It is believed that the first mention of dishes containing an unleavened dough recipe dates back to the times of Ancient Egypt, about five thousand years ago. The dough of that time was flour mixed with water. It has survived to this day. The only difference is that salt is added to the modern version. This flour mixture suits many needs; it can be baked and fried, boiled and stewed. Its plainness is justified by adding other products to the dish, which will be considered the main ones, since they form the taste, while the dough only sets it off.
The Five most commonly used ingredients in Unleavened Dough Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Flour | 325 | 12 | 1 | 67 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Sugar | 398 | 0 | 0 | 99.7 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Chicken eggs | 80 | 12.7 | 10.9 | 0.3 |
How do you make unleavened dough in a more advanced format? Just add vegetable oil to it - along with the other ingredients described above. A more tender and pliable structure is guaranteed. The dough rolls out and shapes better if you need to fold a dumpling out of it.
There is an even freer format that unleavened dough falls under (the recipe with a photo is in this catalog) - rich pastry dough. It consists of: wheat flour, eggs, butter, sugar, salt, milk (water, kefir, cream) and soda. In principle, this is the name for a rich dough that contains no yeast. That is exactly why it is "unleavened".
The five fastest recipes for unleavened dough:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| the simplest custard dough for chebureks | 5 min | 262 | +74 |
| Dumpling dough in soup | 5 min | 209 | +75 |
| Filling dough for pie and pizza on kefir without yeast | 7 min | 137 | +94 |
| Liquid pizza base dough in a frying pan in 10 minutes | 10 min | 335 | +101 |
| Aspic pie dough with mayonnaise | 10 min | 317 | +12 |
Don't know how to knead unleavened dough? First of all, prepare all the products by bringing them to room temperature. Butter, if it is in the mix, needs to be melted. Mix everything wet with wet, and dry with dry. Slake the soda in kefir, if you have any. If not, mix it with water. Eggs can be whipped with sugar into a foam - this will improve the chances of the dough coming out fluffier. Although that only matters for what gets baked. Always knead the dough in one direction - clockwise or counterclockwise. Gather it from the edges toward the center. That way there is less chance of flour lumps forming.
Open our recipes with step-by-step photos and read how to make unleavened dough at home quickly, simply and affordably.