Unleavened dough was first prepared by the ancient Egyptians more than 3 thousand years ago. After its spread throughout the world, unleavened dough began to be used for baking loaves, pita breads and flat cakes. Today, the range of dishes from it has expanded significantly.
Instructions
Step 1
Unleavened dough is divided into two types - simple and rich. To prepare a product of the first type, wheat flour is sieved through a sieve, vegetable oil, water and salt are added to it, after which the kneaded dough is divided into parts, kept for a certain time and carefully rolled out. Butter unleavened dough is prepared by adding sour cream, milk, eggs, salt and sugar to melted butter, as well as flour mixed with water.
Step 2
If a simple unleavened dough is prepared without any tricks, then when preparing pastry it is important to follow certain rules. So, before cooking, butter must be melted or softened, and the flour must be pre-mixed with soda or a store baking powder. For more effective loosening, acetic, tartaric or citric acid, freshly squeezed lemon juice can be added to the dough. If fermented milk products served as the basis for it, you can do without adding acid.
Step 3
Modern chefs use unleavened dough to prepare popular dishes such as dumplings, cheese cakes with and without filling, dumplings or dumplings, Italian flatbread (focaccia is a type of Italian bread), puffs, ravioli, Caspian-style pasties, quick-cooking khachapuri and ordinary noodles … Also, unleavened dough is widely used for making potato puffs with cheese, pasta for lasagna, lean dumplings with cabbage and potatoes.
Step 4
In addition, unleavened dough makes excellent dishes for Church Lent days - for example, lean pasties with minced mushrooms, Indian paratha cakes with herbs, as well as lean cakes with fresh green onions and sesame oil. All of the above culinary products not only have great dietary value and great taste, but are also ideal for people leading a vegetarian lifestyle and believers who strictly observe all religious fasts. In addition, light and low-calorie unleavened dough is recommended for people suffering from problems with the gastrointestinal tract.
