Main Page
Dough recipe
Yeast-free dough on kefir

Fluffy Yeast-Free Kefir Dough

A great dough recipe - and best of all, no yeast! This soft-as-a-cloud yeast-free dough makes wonderful hand pies, whether baked in the oven or deep-fried. I use it for pizza, doughnuts, pampushky, and much more. The recipe is very simple and a favorite with many home cooks!

Nika

Recipe author

Watch the video

Composition / ingredients

Servings:

Flour

300

Kefir

250

Vegetable oil

Baking soda

0.5

Sugar

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 7 g

Fats 14 % 7 g

Carbohydrates 73 % 37 g

243 kcal

GI: 5 / 0 / 95

Cooking method

Cooking time: 30 min

Step 1:

Get all the ingredients ready for the yeast-free kefir dough. Adjust the amount of sugar ahead of time depending on what you're making (pizza, pie, pampushky). For something sweet, keep the sugar as is; for something savory, cut it back. Go by your own taste.
Step 2:

Pour the kefir into a mixing bowl and add the sugar, salt, and baking soda. Whisk thoroughly until the dry ingredients dissolve and the kefir starts to foam. Add the soda to the kefir, not later with the flour, since the kefir activates it well.
Step 3:

Then add the vegetable oil and whisk again.
Step 4:

Sift half the flour and add it to the bowl, kneading well with a wooden spoon. The dough should turn out soft as a cloud, so add the flour gradually. Keep adding flour until the dough reaches the right consistency, adding more if needed.
Step 5:

Once the dough comes together into a ball, turn it out onto a floured work surface and knead by hand. It should feel like yeast dough and be just slightly sticky. You can start using it right away, but I recommend letting it rest for 10-15 minutes under a towel.

Not everyone is comfortable working with fresh or dry yeast, and this recipe is a good alternative. Simple, fast, and delicious! It also takes far less time than yeast dough. All upsides, really. Some cooks add the soda to the dough itself, but I recommend adding it to the kefir, where it activates well. Added to the dough, the soda leaves an aftertaste that not everyone likes.