Milk dough without yeast

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to knead quick dough with milk without yeast? Prepare the necessary ingredients. Sift a little more than half of the prepared flour into a deep, clean and dry bowl. I poured in 250 grams. Add salt and stir. Make a hole in the middle.

2. STEP 2

   

   Beat the egg into the well. I used a small homemade egg.

3. STEP 3

   

   Pour in refined vegetable oil.

4. STEP 4

   

   Pour in warm milk. I heated it to a temperature of about 35 degrees.

5. STEP 5

   

   Start kneading the dough with a spoon. It will form a ball and will still be quite sticky.

6. STEP 6

   

   Add the remaining sifted flour in parts and mix the dough thoroughly after each portion.

7. STEP 7

   

   What consistency should the dough be? As soon as the dough begins to stick to your hands, it is ready; no more flour needs to be added. It took me exactly 320 grams of flour... You may need more or less, it all depends on the flour itself. The dough is soft, pliable and elastic, and very easy to work with.

8. STEP 8

   

   Place the dough on a work surface (I used a silicone mat) and knead it a little more. I kneaded the dough for about 2 more minutes. I didn’t add any more flour either to the table or to the dough. Form the dough into a ball, cover it with cling film and let rest for about 20-30 minutes so that the gluten contained in the flour “swells” properly. Then the dough will be more elastic. Then use it for its intended purpose. Happy baking!

Comments on the recipe

Accident

30.09.2023

4.7

And here is another version of yeast-free dough, only with kefir, not milk.

Moderator Ksenia

30.09.2023

4.7

Having seen a recipe for dough made with milk without yeast on the website, I decided to make it. The dough is kneaded very simply and quickly. I used category C1 eggs. I used a little more flour (high grade), 340 grams. The dough turned out to be a little sticky to your hands, but this was not critical. I didn’t bother filling it with even more flour. Due to circumstances, the dough “rested” for me not for 30 minutes, but for an hour and a half. But during this time it did not get any worse. The dough turned out very soft, elastic, it rolled out perfectly and did not tear. This dough is incredibly convenient and pleasant to work with. From the dough, I made four flatbreads filled with minced beef fried with onions. Fry the tortillas in a cast iron frying pan over medium heat for 2.5-3 minutes on each side. It turned out very tasty. Thank you very much for the recipe!