Water-based yeast-free dough
Description
To ensure the dough rolls out evenly and doesn't stick to your hands, let it rest for 15–20 minutes after kneading, allowing the gluten to activate. Then working with the dough will be pleasant—it will become elastic, soft, and pliable in your hands. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use warm water, but not hot.
- 2
Step 2
Put the chicken egg into a deep container and pour in the water, then add the salt. Beat the contents thoroughly for about 1–2 minutes.
- 3
Step 3
Add the sifted wheat flour in parts and first mix the dough with a fork, then with your hands. To prevent the dough from sticking to your hands, dust the work surface with flour. If you didn't have time to sift the flour beforehand, you can do it during the process by adding the flour to the egg mixture through a sieve.
- 4
Step 4
Place the finished dough in a bowl or salad bowl and cover with a towel or plastic wrap. Let it rest for 20 minutes. Then knead it again from all sides.
- 5
Step 5
The yeast-free dough made with water is completely ready to use—good luck with your dishes!