Homemade unleavened dough - 119 cooking recipes

It is believed that the first mention of dishes that include a recipe for unleavened dough dates back to the times of Ancient Egypt about five thousand years ago. The dough of that time was flour mixed with water. It has survived to this day. The only difference is that salt is added to the modern version. This flour mass is suitable for many needs; it can be baked and fried, boiled and stewed. Its unpretentiousness is justified by the addition of other products to the dish, which will be considered the main ones, since they form the taste, and the dough only highlights it.

How to prepare unleavened dough in a more advanced format? Just add vegetable oil to it - among other ingredients described above. A more delicate and pliable structure is ensured. The dough rolls out and sticks together better if you need to roll it into dumplings.

There is an even more free format, which includes unleavened dough (a recipe with a photo is in this catalog) - butter dough. Consists of: wheat flour, eggs, butter, sugar, salt, milk (water, kefir, cream), soda. In principle, this is the name given to butter dough that does not contain yeast. That is why it is “fresh”.

Don't know how to knead unleavened dough? First of all, prepare all the products by bringing them to room temperature. Butter, if present, needs to be melted. Mix everything wet with wet, and dry with dry. Quench the soda in kefir, if you have it. If not, mix with water. Eggs can be beaten with sugar until foamy - this will increase the chances for the dough to be more fluffy. Although this is only relevant for what is baked. Knead the dough always in one direction - clockwise or counterclockwise. Collect it from the edges to the center. This way there is less chance of flour lumps appearing.

Discover our recipes with step-by-step photos, read how to make unleavened dough at home quickly, easily and affordably.