Dough for chudu
Description
The pastry is simple and quick to prepare. The dough for chudu is made in the traditional way, while the fillings can vary. According to this recipe, the chudu dough turns out soft yet elastic. I highly recommend trying this traditional Dagestani dish as an appetizer. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. For making chudu dough, we need medium-fat kefir. I usually take 2.5% and slightly warm it up. Add baking soda and wait until it stops fizzing, then add salt and flour.
- 2
Step 2
2. Gradually add the flour and start kneading the dough.
- 3
Step 3
3. The dough should be elastic and not stick to your hands. Let it rest for 15 minutes in a warm place.
- 4
Step 4
4. Then roll out small flatbreads no thicker than 0.5 cm and place the filling (any of your choice) on them.
- 5
Step 5
5. Close our flatbread, pressing the edges together firmly. After that, press it down onto the table to flatten it.
- 6
Step 6
6. Roll out our dough as thinly as possible using a rolling pin. Do this carefully so the dough doesn't tear.
- 7
Step 7
7. This is what the chudu looks like before being placed in the pan. The dough turns out very elastic. The main thing is to knead it properly. I knead the dough on the table for a long time until it stops sticking to my hands.