Pies without yeast recipes in the oven. Yeast-free quick fried pies (made from yeast-free dough)

The article offers you several recipes for making dough without yeast: for pies, bread, sweet pastries and pies.

Recipes homemade baked goods, the dough of which is kneaded without yeast, is suitable for those who do not like a long wait and the smell of yeast. This dough has many advantages and can be processed in several ways:

• Oven oven
• To cook
• Fry in a pan

Depending on the recipe, only the main ingredient for kneading the dough varies: water, milk, sour cream, kefir, beer, margarine or brine. To make the baked goods fluffy, it is enough to add ingredients such as soda and acid (acetic, lactic, citric). Based yeast-free dough you can cook a lot of dishes:

• Fried and baked pies
• Chebureks
• Pizza
• Belyashi with meat
• Vertuny and brushwood
• Pies
• Cheesecakes
• Dumplings and dumplings
• Noodles

It will come in handy for you:

• Flour(preferably top grade) - 0.5 kg. (you need to sift - this is the secret of "successful" baking).
• Egg - 2 pcs. (It is advisable to use homemade ones for a beautiful color and taste of the finished baked goods).
• Water(can be replaced with beer or brine from a can) - 200 ml. (the brine is well suited for making vegetable dumplings, dumplings and pasties).
• Vegetable or butter fat(it doesn't matter what is) - 2 tbsp. (if it is solid, it should be heated).
• Salt - a couple of pinches

Kneading:

• Sift the flour, you can even twice, form a slide out of it.
• Beat the egg.
• Add salt in small amounts (and sugar is added if the baked goods are sweet), water (always warm) and butter, or the fat is melted.
• If you want to bake a pie or brass pies, soda must be quenched with acid in advance. For fried pies, pasties, whites and pizzas, this is not necessary.

Recipe for lush yeast-free dough on kefir

The dough, kneaded with kefir without yeast, is very popular with many housewives for the speed of kneading, simplicity of ingredients and excellent taste already finished baked goods.

The dough is prepared simply:

• Sift the flour several times (always give preference to the highest grades when choosing flour).
• Pour all loose and dry ingredients that you have into the flour and mix everything thoroughly.
• Kefir (you can use any fat content, but best of all - 1-2.5%, the fatter the kefir - the more elastic the dough, and ready-made baked goods tastier) and the oil is added to the free-flowing ingredients in small portions and each is thoroughly mixed.

IMPORTANT: Soda should not be extinguished, because instead of vinegar in the dough itself, lactic acid in kefir will do it. This dough is ideal for whites, pies and pasties. Dumplings with dumplings are also kneaded and sculpted on it.

For oven baking (sweet, confectionery), you can also use kefir and yeast-free dough, however, for mixing it, it is important to take into account several nuances:

• Kefir is perfectly replaced by "sour" (sour milk)
• Kefir or "sour" can be diluted in half with other dairy products: sour cream, milk, whey.
• Before kneading, be sure to sift the flour and not once, but preferably several times (oxygen enrichment).
• Be sure to add a chicken egg to the pastry dough.
• The fat in the recipe can be vegetable, animal, or a mixture
• Sugar in the pastry dough is also required, and salt enhances the properties of sugar (only very little of it is required - a pinch).
• Add soda to the sweet kefir dough (quench with any acid) or baking powder.

The recipe for a quick yeast-free dough with mayonnaise

Dough without yeast, mixed with mayonnaise - this is a universal kneading just in case. Ready dough comes out quite liquid, but the finished baked goods are always saturated. This recipe is suitable for those who do not like to spend a lot of time kneading. Received butter dough will be fatty and rich, the mayonnaise itself will take care of this (you should choose at least 50% fat) and eggs.

It will come in handy for you:

• Flour(preferably of the highest grade) - 250-260 g (preferably sieve 1 or 2 times).
• Fatty mayonnaise (50%, 60%, 70%) - 200 g (light mayonnaise will "spoil" the structure of the dough, making it too liquid).
• Sour cream (medium fat content 20% -30%) - 200 g (store or home).
• Eggs - 2-3 pcs. (you can not add to the dough for pasties and whites).
• Baking powder - 1 sachet in 10 g.

Kneading:

• Flour is poured into a tall bowl, all the loose ingredients of the recipe are added to it, thoroughly distributed and mixed evenly.
• Send baking powder there.
• Beat the eggs with a mixer (if you beat for a long time until foamy, this will give the dough softness)
• Pour mayonnaise into the eggs and beat everything again with a mixer
• Add kefir in small portions
• Sprinkle flour in 1 tbsp. and mix each small portion thoroughly with a mixer.

Mayonnaise dough

Sour cream yeast-free dough recipe

It will come in handy for you:

• Flour(necessarily the highest grade) - 400-450 g.
• Fat sour cream (20% -30%) - 4-5 tbsp
• Egg - 2-3 (preferably using homemade ones).
• Water - 100-120 ml. (look at the thickness and density of the dough).
• Salt and sugar(of necessity)
• Baking powder for baking - 1 sachet in 10 g.

Kneading:

• The flour should be saturated with oxygen, so sift it thoroughly and several times along with the baking powder.
• Beat the egg with a mixer or blender
• Add water and sour cream to the beaten egg mass, carefully interrupting everything with a mixer so that there are no lumps in the mass (for this it is good to use warm water and sour cream heated to room temperature).
• Add flour to the liquid base for the dough in small portions, without turning off the mixer, carefully dissolve all the ingredients and knead homogeneous mass... If it gets firm, go to hand kneading.

Sour cream dough

Whey Dough Recipe

The whey can be used to knead the perfect dough for fried pies and pizzas. Serum will also serve as a base for brass pies. Its advantage is that all the ingredients are very affordable and not expensive. As a result, you will definitely get a soft and plastic mass for the formation of pies, pasties, whitewash and other pastries.

IMPORTANT: When kneading with whey, it is important to observe one main condition - not to add a lot of flour (so that the dough is always fluffy). It is also a good idea to let it stand before preparing and shaping pastries.

It will come in handy for you:

• Flour -
• Serum - 350-400 ml. (you can use a store, but home is preferable).
• Salt and sugar - of necessity
• Baking powder for baking - 1 sachet

Cooking:

• The flour is sieved several times along with the baking powder.
• Melt the fat or butter, mix it with whey, sugar and salt.
• Flour is added in small handfuls
• Knead the dough well with your hands, greasing them with butter

Choux yeast-free dough recipe

Choux yeast-free dough is perfect for pastry and sweet pastries: cakes, donuts, muffins, pies and pies. The dough is brewed in a steam bath.

It will come in handy for you:

• Flour - 1 cup (sift thoroughly with the packaging of baking powder).
• Water - 250 ml (you can also use milk of any fat content).
• Spread (vegetable-creamy mixture) - 80-90 g (any fat can be used).
• Egg - 3-4 pcs. (large, domestic)
• Salt - a couple of pinches
• Sugar- several tablespoons.

Kneading:

• Melt the spread in a saucepan
• Salt is poured into it, as well as sugar in the right amount and everything dissolves thoroughly.
• Pour water there, and mix everything, heat and do not bring to a boil.
• Add flour in small portions, each spoon must be thoroughly dissolved.
• Pour in the beaten egg mass with the flour
• When all the ingredients have been added, remove the dough from the steam bath, but keep stirring for 5-10 minutes.

Brewing dough without yeast

Lean-free dough recipe

This dough is perfect for dumplings with cabbage, potatoes, berries and fruits. It is also good to knead vegetable pasties with tomatoes, eggplants, onions and mushrooms on it.

For the test, you will need:

• Flour(preferably of the highest grade) - 0.5 kg. (need to sift)
• Water(brine or light beer) - 200-220 ml.
• Vegetable oil or any rendered fat- 2-3 tbsp. (if it is solid, it should be heated).
• Salt - a couple of pinches
• Baking powder - 1 sachet

Kneading:

• Sift flour with baking powder, you can even twice, form a slide out of it.
• Pour water and vegetable oil into a pile of flour, knead the dough.
• Pour the liquid part on top of the slide, having previously made a depression.
• Knead the dough well with your hands, greasing them with oil (the same can be done with the work surface).

Recipe for yeast-free dough for pies in a pan

Delicious and simple dough is the secret of successful fried pies. The recipe lets you cook soft pies that will keep intact juicy filling from meat, vegetables, cottage cheese or fruits.

It will come in handy for you:

• Flour - 450-530 g (the amount of flour should be adjusted by yourself).
• Water - 1 cup (brine, whey, and even light beer works well for a recipe).
• Butter or ghee - 100-120 ml. (creamy, mixture, vegetable).
• Salt - a couple of pinches
• Sugar- several tablespoons. (into sweet pies)

Kneading:

• Flour is sifted, add baking powder during sifting.
• At the same stage, salt is added (in any case) and sugar, if pies with fruit or cottage cheese.
• Pour in water (or any other " liquid ingredient”And butter (fat) into flour in portions, in small portions, stirring everything.

Milk-free yeast dough recipe

It will come in handy for you:

• Flour - 500-550 g (necessarily of the highest grade, it needs to be sieved several times so that the baked goods are lush).
• Milk - 350-400 ml. (you can use any fat content).
• Margarine or vegetable-creamy mixture - 100 g (can also be replaced with any fat).
• Salt and sugar - of necessity
• Baking powder for baking - 1 sachet

Cooking:

• Flour is sifted, preferably 2-3 times, and baking powder can be added to it during sifting.
• Melt the fat, mix it with the liquid part (water, brine or whatever you use).
• Flour is intervened gradually and in small portions, thoroughly dissolved, and then kneaded by hand.
• The dough is perfect for pastry baking

Mineral water yeast-free dough recipe

Mineral water will help your yeast-free dough to be plump and supple.

It will come in handy for you:

• Flour - 450-550 g (look at the consistency)
• Mineral water (highly carbonated) - 400-500 ml. (you need to look at the density of the dough).
• Vegetable oil - 5-6 tbsp (you can use any, or replace with ghee).
• Sugar and salt - by preference
• Egg - 1-2 pcs. (if needed lean dough, you can exclude)
• Baking powder for baking - 1 sachet

Cooking:

• Mix salt, sugar, flour and baking powder thoroughly and sift (you can twice).
• Pour in the egg and knead the dough
• Add sparkling water and vegetable oil while kneading the dough.

Instant non-yeast puff pastry recipe

It will come in handy for you:

• Flour(sifted and always of the highest grade) - 250-300 g (look at its density).
• Egg - 1-2 (can be excluded if lean dough is needed).
• Vegetable oil - 150 ml. (you can use any, or creamy).
• Water (whey or milk) - 100-120 ml. (focus on the thickness of the dough).
• Salt and sugar(of necessity)
• Baking powder for baking - 1 pack in 10 g.

Kneading:

• Mix the sifted flour with baking powder.
• Beat in an egg, knead with your hands
• Add sugar and salt if needed
• Pour in the water (or any other liquid ingredient) along with the butter while kneading the dough.

"Fast" dough

Yeastless Bread Dough Recipe

You can prepare such bread both in a bread maker, in a slow cooker and in a conventional oven.

It will come in handy for you:

• Flour - 550-600 g (wheat, be sure to sift)
• 250 ml. (can be replaced with whey, look at the consistency of the dough).
• Vegetable oil - 3-4 tablespoons (preferably sunflower).
• Leaven
• Sugar- 1-1.5 tbsp.
• Salt- 1 tsp

Cooking:

• Mix dry ingredients first
• Add oil and water, leaven
• Knead with your hands elastic dough, leave for a while
• Form a ball and bake it

Recipe for yeast-free rye flour dough

It will come in handy for you:

• Rye flour - 450-500 g (be sure to sift)
• Sparkling water (or plain) - 250 ml (look at the consistency of the dough).
• Vegetable oil - 4-5 tbsp (preferably sunflower).
• Leaven- 6-8 tbsp. (can be replaced with 2 tablespoons baking powder).
• Sugar- 1-1.5 tbsp.
• Salt- 1 tsp

Every housewife, probably, has had situations when a family asks for pies, but you don't want to bother with yeast dough. Or when friends call and say that they will drop in for tea. This is where this wonderful dough will help you out. Preparing quick dough for pies without yeast about 10-15 minutes, you just have to quickly prepare the filling.

So, without wasting time, let's prepare the products and start preparing a quick yeast-free dough. I took fermented baked milk, but kefir and yogurt are perfect.

Add salt and sugar to the fermented baked milk, mix.

Drive in an egg and add vegetable oil.

Stir everything well until smooth and add flour mixed with baking powder in parts.

First, knead the dough with a spoon or spatula.

When the dough gathers into a lump, continue kneading on a table sprinkled with flour. Pour in a little flour, do not hammer the dough. So tender, soft and pliable we got a quick dough for pies without yeast.

While preparing the filling, cover the dough from airing. The dough is ready to roll out.

Pies made from this dough are fluffy, tender and very tasty.

In a matter of minutes, you will have wonderful cakes for family and friends ready.

Fast yeast-free dough for pies rolls out very thinly, and we will not regret the filling!))

Have a nice tea party! Cook to your health!

The aroma of pies can make any home more comfortable. Many housewives are afraid to take on such a dish on their own, not daring to work with dough. In fact, you can easily make a delicious, successful yeast-free pie dough. Many such recipes are known today. Some of them are presented in our selection.

From the listed number of components, it will be possible to cook 9-10 large pies. For them it is taken: 230 g wheat flour, a large chicken egg, 90 ml of kefir of any fat content, a large pinch of soda and the same amount of salt.

1. Kefir is heated or simply removed from the cold in advance. Soda is poured into it. It is not required to extinguish it additionally. The reaction will take place due to the lactic acid contained in the liquid.
2. Next, an egg is poured into the same container. The mass is salted and kneaded using a wide whisk.
3. Flour is added to other products in small portions. It is advisable to sift it a couple of times beforehand.
4. The amount of flour should be adjusted by eye. The finished mass should be soft and tender.
5. The dough will gain gluten for 15-17 minutes at room temperature.

Only after "rest" can you sculpt pies from the resulting mass.

Sour cream recipe

Fatty homemade sour cream makes the dough even more "downy". It is also acceptable to use a store product (290 g). Also taken: 180 ml of kefir, 35 g of baking powder, 2-3 medium eggs, 25 g of sugar and the same amount of vegetable oil, 470 g of flour, 3 g of table salt.

1. Eggs are salted, sprinkled with sugar and beaten until light and smooth.
2. Both dairy products are added to the mass at once. If the sour cream is liquid, then you can refuse to use kefir and simply increase its amount by 2 times.
3. The flour is sieved with baking powder. All products are connected.
4. Vegetable oil is added last to the dough.

You can put the filling into the blanks immediately after thoroughly kneading the mass.

Puff yeast-free dough

Of course, it is easier to buy frozen dough, but it turns out to be especially tasty when you make it yourself.
From products taken: 1-2 chicken eggs or 5 quail, 270-290 g of premium flour, 160 ml of ghee, 120 ml of whey, standard package of baking powder, small each. a spoonful of rock salt and granulated sugar.

1. The sifted flour is mixed with baking powder. Eggs are driven into the mass. The components are kneaded with hands.
2. The future dough is salted and sugared.
3. It remains to pour in the whey and butter and knead the mass well.

This is very quick recipe, so you can start making pies right away.

No yeast in milk

You can take a dairy product of any fat content. It will need half a liter. You also need to prepare: 2 large tablespoons of vegetable oil, half small. tablespoons of granulated sugar, baking soda and rock salt, 850-870 g of flour.

1. Not cold milk is salted and sweetened. Soda is immediately poured into it, oil is poured out.
2. Flour is added to other products in a couple of spoons.
3. The dough is stirred until it stops sticking to your fingers.

You can roll the yeast-free base onto pies right away, without giving it time to rest.

Unleavened dough on water

This version of the recipe should be chosen by those housewives who want to at least slightly reduce the calorie content of baked goods.
Of the products will be used: 430-460 g of white top-grade flour, a pinch of salt and granulated sugar, 25 ml of vegetable oil, 12 g of baking powder, 1 tbsp. still purified water.

1. Flour is sifted into a spacious container along with sand, baking powder and salt. Loose components mix well.
2. A little water is poured into the listed products, and the mass begins to stir with a wide spoon. The liquid must not be cold!
3. Eggs are lightly beaten in a separate bowl. You don't need a mixer or blender for this. You can just use a fork.
4. The egg mixture with vegetable oil is poured into the dough. Kneading continues. Gradually, the remaining water is poured into the mass.
5. With your hands, the dough for fried pies without yeast must be turned into a homogeneous mass without lumps.

The finished product goes well with salty fillings. If the pie is planned to be served as a dessert, then the amount of granulated sugar in the dough should be increased.

Recipe with the addition of cottage cheese

This is perfect option bases for pies with sweet filling... It includes: 90 g of butter margarine, 35 g of fat sour cream, 2 large tablespoons of granulated sugar, a standard pack of dryish cottage cheese, 210-230 g of flour, small each. a spoonful of salt and baking powder, an egg.

1. Liquid butter is ground with cottage cheese. One raw egg and sour cream are poured into the components. It should be very greasy. This will make the dough especially tasty.
2. Flour is sieved with all the bulk products that have become. The components are mixed until homogeneous.
3. The contents of the two bowls are connected. It is better to knead the dough with your hands (and with a spoon, while it is still watery), without using electric assistants. The finished product should be smooth and uniform.
4. In order for the dough to roll out well and not break, it needs to be given half an hour to rest. It is not required to remove the mass in the refrigerator.

Pastry from the dough is filled with boiled condensed milk, jam and other similar delicacies.

When making products, you must adhere to the specified sugar standards. A deviation in one direction or another impairs the quality of baking, changes appearance muffins.

Butter

This recipe is not cheap. After all, for him you need to choose exclusively high-quality fatty butter (standard pack), and, in addition, use: a small spoonful of baking powder and 2 times less salt, 2.5 tbsp. well sifted flour, sugar to taste, 170 ml of drinking water.

1. Oxygenated flour is ground with soft butter. It is convenient to do this with your hands, forming large crumbs. The resulting mass is immediately sprinkled with soda and ground again.
2. Salt and sand dissolve in water. The amount of the latter will depend on what kind of filling you plan to use. If it's sweet, then you can safely take a large spoon.
3. Water is poured into the oil-flour mass. The ingredients are kneaded together until the dough stops sticking to your fingers.

In the refrigerator, the dough will rest for 15-17 minutes. Immediately after that, you can start sculpting pies.

On beer

There is no need to be afraid that the "foam" will add a bitter taste to the base. Nobody will notice the presence of beer in the dough. From the products taken: half a glass of a light drink, 2.5 tbsp. wheat flour, a pack of creamy margarine, a large pinch of rock salt.

1. First of all, butter is softened in any convenient way. You can just get it out of the cold in advance.
2. The product is then ground with salt and oxygenated flour.
3. Beer is poured into the butter-flour mass. All ingredients are well mixed.
4. The resulting lump is covered with a film, and it is kept in the cold for an hour. This is a necessary step. Otherwise, the dough will tear violently.

No similar materials

Do you have a little time to cook, or you just don't like the smell of yeast? Then take on board a few recipes for yeast-free dough.

Obtained in an appropriate way, it can be boiled, fried, baked in the oven. For dumplings, dumplings and noodles, prepare the dough in water or milk.

For lush pies and pies use a soda dough quenched with acid. Unleavened dough for baking is prepared mainly with sour cream or with the addition of fat (butter, margarine, vegetable oil). It is so harmoniously combined with various fillings that it is simply impossible to list all the products.

From yeast-free dough, excellent lean pasties, whites are obtained, fried pies, pizza, pies, twirls are baked in the oven.

Yeast-free dough - general principles and cooking methods

It would seem that without yeast, the pie cannot become soft and fluffy. In fact, it is possible, moreover, simple and fast. A minimum of products - and the dough is ready in vegetable or butter, sour cream, kefir and even beer. It is most often used for savory pies and toppings. Confectionery from yeast-free dough (shortcrust, custard, biscuit, puff, butter unleavened) is prepared with the addition of animal fats.

Recipe 1: yeast-free pizza dough

This dough is used to form large size country style pizzas baked on rectangular tins. The filling is prepared separately in a frying pan, and then everything is placed under the grill.

Ingredients: flour (2, 5 cups (leave a little for rolling), eggs (2 pcs), milk (1/2 cup), vegetable oil (preferably olive oil, 1 tsp), salt.

Cooking method

Mix flour with salt and sift onto a work surface. In the center of the slide, make a depression, a "well". Stir the eggs with the warmed milk separately, add olive oil and slowly pour it into the well, gently stirring. The mixture should be absorbed into the flour. Knead the dough, adding a little flour. When the dough becomes elastic (after about 10 minutes), form a ball, wrap in a damp towel and leave to ripen for 15 minutes. Roll out with a rolling pin, put in a mold, prepared filling on top according to the recipe.

Recipe 2: Yeast-free dough for pasties

We all love juicy pasties. Main role the filling plays in this, but the dough is equally important. It should be very dense and at the same time pliable, so that during frying the pasties do not crack and stick easily. It is prepared in milk or water. An interesting dough for pasties can be obtained on beer - hot or cold, regardless of the filling, its quality does not change.

Ingredients: wheat flour (3 glasses), light beer (1 glass), chicken egg (1 pc), salt.

Cooking method

The easiest way to cook. The secret of this dough is in the composition and in the fact that it needs to be kneaded well and left for some time to ripen. Beat the egg with salt. Pour in beer and stir. Pour in sifted flour (how much it will take), knead the dough. After a while, it will become slightly softer. Tear off small pieces and roll out the dough. Chebureks turn out to be very airy, swollen and become soft and lush. Put the finished pasties on paper napkins to drain the fat. For more lean dough you can exclude the egg.

Recipe 3: unleavened dough pie

Yeast-free pie dough - best idea for the "guests on the doorstep" situation, or if you like to cook quick meals... You can use any interesting fillings- vegetables, meat, mushrooms, sweet fillings and others. Interesting ideas to you!

Ingredients: flour (500 grams), butter (250 grams), salt (0.5 teaspoon), egg (1 pc.), a glass of water or milk.

Cooking method

Sift flour and salt, mix with butter from the refrigerator, chop into small crumbs with a sharp knife. Beat the egg, add water and beat again. Pour the grits from the dough and knead well. This dough is perfect for baking filled cakes. Roll it out and keep it in the cold for 15-20 minutes. We spread the filling and bake in the oven.

Recipe 4: yeast-free dough for pies

Therefore great recipe can be cooked and fried and baked pies... It's quite simple, but the cakes are amazing. You can stir flour and margarine using a food processor.

Ingredients: flour (3 cups), margarine or butter (100-10 grams), kefir (250 ml), salt (half a teaspoon), baking powder (baking powder, 1 teaspoon).

Cooking method

Flour with margarine is crushed in a food processor, add salt and baking powder. Pour kefir and knead soft elastic dough. We form a ball and transfer it to a cold place. The dough is ready for use in 40-60 minutes.

Recipe 5: yeast-free chicken dough

In ancient times, kurnik was considered a wedding cake. Stuffed to the eyeballs with fragrant chicken, it symbolized prosperity in the house. It was baked from various types of dough, the most quick way- pie on kefir yeast-free dough. We choose fatty kefir, butter (in extreme cases, fatty margarine).

Ingredients: kefir (250 ml), margarine or butter (1 pack, 200 grams), salt, soda.

Cooking method

We extinguish the soda by pouring it into kefir. Melt the butter in a saucepan and cool slightly. Combine the resulting products separately in a bowl. Add flour in small portions so that the dough is not tight. Knead until it stops sticking to your hands. Leave the dough in a plastic bag or cling film for about 1.5-2 hours. Roll out the finished dough and form a cake.

Yeast-free dough - useful tips experienced chefs

Baking powder is a mixture of baking soda with an acid quencher. Such a mixture is obtained independently by quenching soda with vinegar or fermented milk products. If you think that kefir is not acidic enough, and vinegar is undesirable to use due to any diseases, add a little lemon juice or citric acid... Dilute the acid with water 1: 1.

It is good to cook fried pies from such a dough. They turn out to be delicate, lush and very fragrant.

Ingredients

• 200 ml of milk;
• 1 egg;
• 1 teaspoon salt
• 200 g butter;
• 500 g of premium flour.

Preparation

Heat milk to 40 ° C. Beat the egg with a whisk and mix it with milk, salt. Butter remove from the refrigerator and, while it is firm, grate on a fine grater. Combine the butter shavings with the milk and egg mixture.

Sift the flour and introduce it into the workpiece in three steps. Stir thoroughly after adding every third flour. This will prevent clumps from forming.

Knead the dough, wrap it tightly with cling film and refrigerate for 30 minutes.

2. Yeast-free dough on water and eggs

The classic version of yeast-free dough is ideal for making baked and fried pies, pizzas and other delicacies.

Ingredients

• 500 g of premium flour;
• salt to taste;
• 2 eggs;
• 200 ml of warm water;
• 2 tablespoons vegetable oil;
• 1 tablespoon sugar if you plan on making sweet baked goods.

Preparation

Sift the flour into a deep bowl or directly onto the table. Form a slide of flour, make a small depression in the center. Pour salt there, beat in eggs, pour water, add oil, and, if necessary, sugar.

Mix well. Cover the mixture with a towel and let stand for 20 minutes at room temperature. Then remove the dough and knead it on a floured table.

3. Yeast-free dough on kefir

Kefir dough prepares very quickly and can be used immediately after mixing. He does not need to reach in the refrigerator or on the table. Kneaded - and immediately into action!

Ingredients

• 1 egg;
• 400 ml of kefir;
• 500 g of premium flour;
• 1 teaspoon salt
• 1 teaspoon of baking soda;
• a few drops of vinegar (for extinguishing soda).

The higher the percentage of fat content of kefir, the more satisfying and dense the baked goods will be.

Preparation

Whisk the egg and kefir in a deep bowl. Add 3 tablespoons flour and stir. Pour in vegetable oil, salt. In a tablespoon, quench the baking soda with vinegar and pour the sizzling mixture into the dough. Add the remaining flour.

Stir the dough with a spoon until it stops sticking to the sides of the bowl. When the dough thickens, knead it well with your hands.

4. Yeast-free dough on sour cream

Thick sour cream dough very soft and plastic, it is a pleasure to sculpt from it. But keep in mind that the sour cream dough is very high in calories. Don't offer this treat to dieters.

Ingredients

• 4 tablespoons sour cream;
• 2 eggs;
• 100 ml of water;
• 400 g of premium flour;
• ½ teaspoon of salt.

As in the case of kefir, the fatter the sour cream, the more satisfying the dough.

Preparation

Combine sour cream, eggs and water in one bowl. Whisk until smooth. Sift flour into another bowl, add salt to it. Gradually, in several stages, add flour to the egg-sour cream mass. Stir the dough with a spoon until it thickens. Then put it on the table with flour and knead it with your hands. Cover the dough with a large bowl and let it brew for 10-15 minutes.

5. Yeast-free vegan dough on water

Dessert and savory pastries without eggs and dairy products are popular with vegetarians as well. However, everyone else may like it, as it is suitable for preparing any dishes: pies, rolls, pizzas and even dumplings.

Ingredients

• 500 g of premium flour;
• 200 ml of warm water;
• 3 tablespoons of vegetable oil;
• ½ teaspoon of salt.

Preparation

Sift flour into a bowl so that you get a slide. Make a depression at the top and pour in water and oil. Salt. Mix thoroughly with a spoon. When the dough becomes elastic and stops sticking, place it on the table with flour and knead it with your hands. Wrap the dough in plastic wrap and let it rest for an hour at room temperature. Then knead it well again.

To keep the finished vegan dough from crumbling and fluffy, knead for at least 5 minutes before cooking.

What to cook from yeast-free dough

From finished dough you can do anything. Roll up, sprinkle with sugar and cinnamon and put in the oven. Roll out into a thin layer, lay on top tomato sauce, sausage, peppers, mushrooms and cheese and cook pizza. Divide into small tortillas, put in the center of each a tablespoon of any filling, pinch the edges and fry the pies.

The yeast-free dough is baked very quickly. So, for thin pizza 7-10 minutes in the oven will be enough. The cooking time for a thick pie can be up to half an hour. The standard temperature is 180 ° C, but it can vary depending on the specific recipe.

If you are cooking pies or pasties in a pan, then it is enough to fry the product on each side for 3-4 minutes.

How to store yeast-free dough

Wrap the finished yeast-free dough with cling film and store in the refrigerator for no more than seven days. In the freezer, the workpiece can be stored for up to four months. Please note that re-freezing the dough is not allowed. Thawed it - and immediately prepared a tasty treat.