Unleavened dough

Unleavened dough is dough prepared without the use of yeast. It is mixed with flour and water with the addition of salt and vegetable oil. When it contains butter, margarine, sour cream, eggs, sugar, soda, it becomes rich. Unleavened dough also differs in consistency: hard, medium and liquid. Recipes for unleavened dough are varied, but knowledge of its preparation is important for every housewife, regardless of which baking option is chosen.

Unleavened dough for pies in the oven

Many housewives unreasonably consider unleavened pie dough to be tasteless, but this is not true, because it only lacks yeast. When kneaded correctly, pies made from this dough with any filling in the oven turn out soft and tasty. Knead the dough with flour, vegetable oil, warm water and salt. Its consistency should be soft and for pies the dough should be rolled out thinly.

1. 
   Sift premium wheat flour together with baking powder through a thick sieve twice so that it is enriched with oxygen and the pies turn out fluffy.
2. 
   Pour the sifted flour into a bowl for kneading dough or onto the countertop and sprinkle with salt. Make a depression in the middle of this slide and pour odorless vegetable oil into it.
3. 
   Pour a glass of warm water into the oil. Quickly mix these ingredients with your hands. Then knead the dough well for 15-20 minutes until it has a soft elastic texture. The dough must be allowed to rest for 15-30 minutes. After this time, it is ready for use.
4. 
   It is important that the dough does not turn out stiff, so you can add water or flour as you knead. Properly kneaded dough should not stick to your palms. Roll it out with a rolling pin into a layer no more than 5 mm thick.
5. 
   Divide the rolled out dough into pieces, form into pies with the filling of your choice, brush with beaten egg and bake in the oven until golden brown. Happy and delicious baking!

Sweet unleavened pie dough

Options for kneading unleavened or unleavened dough for pies are relevant for many housewives, because such dough does not require time to knead the yeast base, and the baked goods turn out delicious. In this recipe, we knead unleavened dough with the addition of baking: milk, eggs and butter, and add soda for fluffiness. It is advisable to give sweet unleavened dough 1–2 hours to proof.

Cooking time: 2 hours 20 minutes.

Cooking time: 20 minutes.

Servings: 1 kg.

Ingredients:

• Flour – 4 tbsp.
• Milk – 1 tbsp.
• Butter – 180 gr.
• Eggs – 3 pcs.
• Soda – ½ tsp.
• Apple cider vinegar – 1 tbsp.
• Salt – ½ tsp.

Cooking process:

Step 1. First you need to prepare a liquid dough base. Soften the butter at room temperature.Pour warm milk into a bowl for kneading dough, add butter to it and break the eggs.

Step 2. Using a whisk or spatula, mix these ingredients well until smooth. Then add baking soda or baking powder slaked with vinegar. Mix the mixture again.

Step 3. In another bowl, prepare the dry part of the dough. Sift the flour through a sieve and mix with salt. Then combine these two bases and mix well with a spatula. Cover the bowl with the dough with a napkin and leave for 2 hours to proof until the dough becomes firm and elastic.

Step 4. After this time, transfer the dough to a floured countertop and complete the kneading with your hands for 7-10 minutes so that the dough does not stick to your palms.

Step 5. From the kneaded unleavened dough you can form a pie with any filling. Happy and delicious baking!

Dough for pies fried in a frying pan

For pies fried in a frying pan and with any filling, unleavened dough mixed with kefir is perfect. Fermented milk products quickly release flour gluten, and with the addition of soda or baking powder, the dough becomes fluffy, elastic and pliable. This dough is inferior in its properties to yeast dough, but requires less time for kneading, which is important for the modern housewife. In this recipe we knead the dough without eggs.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 0.9 kg.

Ingredients:

• Flour – 700-800 gr.
• Kefir – 400 ml.
• Soda – 1 tsp.
• Sugar – 1 tbsp.
• Salt – 1 tsp.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Immediately measure out the ingredients for kneading the dough in the quantities specified in the recipe, because their correct proportion is important for a good dough.

Step 2. Pour room temperature kefir into the bowl for kneading the dough.Add a tablespoon of sugar and a teaspoon of salt to it.

Step 3. Mix these ingredients with a wooden spatula.

Step 4. Sift the wheat flour twice through a thick sieve and mix with a teaspoon of soda.

Step 5. Pour the flour mixture into the liquid base and knead the dough with a spatula.

Step 6. Then grease your palms with vegetable oil and add three tablespoons of oil to the dough.

Step 7. Knead the dough well for 5-7 minutes until it has a uniform elastic texture.

Step 8. Gather the kneaded dough into a ball, cover with a napkin and leave to proof for 30 minutes.

Step 9. After this time, the unleavened dough will be ready. It can be formed into pies and fried either in a frying pan or in the oven. Delicious and successful baking!

How to prepare unleavened dough with kefir?

Unleavened dough with kefir is a recipe that is in demand and popular among modern housewives, and all because such dough is easy and quick to knead, has less calories than its yeast counterparts, and baked goods with it turn out fluffy and tasty. Soda or baking powder is added to kefir dough instead of yeast, and the amount of sugar is determined by the sweet or unsweetened filling.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 0.7 kg.

Ingredients:

• Flour – 450-500 gr.
• Kefir – 250 ml.
• Soda – 1/2 tsp.
• Sugar – 1 tbsp.
• Salt – 1/2 tsp.
• Vegetable oil – 40 ml.

Cooking process:

Step 1. Kefir of any fat content kept at room temperature is poured into a bowl for kneading dough and half a teaspoon of salt and baking soda are poured into it.

Step 2. Mix these ingredients well with a whisk. Small air bubbles should appear on the surface of the mixture from the reaction of soda with kefir.

Step 3.Then odorless vegetable oil and sugar are poured into this kefir mixture and mixed again.

Step 4. Wheat flour is sifted through a sieve. Then it is added in portions to the kefir mixture and the dough is kneaded with a whisk.

Step 5. When the dough comes together, transfer it to a floured work surface and finish kneading with your hands. Properly kneaded dough should be soft, homogeneous and not stick to your hands. As you knead, you can add flour to the dough, but just try not to clog the dough with it, otherwise the baked goods will not be fluffy.

Step 6. Kneaded unleavened dough with kefir can be used immediately and without proofing for any home baking. Have fun cooking and delicious baking!

Homemade unleavened dough with sour cream

Unleavened dough with sour cream has long become the basis of any homemade baking and with any filling. The dough is considered universal and is kneaded either liquid or stiff. In this recipe we prepare sour cream unleavened dough with the addition of baking - butter and eggs. For a successful dough, all ingredients are taken at the same room temperature, and the kneaded dough is given time to proof.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 0.8 kg.

Ingredients:

• Flour – 450 gr.
• Sour cream 20% – 200 gr.
• Butter – 100 gr.
• Eggs – 2 pcs.
• Soda – 1/2 tsp.
• Sugar – 1 tsp.
• Salt – 1 tsp.

Cooking process:

Step 1. First of all, you need to prepare all the ingredients for the dough according to the recipe. The amount of flour can be changed, as it depends on its quality: humidity, degree of grinding and gluten level.

Step 2. Melt the butter in the microwave and cool slightly.

Step 3. In a bowl, beat two chicken eggs with salt and sugar until smooth.

Step 4. Add sour cream to this mixture and mix well again.

Step 5. Then pour the melted butter into the mixture and mix well with a whisk again.

Step 6. Sift the flour through a sieve, pour 2/3 of the volume into a bowl for kneading dough and mix with soda. Then collect this mixture in a slide and make a depression in the middle.

Step 7. Pour the liquid sour cream base into the flour mixture and knead the dough with a spatula.

Step 8. Add the rest of the flour as you knead. Complete the kneading with your hands until the dough becomes homogeneous, elastic and does not stick to your palms.

Step 9. Roll the unleavened dough with sour cream into a bun, cover with a napkin and leave to proof for 30 minutes, and then begin to form the intended baked goods. Good luck!

Dough without yeast for pies

Every housewife is famous for her pies, especially those that are soft and airy, like fluff. A dough option for these pies can be unleavened dough, as a quick and simpler alternative to traditional yeast dough. The dough rises due to baking soda or baking powder. You can knead it with either milk or kefir. In this recipe we mix unleavened dough for pies, adding butter and egg.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 10.

Ingredients:

• Flour – 600 gr.
• Milk (kefir) – 180 ml.
• Butter (margarine) – 200 gr.
• Egg – 3 pcs.
• Baking powder – 12 gr.
• Sugar – 50 gr.
• Salt – 2 pinches.

Cooking process:

Step 1. Three chicken eggs are broken into a bowl for kneading dough. Add sugar and salt with baking powder in the amount specified in the recipe. Whisk these ingredients well.

Step 2.Melt the butter (margarine for baking) using any method, cool slightly, pour into the beaten egg and mix well again. For delicious baked goods, butter or margarine must be of good quality.

Step 3. Then milk (kefir) at room temperature is poured into this mixture. There is no need to heat the milk and the fat content of dairy products can be any.

Step 4. Flour is sifted through a sieve 2-3 times to saturate it with oxygen, because this minor moment makes the baked goods more fluffy. Flour is poured into the liquid mixture in portions and the dough is kneaded with a spatula.

Step 5. The dough that has gathered into a ball is transferred to a floured countertop, and the kneading is completed by hand for 5-7 minutes. The dough should be pliable, soft and not stick to your palms.

Step 6. The kneaded dough is rolled into a bun, covered with a napkin and left to rest for half an hour. After this time, you can form the dough into pies with any filling and fry them in a frying pan or bake them in the oven. Cooled pies made from this dough retain their soft texture even after heating in the microwave. Delicious and successful baking!

Unleavened dough for shaneg with potatoes

Shanezhki, or shangi, are savory homemade pastries with different fillings, resembling cheesecakes in appearance, and they are prepared mainly with yeast dough, but there are often options for cooking with unleavened dough, which is no less tasty. In this recipe, unleavened dough for shaneg with potatoes is mixed with kefir, egg, vegetable oil and soda. The filling should be thick, it is placed on top of the dough and in unleavened shangas there should be more of it than dough.

Cooking time: 45 minutes.

Cooking time: 10 minutes.

Servings: 1.5 kg.

Ingredients:

• Flour – 1 kg.
• Kefir – 500 ml.
• Egg – 1 pc.
• Soda – 1 tsp.
• Salt – 1 tsp.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. To knead the dough, immediately prepare the ingredients according to the recipe. You can use any kind of flour, and even rye flour will do.

Step 2. Pour 500 ml of kefir of any fat content and kept at room temperature into the bowl for kneading the dough. Break one egg into the kefir, add a teaspoon of salt and soda and pour in vegetable oil. Using a whisk or spoon, mix these ingredients until smooth.

Step 3. Sift the selected flour through a sieve. Then pour it portionwise into the kefir mixture and at the same time knead the dough. This addition of flour allows the dough not to be heavy, and the baked goods will be softer. Then transfer the dough to a floured countertop.

Step 4. Knead the dough with your hands for 10 minutes until it becomes elastic, homogeneous and does not stick to your palms. Roll the dough into a log, cover with film or a napkin and leave to rest for 30 minutes.

Step 5. After this time, the unleavened dough can be rolled out and shaped into shangi with potato filling prepared according to any recipe. Delicious and successful baking!

Unleavened dough for homemade pizza

To obtain a tender and crispy pizza base, housewives use various tricks and add dairy products, mayonnaise, white wine and spices to the dough. In this recipe, we knead unleavened dough using only flour, water, baking powder and olive oil. To make this dough really crispy, it is important to knead it for 10–15 minutes, no less. The flour for the dough must be sifted.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Flour – 280 gr.
• Water – 100 ml.
• Baking powder – 1 tsp.
• Salt – 1/2 tsp.
• Olive oil – 4 tbsp.

Cooking process:

Step 1. Immediately measure out the amount of flour, salt, baking powder and olive oil indicated in the recipe.

Step 2. The flour is sifted through a sieve 2 times, poured into a mixing bowl and mixed with salt and soda.

Step 3. Then this dry mixture is collected in a slide and a depression is made in the middle. 4 tablespoons of olive oil and 100 ml of heated water are poured into it.

Step 4. The dough is kneaded first with a spoon. When the flour has absorbed all the liquid, continue kneading with your hands for 10–15 minutes, which will make the dough very elastic and pliable.

Step 5. The kneaded unleavened pizza dough is rolled into a bun, covered with a napkin and left for 20 minutes to proof and rest. During this time, the baking powder is activated, and the dough will turn out airy and soft. The finished dough can be used to form pizza with any filling. Delicious and successful baking!

A simple recipe for unleavened dough for dumplings

Dumplings are prepared mainly only on unleavened, that is, yeast-free dough. Its constant ingredients are flour, water, egg and salt, as well as the same requirements for the dough: ease of work, ability to roll out thinly and not tear during cooking. In this recipe, add vinegar and vegetable oil to the unleavened dumpling dough; these ingredients make the dough more elastic.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 0.5 kg.

Ingredients:

• Flour – 500 gr.
• Water – 1 tbsp.
• Egg – 1 pc.
• Table vinegar – 1 tbsp.
• Salt – 1 pinch.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Immediately measure the above ingredients for the dough according to the recipe. Be sure to sift the flour through a sieve.

Step 2. Pour flour into a bowl for kneading dough and make a depression in the middle.Pour liquid ingredients into it (water with vinegar and vegetable oil) and add salt.

Step 3. Then break one chicken egg into the dough.

Step 4. Using a spoon or whisk, mix these ingredients well.

Step 5. When the flour has absorbed all the liquid, transfer the dough to a floured countertop.

Step 6. Then knead the dough with your hands for 5-7 minutes until it is quite tight and homogeneous. As you knead, you can add a little flour to obtain the desired dough consistency.

Step 7. Roll the kneaded dough into a log, put it in a bag and leave it to rest for half an hour. During this time, prepare the filling for the dumplings.

Step 8. After this time, you can roll out the dough and start forming dumplings. Delicious and successful dishes!

Dough for cheesecakes with potatoes

An option for unsweetened homemade baked goods could be cheesecakes with potatoes. They differ from potato shanga only in the way the products are formed. Potatoes are a lean filling, and in this recipe we prepare lean unleavened dough using flour, vegetable oil, water and soda. We knead the dough using a food processor, which is easier and faster than kneading by hand.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 0.4 kg.

Ingredients:

• Flour – 300 gr.
• Water – 120 ml.
• Soda – 1/3 tsp.
• Salt – 1 pinch.
• Vegetable oil – 20 ml.

Cooking process:

Step 1. Immediately measure the amount of ingredients specified in the recipe for kneading the dough.

Step 2. Sift the wheat flour through a sieve twice to make the dough more elastic and tender. Pour the flour into the bowl of a food processor fitted with a cutting blade attachment.

Step 3. Add a third of a teaspoon of baking soda to the flour.

Step 4. Then add some salt.

Step 5. Pour vegetable or olive oil into the bowl with the flour.

Step 6.Heat clean water a little or take it at room temperature. Pour 2/3 of the water into the flour. Then close the lid and knead the dough at medium speed for 1 minute.

Step 7. If the dough turns out very tight, and this depends on the flour, add the rest of the water and finish kneading so that the dough becomes homogeneous and does not stick to your hands.

Step 8. You can immediately form cheesecakes with potatoes from the kneaded unleavened dough. This dough keeps well for several days in the refrigerator and tolerates freezing well. Delicious and successful dishes!