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

I continue ... I got distracted by the call and accidentally pressed the button
I wanted to upload photos, but they are not uploaded to the gallery, it gives an error.
Will come in words))))
I made an Ossetian pie yesterday. Filling potatoes + cheese + mushrooms. I baked a baking sheet in the oven on a stone without turning it over. Pie on a baking sheet on paper. It turned out great.
As I said, I have never baked any Ossetian pies or flat cakes before. Therefore, I don’t know what they should be. But my husband liked the cake.
Today I made a cake from the remains of the dough. I baked it in the Miracle Grill electric frying pan. Also on paper. The finished cake was smeared with candied honey on top. I've already eaten half of it myself!
It's a pity that the pictures are not loaded!
I went to squeeze Anechka thanks.

[Nelya]

Here I am succumbed to mass psychosis joined the Dough Lovers Club in 5 minutes

Nelya, welcome to us!
The dough bakes wonderfully in the oven, so the absence of the Princess is not a problem at all!
Delicious baking! Let the dough delight you with its ease of preparation and taste!

While I was writing the greeting, the results have already appeared.
Nelechka, how glad I am that everything turned out tasty and liked it!
Is it really very soulful with honey?
This is Seven Years (Svetlana) suggested. I liked it so much that I make honey cakes for two days in a row!
NelechkaThank you very much for your feedback!
And if it works out with a photo, then I'll love it!

Oh yes, Anya, thank you for reminding me who brought the idea with honey.
I’ll go to Svetlana for such a find.
I still can't take the photo, I knocked on the Chief. I can only throw it through hosting, but for now we'll wait.
in the oven I got it like a puff pastry, and in Miracle it was just a fluffy cake. I was afraid that the top would be grabbed, my Miracle fries the top a lot, but since the dough was stretched thinly, it did not even burn at all, but just rosy.

Trying to insert your photos.
My first Ossetian pie, baked in the oven. I didn't make the incision right away, and then there was nothing to remove.

And the first cake, I don't know what it should be. But I hope it worked out. Covered with honey.

[nila]

nila, Nelya, wonderful pastries !!! And the crumb in the last photo is just mortality.
I went and I put the dough. I didn't do it for several days, I already missed it.

[nila]

nila, Nelya! How nice that you also liked my idea !!!
And today I didn’t even have a half, but a whole cake! ! Nothing that then it became already bad, but how delicious !!! For this I also brewed some coffee / this is at eight in the evening !!!! /, and no dinner is needed !!!
And the dough is straight airy and straight a little layered! I did it today with such a pocket !!!
Anise, Anya, I've already inherited your recipe for my eldest daughter. Only then I made khachapurki with cheese and cilantro. I had to really divide the khachapuri for two, but what can't you do for your beloved children! So she immediately grabbed the recipe, went to her husband to cook !!!
So from my daughter to you, too, a huge THANK YOU !!!!

[Sveta]

Sveta, I'm not going to such feats. Coffee at 8 pm is too late for me. And with the seagull the very thing! My pocket won't work. I baked a cake in Miracle, the temperature is not the same. At first I wanted it in the oven, but even there I can't achieve the required temperature even now, although I will heat the stone for 2 hours.
The gas pressure is very weak, and wastefully strong, golden cakes will come out.

[nila]

nila, Nelya. I baked in Princesse, before the pocket never worked, but today for some reason!
But after coffee I'm lying now and not in one eye !!! Well, at least I got pleasure !!!

[Nila]

Nila, Nelechka, what a wonderful pastry!

And the first cake, I don't know what it should be. But I hope it worked out. Covered with honey.

The cake is incomparable, the holes in the crumb are one to one! The beauty!
Thanks for the photos, it's so nice to admire the pastries!

... I've already inherited your recipe for my eldest daughter ...
So she immediately grabbed the recipe, went to her husband to cook !!!

How interesting (and very pleasant)!
Let him cook delicious pastries for the delight of your husband!

I want to express my gratitude to the author. This is the second time I put the dough. There was no kefir, I added 1 tablespoon of sour cream, it came up even more than the first time. She baked cakes, smearing them with olive oil, garlic, paprika - salt. My sister's husband said it was a ciabata. It turned out 4 pieces. Warmed up the oven for an hour (I have a gas oven), I don't know if it took that long? The baking paper failed - the first two cakes stuck and had to be torn off during the meal, the last I smeared with oil, it turned out better. (I dream of a silicone rug, but not ordering through the Internet, but buying it in a store. Didn't come across, or maybe I look bad?) My daughter-ballerina broke off a half, then came back for the rest. Today I will venture to make khachapuri and pizza.

[Nikollete]

Nikollete, Nika, I welcome you! 🌺
Regarding the duration of the gas stove heating: do you have a temperature sensor for reference? Otherwise, I don't know anything about gas ovens. But one thing I can say for sure is that the oven should be very well preheated and preferably at the maximum temperature (not less than 250 C).
By the way, did you have a good pastry this time? Then you can keep for yourself the same algorithm of action for the future.

As for the silicone mat, it is better not to use it for baking at such high temperatures.
It has limitations, as a rule, the maximum temperature of use is 230-240C.
Better to choose baking paper. Paclan was good, she doesn't stick to food, and Toppits are great. And then there are teflon mats for baking, they bake well and nothing sticks to them.
Nika, thanks for the tip! Bake for the joy of your loved ones! Let everything work out!

[Anise]

Anise, Anya, please tell me, the dough stood in the refrigerator for 5 days for sure, if not more. The container is sealed. Last night it fell off itself a little, today when you opened it there was a very strong alcohol, or I don’t know what to call it, the smell, after a few seconds it disappeared or the smell. Do you think you can use it, or is it better not to risk it?

[ikom]

ikom, the authors say that this dough can be used within 7 days after preparation, provided it is stored in the refrigerator.

It is undesirable to close the container with the dough hermetically, you need to leave the lye.
Dough fermentation is the same alcoholic fermentation; flour sugars are broken down to form alcohol and carbon dioxide. If the container was closed tightly, that's where the strong smell of alcohol comes from. So he would be weathered and not going to.
And during storage, the smell of the dough somehow changes. I don't store the dough for more than 4 days, I bake it earlier, I'd better freeze it with baking. But these are my personal troubles, I just don't really like the dough and products made from it, if it has been stored for a long time.

The most important thing is that if something still bothers you, then it is better to make a new dough so as not to worry.

[Anise]

Anise, thank you very much for the answer, it usually does not linger with me either, but then I got lazy)) And it has long been necessary to report on potato bread

Annechka, honey, thank you for such a wonderful recipe. It has already been tried many times, but it is eaten almost immediately without having time to cool down. Here is the last option, it turned out to be captured, though already nibbled. Baked mainly with focacci-type flatbreads, with dried tomatoes and cheese. reminded about donuts with honey. I remembered my childhood. Mom, when she was doing the test. I fried my first cake in a pan, smeared it with honey so that I would not pinch off the raw dough.But it did not grow together, it was necessary to attach 2 pieces of cheese (feta cheese and Russian type) striving to dry out. Grated them and mixed with a raw egg and rolled out like an Ossetian pie, only a lot of dough. But it turned out incredibly tasty. The next portion will definitely be with honey

[Harita-n]

Harita-n, Natasha, what a wonderful cake in the photo!
So delicious that I want to tear off the next piece too!
Thank you for your feedback, I am very pleased that I like the dough!

[Anise]

Anise, Annechka, of course on you !!!
I may not have the most joyful first childhood understanding associated with cakes with honey. But as a child, you don't take it seriously. The first time one of the neighbors brought a reminder for 9 days, I was about five years old. But I remember that it was divinely delicious. And then my mother baked especially for me, like a holiday. As a child, I hated honey, I was often sick, and my mother stuffed me with honey and honey water, from which I be-be-be ... Mom has been gone for the fifth year. Cakes with honey are still a memory of mom, so warm and sincere
An 'forgive me, even if I'm a minor now ...

Anya! Thanks a lot for the wonderful recipe. Yesterday I made the dough 2 times. From the first batch I made three khachapuri and a mini-baguette. The family really liked it. I kneaded the dough again, let it rise and put it in the refrigerator (without crushing it) ...
Question: was it necessary to crumple it before putting it in the refrigerator?

[Ala]

Ala, thanks for the tip, it's nice that you liked the recipe!
Bake for the joy of your loved ones!

Question: was it necessary to crumple it before putting it in the refrigerator?

You don't need to crush the dough. Here's how it came up and put it in the refrigerator.
Only you will need to cover this container. The dough is wonderful!

Well, thank you! They calmed me down ... Otherwise I could not sleep at night ... I wondered if I did the right thing ... otherwise I would suddenly ruin such beauty and deliciousness

[Anise]

Anise, Anechka will never tire of thanking you and I am again grateful to you for the recipe for this dough !!! And a thorough explanation of how to deal with it, for example, I weigh 120 grams of dough for flat cakes and don't strain my head
And pizza, and khachapuri, and now tortillas made from this dough have thoroughly settled in our home! The dough does not live in the refrigerator only when its container is washed
Here is a photo report with caves in Lepehi


Lubricated with oil infused with garlic, paprika, dill

[Sol * ka]

Sol * ka, Olya, what a glorious flatbread! Wonder how good!
The holes in the crumb are very attractive!
Thank you for the beautiful cakes and heartfelt feedback!

Lubricated with oil infused with garlic, paprika, dill

How delicious it must be!

[Anya!]

Anya! What a splendid dough you gave us! I never tire of thanking you for him!
Today I baked an Ossetian-style cake in the Princess. But, I stretched it to the limit, so that it turned out to be very thin, because in some places, where it was very thin, the dough slightly parted during baking. But, absolutely not critical. Pie with cabbage and eggs. Baking for 20 minutes. Then she turned it over and another 5 minutes. I opened it and greased it with oil. Vkuuusnoo! Mine said that in life such awesome pies have never been eaten!
Thank you so much for sharing the secret!

[Mikhaska]

Mikhaska, Ira, what a pie!
How delicious!
Here is that cut-off piece from the first photo, I would love to taste now!
Bake to your health! It's so nice that the recipe is in demand! I myself use it sooo often!

If you put it overnight, and bake after 2 days. Will it taste good?

Everything will be fine, 2 days for this dough is just that, and the taste should be wonderful.

Thank you! I just wanted to bake after dinner. It can even stand for two days. Sorry I wrote it wrong.

Still, cakes from this dough are best obtained in the oven. I baked in the Princess all the time, and yesterday I tried it in the oven: I heated it up to 270 degrees with a baking sheet. She stretched the dough with her hands on baking paper, sprinkled with water and sprinkled with sesame seeds.She also sprinkled the oven with water and sent the cake to bake, reducing the temperature to 250, and after 5 minutes to 230 degrees. This is heaven and earth! Mine said that in the Princess I didn't have time to bake any more cakes. I didn’t have time to take a picture, tomorrow evening I’ll repeat, I’ll definitely report back!

I also need to try it on a baking sheet, otherwise I get pita on a stone

[Anise]

Anise, Anya, has already made the dough according to your recipe more than once, I keep it in my head to write you a thank you, and now I finally got there. Well, I just fell in love with this dough. I want to thank you many times for the ease of the recipe and for the magic of some kind of composition. Yogurt gives weightlessness to the dough, airy, full of holes and every time an excellent result. I tried to make pies here, baked in the Princess. Delicious however. And I thought about donuts, I think they should be excellent. Thank you, thank you so much, it turns out very tasty.

[Svetlana_Ni]

Svetlana_Ni, Svetlana, thank you very much for your feedback!
Nice to know the recipe is in demand. May you continue to please with the ease of preparation and the taste of baking!

If you want, we can talk to you!

Still, the cakes from this dough are best obtained in the oven ... I didn't have time to take a picture, I'll repeat it tomorrow night, I will definitely report back!

Kara, Ira, I will love to admire the cakes, if I can capture them.
And I bake in the oven all the time, so I can't compare with baking in the Princess.

But it didn't work out for me (((((
Quite ... I did something. But, in principle, my friendship with the test does not work out ...
The dough came up perfectly, in the morning I made cakes with suluguni, the dough is pliable, sticky, sprinkled with flour and it was normal to work with it, the bubbles already burst under the rolling pin. baked on an inverted pan. I was sure that it would turn out miraculous, miraculous ... but it turned out to be garbage, although you can't talk about bread like that.
Dry flat cake and besides ... slick (but how else to call it).
I will try again, definitely. But what did I do wrong ???

what did I do wrong?

Julia, it's hard for me to determine what you did wrong.
Try again to re-read the recipe and baking tips, compare with how you did it, perhaps you will find where and what did not work out.

Something with the stars today ...
The dough didn't fit at all, I don't even know whether to leave it for another day or throw it away.
And so I wanted to cook a cake. And she seemed to do everything as usual.
Oh, no: today the yeast was saf-levure, and earlier it was saf-moment. Maybe a different amount of saf-levure is needed?

Olya, for sure! I got burned on them a couple of times, there was no Saf-moment, I bought Saf-Levure, a white and blue bag like that. The first time the dough on the Ossetian pies did not fit at all, the second time the Reinhart bread, with which there was never a misunderstanding out of 100,500 times. I immediately sent this bag to the trash, now I bypass it!

I report

If you want, we can talk to you!

Thank you, I am happy to support.

Girls, it's strange about yeast. I have been using Saf-Levure exclusively for almost two years almost daily and have not had a single puncture with them. Can you pour them dry into flour? They must be bred in water.

Here is the dough

To breed in water ??? I didn't know And if, according to the recipe for HP, for example, you need to sprinkle yeast on top of the flour so that it does not come into contact with the liquid

[Kara]

Kara, so in the same place on the bag it is written about it. Just activate in water and after 10 minutes they are ready to be introduced into flour!

Then it's no wonder the yeast didn't work.
When I put them in a bread maker, I spread them in some liquid and pour them on top of the flour.

I first poured them into the serum, stirred them, then measured out everything else and poured them. I'm not sure if 10 minutes have passed, but at least seven.
The result was not encouraging.
The shelf life seems to be normal, I keep it in the freezer.

Semyon Semyonitch Here I am, Nastya, thanks for enlightening

[Olga VB]

Olga VB, but I noticed that it is better to dilute it in pure water.Even the addition of milk or whey reduces their revitalization. It should definitely turn out as I showed in the photo - a cap of live yeast, then you can be sure that they will work well in the dough.
I keep them just in the drawer of the kitchen table, and the opened bag and new ones.

[Anastasia]

AnastasiaOkay, I'll try to follow this moment.

Well, she spread it in warm water, provided 30 * C, - no "hats" for you
I waited another 10 minutes - there is a smell, there is no movement.
It looks like my yeast died or was frail from the very beginning. And according to the expiration date, everything is fine.
It's good that there are others.
I went to throw it away.

It's strange, Olya. I somehow took the same ones, but I didn't want to mess around (to dilute in water), so the started pack lay,
so already a little overdue I decided to try using yeast pancakes, and we got wonderful pancakes.
I made pancakes on them several times and always the dough turned out wonderful
Maybe the left got caught? Or somehow stored-transported them incorrectly

Why guess now ...
But I’m unlikely to buy them again.
The saf-moment has never let me down, I will limit myself to it.

I haven't bought saf-levure for a long time. I don't like them. Seems to smell like yeast in baked goods

Girls, I just started this dough again on Saf-Levyur, there is a hat on diluted yeast. There is no yeast smell in the finished product. I buy in Auchan, shelf life up to 16 years. An open package lies in a drawer for a month before being consumed. The yeast works normally during the whole period. I bake for almost 2 years 5 times a week on them.
Of course, it is better to use the yeast in which you are sure that you like it. I’m even afraid to change them. Here I can see at a glance whether yeast is working or not before I add it to the rest of the food. And you will add other dry ones and wait, will the dough rise or not?
In short, I'm used to them