Unleavened (yeast-free) dough
4 servings
30 minutes
Unleavened dough is the basis of many Russian dishes, from pies to dumplings. Its simplicity is due to the absence of yeast, making the baked goods less fluffy but more tender and crumbly. Historically, this recipe emerged as a practical option for quick preparation when there was no time to wait for fermentation. The taste of unleavened dough is mild with light creamy notes from sour cream and butter. It easily absorbs the flavors of the filling, making the dish rich. This dough is perfect for homemade pies, cookies, and even noodles, adding traditional rustic warmth to every dish.
1
Sift the flour into a mound on the pastry board.
- Wheat flour: 500 g
2
Make a depression in it to put sour cream, butter, salt, and sugar.
- Sour cream: 1 jar
- Butter: 2 tablespoons
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
3
Break the eggs and quickly knead the dough.
- Chicken egg: 2 pieces
4
Roll the dough into a ball and place it on a plate.
5
Cover with a towel and place in a cold place for 30-40 minutes.
6
Ready!
