It is believed that the first mention of dishes that contain a recipe for unleavened dough 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 been preserved to this day. The only difference is that salt is added to the modern version. This flour mass is suitable for many needs, it can be baked and fried, boiled and stewed. Its unpretentiousness is justified by the addition of other products to the dish, which will be considered the main ones, since they form the taste, and the dough only shades it.
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 to make unleavened dough in a more advanced format? Just add vegetable oil to it - among other ingredients described above. A more delicate and pliable structure is provided. The dough is better rolled out and molded if it is necessary to wind a dumpling out of it.
There is an even more free format, which includes unleavened dough (the recipe with the photo is in this catalog) - pastry. It consists of: wheat flour, eggs, butter, sugar, salt, milk (water, kefir, cream), soda. In principle, this is the name of a pastry in which there is no yeast. That's why it's "bland".
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 |
| Dough liquid pizza base 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 composition, needs to be melted. Mix everything wet with wet, and dry with dry. Put out the soda in kefir, if there is one. If not, mix it with water. Eggs can be beaten with sugar into a foam - this will increase the chances for the dough to be more lush. Although this is only relevant for what is baked. Knead the dough always in one direction - clockwise or counterclockwise. Collect it from the edges to the center. This way there is less chance that flour lumps will appear.
Open our recipes with step-by-step photos, read how to make unleavened dough at home quickly, simply and affordably.