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Dough for flatbread, pizza, khachapuri "in 5 minutes a day" (page 4)

Alenka @
AnastasiaK, I looked at the first photo, you need to roll out the dough thinner somewhere 3-4 mm. Rest for 20 minutes. Bake in a very hot oven, as soon as the dough has risen in a ball, all the pita is ready, in time no more than 5 minutes, even less, do not blush, otherwise you will get a crouton.
Anise
Quote: Seven-year
... laaaasky! Whoever sees him immediately falls in love!
Here, and I there too
Probably his purpose is to be admired! Hello to your Cat!
Seven-year plan
Anise, !!!
Chamomile
Thanks for the recipe. I liked the dough, baked it with cheese in a dry frying pan. Someone in the subject asked how much dough can stand in the refrigerator. I had it for a week. I kneaded it, baked a few cakes that evening and left it overnight. Then my health was uncomfortable and I only finished it today, a week later. Nothing happened to the dough, it stood in a saucepan under the lid, the top layer of the dough was slightly windy. But after the formation of the cake, everything leveled off and on the rise, the taste was not reflected in any way.
vernisag
And I got pockets

Dough for tortillas, pizza, khachapuri in 5 minutes a day

Dough for tortillas, pizza, khachapuri in 5 minutes a day
Anise
Vernisag, Ira, these are the pits! And what pockets! Wonderful!
In the second photo, such delicious sandwiches, so be it!
I assume you baked pitas in Princess?


Chamomile1, Olga, thanks for the tip!
I am very glad that I liked the dough recipe!
vernisag
Anya thanks! Yeah, in the princess, I do all the small baked goods in it, I overdried them a little, well, nothing, they left at once, no one except me noticed
kirch
Today I wanted to bake cakes on a stone, but it turned out to be gorgeous pita bread. Delicious, soft.
Dough for tortillas, pizza, khachapuri in 5 minutes a day
AnastasiaK
Well, how do you all get pita ?! ... I try this way and that - no way. Bubble pizza cakes won't you like? And I get two options - either a flatbread - pizza, or a flatbread like matnakash (fluffy and without a cavity inside). I tried it with and without proofing. The result is no hole.
Dough for tortillas, pizza, khachapuri in 5 minutes a day
Just uniform fluffiness. The stone is heated to the point of impossibility. Everything is baked instantly, but the hole does not grow inside.
kirch
She did everything like Olga. Unrolled, greased with olive oil, sprinkled with dry basil and dry garlic. She covered and stood for about an hour while the stone was heating. Before throwing it on a stone, sprinkled with water. But I wanted cakes
AnastasiaK
kirch, something seems to me the difference may be in yeast. Nothing else comes to mind. They work for me somehow evenly. And other yeasts give some kind of instant explosion. It remains to change the yeast, although I'm happy with mine, everything always rises perfectly, but not reactive.
kirch
I have instant Pakmaya
AnastasiaK
Oh, we have Pakmaya for sale. Need to try. Now I am using Saf-Levure. They are activated first in water.
Crochet
Girls, and I kept making this dough 150 times with fresh "Lux" yeast:

Dough for tortillas, pizza, khachapuri in 5 minutes a day



All products are beyond praise !!!
AnastasiaK
Crochet, and there were pockets? And we don't have such yeast. I am Saf-Levyur and I bring it from Russia.
Crochet
Quote: AnastasiaK
and there were pockets?

Nastyush, I did yesterday showed ...

"Pockets" in pits are obtained always !!!

Pizza without "pockets", and pita, and pizza I bake according to the same scheme), with the only difference that a large pizza (from a full portion of dough) I bake for 9-11 minutes), and pita for about 7 minutes) ...

Yesterday evening I baked big pits again, with a salad), gorgeous "pockets" came out !!!

It's already a shame to insert a photo ...

But if necessary, I will show yesterday too ...
AnastasiaK
Crochet, forgive me, it was me who was wound up, we have already dashed so many pages that I was lost. I have already tortured everyone here - so what is the difference, how does the dough understand pita from it or pizza?
kirch
And now I am interested in what to do so that there are no pockets.
AnastasiaK
kirch, behold, you won't get bored with us. "Then he then, and then just once - and this" (Mordyukova)
Crochet
Quote: AnastasiaK
How does the dough understand pita or pizza from it?

So in pizza, the filling on top "crushes" ...

Quote: kirch
what to do so that there are no pockets

Lyudochka, I succeeded by lowering the temperature in the oven during baking ...
shoko11
Anna, thanks for the recipe. Today I tried it for the second time, and lo and behold, partially the pits turned out. I put the dough on fresh "Lux" yeast, however, it crumbled for more than 10 g. I did not understand the pattern, out of seven cakes, in several there were good pockets, in others - no. The baking time was the same, I can't write off the temperature either, because even in one go two cakes lying on the same baking sheet gave different results.
kirch
Quote: Krosh
by lowering the oven temperature while baking
I also had such a thought. Thanks, Kroshik
Maryana61
Thanks for the dough recipe !!! Baked pies "orphan" from the 2nd portion, it turned out only 5 pieces, baked in the Princess.
vernisag
Quote: Krosh
I started this dough with fresh "Lux" yeast
And I've been using these for three years now and there are always five packs in the freezer in reserve.
Tumanchik
Girls, describe to me the consistency of the dough when forming a dish, please. The third time I do it - three times different. I have no scales, I pour it on the eye. Please describe.
Anise
tumanofaaaa, Irina, there is a photo of the test, will it go for clarification?
The dough should be moist, almost does not hold its shape, but still does not spread.
It just mixed it looks like this:

🔗 🔗

Can you write a recipe in cups?
Tumanchik
Quote: Anise

tumanofaaaa, Irina, there is a photo of the test, will it go for clarification?
It just mixed it looks like this:

🔗 🔗
Annushka, thank you, I saw these. I would like a photo when a cake is formed (pita, pizza ..)
AnastasiaK
tumanofaaaa, and my photo will not fit from the previous page? There I showed the blanks and ready-made cakes. The dough seems to be what turns out.
Anise
Quote: Maryana61

... I baked "orphan" pies from the 2nd portion, it turned out only 5 pieces, baked in the Princess.

Maryana61, Marina, but you can ask what kind of pies?
Tumanchik
Quote: AnastasiaK

tumanofaaaa, and my photo will not fit from the previous page? There I showed the blanks and ready-made cakes. The dough seems to be what turns out.
I looked, from the photo I see that the dough does not roll out, but spreads out with my hands? Or am I bad at seeing?
AnastasiaK
tumanofaaaa, but only with your hands. To roll is to smear everything with oil or sprinkle with flour. I spread my hands. And they stood a little.
Tumanchik
Quote: Anise

tumanofaaaa, Irina, there is a photo of the test, will it go for clarification?
The dough should be moist, almost does not hold its shape, but still does not spread.
It just mixed it looks like this:

🔗 🔗

Can you write a recipe in cups?
Anyuta dough for molding is being rolled out or is it just spreading out by hand? As I understand it, Anastasia's dough is more moist. What about you?
Anise
Irisha, and my dough is moist, it should be like that.
Most often I roll it out with a rolling pin. Be sure to sprinkle the work surface with flour and roll the blank (dough ball) in flour and only then roll it out.
If the cakes are stuffed, then I put flour on my hands, then I take the dough, stuff it, for example, with cheese, pinch it, sometimes at the same time I additionally help with flour (because the dough sticks), then a ball on the work surface, flatten it with my hand a little, and then I'm already rolling out. Sprinkle a little flour on the rolling pin.
Olga VB
I distribute with my hands.
But if you add flour, then it will roll out well with a rolling pin.
Today I made a cake again. It turned out even tastier.
I made the dough a little thicker than yesterday, that is, not to transparency, but about 4-6mm thick.
Anointed with olive oil quite generously, sprinkled a little with Provencal herbs, dry tomatoes, dry onions, generously with suluguni, sesame seeds and soaked it in this form.
Then she sprinkled it with water and after 10 minutes the yummy was ready.
It was 230 * in the oven, - I checked it with a separate thermometer. There were no pockets.
I think the pockets need an "explosion", at least 270 * and throw it on a hot surface.
According to the experience of ciabatta for large holes (pockets?) It is better not to distribute for a long time. I would try
kirch
Yes, Ol, my temperature was high and threw on a stone. But in your opinion she anointed with oil, sprinkled with grass. Well, very tasty
Tumanchik
Quote: Olga VB
anointed with olive oil quite generously, sprinkled a little with Provencal herbs, dry tomatoes, dry onions, generously suluguni, sesame

I won't live to see tomorrow ...
Olga VB
tumanofaaaa, Irish
My cake didn't even last an hour, although I honestly tried not to overeat at dinner ...
Rada-dms
Olga VB, went to put the dough !!!! So you will write that you become a zombie! And you go into the kitchen like a somnabulary ...
Olga VB
Olenka, who would speak!
Crochet
Anya, I understand intellectually that I'm here anyway overdose too much, just really, well, I really wanted to thank you again for the recipe for this magical dough ...

I have never used a single dough with such frequency as this !!!

True true !!!

Sideboard from yesterday's pizza:

Dough for tortillas, pizza, khachapuri in 5 minutes a day

She burned the most crumbs, overexposed an extra minute in the oven, instead of 10 minutes, pulled the pizza out of the oven after 11 ...

Here is that 11 minute and turned out to be fatal was superfluous ...

P.S. And in general, judging by the reviews, it's high time to open the Fan Club of this Test !!!

We will sew the same scarves for everyone, so that everything is in an adult way, like those of real fans !!!
Tumanchik
Quote: Krosh
I have not used a single dough with such frequency as this
Inna, but I have a different structure. Tell me, do you add flour when molding or oil it with oil? Better a photo
annnushka27
We also got hooked on this dough, I don't even remember when the bread was baked in KhP. We eat some cakes, yesterday they baked pizza.
And what else I like is that there are no crumbs throughout the kitchen, like from bread baked in HP.
Thanks Anyuta again! I remember that I promised the pictures, but I don’t download everything from the fotik, I’m collecting there for now a collection of photos of cakes ..

I still don’t understand why the dough should be transferred to another form? Somehow I was in a hurry, there was no time, I left it in the same bowl, which I was kneading. The result is the same, after that I immediately knead in a bowl suitable for raising the dough.
Anise
Tiny, and yesterday I wanted to ask you to show your pastries, but I was ashamed of something. Thank you so much!
Pizza - full mortality, the holes are just wonderful!

Quote: Krosh
P.S. And in general, judging by the reviews, it's high time to open the Fan Club of this Test !!!
We will sew the same scarves for everyone, so that everything is adult, like real fans.


Quote: annnushka27

... I remember that I promised pictures, but I don’t download everything from the fotik, I’m collecting there for now a collection of photos of cakes ..
... I still don’t understand why the dough should be transferred to another form?
annnushka27, Anyuta, collect, collect photos, then as you show right away, that will be a pleasure!
Of course, the dough does not have to be shifted. Well, I told you how I am doing, it is convenient for me to knead in a wide bowl, and then transfer to a storage container, and you do as you like, do not even doubt. The authors are all in the same saucepan, by the way.
Anise
Quote: tumanofaaaa
Inna, but I have a different structure.

tumanofaaaa, Irina, I will write a recipe in glasses.
I give a large portion of the dough, for 990 g of flour.
1 cup - 225 ml

Warm water - 1 ½ cup
Warm milk - 1 ½ cup
Yeast Saf-Moment instant - 2 tsp.
Salt - 1-1 ½ tbsp l.
Yogurt - ½ cup
Sugar - 2 tbsp. l.
Flour - 7 cups
Tumanchik
Quote: Anise
Irina, especially for you

thanks for your attention. I'm in the tank
Anise
tumanofaaaa, Irina, the authors of this recipe had the very first book all in cups and spoons, no grams.
They wanted to simplify home dough preparation technology to a minimum, so that even with the scales they did not bother.
But the people flooded them with numerous questions how much to hang in grams, they did not expect this, they were surprised, explained in their blog that it is easier with cups - scooped up, removed the excess from above and forward, measured out water with the same cup, spooned salt and yeast, this kneaded the dough with a spoon and are free, you can do your family and other things.
But in the following books, the recipes were additionally translated into grams and ounces.
So measuring everything with cups corresponds to the original author's idea of ​​making "dough in 5 minutes".
Tumanchik
HURRAH!!! : girl_claping: Now it will be easier for me. I have no scales. Thank you so much Annushka. My dough is not as porous as the girls. Delicious, but I want porous: girl_cray: Thank you dear!
annnushka27
Anna, and I'm faster in grams, I already don't remove the scales from the table, put the bowl down, poured the liquid with yeast and sugar, waited a little while the yeast dispersed, then sour milk something, zeroed it out, pour flour, salt. I don’t know how I lived without weights. And I always get confused with cups, even sometimes if the recipe is in cups, I ignore it. And it also seems to me that if you just scoop the flour with a cup and sift it into a cup, you get a different weight.
Natalishka
And again, thanks for the recipe: rose: Ipekla a small pizza from a 5-day dough. I'm happy. The dough was 0.5cm, and this happened after baking. Anya

Dough for tortillas, pizza, khachapuri in 5 minutes a day
Anise
Quote: Natalishka

The dough was 0.5 cm, and this happened after baking.

Natalishka, Natasha, the pizza is fluffy, the holes are right!
Cheers, dear, thanks for the photo and review!

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