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Dough for flatbread, pizza, khachapuri "in 5 minutes a day" (page 2)

Anise
ikomwhat nice cakes!
And the lace "holes" turned out!
And what are they lubricated from above? looks nice and appetizing.
ikom
Anise, this is a spice of Italian cuisine from KAMIS with olive oil. It turned out sooo tasty! Thanks for the recipe and lots of ideas.
Mirabel
And I had a small bummer with this recipe;) Although I am familiar with the 5 minute test and used it more than once ...
Anise, Anh, for some reason, when I began to cut the dough, it "floated" specifically and stuck to my hands strongly. I had to add flour ... Maybe because it was initially very liquid? All the liquid splashed at once, but you had to look at the consistency of the dough?
The cakes turned out to be very good, but not as perforated as everyone else in the photo. To make some products, in my opinion, it would be impossible from such a test.
Of course, we will eat them, of course I will do more and more times. But ... I would like to know in the future where I went wrong?
selenа
Mirabel, Vika, maybe you made a mistake somewhere with the proportions? I knead it with a wooden spoon and it is by no means liquid, when you take it out of the fridge, it is certainly not liquid, but sticky, so I dust the board and hands with flour, but very little flour leaves, just so that you can work with it, and then I leave it for proofing, I did not have such large holes as the girls (to be honest, I don’t need such non-uniform large holes, this is not a ciabatta), but I had them exactly the same size, shorter than beauty, and not holes and yes I had kefir.
Mirabel
selenа, That’s probably in a hurry, as always. and screwed up. I know this dough and remember well that it is not liquid at all.
I'll work on mistakes today.
Anise
Quote: Mirabel

when she began to cut the dough, it "floated" specifically and stuck to my hands strongly. I had to add flour ... Maybe because it was initially very liquid? All the liquid splashed at once, but you had to look at the consistency of the dough?

If the ingredients were weighed and measured accurately, then the problem is the flour, which may not be very water-absorbing. I will quote myself, since I tried to draw attention to this in the description of the recipe:
Quote: Anise
Advice:

When preparing the dough for the first time, I recommend pouring in not all the water at once, but leaving 30-50 ml, stir the dough and see how wet it turns out, compare with the photo of the dough and only then add the remaining water. Flour is different, it absorbs water in different ways, therefore, in order not to get too thin dough and not have to add flour, it is better to "play" with water.

Mirabel, everything will work out, try to reduce the water significantly and it is better to add a little to the already kneaded dough. Good luck to you!
Please tell us how things will turn out later!

Selena, Nadezhda, you described this dough and work with it very accurately:
Quote: selenа
when you take it out of the refrigerator, it is all the more not liquid, but sticky, so I dust the board and hands with flour, but very little flour leaves, just so that you can work with it
Mirabel
Anise, Yes, Yes, Anechka, I will definitely write.
By the way, my fastidious family at dinner persuaded one cake. They, in my opinion, did not notice anything.
Lerele
Oh, I forgot to say thank you, I made khachapuri from dough yesterday, it turned out great. The dough after the refrigerator was a little sticky, but then it took a little flour from the bedding, it rolled perfectly, delicious.

Thank you not to look at the last word, the computer inserted
Anise
Lerele, these computers live their own lives
The main thing is that the khachapuri were delicious! Thanks for your feedback!
Musenovna
Another experiment on the test.Replaced a couple of tablespoons of flour with bran and reduced the amount of live yeast to about 6 grams. I am quite happy with the result. Well risen, perforated. I baked garlic buns for borscht. Unfortunately, there are no photos, they ate everything at once.
Irinasan
Girls, explain to me: 1. how the pita will turn out, if the pita should have a kind of "pocket"; 2. And what to do with the dough if you put it in the freezer. How to "bring him to life". I sit and read and cannot understand in any way. I really love pitas. Previously, they were sold with us, but now they are not ...
Anise
Irinasan, I answer:

1. How to prepare pita
Half an hour before baking, preheat the oven to 250 C, preferably with a baking stone (if not, then at least with an inverted baking sheet).
Take a piece of dough (the authors recommend 225 g), round it, then roll it into a flat cake approximately 5 mm thick.
Transfer the cake to a wooden spatula sprinkled with flour (or corn grits, or semolina) and "drop" from the spatula directly onto a well-heated baking stone.
Bake for 5-7 minutes, brown until light, do not bake !, they should be soft in the end.
Thanks to the high temperature and the well-heated baking stone, the dough pieces will necessarily "swell" in the oven and that cherished pocket will appear.
To prevent the pits from drying out, immediately wrap them in a cotton towel from the oven and let them cool on a wire rack. The pits will fall off during cooling, but the pocket will remain.
This is how it looks approximately, the pocket is visible (but I had small pits, 120 g each, there would be a larger cake and the pocket would be large):

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

2. About storing dough in the freezer and how to handle frozen dough
Divide the finished dough into portions of 225 g each (it will be convenient to defrost it later), arrange either in a ball or in a flat cake (this form seems more convenient, then it will thaw faster), put in a bag or wrap well in food wrap, remove in the freezer.
On the eve of use (in the evening), transfer the frozen dough from the freezer to a regular refrigerator compartment, overnight the dough will thaw slowly and the next day it can be handled as usual. The main thing is to give the dough time to defrost in advance and do it gradually.


Irinasan
Anya, thank you very much for the explanation. I understood everything.
Anise
IrinasanIf you have any questions - you are always welcome, I will be glad to help!
Let the pits turn out like you would like!
Irinasan
Thank you very much!!!
Avanturin
Great recipe! Thank you)
I just baked cakes for testing - the homemade ones were satisfied
Next time I will experiment with additions. The husband asked if it was possible to combine such cakes with potato filling. I will check

Dough for tortillas, pizza, khachapuri in 5 minutes a day
Anise
Avanturin, gorgeous cakes! Simply wonderful!
Thanks for the opportunity to watch them!

Quote: Avanturin
The husband asked if it was possible to combine such cakes with potato filling. I will check

You can, the potato filling goes very well with this dough! I tried two options - mashed potatoes + cheese and mashed potatoes + fried onions in butter. Both turned out great.

I also made cakes from this dough with bean filling (boil beans, mash, salt, add fried onions), something like lobiani, I really liked it!
Maybe you need some option for a change. Delicious baking!
Avanturin
Anise, Thank you! I will try. A new batch of dough is already coming)
lettohka ttt
Thanks for the recipe, I took it to your bookmarks, I like that quickly and without stress, I will try
Charm
what a recipe! and if you take sour milk and sour cream instead of yogurt? will it work?
otherwise my hands are itching, but I can only escape to the store in the evening
Scarlett
I took homemade fatty sour milk, warmed it up a little in a micron, diluted it with water - everything is fine! I baked the cakes yesterday, rubbed the melted cheese in the middle, greased them with butter and sprinkled them with seeds, the dough is soft, but paaaaahnet!
Rada-dms
And I still can't unsubscribe, although I made the dough twice! Thank you very much!
I baked on it a closed pie with potatoes, bacon, chicken, pumpkin and feta cheese! Delight! Bakla khachapuri is also excellent! Of course, this recipe will always be in service! :)
Anise
Rada-dmsThank you very much for your feedback!
So nice that I liked the recipe!
nazik
Also my huge thanks for the recipe for this test. I baked khachapuri and pizza, it turned out very tasty. Now I make this dough very often. Very convenient, in the morning a fresh flat cake or khachapuri for tea, coffee. Thanks again for the recipe.
Mirabel
Anise, Anechka, I once again tried this dough. I baked pizza. Well, what a super pizza turned out! And the dough has grown several times in the refrigerator.
Here are some misunderstandings ... why last time it did not work out quite like that .. and the dough was thin and flour was added. : girl_in_dreams: It seems that I did everything right ...
Great dough! Thanks to the Author and to you!
Anise
Mirabel, Vika, how glad I am that this time everything worked out!
May it always be so! Thanks for writing!

Nazik, I just saw your message, for some reason I was not notified about the answers in this thread.
Bake to your health! I'm glad you appreciated the convenience and taste of this dough!
Tumanchik
Quote: Mirabel

Anise, Anechka, I once again tried this dough. I baked pizza. Well, what a super pizza turned out! And the dough has grown several times in the refrigerator.
Here are some misunderstandings ... why last time it did not work out quite like that .. and the dough was thin and flour was added. : girl_in_dreams: It seems that I did everything right ...
Great dough! Thanks to the Author and to you!
You should have said "Fuck tibidoch and pull a hair out of your beard." Anis always does that.
Tanyulya
Anya, and now I constantly make dough on these proportions. Thank you!
Anise
Tanyulya, Tanyusha, I'm so glad that you found the recipe for registration! Thank you!

Тumanofaaaa, Irina,
Olga VB
Anna, I made this dough on whey (instead of water and milk) with sour cream (70g).
I took 7 g of salt and yeast (saf moment) 2 g.
The flour was premium, but I added one and a half tablespoons of wheat bran. Was cut with butter.
I baked donuts with garlic from half of the dough today for borscht.
The taste, of course, differs from the traditional one, but it turned out very tasty.
Thank you very much!
Dough for tortillas, pizza, khachapuri in 5 minutes a day Dough for tortillas, pizza, khachapuri in 5 minutes a day Dough for tortillas, pizza, khachapuri in 5 minutes a day
natalia27
Anna, thanks for the interesting recipe. Yesterday I baked cakes, I liked them very much - simple, quick and tasty. The dough stood in the refrigerator for two days and some of it is still standing (I left it for pizza, but today the oven is not in the mood), I think it will not be lost until tomorrow.
Tanyulya
My minipizzas from this doughDough for tortillas, pizza, khachapuri in 5 minutes a day
Anise
Quote: Olga VB
I baked donuts with garlic from half of the dough today for borscht.
Olga VB, Olya, the pampushechki are fluffy! Beautiful! They look delicious!
Actually, this dough is more suitable for pizzas and flatbreads, but it is always interesting to try other pastries from it! Thank you for sharing your option!
And you can ask, did you bake donuts in a multicooker?

Quote: Tanyulya
My minipizzas from this dough ...

Tanyulya, Tanya, what cute mini-pizzas!
Thanks for the pleasure to admire them!
Tanya, how did you form them, probably rolled out a layer of dough, then the filling, wrap it in a roll and cut it across, and then bake the circles?

Natalia27, thanks for the tip!
I wish you a good mood and good luck, and the dough will wait a little in the refrigerator!
Olga VB
Quote: Anise
And you can ask, did you bake donuts in a multicooker?
Uh-huh
And then she brought it in the oven.
In vain, it was necessary immediately in the oven and in the usual form, and not in a bowl.
Then they would blush more evenly.
And it didn't make much sense to jump back and forth. The oven heats up as much as they are baked, and this should be done immediately in the oven.
Quote: Anise
Actually, this dough is more suitable for pizzas and flatbreads, but it is always interesting to try other pastries from it!
Well, this is understandable, for donuts I usually use more rich dough.
It's just that my rye bread ran out unexpectedly, the new oven did not have time for dinner, and for dinner - borscht.
And the dough in the fridge is worth it.
So the idea of ​​donuts has matured.
Sure, it tasted a little ciabatta, but we love that taste, so it worked out very well.
My husband asked me to repeat this trick today.
Irgata
Quote: Olga VB
My husband asked me to repeat this trick today.
I also liked the cakes from this dough, the taste is, as he put it, cake-cake
Crochet
Quote: Anise
cut the dough as soon as it is taken out of the refrigerator. There is no need to warm it up.

Interesting interesting ...

And I warm the whole dough after the refrigerator ...

Annushka, but why do you think this particular test should not be given time foratwarming up?

It just became curious ...
Anise
Quote: Krosh
... why this particular test should not be given time to dry?

Innochkadear, glad to see you!
Because this dough is moist and it is much more convenient to work with it when it is chilled. So the authors of the recipe noted.
Sivana
Annushka , once again, many thanks for the wonderful recipe This time I made pizza, very tasty, the filling is understandable, but I liked the structure and taste of the dough

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

I also noticed that the dough continues to grow in the refrigerator, for example, after two hours at room temperature it doubled, and overnight in the refrigerator, it tripled))

Dough for tortillas, pizza, khachapuri in 5 minutes a day}
It was originally at the bottom of the handle))
Anise
Sivanawhat delicious holes in the pizza!
And the dough is very beautiful!
The container for the dough is soulful, the size is also suitable!
Thank you very much for your feedback, it's just very nice!

Thank you for Annushka sincerely!

Crochet
Quote: Anise
Because this dough is wet

Oh, like that, yes !!!

Here is such a secret, I still did not know ...

Anya , thanks for the science, dear !!!

Anyut, that is, it turns out that you can warm this dough, well, there are different cases, just working with him will become harder and more difficult ...

Interestingly, is the difference in taste between products made from warmed and unheated dough noticeable?

There is a reason to try this and that !!!

In the evening, my dough will be 24 hours old, as soon as I bake something from it, though I haven't decided where to start yet unsubscribe immediately !!!

P.S. AnyaWhen I saw a multi-storey hot plate in your photo, I lost sleep, rest and appetite ...

This is where they give such ?!
Anise
Quote: Krosh
that is, it turns out that it is possible to warm this dough, ..., it will just be harder to work with it, and of all

Innochka, exactly. Moreover, the authors write that it is already possible to work with the dough, which just came up for 2 hours at room temperature, right away, without waiting for cooling in the refrigerator.
So if there is a need for relatively quick baking, then why not bake? You never know what the circumstances are.
You make up your mind there, otherwise curiosity will understand what you will choose for testing

P.S.

The multi-deck stand is sold at amazon.com called the Wilton 2105-459 Excelle Elite 3-Tier Cooling Rack. You liked her too, right? I am absolutely delighted, I pushed all the grilles before her back, and I constantly use this one.

Crochet
Quote: Anise
and then curiosity parses what you choose for testing

Pit ...

I baked 8 pieces last night ...

No more today ...

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

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

Anya, my soooo liked those pits that inspired by me, without hesitation, immediately kneaded another double portion of dough ...

Thank you, my dear, HUGE - GREAT !!!

Now I won't let this dough out of my hands, in the sense that I am going to bake it a lot and often !!!

Quote: Anise
you liked her too, huh?

To say that I liked her is to say nothing ...

I fell in love with her at first sight !!!

Alas, I have never met such people here ...

With Amazon and others like him, I don't make friends ...
Anise
Quote: Krosh
But I had time, I had time to take a picture of them !!!
Crochet, Innochka, how wonderful, I will love to admire your pastries!
Glad yours liked the pitas! Hurrah!
Quote: Krosh
... immediately kneaded another double portion of dough
Oh it's our way in brazilian!
Thank you, dear, for such a sincere feedback!
Sivana
Annushka,
Finally, thanks to you, I found the recipe for the perfect dough)) I just fell in love with this dough. Today I re-made cakes from it, khachapuri is something I can't even describe the feeling when working with the dough, it is like "alive", "breathing")) I am very impressed, so such emotions

🔗
annnushka27
Anna, I, too, now a fan of your (nothing on "you"?) dough, the second day we eat cakes. Thank you!!!
Yesterday's portion scattered, today it baked again, in the Princess. They very, very much resemble the tandoor cakes that the Tatars sell here. The same taste and large holes, only they taste more salty, well, and the molding is "branded", but I just don't have chakich, I have to buy it on occasion.
Photo later, fotik was discharged!
Anise
Sivana, thank you for your kind words and a beautiful cake! Very nice!
Let the recipe continue to please!

Аnnnushka27, dear namesake, of course, you can use "you"!
I am glad that the recipe was to your taste!
If you will allow me, I will wait for a photo (I really love looking at bread and pastries!)

Crochet, Innochka, I almost missed your breathtaking pits!
Well this is a holiday of some kind, not a pita! Thank you very much!
Creamy
I also join the army of satisfied fans. I baked it several times. I really liked the oven just in the form of a cake. But I grease this still hot cake with a mixture of melted butter, mixed with a clove of garlic passed through a press and a pinch of hop-suneli. Then it turns out just "head off"!
annnushka27
Quote: Creamy
I grease with a mixture of melted butter, mixed with a clove of garlic passed through a press and a pinch of hops-suneli.
Anise
Quote: Creamy
I grease the still hot cake with a mixture of melted butter, mixed with a clove of garlic passed through a press and a pinch of hops-suneli.

How delicious it must be! Thank you, Alevtina!
Sivana
Quote: Creamy

But this still hot cake I grease with a mixture of melted butter
And I greased hot khachapuri with butter, garlic and hops-suneli did not guess, next time I will definitely do

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

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