Yeast-free dough (you will find a recipe with a photo on the website) is able to rise during baking just as well as dough made with yeast. This happens thanks to other processes — for example, the properties of soda or baking powder, soda slaked in vinegar, fermented milk products, or the airy mass of egg whites whipped into a firm foam (if they are used in the dish).
The Five most commonly used ingredients in Yeast-free 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 a yeast-free dough
There are a hundred different ways to make dough without yeast. In any case, you will need flour (any kind, not only wheat) or a substitute for it (flakes) plus a second base, which can be:
- kefir
- milk
- yogurt
- sour cream
- ryazhenka
- water
- mineral water
- beer
In fact, two products are enough for a yeast-free dough recipe — the simplest, lean and plain one. You can use it to bake flatbreads, shape dumplings or vareniki, or make a bread cap for a second course in pots. We get more elaborate pastries by adding extra ingredients: salt, sugar, eggs, fats (vegetable or butter). The kneading process is classic: the dry products are combined, then mixed with the wet ones into a single mass. If the dough is stiff, knead it with your hands. If it is runny, use a mixer or a whisk.
The Five Fastest Yeast-free Dough Recipes:
| Dish Name | 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 |
| Dumpling dough is simple and fast | 10 min | 230 | +91 |
| Simple liquid pizza dough with sour cream | 10 min | 227 | +253 |
The undoubted advantage that makes yeast-free dough recipes more popular among home cooks is that they require less cooking time. And there is no need to let it proof — after kneading, it goes straight onto a baking sheet, into a frying pan or a saucepan. It can also be stored longer thanks to the smaller volume of perishable products. And in terms of ease of handling and elasticity, this dough is not inferior to any other: it can be molded into various shapes, pinched, and rolled into thin layers for delicate strudels and rolls.