the liquid mixture, mix with a spatula.
Spread the dough, pour the remaining slurry into the center. Stir the ingredients again.
Sprinkle flour on the countertop, place the dough on it and knead it until it is firm enough and no longer sticks to your hands.
Wrap the dough with cling film, set aside for half an hour.

After half an hour, the dough will be elastic enough so that you can roll out (or even stretch) the pizza base.