Yeast-free pie dough

Step-by-step cooking

1. Step 1:

   

   We take kefir out of the refrigerator in advance so that it gets room temperature. In extreme cases, it can be slightly warmed up in a saucepan. It is advisable to use fresh kefir with a fat content of 2.5%. Pour it into a deep bowl, suitable in volume for kneading dough. Pour in the soda and mix the contents well with a silicone spatula or spoon. Kefir will extinguish the soda and the mass will foam a little and rise.

2. Step 2:

   

   Next, pour vegetable oil into kefir, add a pre-beaten chicken egg (preferably homemade), add salt and sugar. Mix everything well.

4. Step 3:

   

   I sifted the flour through a strainer into a separate bowl and immediately weighed it on the kitchen scales. You can first weigh it or measure it with a measuring cup and sift it immediately into a bowl with dough. Pour half of the flour and begin to knead the dough in a circular motion. The mass will begin to thicken.

5. Step 4:

   

   Pour in the remaining flour and start kneading with your hands. The thickened dough is transferred to the dough on the table, lightly dusted with flour, and continue kneading until the dough stops sticking to your hands. It took me exactly 300 g of flour for 200 ml of kefir and quite a bit for podpyl. The dough should not be tight. We form a bun from the dough, cover it with food foam or a bag and let it rest for 10 minutes. Then use it for its intended purpose.