Dough for flatbread, pizza, khachapuri "in 5 minutes a day"

Anis, thanks for the tip, I’ll go and read it ... would sooner bring the princess

Svetlana, you can. Sometimes there is no room in the refrigerator for containers, so you can put the dough in the bag, if it's convenient.

Anya, thank you! just a problem with the place) guests on Saturday))

[Lyudochka]

Do you bake them in the oven on a stone or a baking sheet?

I don't have a pebble, I bake on an inverted baking sheet, Lyudochka ...

[Crochet]

Crochet, Inna, I have a stone, but I cannot adapt to it in any way and I also bake on an inverted baking sheet. But I can't get that pretty.

Anya, thank you very much for the recipe. Magic, not dough. In the morning I kneaded it, stood for 2 hours in a warm place, then put it in the cold. Half a day with children on the road, they arrived hungry. They did not wait until tomorrow, they found the suluguni, whipped up a couple of khachapuri, fried in a dry frying pan on the stove. As one character from the comedy used to say: ".... this is something !!!!" ""

I wanted to insert a photo, even if I don't understand how this can be done from the phone.

[Musya-Marusya]

Musya-Marusya, and rightly so, that they did not wait until tomorrow!
It's so nice that the dough made me happy! Bake to your health! Thank you very much for your feedback!
I just found the photo, look, you can find the information you need:
How to insert a photo into a message

[Anya]

AnyaThank you for the dough recipe. Yesterday I baked khachapuri, I have not used this dough for the first time, though this time instead of milk and water I put in the whey (it remains after boiling the cheese, so I put it everywhere and bread, and in pies, and in general.)

[Natalia-65]

Natalia-65, Natasha, what wonderful khachapuri!
And the shape is interesting! Whey and dough are "friendly", it must be very tasty!
And the teapot with tea is so pretty!
Natasha, thanks for the delicious virtual treat!
One pleasure and beauty!

Thanks again for the dough. Help yourself.

This dough will stay in my refrigerator for the whole summer. I have big plans for him.

[Natalia-65]

Natalia-65Natasha, wow, are they really pies from this dough?
What beautiful! Thank you for the delicious treat!

Thanks for the recipe.

[Anya]

Anya, yes, yes of that. Fried with apple jam. You knowI hope you can?, in the summer there is no time to bake pies especially, since all weekends are in the village, and when you are not there for a whole week, then there is no time for pies. And the relatives ask. So I think, if you make this dough at home, and then take it with you, and then only the filling from what is in the oven. Thanks again for the dough.

[Natasha]

... can I go to you?

Natasha, of course, we will be on "you"!

Yes, this dough is just a lifesaver in everyday life loaded with different things. Natasha, you have a great idea for using it!
Thanks again for the experience of baking pies from this dough, the limits of its use are expanding!

Thanks for the recipe.

Anechka, well, not a year has passed since I came to you with thanks))) Now this dough lives in my refrigerator all the time, the last two times I started it before leaving, we went on a visit for the whole day. There was no time to wait 2 hours, so I threw everything into a bowl (now we make a portion for 7 glasses, glasses are faster for me) and sent it to the refrigerator right away. There it also came up remarkably well and was no worse than before. They baked khachapuriki and cheese, with cheese and chicken meat, with cheese, meat and mushrooms. Even bread once. I would like to master the technique of baking pit. Thanks again for the recipe!

Something I have pictures like elephants, I have not yet learned how to minimize them, sorry)))

[Musya-Marusya]

Musya-Marusya, I am delighted!
Extraordinary beauty! Khachapuri are wonderful! Bread is a delicious beauty with delicate crumb! Bravo, Marusya! And how pleasant it is to read that the recipe is in demand! Thank you so much! (can I communicate with you?)

Recommendations for baking pita But you still have to adjust to your oven, start with this scheme, and then focus on the result and "play" with the baking temperature and so on.

Photos are marvelous, nothing needs to be changed, beautiful and seen well!

thank you very much!!! I will master!

Anya, help with advice please. Yesterday in the night I kneaded your dough (by the way, I remember you almost every other day with a kind word, so often I do it). I went to bed, asked my husband to put it in the refrigerator, when he went to sleep. But he forgot. It turns out that the kitchen was on the table for about 8 hours. What do you think, in the trash? Over acid?

I accidentally got an experiment on the longest use of this test. If anyone doubts how this dough will behave, if suddenly more than 3-7 days have passed. I kneaded it on April 23 with liquid yeast. Part used on pizza. It worked out well. Then I left for a week, left the dough in the refrigerator. When I discovered it upon arrival, there was no hope, I thought it was over there and oozed and windy, and maybe turned black. Not at all! On the contrary, inside it became especially porous, it smelled good, it did not fall out. Still, I did not use it in its pure form, but used it as a cold dough for a new dough. I stirred a piece of dough in warm water, and started any dough. She baked Ossetian pies. Fine! Today I took out the last bite, looked at it, and it’s in perfect order - soft, moist, smelling good, in the warm water immediately played with bubbles. There was no damage. So if you don't even bake on it, you can safely add it to the newly started dough.

Anya, help with advice please. I kneaded your dough last night. ... I went to bed, asked my husband to put it in the refrigerator, when he went to sleep. But he forgot ... It turns out that the kitchen was on the table for about 8 hours. What do you think, in the trash? Over acid?

Ira, I would be very happy to help, but I don't know what to advise and how long you can keep the dough warm. How does it smell? How does the structure hold up and not creep? Maybe it’s cool in your kitchen now, then the dough would not ripen so quickly, it would stand in relative coolness all this time? Look how it is, whether it differs greatly from the one prepared according to the technology, and if there are the slightest doubts, it is better to put a new dough. I'm sorry I couldn't be helpful.

I accidentally got an experiment on the longest use of this test ...

Anastasia, an interesting experience, thank you for sharing!

It smells delicious, and it seems there is no such thing that rose strongly, and then fell off. In general, at my own peril and risk I bake a cake

I once had this dough for 12 days in the refrigerator, if not 14! all OK!!! The flatbread had a slightly sour taste, but still very tasty.

[Anise]

Anise, Anya, and thanks again for the great recipe!
My next (today some funny) cakes:

🔗

Very simple, very fast and very tasty!

[mylik.sv, Elena]

mylik.sv, Elena, oh, what cute cakes!
Thanks for showing me! Just admire them!
And the figures in the background are good too!

[Anise]

Anise, Anya, thank you very much for the great dough recipe!
I baked pizza, very tasty !!!

[Trishka]

Trishka, Ksyusha, the pizza is wonderful! It looks sooo appetizing and delicious! Thank you for sharing your impressions and photos!
I am very glad that I liked the dough and the recipe came in handy!

[Anya]

Anya, I also carry Thank you for a wonderful recipe. And I used this dough to make pigodey:



Granddaughter's verdict (almost Korean) that tastes better than a Korean restaurant.
I recommend using this wonderful test in this way too!

Thank you!

I used this dough to make pigodey:

and what is it and how ???

[Helen3097]

Helen3097, pigogi are Korean steamed pies made from yeast dough stuffed with meat, onions and cabbage. My family loves them very much and I cook them regularly in the Tefal steamer. This time I decided to use this wonderful dough instead of my own.

stuffed with meat, onions and cabbage

and how much cabbage and everything else ???

[Anise]

Anise,

Khachapuri with cheese

tell me, how do you do, cheese inside or on top?

[Helen3097]

Helen3097, I make 300 grams of large ground beef, 1 large onion (in small cubes) and 400 grams of thinly shredded cabbage. Salt, pepper and a cup of water.

[Babushka]

Babushka,
Thank you!

[THANKS FOR THE RECIPE !!!]

I made the dough yesterday for the first time ... here is the first pizza on this dough ... I made the dough as thin as possible, mine do not like thick pizza, I like what I did and put in the refrigerator, and when I needed to pinch it off ...

did not have time to completely take a picture ...THANKS FOR THE RECIPE !!!

[Babushka]

... I used this dough to make pigodei:

Babushka, Tatyana, thank you very much!
Open up new possibilities for using this test!
Special thanks for the details of the pigody preparation!
And what a beautiful photo!
And the "sweet couple" are very cute!

[Helen3097]

tell me, how do you do, cheese inside or on top?

Helen3097, I put the cheese inside. I knead a piece of dough with my hands into a cake, in the middle - grated cheese, then collect the dough over the cheese, so that you get a "ball" of dough, and inside - cheese. Then you need to roll it into a flat cake.
For clarity, watch the video of our Tanyulya, from 3 minutes cooking technology. I also cook khachapuri with filling, only I take smaller pieces of dough and do not make a hole in the middle of the cake, I fry them in a pan without oil, under a lid, on both sides. Video here:

... here is the first pizza on this test ...

Helen3097, the pizza is amazingly good!
Thank you!

I put the cheese inside.

Thanks, understood...

[Anise]

Anya Anise, I, too, with a big oooy thank you! My little hands have finally reached this test. Now I understand the girls who have it in the refrigerator. I tried to make a pizza out of it, used part of the kneading, baked in the Princess. My dough turned out to be a little liquid (I didn't dare to roll it out with flour), so I just dumped it into the Princess, greased my hands with oil and stretched it all over the bottom. After 20 minutes of proofing, I smeared it with sauce, scattered the filling and turned on the oven. Baking for 20 minutes. Stunned, the base is the most delicate, airy, with a crisp bottom!


Now I have a permanent tenant in my refrigerator too!

[win-tat]

win-tat, Tatiana, very beautiful pizza! Just ah! and sheer delight! And what a marvelous crumb, openwork-perforated! "Princess" did a great job of making pizza.
It was with great pleasure that I admired the wonderful pastries! Thank you, Tanyusha!

[Anya]

Anya, Thank you ! Yesterday I asked my son which pizza tastes better - from Ferrarca on a regular pizza dough or this one, so he could not answer, although he had always said that nothing can be compared to a Ferrari pizza. The dough is really extraordinary, it is somehow easy to eat, this pizza flew away yesterday and was not noticed.

[win-tat]

win-tat, Tanya! I agree with your son completely! I really don't have Ferrari, but better than pizza. than on this test, well, I just can't imagine ... well, what else could be better
Lerel also has an excellent pizza dough. I alternate them constantly and mentally thank the girls who told us both of these recipes, and of course, the Princess.

Vikul, give me a recipe for the dough from Lerel)) she gave it to me, I suppose already, but I profuked))

and further )
buy a ferrari))

[Svetlana]

Svetlana, the recipe will be in PM

[Mirabel]

Vika Mirabel, I really want to try to bake this dough in a Ferrari, but I don't really know how to transfer it from the shoulder blades to the stone, it turned out very soft for me. You probably need to add more flour when kneading, or when rolling it, or try it on paper, although I have never used paper there ... It's easier in the Princess, I stretched it with oily hands and forward ..

also Lerel has a wonderful pizza dough

I also want this recipe !!!

[Helen3097]

Helen3097, enter in search pizza dough Hut ...