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

[Ksyusha]

Ksyusha, yes, as usual, everything, warmed up the omelette and that's it
I form the cakes in the form of cells so that the bottom is completely filled and slightly above the sales

[Katyusha]

Katyusha, what kind of rosy, are they empty, or cheese inside?

[Ksyusha]

Ksyusha, to be honest ... I don't remember: girl_haha: what dough they are from))
I dug this photo in the gallery)
Baked different variations, all are good
I spied on another YouTube channel, you can form it with round small buns and two in each cell, the same turns out well

Posted Thursday, 17 Nov 2016, 02:31 PM

In some more were found))

Oh, I remember, I fried pancakes in a pan and in an omelette

And this is the first time I tried on the volume of the test, I missed

Yeah, thank you!
Interesting idea with 2 buns, must be stirred up!

I also tried 2 aniseed buns. They baked for a long time, and the middle was not baked (
Faster and more could be done in princesses. But I wanted such crescents
Somewhere I made a mistake, or not my device, or did not penetrate (

[Svetlana]

Svetlana, or maybe you rolled out the dough thickly, so it's not baked?

[Lisichkalal]

Lisichkalal, baked more than once, always baked ..
Maybe your device is "slug"

[Ksyusha]

Ksyusha, Katerina, I, too, always bake everything perfectly.
I have a lot of stress with the working community in the kitchen (sometimes there is nowhere to put the Princess), several times, while she was preparing or warming up dinner and slicing salad, Arietta baked bread for dinner.

I really liked making jellied pies in it, omelet, ShuMachin khachapuriki, all for 5+!

[Ksyusha]

Ksyusha, and what is the recipe for jellied pies?

[Vika]

Vika, ran to the next topic "Omelette Travola" There are only 50 strands and a bunch of recipes, you read it, I'll refresh my memory

jellied pies?

Honestly, I don't remember, I kind of took it in the topic about the sandwich maker, if I find it, then ..

Oh, wait, they give us a hat, which is not in the subject

[Vika]

Vika, yes, almost any way you can)
Choose the composition for yourself, and everything is baked in it perfectly)

[Ilmira]

Ilmira, I'm sorry, I was sure that we are in the topic about the omelette

I was sure that we are in the topic about the omelette

Don't tell me, Vika! Let's talk so that at least unite the themes!

Oh, and I wrote, I think that in the subject of the omelette: girl_pardon: we must try to bake one more time.

An excellent dough for every day, I prescribe it in the refrigerator :) There was no fresh milk, I made it on sour milk, which is always worth for bread, in the end I added a few tablespoons of water, on fresh yeast. While I was standing on the table, I ran away, caught it almost on the table, spent the night in the refrigerator and got such pies with onions and eggs, I managed to grab a plate for a photo, everyone was already daring with a bang!

Oh, well, I am as always. I saved the recipe so as not to look at the screen in the kitchen and not to dirty the smartphone, I copied the composition of the products on a sheet and then my head ached. I took it at night. First, the scales turned off while pouring liquids. Then I looked for flour, I had to add whole grain, since the usual one was not enough, and I have something to spend on hard varieties. I found it, sifted it, mixed it and put it in the refrigerator happily went to the sofa.
I opened YouTube and out of nowhere the recipe for gala rada only seems to be based on a kilo of flour. And there ... Leave warm for 2 hours, then refrigerate. I jumped off the couch, opened this topic and then 2 hours. I look in the refrigerator - the dough has risen, well, it looks like it should.
Do I now expect something inadequate from the dough, or will I get the same result without proofing in the heat? I just never made cold dough, I don't know the nuances.

It seems to me that without proofing in the heat, there will still be an excellent result, the main thing is for him to stand his legal hours for 8-10.

without proofing in the heat, you will still have an excellent result

Checked !!!

its legal hours are 8-10.

The second day went, than the recipe attracted me.

Verified

So, when I saw that it had doubled, I calmed down, but suddenly what are its nuances. (Otherwise, instead of chapatis, I got luxurious crispy biscuits, they are sold quite expensively with cheese, herbs, garlic. Now I won't buy, but I don't want to mess up here at all).

So, when I saw that it had doubled, I calmed down, but suddenly what are its nuances.

If the food was warm, then its stored heat was just enough for the first ascent.))
And if during this time "before the refrigerator" it is folded several times in a container, then in general silky beauty will turn out.

I didn’t fold, I just stirred everything and put it in a greased jar. And I have never even opened it since. Should I take it now, or let it stand until the piece is needed?

No, why crumple? No need to crumple. You can fold it. But not necessarily.
I learned to bake bread from about such a dough, but later I realized that "without kneading" is, of course, good, but with kneading, at least in the form of folding, it is better.

Flax, of course I will compare. Next time I will do it inside and out using technology.

And I don't eat bread at all. Especially fluffy.
Only if I order black yeast-free on the Internet. And now, next to the house, luxurious lavash is baked. We must go at least to admire their work. And pies, and samsa, and pasties - everything became tasty, at least give up all these attempts to learn something other than biscuit.
My husband said that he wouldn’t take bread in the store anymore, the lavash at the price is almost the same, but the store one is always in the trash heap, and the lavash doesn’t stale, even I eat the edges from the hot. As in childhood at the dacha on the way from the store with a warm loaf already without humpbacks

Next time I will do it inside and out using technology.

Do not forget to report about this time.))

And now, next to the house, luxurious lavash is baked.

Lucky.) We also have lavash and stuff from the tandoor. But I didn't like it at all. I don’t know, either because I’ve got used to the taste of good bread at home, or because they bake really nasty - the dough tastes frankly “fast” and there is a lot of yeast.

[Bijou]

Bijou, I'm wondering who is to blame on the topic about pizza - a little bitter. There are no questions about porosity, although not increased. The baking grid turns out to be a thing. You don't need a lot of cheese. That's the whole report. And, it still seemed to me that it initially turned out a little thicker than that of Anise in the photo.
I suspect that the flour is such (its percentage in the dough was the largest). In general, I don’t know what’s bitter there, I taste raw flour when I taste it, it all seems to me bitter, no matter how old and how old it is. But generally edible no matter what, including rubber cheese.
Now I will send my husband to read the expiration date on a new pack and knead (knead?), In short, I will mix without additives.
In, like November 3 is written. It will do.

I'm guessing, I'm wondering who is to blame on the topic about pizza - it tastes slightly bitter.

The dough from the refrigerator does not always suit me with its sweetish taste - the saccharification of starch goes faster than these sugars are eaten by yeast inactive from the cold. And since I never put sugar in bread dough, I am surprised every time.))

Here's everything I do not according to the rules - instead of sweet bitter. Although I probably would not have noticed - inside the cheese is salty, on top of garlic salt with spices, what kind of saccharification of starch there is.

I didn't even know a word like that, so what makes frozen potatoes sweet?

[Anna67]

Anna67, not, probably, there were other processes in the potatoes.)) Although I did not delve into it ..

And in flour test here:
🔗
🔗

[Anise]

Anise, Better late than never. I am very grateful for the miracle recipe. This dough is my magic wand. I baked from it and cakes and pies and pizza.In the summer at the dacha it is generally indispensable. True, I sometimes mow (not according to the recipe) liquids, add what I have at home, I only stick to 410 gr. as in the recipe. Thanks again!!!

[Girls]

Girls, admit, who baked the baguettes from this dough, at what temperature and how long approximately?

I most often make pita from this dough and bake pizza a little less often), the temperature is maximum in my oven it is 300 gr.), mode "top - bottom + convection", but for baguettes I think 230 degrees (convection) to try, well, 15 minutes in time ...

I would be very grateful if someone would share their best practices !!!

[Anise]

Anise, Anna, thank you very much for such a wonderful recipe! I use such dough as for bread. Once it happened by accident, and now I deliberately bake small loaves. Well, just with a bang! The longer the dough is in the refrigerator, the richer the taste (this is my and my family's personal opinion). And the crust from the oven is something!
Thank you!!

I am grateful to the author for the dough recipe! I made cakes with cheese in Ferrari, it's very tasty)) The dough will settle in my refrigerator, it's very convenient to keep it there. I will definitely try the second recipe with CZ flour

[julia_bb]

julia_bb, Julia, what a beautiful dough! I would look and look at these holes! And the cakes are very soulful! Thank you very much for your feedback!

Added Sunday Jan 29, 2017 7:46 PM

Anise, Anna, thank you very much for such a wonderful recipe! I use such dough as for bread. Once it happened by accident, and now I deliberately bake small loaves. Well, just with a bang! The longer the dough is in the refrigerator, the richer the taste (this is my and my family's personal opinion). And the crust from the oven is something!
Thank you!!

Anna73, Anyuta, yes, this is a dough and fits well for bread. Thanks for your feedback! I am very pleased that I liked the recipe!

And now I most often cook focaccia from this dough, I really like
I bake such a cake at 250 C for about 12-15 minutes: crust, aroma, taste - mmm!

I would look and look at these holes!

That's for sure, no matter how I open the refrigerator and admire) I specially bought a transparent container. When I did the first half, the second half then rose and the holes increased, so cool))
Tomorrow I'll put on a new dough. Mercy is huge for the recipe

Good evening . I really want to thank you for the dough recipe. Baking tortillas are good. But lately I have got used to baking bread from this dough, I just replace wheat flour with rye flour. That's what I did

Added Sunday 19 Mar 2017 9:53 PM

that the photo was not inserted

[love]

love, load through the Gallery, all instructions are intuitive there

so I did it, but it didn't work

[love]

but it didn't work

love, after you have chosen a file, you need to upload a photo, and then copy its link and put this link in your text.

Added Sunday 19 Mar 2017 10:10 PM

Happened! Thank you very much

Happened! Thank you very much

and beautiful bread!

[love]

love, good bread!

[Rarerka, Ilmirushka]

Rarerka, Ilmirushka Thank you. And very tasty

[Lubov812]

Lubov812, Love, good and bread !!!
An interesting baking option from this dough!
Thank you very much for your feedback!

Here's what happened in the context

[Anise]

I found the perfect khachapuri! Thank you, Anise!



And why did I take so long to try this dough! ...

An interesting recipe, but yogurt is not always available, can you replace it with homemade sour cream, the one made from store-bought cream?

[sveta-Lana]

sveta-Lana, Svetochka, I will fit in - I constantly make this dough, pizza only on it! And I put what I have - kefir, yogurt, yogurt. sour cream, and sometimes there is nothing - so only milk with water, or whey - a beautiful result always!

[anavi]

anavi, Olga, thanks for the tips, I'll try to make it on sour cream.