How to make healthy yeast-free dough. Non-yeast dough for pies: ingredients, recipes and cooking tips. Unleavened dough on mineral water

A good recipe for yeast-free dough for pies is a real godsend for hostesses who do not like to tinker with dough or are simply afraid to take on such complex baking. After all, dough with yeast is often too troublesome and requires a lot of attention.

Inexperienced chefs, for example, often face a problem when products do not rise or sink.

A few words about the product

Among other things, yeast-free products will certainly interest those who simply do not like the specific smell of dough or the calorie content of baked goods made from it. In addition, many people simply cannot eat buns with yeast due to health conditions.

But people who are forced to adhere to a strict diet also want to somehow diversify their own diet, supplementing it with delicious homemade cakes. It is in such a situation that simple recipes for lean, yeast-free dough for pies come to the rescue. It is it that is considered the most useful and easiest to prepare.

Varieties

There are several standard types of non-yeast dough for pies, each of which is good in its own way.

• The simplest recipe based on water, which does not need any exotic additives. The composition of such a dough is quite simple and is usually found in every kitchen.
• Sour cream mass. Such a baking base turns out to be very crumbly, soft with an incredibly delicate taste. Such a yeast-free dough is suitable for pies, cheesecakes and small pies.
• A mixture based on butter. Such unleavened dough is covered with an appetizing crispy crust during heat treatment. It is an excellent base for buttery rolls, a variety of pies, muffins and even cookies. Some recipes allow you to replace an expensive creamy product with a more affordable margarine.
• Dough using cottage cheese. The fermented milk product, taken as the basis of this mass, completely changes its consistency, making it more airy, soft and light. Ideal for a variety of rolls and large cakes.
• Yeast-free dough for This component is able to partially replace the usual yeast, starting a kind of fermentation mechanism. The result is a surprisingly airy and porous pastry with a delicate, airy texture.

Do you have absolutely no time for the hassle of steaming or you cannot stand the specific smell of yeast? But despite this, you are very fond of homemade cakes and want to pamper your family? Then take on board a few simple recipes for lean, yeast-free dough for pies. By the way, such products can then be fried, baked, and even boiled if desired. The latter option applies, of course, only to dumplings and dumplings. After all, yeast-free dough for pies goes well with a variety of fillings. So to list all the products that can be made from such a base is perhaps unrealistic.

Recipe for a quick yeast-free dough for pies in a pan

Fried buns with a wide variety of fillings are deservedly loved by both housewives and connoisseurs of homemade baking. Culinary experts prefer such pies for their simplicity of preparation, and gourmets for their unsurpassed taste. Such a treat will easily come out even for those who previously did not get a capricious yeast dough.

Best of all, the batch comes out with yogurt. But kefir, more familiar to many housewives, is also perfect.

So, to prepare a simple yeast-free dough for pies, you will need:

• 0.5 l of curdled milk;
• 0.5 teaspoon of baking soda;
• a pinch of salt;
• a tablespoon of sugar;
• egg;
• about 1 kg of flour.

And for the buns themselves, you will need the selected filling and vegetable oil for frying them.

Cooking process

Pour the prepared yogurt into a deep container and pour soda into it. Mix the components thoroughly until the powder is completely dissolved. By the way, the dairy product should be at room temperature, so try to get it out of the refrigerator beforehand.

Then beat the egg into the mass, add salt and sugar. Stir the mixture until smooth, then gradually add flour, pouring it in small portions. By the way, be sure to remember to sift it - this is an important condition for getting a good dough.

Stir the mixture thoroughly so that not a single lump remains in it. Then roll the resulting dough into a ball, knead it well in your hands and leave it aside for at least 15 minutes.

Cut the workpiece into several pieces that will be more convenient for you to work with. Then twist a tourniquet from each piece. Cut the resulting sausage into equal parts, which, in fact, will become the basis for future pies.

Roll the pieces into flat cakes, no more than 5 mm thick. Then you need to put the prepared filling in their middle and pinch its edges. The filler for pies made from delicious yeast-free dough can be absolutely anything. For example, you can cook products with potatoes, mushrooms, cabbage, boiled eggs, apples, jam, fresh berries and other delicacies.

Leave the filled patties warm for 20 minutes to separate them. After that, all that remains is to fry them in hot oil until golden brown.

Recipe for yeast-free dough for pies with milk

For such a batch you will need:

• 3 cups flour;
• a teaspoon of vegetable or olive oil;
• 2 eggs;
• 0.5 cups of milk, preferably homemade;
• a pinch of salt.

Pies made from such dough are very tender and ruddy. It is best to cook them in the oven, allowing them to distance in advance. And you can stuff the buns with absolutely any delicacy of your choice.

Cooking method

Sift the prepared flour directly onto your work surface or cutting board. Then add salt to it and mix well.

Combine eggs with butter and warm milk in a deep bowl. It is not necessary to warm it up at all, just put it out of the cold in advance.

At the top of the flour slide, make a small indentation into which you will need to pour the mixture of liquid ingredients. At the same time, you need to knead the dough from the edges to the center. The result is a fairly soft, elastic dough. Roll it into a ball, wrap it in plastic and let it rest for 15 minutes on the sidelines.

After the allotted time, you can start working with the test. To do this, you need, as usual, to roll it into a tourniquet, cut into pieces and roll each of them into thin layers. Then the cakes should be stuffed and pinched gently. It is necessary to bake the formed pies for 20 minutes at 180 degrees.

How to make lean bun dough in the oven

In general, this recipe can be used to make both baked and fried pies - in any case they will turn out to be very tasty and appetizing. The cooking method is very simple, and as a result, the pies are simply excellent. By the way, if possible, you can use a food processor in the process.

Food preparation

So, to prepare yeast-free dough for pies, you will need:

• a glass of kefir;
• 3 tablespoons of vegetable oil;
• a third of a teaspoon of baking soda;
• 3 cups flour;
• 20 g butter;
• egg;
• a pinch of salt.

Course of action

Pour warm kefir into a container convenient for mixing, then send salt, soda to it and stir thoroughly. Then let the mixture sit for about 10-15 minutes at room temperature. This is necessary for the soda to ferment.

Now add the sifted flour in small portions to the mass, stirring vigorously after each part. A high-quality dough should be quite elastic and easily peel off the skin.

The finished mass should also be given a little "rest" - 15 minutes will be enough. This is necessary so that the dough fits well and turns out to be truly airy and soft.

Then roll it out, cut out circles from the layer with a glass and lay out the filling. Now all that remains is to pinch the edges of the future pies and gently pierce them with a fork.

Cover the baking sheet with paper or grease with a piece of butter, then transfer the formed blanks to it. Brush each piece with a beaten egg and send to the oven. According to the recipe, yeast-free dough pies should be kept for half an hour at 200 degrees. After the products are browned, check them for readiness by piercing them with a toothpick or a match.

Brush the baked pies with melted butter and cover with a towel. As a result, you will have very tender, soft and extraordinarily tasty pastries.

Cooking secrets

Many housewives think that without the use of yeast, it is unrealistic to prepare a dough that will rise well. In other words, in their opinion, delicious and soft pastries cannot be made without dough. But in reality this is not at all the case. And in order for the rich yeast-free dough for pies to turn out to be truly tasty and aromatic, you need to adhere to a few simple but important recommendations.

• Always use food at or above room temperature to prepare the mass. This is especially important when working with kefir. It is advisable to warm it up a little before kneading the dough. This will significantly speed up the process.
• Do not forget to prepare the filling in advance, because you can sculpt the pies immediately after kneading the dough.
• All types of yeast-free base are prepared with the addition of vegetable or animal fats - they are what make it so airy, soft, tasty and tender.
• To make the baked goods truly lush and delicate, add soda quenched with lactic acid to the dough. That is why it is imperative to send kefir or fat to it.

Unleavened dough is quite capable of becoming a full-fledged replacement for a yeast product, if it is prepared correctly. Baking made from it turns out to be no worse than high-calorie products made with dough.

Yeast-free dough - its types

There are many types of yeast-free dough: butter, unleavened, shortbread, biscuit, puff, custard, etc. To make the dough porous and airy, mechanical and chemical leavening agents are used. All these elements give the baked goods a porous structure. The general rule for absolutely all types of such dough is the use of flour and eggs. And for shortbread, butter is necessarily used. The custard contains a lot of eggs and margarine. A variety of dishes are prepared from such a yeast-free dough: buns, pies, puffs, pastries, cakes and croutons, which are supplemented with all kinds of fillings and creams.

Easy yeast-free pie dough

Yeast baked goods are too heavy for the stomach, but what should lovers of flour products do now? There is an alternative - non-yeast dough. For pies, pies and pizza, this is a great option - the baked goods are light, airy and aromatic. And the taste does not differ at all from yeast. The first recipe is very affordable, any housewife can handle it. Prepare the products: half a kilo of cottage cheese, three eggs, 200 g of wheat flour, a little soda, sugar and vanillin. You can use vegetables, jam and fruits as a filling.

Cooking method

Knead the cottage cheese, mix it with beaten eggs, vanilla and sugar. In a separate cup we extinguish the soda with hot water. Pour flour to it and mix thoroughly. Divide the dough into small pieces. We spread the filling on each piece - pinch the edges. Pies can be both fried and baked - in any variation it turns out delicious. As you can see, the yeast-free pie dough cooks quickly enough. By the way, it makes excellent cakes for canapes and sandwiches.

Non-yeast dough for pies. Recipe

Components: two glasses of flour, an egg, two hundred grams of sour cream, 100 g butter, soda, salt, sugar. For the filling: sugar, apples. To make the yeast-free pie dough soft, beat the butter (softened) with the egg until a white thick mass is formed. Add sour cream (it is better to take fatter), soda, sugar and salt into the egg-cream mixture. Before adding flour, the mass must be mixed very well (so that there are no lumps) - you can beat with a mixer. Then add only half of the flour (100 gr.). The second part needs to be sifted onto the table and sour cream is poured into it. As a result, you should have an elastic, thick dough. Roll out the dough into a layer and cut out the circles with a small glass, put the sliced \u200b\u200bapples with sugar on them and fry in oil.

Juicy blueberry pies without yeast

To make yeast-free pie dough, you need the following ingredients: 400 gr. flour, sugar (to taste), one hundred grams of butter, baking powder (20 gr.), 150 gr. milk, lemon zest (10 gr.), two eggs, vanillin and one and a half glasses of blueberries. Mix ½ part flour with lemon zest, sugar and baking powder. Then add butter, half blueberries to this mass and mix well. Beat eggs with milk and vanilla separately - pour into the blueberry flour mixture. Mix the remaining flour with the resulting mass and knead the dough. We form pies with blueberry filling, put on a baking sheet greased with vegetable oil and put in a preheated oven. To give the pies a golden crust, grease them with an egg on top and sprinkle with sugar. Miracle buns are baked for about twenty minutes. This dough makes an incomparable pastry. Taste and enjoy the taste.

The article offers you several recipes for making dough without yeast: for pies, bread, sweet pastries and pies.

Homemade baking recipes, the dough of which is kneaded without yeast, will suit those who do not like the long wait and the smell of yeast. This dough has a lot of advantages, it can be processed in several ways:

• Oven in the oven
• Boil
• Fry in a pan

Depending on the recipe, only the main ingredient for kneading the dough varies: water, milk, sour cream, kefir, beer, margarine or brine. To make the baked goods lush, it is enough to add ingredients such as soda and acid (acetic, lactic, citric). On the basis of yeast-free dough, you can prepare a lot of dishes:

• Fried and baked pies
• Chebureks
• Pizza
• Belyashi with meat
• Vertuny and brushwood
• Pies
• Cheesecakes
• Dumplings and dumplings
• Noodles

You will need:

• Flour(preferably of the highest grade) - 0.5 kg. (you need to sift - this is the secret of "successful" baking).
• Egg -2 pcs. (It is advisable to use homemade ones for a beautiful color and taste of the finished baked goods).
• Water(can be replaced with beer or brine from a can) - 200 ml. (the brine is well suited for making vegetable dumplings, dumplings and pasties).
• Vegetable or butter fat(it doesn't matter what is) - 2 tbsp. (if it is solid, it should be heated).
• Salt -a couple of pinches

Kneading:

• Sift the flour, you can even twice, form a slide out of it.
• Beat the egg.
• Add salt in small amounts (and sugar is added if the baked goods are sweet), water (always warm) and butter, or the fat is melted.
• If you want to bake a pie or oven pies, the soda must be quenched with acid in advance. For fried pies, pasties, whites and pizzas, this is not necessary.

Recipe for lush yeast-free dough on kefir

The dough, mixed with kefir without yeast, is very popular with many housewives for the speed of kneading, the simplicity of the ingredients and the excellent taste of ready-made baked goods.

The dough is prepared simply:

• Sift the flour several times (always give preference to the highest grades when choosing flour).
• Pour all loose and dry ingredients that you have into the flour and mix everything thoroughly.
• Kefir (any fat content can be used, but best of all - 1-2.5%, the fatter the kefir - the more elastic the dough, and the finished baked goods tastier) and butter is added to the bulk ingredients in small parts and each is thoroughly kneaded.

IMPORTANT: Soda should not be extinguished, because instead of vinegar in the dough itself, lactic acid in kefir will do it. This dough is ideal for whites, pies and pasties. Dumplings with dumplings are also kneaded and sculpted on it.

For oven baking (sweet, confectionery), you can also use kefir and yeast-free dough, however, to knead it, it is important to take into account several nuances:

• Kefir is perfectly replaced by "sour" (sour milk)
• Kefir or "sour" can be diluted in half with other dairy products: sour cream, milk, whey.
• Before kneading, be sure to sift the flour and not once, but preferably several times (oxygen enrichment).
• Be sure to add a chicken egg to the pastry dough.
• The fat in the recipe can be vegetable, animal, or a mixture
• Sugar in the pastry dough is also required, and salt enhances the properties of sugar (only very little of it is required - a pinch).
• Add soda to the sweet kefir dough (quench with any acid) or baking powder.

The recipe for a quick yeast-free dough with mayonnaise

Dough without yeast, mixed with mayonnaise - this is a universal kneading just in case. The finished dough comes out quite liquid, but the finished baked goods are always saturated. This recipe is suitable for those who do not like to spend a lot of time kneading. The resulting butter dough will be fatty and rich, the mayonnaise itself will take care of this (you should choose at least 50% fat) and eggs.

You will need:

• Flour(preferably of the highest grade) - 250-260 g (preferably sieve 1 or 2 times).
• Fatty mayonnaise (50%, 60%, 70%) -200 g (light mayonnaise will "spoil" the structure of the dough, making it too liquid).
• Sour cream (medium fat content 20% -30%) -200 g (store or home).
• Eggs -2-3 pcs. (you can not add to the dough for pasties and belyasha).
• Baking powder -1 sachet in 10 g.

Kneading:

• Flour is poured into a tall bowl, all the loose ingredients of the recipe are added to it, thoroughly distributed and mixed evenly.
• Send baking powder there.
• Beat the eggs with a mixer (if you beat for a long time until foamy, this will give the dough softness)
• Pour mayonnaise into the eggs and beat everything again with a mixer
• Add kefir in small portions
• Sprinkle flour in 1 tbsp. and mix each small portion thoroughly with a mixer.

Mayonnaise dough

Sour cream yeast-free dough recipe

You will need:

• Flour(necessarily the highest grade) - 400-450 g.
• Fat sour cream (20% -30%) -4-5 tbsp
• Egg -2-3 (preferably homemade).
• Water -100-120 ml. (look at the thickness and density of the dough).
• Salt and sugar(of necessity)
• Baking powder for baking -1 sachet in 10 g.

Kneading:

• Flour should be saturated with oxygen, so sift it thoroughly and several times along with baking powder.
• Beat the egg with a mixer or blender
• Add water and sour cream to the beaten egg mass, carefully interrupting everything with a mixer so that there are no lumps in the mass (for this it is good to use warm water and sour cream heated to room temperatures).
• Add flour to the liquid base for the dough in small portions, without turning off the mixer, carefully dissolve all the ingredients and knead into a homogeneous mass. If it gets thick, go to hand kneading.

Sour cream dough

Whey Dough Recipe

The whey can be used to make an excellent dough for fried pies and pizza. Serum will also serve as a base for brass pies. Its advantage is that all the ingredients are very affordable and not expensive. As a result, you will definitely get a soft and plastic mass for the formation of pies, pasties, whitewash and other pastries.

IMPORTANT: When kneading with whey, it is important to observe one main condition - not to add a lot of flour (so that the dough is always fluffy). It is also good to let it stand before preparing and shaping pastries.

You will need:

• Flour -
• Serum -350-400 ml. (you can use a store, but home is preferable).
• Salt and sugar -of necessity
• Baking powder for baking -1 sachet

Cooking:

• The flour is sieved several times along with the baking powder.
• Melt the fat or butter, mix it with whey, sugar and salt.
• Flour is added in small handfuls
• Knead the dough well with your hands, greasing them with butter

Choux yeast-free dough recipe

Choux yeast-free dough is perfect for pastry and sweet pastries: cakes, donuts, muffins, pies and pies. The dough is brewed in a steam bath.

You will need:

• Flour -1 cup (sift thoroughly with the packaging of baking powder).
• Water -250 ml (you can also use milk of any fat content).
• Spread (vegetable-creamy mixture) -80-90 g (any fat can be used).
• Egg -3-4 pcs. (large, domestic)
• Salt -a couple of pinches
• Sugar - a few tbsp.

Kneading:

• Melt the spread in a saucepan
• Salt is poured into it, as well as sugar in the right amount and everything is thoroughly dissolved.
• Pour water there, and mix everything, heat and do not bring to a boil.
• Add flour in small portions, each spoon must be thoroughly dissolved.
• Pour in the beaten egg mass with the flour
• When all ingredients have been added, remove the dough from the steam bath, but do not stop stirring for 5-10 minutes.

Brewing dough without yeast

Lean-free dough recipe

This dough is perfect for dumplings with cabbage, potatoes, berries and fruits. It is also good to knead vegetable pasties with tomatoes, eggplants, onions and mushrooms on it.

For the test, you will need:

• Flour(preferably of the highest grade) - 0.5 kg. (need to sift)
• Water(brine or light beer) - 200-220 ml.
• Vegetable oil or any rendered fat - 2-3 tbsp. (if solid, heat should be used).
• Salt -a couple of pinches
• Baking powder - 1 sachet

Kneading:

• Sift flour with baking powder, you can even twice, form a slide out of it.
• Pour water and vegetable oil into a pile of flour, knead the dough.
• Pour the liquid part on top of the slide, having previously made a depression.
• Knead the dough well with your hands, greasing them with oil (the same can be done with the work surface).

Recipe for yeast-free dough for pies in a pan

Delicious and simple dough is the secret of successful fried pies. The recipe allows you to make soft patties that keep the juicy filling of meat, vegetables, cottage cheese or fruit intact.

You will need:

• Flour -450-530 g (the amount of flour should be adjusted by yourself).
• Water -1 cup (brine, whey, and even light beer works well for a recipe).
• Butter or ghee -100-120 ml. (creamy, mixture, vegetable).
• Salt -a couple of pinches
• Sugar - a few tbsp. (into sweet pies)

Kneading:

• Flour is sifted, add baking powder during sifting.
• At the same stage, salt is added (in any case) and sugar, if pies with fruit or cottage cheese.
• Pour water (or any other "liquid ingredient" and oil (fat) into the flour in small portions, mixing everything.

Milk yeast-free dough recipe

You will need:

• Flour -500-550 g (necessarily of the highest grade, it needs to be sieved several times so that the baked goods are lush).
• Milk -350-400 ml. (you can use any fat content).
• Margarine or vegetable-creamy mixture -100 g (can also be replaced with any fat).
• Salt and sugar -of necessity
• Baking powder for baking -1 sachet

Cooking:

• Flour is sifted, preferably 2-3 times, and baking powder can be added to it during sifting.
• Melt the fat, mix it with the liquid part (water, brine or whatever you use).
• Flour is intervened gradually and in small portions, thoroughly dissolved, and then kneaded by hand.
• The dough is perfect for pastry baking

Mineral water yeast-free dough recipe

Mineral water will help your yeast-free dough to be plump and supple.

You will need:

• Flour -450-550 g (look at the consistency)
• Mineral water (highly carbonated) -400-500 ml. (you need to look at the density of the dough).
• Vegetable oil -5-6 tbsp (you can use any, or replace with ghee).
• Sugar and salt -by preference
• Egg -1-2 pcs. (if you need lean dough, you can exclude)
• Baking powder for baking -1 sachet

Cooking:

• Mix salt, sugar, flour and baking powder thoroughly and sift (you can twice).
• Pour in the egg and knead the dough
• Add sparkling water and vegetable oil while kneading the dough.

Instant non-yeast puff pastry recipe

You will need:

• Flour(sifted and always of the highest grade) - 250-300 g (look at its density).
• Egg -1-2 (can be excluded if lean dough is needed).
• Vegetable oil - 150 ml. (you can use any, or creamy).
• Water (whey or milk) -100-120 ml. (focus on the density of the dough).
• Salt and sugar(of necessity)
• Baking powder for baking -1 pack in 10 g.

Kneading:

• Mix the sifted flour with baking powder.
• Drive in an egg, knead with your hands
• Add sugar and salt if needed
• Pour in water (or any other liquid ingredient) along with butter while kneading the dough.

"Fast" dough

Unleavened bread dough recipe

You can prepare such bread both in a bread maker, in a multicooker and in a conventional oven.

You will need:

• Flour -550-600 g (wheat, be sure to sift)
• 250 ml. (can be replaced with whey, look at the consistency of the dough).
• Vegetable oil - 3-4 tbsp (preferably sunflower).
• Leaven
• Sugar- 1-1.5 tbsp.
• Salt- 1 tsp

Cooking:

• Mix dry ingredients first
• Add oil and water, leaven
• Knead elastic dough with your hands, leave for a while
• Form a ball and bake it

Recipe for yeast-free rye flour dough

You will need:

• Rye flour -450-500 g (be sure to sift)
• Sparkling water (or plain) - 250 ml (look at the consistency of the dough).
• Vegetable oil - 4-5 tbsp (preferably sunflower).
• Leaven- 6-8 tbsp. (can be replaced with 2 tablespoons baking powder).
• Sugar- 1-1.5 tbsp.
• Salt- 1 tsp

Cooking:

• Sift flour and mix with sourdough (or baking powder).
• Add sugar and salt if required
• Pour in vegetable oil and water, knead the dough with your hands.

Video: "Fast yeast-free dough for pies"

It is good to cook fried pies from this dough. They turn out to be delicate, lush and very fragrant.

Ingredients

• 200 ml of milk;
• 1 egg;
• 1 teaspoon salt
• 200 g butter;
• 500 g of premium flour.

Preparation

Heat milk to 40 ° C. Beat the egg with a whisk and mix it with milk, salt. Remove the butter from the refrigerator and, while still firm, grate on a fine grater. Combine the butter shavings with the egg and milk mixture.

Sift flour and add it to the workpiece in three steps. Stir thoroughly after adding every third flour. This will prevent clumps from forming.

Knead the dough, wrap it tightly with cling film and refrigerate for 30 minutes.

2. Yeast-free dough on water and eggs

The classic version of yeast-free dough is ideal for making baked and fried pies, pizzas and other goodies.

Ingredients

• 500 g of premium flour;
• salt to taste;
• 2 eggs;
• 200 ml of warm water;
• 2 tablespoons of vegetable oil;
• 1 tablespoon sugar if you plan on making sweet baked goods.

Preparation

Sift the flour into a deep bowl or directly onto the table. Form a slide of flour, make a small depression in the center. Pour salt there, beat in eggs, pour water, add oil, and, if necessary, sugar.

Mix well. Cover the mixture with a towel and let stand for 20 minutes at room temperature. Then remove the dough and knead it on a floured table.

3. Yeast-free dough on kefir

Kefir dough prepares very quickly and can be used immediately after mixing. He doesn't need to reach in the refrigerator or on the table. Kneaded - and immediately into action!

Ingredients

• 1 egg;
• 400 ml of kefir;
• 500 g of premium flour;
• 1 teaspoon salt
• 1 teaspoon of baking soda;
• a few drops of vinegar (for extinguishing soda).

The higher the percentage of fat content of kefir, the more satisfying and dense the baked goods will be.

Preparation

Whisk the egg and kefir in a deep bowl. Add 3 tablespoons flour, stir. Pour in vegetable oil, salt. In a tablespoon, quench the baking soda with vinegar and pour the sizzling mixture into the dough. Add the remaining flour.

Stir the dough with a spoon until it stops sticking to the sides of the bowl. When the dough thickens, knead it well with your hands.

4. Yeast-free dough on sour cream

Thick sour cream dough is very soft and plastic, it is a pleasure to sculpt from it. But keep in mind that the sour cream dough is very high in calories. Don't offer this kind of treat to dieters.

Ingredients

• 4 tablespoons sour cream;
• 2 eggs;
• 100 ml of water;
• 400 g of premium flour;
• ½ teaspoon of salt.

As in the case of kefir, the fatter the sour cream, the more satisfying the dough.

Preparation

Combine sour cream, eggs and water in one bowl. Whisk until smooth. Sift flour into another bowl, add salt to it. Gradually, in several stages, add flour to the egg and sour cream mass. Stir the dough with a spoon until it thickens. Then put it on the table with flour and knead it with your hands. Cover the dough with a large bowl and let sit for 10-15 minutes.

5. Yeast-free vegan dough on water

Dessert and savory pastries without eggs and dairy products are popular among vegetarians. However, everyone else may like it, as it is suitable for preparing any dishes: pies, buns, pizzas and even dumplings.

Ingredients

• 500 g of premium flour;
• 200 ml of warm water;
• 3 tablespoons of vegetable oil;
• ½ teaspoon of salt.

Preparation

Sift flour into a bowl so that you get a slide. Make a depression at the top and pour in water and oil. Salt. Mix the mixture thoroughly with a spoon. When the dough becomes elastic and stops sticking, place it on the table with flour and knead it with your hands. Wrap the dough in plastic wrap and let it rest for an hour at room temperature. Then knead it well again.

To keep the finished vegan dough from crumbling and fluffy, knead for at least 5 minutes before cooking.

What to cook from yeast-free dough

You can do anything from the finished test. Roll up, sprinkle with sugar and cinnamon and put in the oven. Roll out into a thin layer, top with tomato sauce, sausage, peppers, mushrooms and cheese and cook a pizza. Divide into small tortillas, put in the center of each a tablespoon of any filling, pinch the edges and fry the pies.

The yeast-free dough is baked very quickly. So, for thin pizza 7-10 minutes in the oven will be enough. The cooking time for a thick pie can be up to half an hour. The standard temperature is 180 ° C, but it can vary depending on the specific recipe.

If you cook pies or pasties in a pan, then it is enough to fry the product on each side for 3-4 minutes.

How to store yeast-free dough

Wrap the finished yeast-free dough with cling film and store in the refrigerator for no more than seven days. The workpiece can be stored in the freezer for up to four months. Please note that re-freezing the dough is not allowed. Thawed it - and immediately cooked a tasty treat.

Some housewives believe that yeast-free dough is suitable only for unpretentious baked goods such as flatbread, but in reality this is not the case. For a long time, delicious pies and pies have been prepared from unleavened dough. And the use for kneading milk gives the dough a special tenderness.

At first glance, the technology for making unleavened dough may seem simple. But culinary masters, on the contrary, classify this type of dough as the most difficult. Indeed, when working with yeast-free dough for pies, strict adherence to the rules is necessary, otherwise you will not see successful baking.

1 Unleavened dough should be kneaded more steeply than yeast dough with similar ingredients, otherwise the shell of the pies will blur and hold the filling poorly.

2 . Instead of yeast in unleavened dough, various leavening agents (soda, ammonium, alcohol) are used. Sometimes the recipe provides for kneading without baking powder. Then the cooking technology must be exactly followed in order to avoid getting tough baked goods.

3 To make the dough without yeast elastic, it must be kneaded for at least 10 minutes.

4. Prepared unleavened dough (especially the one without baking powder) must be separated without fail. Leave it to “rest for 10-30 minutes, while wrapping it in plastic wrap, a damp cloth, or covering it with a bowl. This is necessary to give elasticity and softness.

5. To make the yeast-free dough more airy, add 1-2 tbsp. tablespoons of alcohol, although this is not provided for by the recipe. Pies, both fried and baked, will become porous without losing their airy structure.

6. When kneading the dough, the liquid ingredients must be mixed and lightly whipped to evenly distribute the dry ingredients when kneading the dough.

Milk Pies Dough Recipe

Let's give, for example, a recipe for an unleavened dough for pies in milk.

You will need:
- flour - 3 glasses
- eggs - 2 pcs.
- salt - 1 tsp
- milk - ½ cup
- vegetable oil - 1 tbsp. a spoon

Dough for pies with milk

1. Sift premium flour and stir in salt.

2. In a separate bowl, combine warm milk with eggs, add vegetable oil and shake lightly with a whisk or fork.

3. Pour the mixture in small portions into the flour, picking up from the bottom up.

4. When all the liquid has been absorbed by the flour, start kneading for 10-15 minutes to get an elastic dough.

5. Form a lump of dough, wrap in a damp cloth, plastic wrap or plastic bag and refrigerate for 30 minutes.

Now you can start cutting the sculpting.

Happy dough and delicious cakes!

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