Baking dough on kefir

Perepechi is one of the most famous national dishes of Udmurt cuisine. It is an open satrushka made of sour dough with a filling inside. The filling can be minced meat or mushroom, boiled eggs, chopped vegetables or even porridge.. But most often, perepechi is baked with a meat filling from a mixture of several types of meat.

To prepare the dough, first of all it is necessary to sift the flour. When preparing candles, as a rule, wheat or rye flour of the highest grade is used, or a mixture of these two varieties. In this case, the dough will be prepared on wheat flour.

Add salt and a little sugar to the sifted flour to balance the taste. Then mix to make a small hill out of the flour mixture. In the center of the slide, make a recess and drive a chicken egg there. Next, add kefir (fat content of 1 or 2.5%, no more) and mix the whole mass. First, you can mix with an ordinary tablespoon, and then transfer the mass to the work surface (a large cutting board and table) and knead the dough with your hands.

Knead the dough until it stops sticking to your hands. When kneading the dough, maybe a little more flour may be needed. It all depends on the specific grade of flour, the brand and the gluten content in it. Therefore, it is impossible to maintain a strict ratio of kefir and wheat flour. But you should focus on the data in the recipe.

The consistency of the dough for baking should be such that it can be easily cut with a table knife, that is, quite steep.

After the dough has been kneaded, it must be left to "rest" for about half an hour or a little more. So it will be easier to roll it out and, accordingly, it will be easier to work with it. To prevent the dough from drying out from the edges, it should be wrapped in a special food wrap or put in a bowl and covered with a clean towel.

Successful culinary experiments!