Not forget

Dessert for allergy sufferers.

Food allergies are a thousand prohibitions.
“You can’t have flour, butter or sweets. No cream pies, no buns or pastries. They contain a lot of allergens, food additives, dyes, thickeners, sealants. But we can’t do all this. We have allergies. That’s why we have a childhood without sweets.” Every time you explain this to your child, you can hardly hold back tears of compassion.
However, there is a way not to traumatize the baby with such refusals. Allergist at the Health Palace, Tatyana Yurievna Yanovskaya, helped find a way out of the situation. It turns out that an appetizing, tasty and varied dessert can also be hypoallergenic.

Without knowing the composition of the purchased confectionery products, it is very easy to give your child products that he does not tolerate - this could be milk, egg powder, etc. Preservatives, dyes, and various flavoring additives can be added to factory-made cookies, muffins and cakes, just like imported ones. , and in domestic ones. What to do? Bake it yourself. It won’t take that much time, and the benefits, both moral and material, will be undoubted.
All the recipes below are divided by product for ease of selection. You won't find any eggs or milk in any of them. At stages I and II, try to adhere to these restrictions, even in the absence of identified intolerance. For yeast dough and pancakes, you can use soy milk substitutes; the child tolerates them well. At stage III, you can return the egg and milk to the pancake dough 1 and yeast dough 1-2 eggs. Of course, provided they are completely tolerable. You can also use condensed milk - for dough and occasionally for cream.
You shouldn’t get too carried away with dough products. Due to the gluten contained in wheat flour, products using it are difficult to digest. Sugar, added in considerable quantities to confectionery products, will also not bring much benefit. Therefore, do not forget about moderation, no matter how delicious the baked goods are.
So, today there are dough products on the menu for allergy sufferers.

DOUGH: FLOUR+WATER
A dough made from flour and water is the most suitable for testing wheat flour. In this case, the products must be unfilled, and no oil should be used in their preparation. These are, for example, noodles, dumplings or cookies. If all the products have already been selected, then these restrictions are not needed, be guided by your taste. The difference between a dough made from flour and water and a dough made from flour, water and vegetable oil is very arbitrary and is used only for the convenience of “checking”.
Four ways to make dough from flour and water:
1. Dough: flour + cold water, salt.
Sift 2 cups of flour in a heap, make a well in the center and gradually pour in about 30 g of cold water, knead into a stiff dough. Leave for 20 - 30 minutes, covered with a napkin, and cut
2.. Dough: flour + warm water. Salt.
Sift 500g of flour, pour in 30g of warm water and knead into a smooth dough.
3. Dough from flour and water in two steps.
Sift one glass of flour and mix with enough water to make a dough with the consistency of thick sour cream. Leave for 20-30 minutes, add salt, a second glass of sifted flour and knead into a loose dough.
4. Dough made from flour and hot water (custard).
From flour (500g) and boiling water (350g), salt to taste, knead into a smooth dough. Cool and roll into a thin layer. Use for making dumplings, pies, etc.
DOUGH: FLOUR + WATER + VEGETABLE OIL
From flour, water and vegetable oil you can prepare thin dough for rolls, bani-tsy placinda, etc. For these products you can also use thin dough, like for noodles. You can also make pancake dough from flour, water and vegetable oil.
Dough for rolls, banitsa, etc.
250g dry, good quality flour, sift, add 2-3 tbsp. vegetable oil, a pinch of salt, 4 -5 tbsp. lukewarm water and a few drops of vinegar. Knead the stiff dough. Take the finished dough in your hands and hit it hard on the table until it starts to bubble. After this, place the dough on a floured board, sprinkle with warm water and cover with a heated bowl for 1/2 hour (in the cold season). Place a clean napkin on the table, sprinkle it with flour and roll out a thin dough on it, then stretch it with your hands to the thickness of parchment paper. Thickened edges - cut off. Leave the rolled out dough for a while to dry slightly and use it to prepare various products.
Apple strudel.
Prepare the dough according to the recipe “Dough for rolls and banitsa”, roll out thinly and grease with vegetable or melted butter. Place a filling of peeled apples cut into thin slices on 2/3 of the surface, sprinkle them with sugar and crushed breadcrumbs. Using a napkin, carefully roll the roll, place it on a greased baking sheet, sprinkle with oil and bake in the oven at moderate temperature for 30 - 45 minutes. Sprinkle the finished roll with powdered sugar and cut into portions. Serve once cooled or slightly warm.
Cherry roll.
Grease the well-stretched dough with vegetable or melted butter, sprinkle with crushed breadcrumbs and place pitted cherries. Sprinkle with sugar or powdered sugar, roll up and bake over medium heat until golden brown. Cool the finished roll and sprinkle with powdered sugar.
DOUGH: FLOUR + SOUR CREAM
From flour and sour cream, depending on their ratio, you can prepare a variety of products from pancakes to cakes. Since sour cream is generally well tolerated, this dough may come in handy.
DOUGH: FLOUR + BUTTER.
Flour and butter are the basis of shortbread and puff pastry. These are the most common types of dough used to make a huge variety of cakes and cookies. In the traditional recipe, margarine is often used instead of butter; for children suffering from allergic diseases, its use is limited by the multicomponent nature of this product and the coloring and preservative substances included in its composition. However, in case of intolerance to butter (usually in combination with other dairy products), preference is given to margarine, which is well tolerated.
Shortbread dough (basic recipe).
Grind 250g of soft butter with 1 cup of sugar and add 2 cups of flour, a pinch of salt and 1/4 tsp. soda, slaked with a few drops of vinegar. Knead the dough quickly.
Puff pastry (1 option).
Mix 250g of flour with 400g of butter, roll out into a layer 2 cm thick and place in the refrigerator. Mix another 250g of flour with 1/2 cup of water, diluted with 1/2 tsp. salt and 1 tsp. vinegar and knead the dough. Cover the resulting dough with a napkin and leave for 30 minutes. Roll out this dough into a square twice the size of the first. Place a square of flour and butter in the middle of a square of flour and water, fold the dough into an envelope and pinch the edges. Roll out to a thickness of 1 cm, fold into quarters and put in the refrigerator for 30 minutes. Roll out the cooled dough again, fold it into quarters and put it back in the refrigerator. Repeat three times.
Puff pastry (2 option).
From two glasses of flour, 1/2 glass of water, 1/2 tsp. salt and 1 tsp. vinegar, knead the dough from ZOO g well-chilled butter, divide into 6 parts, grate one part and distribute evenly over the surface of the rolled out dough. Fold the dough four times, roll it out and rub the second part of the butter, etc. After adding the last part of the butter, fold the dough into quarters and place in the refrigerator for 1 hour.

Puff pastry (3 option)
Sift 2 cups of flour onto a board, mix with 1/4 tsp. salt, add 200g of finely chopped chilled butter and chop with a knife along with flour, add 1/2-2/3 cup
cold water and quickly knead the dough with cold hands.
DOUGH: FLOUR + BUTTER + SOUR CREAM.
You can make another version of puff pastry from flour, butter and sour cream; you can also make the so-called unleavened pastry, somewhat reminiscent of shortbread dough, but softer after baking.
Puff pastry (4 option).
Sift 3 cups of dry wheat flour onto a board and chop together with 30 g of butter
butter (from the refrigerator), gradually add 500g of sour cream and roll the resulting dough into a ball.
Place the dough in the refrigerator for at least 12 hours. Roll out the dough and fold it into an envelope
- repeat 3 times. From the resulting dough you can make pies, cookies, cakes, etc.
DOUGH: KEFIR (CURRY, ETC.) + FLOUR.
This is pancake and donut dough. By making it more liquid, you can bake pancakes. By kneading a stiff dough from kefir and flour, rolling it out thinly and stretching it with your hands, you can get another very tasty dough for rolls.
DOUGH: FLOUR + KEFIR (YURKISH, ETC.) + BUTTER. Pie dough.
Combine 0.5 liters of kefir with 1/2 tsp. salt, 1 tsp. soda, 1/2 cup sugar, 2 tbsp. melted butter and flour so that the consistency of the dough resembles thick sour cream. Place the bowl of dough in the refrigerator for 2 hours, add flour to make a soft dough and 1 cm thick. Cut out circles with a glass, put minced meat in the middle and form into pies. Fry the pies in hot vegetable oil. You can use minced meat, rice with onions, potatoes, thick jam, etc. as filling.
DOUGH: FLOUR + COOK
Other dairy products are sometimes used in the recipe for curd dough products - butter, sour cream, etc. You should pay attention to this when choosing recipes for children with intolerance to certain dairy products.
Cottage cheese
Grind 250g of cottage cheese with 2 tbsp. sugar, a pinch of salt, 1/2 tsp. soda, add 1-3 cups of flour. Make balls, form them into flat cakes and fry in hot vegetable oil.
Lazy dumplings
Prepare curd dough. Roll it into ropes and cut into separate pieces about 2 cm long. Boil in boiling water and remove with a slotted spoon when they float to the surface.
Curd bouches
Prepare cottage cheese dough (2-3 cups flour), add a handful of washed raisins if desired. Make balls from the dough and make flat cakes from half of these balls. Place a ball on each flatbread and place the resulting bouches on a greased baking sheet. Bake in the oven until golden brown.
YEAST DOUGH.
Yeast, which is a mandatory component of this test, can cause allergic diseases. Therefore, before using this type of dough widely, make sure that the yeast is tolerable.
If you are allergic to yeast, symptoms of the disease can also occur when you consume foods such as kefir, cheese and beer. We should not forget that widely consumed bread is baked using yeast, which should be taken into account when preparing a diet for a child with this type of allergy.
However, hoping that yeast is not a causal allergen for your child, let’s turn to this tasty section.
DOUGH: FLOUR + WATER + YEAST.
Recipes in this section often include vegetable or butter.
Wheat flour buns
Dilute 50g of yeast in warm water and add 1 tsp. Sahara. Prepare a dough from diluted yeast and 1 cup of flour, adding enough water so that the dough has the consistency of thick sour cream. Set to rise until its volume doubles. Adding 1.5 tsp. salt, 4 cups of water and about 11 cups of sifted flour, knead the dough. Place the dough in a warm place to rise for 1.5-2 hours. When the volume increases 2-3 times, knead the dough well and set it to rise again. Divide the finished dough into pieces of the required size and leave for 5-8 minutes. Form buns from these pieces, place them on a greased baking sheet and leave to proof for 20-40 minutes (depending on the size of the products). Bake in a hot oven, moistened with water or dusted with flour, for 25-60 minutes. Remove the finished buns and cover with a napkin.
Pies.
From 40g yeast, 2 glasses of water, 1 tbsp. sugar, 1 tsp. salt, 3 tbsp. vegetable oil and 7 cups flour knead the dough. Let the dough rise twice, knead well and let rise again, make flat cakes from the finished dough, put the filling on them, pinch and form into pies. Place them on a greased baking sheet and leave to proof. Fry in heated vegetable oil or in a hot oven.
Yeast dough pie.
Prepare the dough according to the previous recipe, divide it into 2 parts and roll out to a thickness of 1 cm. Place one layer on a greased baking sheet, place a layer of filling on it (optional), on top - a second layer of dough, pinch the edges and leave to proof for 10- 15 minutes. Grease the top of the pie with butter, sprinkle with breadcrumbs, prick with a fork or make a small hole and bake in a hot oven for 50-60 minutes. Place the finished pie on a tray and cover with a napkin.
English muffins
Dilute 40g of yeast in water and add 1 tsp. Sahara. Mix the prepared yeast with 500 g of flour and 1 glass of warm water so that the dough comes away from your hands. Leave the dough to rise in a warm place for about 1 hour until it doubles in volume, then knead again. Roll out the dough into an oval layer and grease 2/3 with vegetable oil or melted butter (in total you will need about 30 g of butter, which should be divided into 3 parts). Fold the dough into an envelope, seal and place in the refrigerator for 30 minutes. After this, roll out again, grease with the second part of the butter, roll, pinch the edges and leave for 15 minutes to proof. Repeat the whole process a third time and leave again for 15 minutes to proof. After this, divide the dough into small pieces and form them into oval buns. Place them on a greased baking sheet, leave for 30 minutes in a warm place, make a small longitudinal cut on each and bake in a hot oven for 20-25 minutes.
Pancakes
For 1 kg of flour - 3 tbsp. vegetable oil, 2 tbsp. sugar, 1.5 tsp. salt and 1/2 stick of yeast. Prepare a dough using 2 glasses of warm water, diluted yeast and 500 g of flour. Leave the dough in a warm place for about 1 hour, when it has risen, add butter, salt, sugar and the rest of the flour, kneading the dough until smooth. Dilute the resulting dough with warm water (4-5 glasses), gradually pouring in 1 glass at a time. Leave the dough to rise and, when its volume has doubled, stir and leave to rise again. Bake pancakes in a hot frying pan greased with vegetable oil as soon as the dough has risen.
Donuts
Prepare a dough using 15g of yeast, 1 cup of water and 1 cup of flour. When it doubles in size, add salt, 1 more glass of water and enough flour to make a soft dough. When it has doubled in size, roll it out to a thickness of 1-2 cm and use a round notch to cut out circles with a hole in the center. Leave for 20-25 minutes to proof and fry in a large amount of heated vegetable oil. Place on paper to absorb excess oil.
Donuts with filling.
Prepare dough for donuts, roll out 1-1.5 cm thick and cut out circles. Place a filling of thick jam or cottage cheese mashed with sugar in the middle of each. Pinch the donut so as to maintain its round shape and deep fry.
"Muffs."
Knead the dough from 250g flour, 20g yeast, a pinch of salt and 1/2 cup water. Place in a warm place to rise. Roll out 1 cm thick and cut out circles. Leave them to proof and fry in hot vegetable oil on both sides. Hot muffins can be cut lengthwise and small pieces of salted butter can be inserted.
"Pogači."
Knead the dough from 30 g of diluted yeast, 500 g of flour, 1/2 cup of vegetable oil and a pinch of salt. The dough should not be very stiff. Leave to rise for about 1 hour, roll out 1-2 cm thick, cut out circles and bake after proofing until browned. Brush with sweetened water before baking.
Pizza.
For the dough: 500g flour, 30g yeast, 250g warm water, 2-4 tbsp. vegetable oil, a pinch of salt. Knead the dough straight and make one large cake or small cakes, cutting them out using a glass. As a filling you can use ground meat, various finely chopped vegetables, pickles, etc. Top the pizza with grated cheese and bake in the oven until done.
DOUGH: FLOUR + WATER (SOY MILK) + BUTTER + YEAST
Basic recipe for yeast dough:
1/2 liter of water or soy milk, 1/2 stick of yeast (30-50g), 50-200g of melted slightly warm butter, 1 tsp. salt, 1/2-1 glass of sugar, about 1 kg of flour.
The yeast should first be diluted with a small amount of cold or slightly warm water (so that the water covers the yeast) and 1 tsp. sugar and leave for a while for the yeast to rise. The dough can be prepared in a sponge or straight way. In the sponge method, combine the yeast with water and part of the flour, stirring until it reaches the consistency of thick sour cream and leave to rise, then add the remaining ingredients, add the remaining flour and knead the dough well. Allow the dough to double in volume, knead well and leave to rise again.
With the straight method, all components are mixed at once, and then also left to rise twice.
Formed yeast dough products cannot be placed in the oven immediately; they should be left to proof for 15-60 minutes, depending on the size of the products and the quality of the dough. Yeast dough products are baked in a hot oven, and readiness is tested with a torch or match. The match removed from the product must be dry. Place baked pies and pies on a clean napkin or board and cover with a napkin, then the top crust will not be hard. Yeast dough products should be consumed completely cooled and in moderate quantities.
Saiki.
Knead the dough using a straight method, form small balls, roll each into fingers 10-12 cm long. Dip each finger in melted butter and place on a baking sheet close to each other, leave to proof for 1 hour and bake for about 20 minutes.
Pies made from yeast dough.
Prepare the dough according to the basic recipe using the sponge method. Roll the finished dough into ropes, cut them into small pieces and roll out into flat cakes. Place a filling of meat, rice, etc. or a sweet filling of fruit or jam in the middle of each flatbread. Form the pies, place them on a greased baking sheet at some distance from each other and leave to proof. Bake the pies in a hot oven.
Yeast dough pies
Prepare the dough according to the basic recipe using the sponge method. If the pie is made with a savory filling (meat, potatoes, rice, etc.), it is better to make it closed. To do this, divide the dough into two equal parts, roll out one part and place it on a greased sheet, place a layer of filling on it and cover it the second rolled out layer of dough. Pinch the edges of the pie; to do this, it is convenient to form a side from the bottom layer. Leave the pie to proof, and then prick its surface with a fork or make a small hole in the center. Before baking, the top of the pie can be greased with melted butter, sprinkled with breadcrumbs or greased with sour cream, bake for 30-40 minutes, remove and cover with a napkin.
For sweet pies (with thick jam, apples, dried apricots, etc.), the dough is divided into two unequal parts. From the larger part, roll out a layer of dough and place it on a baking sheet or in a mold. In the mold, you can form a side from the same layer, or make a side separately, from a rope of dough. Then the filling is placed into the pie, and a lattice binding is made on top of it, from a smaller part of the dough. The surface of the grate can be greased with sour cream, melted butter or sweet water. Bake according to general rules.
DOUGH: FLOUR + SOUR CREAM (KEFIR, SORROW, ETC.) + BUTTER + YEAST
Puff pastry for pies.
From 1/2 cup water, 3/4 cup kefir, 1/2 stick of diluted yeast, 1/2 tsp. salt,
tbsp sugar and 3-4 cups of flour, knead the dough. Place the dough in the refrigerator for 20 minutes
then roll out and evenly distribute 70g of grated chilled butter
oils Fold the dough into an envelope, roll it out and spread another 70g of butter. Repeat this in total
3 times. Divide the dough into 2 parts and cut the pie. The suggested amount of dough makes one large pie or two small ones. Place one part of the dough in the mold, making the bottom and sides of the pie, place the filling (meat or cabbage), cover with the rolled out second
part of the dough and pinch the edges. Leave to proof (about 1 hour), then prick the top
layer with a fork and make a small hole. Bake in a hot oven for about 20 minutes.

Bon appetit!

Flatbreads made with water and flour in a frying pan are prepared from products available in every home. Any housewife dreams of doing something similar, but she doesn’t always have enough time and experience. Fragrant baked flatbreads go well with first courses or stuffed with meat, potatoes, cheese, mushrooms, etc. There are many worthy recipes that can be used to make a whole mountain of delicious flatbreads in a short time. If you've never done this before, be sure to try it! You will see that the household will be surprised and grateful for the homemade delicacy.

A product made from refined flour is certainly not healthy. White flour is devoid of the most valuable components, and therefore it is an almost pure mixture of carbohydrates. But homemade flatbreads cannot be called harmful either. They do not contain chemical improvers, which are used in almost any bread production.

You can understand what other advantages lie in this product by comparing it with other flour products. Flatbread in a frying pan in water, cooked without oil, contains only 231 kcal. While any butter bun contains at least 339 kcal.

The dough for flatbreads in a frying pan on water is rolled out into a thin layer, so they are not particularly fluffy or soft. This means that to maintain the structure, it is not necessary to add products such as milk or eggs, which may be allergens for some people.

Of course, flatbreads are healthier than a butter loaf, as they contain fewer calories and sugar. And this product can be made truly valuable if you replace traditional white flour with whole grain flour.

Also, in addition to wheat, you can use rye, corn, flax or even buckwheat. Experiment with flavors, and you are sure to find a recipe you like.

Making the dough for flatbreads using water and dry yeast

Yeast cakes made with water can be used as bread or serve as an independent snack. Similar recipes are used to make lavash, which is served with hot dishes, as well as pita - white bread, eaten with all kinds of fillings.

For this recipe, water should be preheated to a temperature of 35-40°C, and then a teaspoon of dry yeast should be dissolved in a glass of warm liquid.

Mix three glasses of flour with a pinch of salt and a spoon of sugar. Add dissolved yeast and a tablespoon of refined vegetable oil.

It is necessary to knead the dough thoroughly, it should turn out quite stiff, and leave for one hour, covering with a towel. After time has passed, you need to divide it into equal pieces, there will be about eight of them, cover it with a towel again and let it stand for another 10-15 minutes.

Roll the pieces into balls. Using a rolling pin, we turn each into an even layer no more than 2 mm thick. Fry the flatbreads on both sides in a hot frying pan without oil.

You should be very careful while cooking. The flatbreads are fried in literally 10-15 seconds. Don't overdry them. Place the finished product in a stack and cover with a kitchen towel.

If you want to make something like pita bread, then don't roll out the flatbread too much. Their thickness should be about 1 cm. When frying, the bread will puff up, and you can cut a pocket in it, which can then be conveniently stuffed with stewed vegetables or fried minced meat.

Dough for flatbreads made with water without yeast

Simple flatbreads on water in a frying pan are prepared without yeast. The dough turns out to be very elastic, so vegetable oil must be added to it. Fats envelop the protein fibers of flour and increase their elasticity. This dough does not stick to the rolling pin and rolls out very well.

Homemade pita bread can be made from just a few ingredients. Required:

• glass of water;
• 2 cups of flour;
• 4 tablespoons of vegetable oil;
• salt to taste.

Combine the ingredients, cover the resulting volume with a towel, and let it brew for half an hour.

After this, knead the dough and leave for another 30 minutes. Divide the piece into equal parts, round them, roll them out as thin as possible. Fry in a hot frying pan for literally a few seconds on each side.

Place the hot pita bread on a plate and cover with a towel.

Recipe for simple flatbreads in a frying pan on water

Fragrant unleavened pancakes can be baked in just a few minutes. These scones are a great way to start your day. They are high in calories to give you energy throughout the morning.

You will need a glass of flour, which should be mixed with salt and soda (at the tip of a knife). Add 20 grams of slightly melted butter to the resulting mixture, knead it manually together with the flour until a loose, crumbly mass is obtained.

Pour half a glass of water into a container and knead the dough. Let's leave him to rest for about half an hour.

Roll the dough into pancakes 0.6-0.7 cm thick. We will fry them in a frying pan with a thick bottom, coated with vegetable oil. The flatbreads are cooked over low heat with a lid on. It takes 5-7 minutes to bake on each side.

It is better to cook the flatbreads one at a time and eat them hot.

Onion cakes

Flatbreads made from lean dough in boiling water are very tasty. Young green onions are used as seasoning.

For the base, take two glasses of sifted flour. Two tablespoons of vegetable oil and a little salt are added to them. This recipe calls for the use of sesame oil. The entire mixture is mixed with a spoon.

In a thin stream, you need to pour a little less than a glass of hot, but not boiling water into the mixture. The mixture must be stirred constantly.

Knead the dough by hand until a smooth, homogeneous mass is obtained, leave in the refrigerator for half an hour, covering with cling film.

Then peel and finely chop a bunch of green onions. The best option would be if it is just picked from the garden. However, during the off-season, greens from the store will do just fine.

Divide the dough into equal pieces, roll out thin flat cakes, and cover each one completely with onions. Roll into a roller and cut into pieces.

Take a piece of onion sausage and roll it out again into a flat cake. You don't have to try hard. The thickness of each must be at least 5 mm.

Fry the pancakes in a very hot greased frying pan. Reduce heat to moderate. We do not cover with a lid. The flatbread should be baked for about 2-3 minutes on each side.

When frying, the dough will swell a little. The finished flatbreads resemble puff pastries in structure.

Oatcakes in a frying pan

Before preparing the delicacy for this recipe, you need to grind the oatmeal into flour. Take a glass of the smallest rolled oats and grind it in a coffee grinder or using other kitchen equipment.

Add salt to taste to the oatmeal, one and a half tablespoons of butter and soda taken on the tip of a knife, after extinguishing it with vinegar, lemon juice or boiling water.

Pour hot water over the ingredients. Let's take it in the amount of half a glass. Knead into a homogeneous dough and leave to rest for 20 minutes.

Let's start forming the cakes. Roll the dough into one long sausage. Let's cut it into equal pieces. From each we will form a flat cake, which we will fry in vegetable oil in a frying pan preheated to high temperatures.

The thickness of each workpiece should be less than a centimeter. We make the fire more powerful. We do not cover with a lid. We make sure it doesn't burn.

Flatbread with meat in a frying pan

Meat flatbreads can be eaten for lunch or, if your figure allows, for dinner. Excellent homemade pastries like cheburek will make a good snack or replace a meat pie.

The minced meat can be prepared in advance, or you can also use a ready-made version. The tastiest baked goods are those filled with half beef and half pork.

For the base you will need a glass of warm water and two glasses of flour. Both components are kneaded into a stiff dough, which must be left to “rest.” During this time, the filling is prepared.

We will need about 800 grams of minced meat. Add 4 finely chopped garlic cloves to it. Let's add salt and pepper. Chop a bunch of fresh herbs. It's better to use onions. Pour in 4 tablespoons of soy sauce, 2 tablespoons of vegetable oil and a couple of tablespoons of vodka. It will make our meat more juicy.

Knead the minced meat, thoroughly stirring all the ingredients. Let's divide it into 8 equal parts. The dough should also be divided into 8 pieces.

Roll out the workpieces into very thin layers. The diameter of each cake should be approximately 25 cm. Cover three quarters of the circle with meat filling, leaving an untouched sector.

We make a cut from the center of the circle to the edge. Take the free end of the flatbread and cover the part with the minced meat with it. We make two more turns. Thus, you should get a puff triangle with meat and dough inside.

Place the workpiece to bake in a dry frying pan under the lid. Reduce the heat to low and wait a few minutes until the cake is toasted. Turn over and bake on the other side.

These flatbreads are very filling, tasty and disappear in no time.

Potato cakes in a frying pan

This oriental dish is prepared from unleavened choux pastry. It will take a minimum of time, but it can please any fan of home-baked goods.

To three glasses of pre-salted flour, add two tablespoons of vegetable oil. Slowly pour in a glass of boiling water and quickly stir the mixture until a homogeneous lump is formed.

Leave it to cool. And then knead into a smooth, homogeneous dough. It will need to lie under a towel for 20-30 minutes to swell.

During this time we prepare the filling. Salt the boiled potatoes and mash them into a puree. We will need one and a half cups of crushed potatoes.

In a heated frying pan, fry the onions in oil until golden brown. One whole small head can be cut into cubes or half rings. Mix everything and add chopped green onions to the total mass. The filling is ready.

We form thin cakes from the dough. Fry them in a dry frying pan. Place the filling on one edge. Cover with the free side. Grease the flatbread with butter. We eat it hot.

Sweet cakes

Sweet flatbreads will replace crispy waffles. They are especially nice to serve for breakfast. With a glass of milk, they make a great afternoon snack for children.

For the treat you will need:

• a glass of flour;
• one egg:
• two tablespoons of sugar;
• a little salt (by eye);
• a teaspoon of soda;
• 50 mg warm water;
• three large spoons of vegetable oil.

Let's prepare the dough: pour flour into a container, make a hole in it, break an egg, add salt and vegetable oil.

We will need to pour in 3-5 tablespoons of warm boiled water. Its quantity depends on the properties of the flour. The denser the dough becomes, the more liquid you will need.

Knead a fairly stiff dough. Leave it in a warm place, covered, for 40 minutes.

We make flatbreads out of it. Sprinkle each one lightly with baking soda. Roll out tightly, literally until transparent. Lubricate with oil. Roll in sugar. Roll it into a roll.

We wrap a thin sausage in a snail. Roll each one out to a thickness of 3 mm. Fry in vegetable oil until golden brown on both sides. Serve hot.

Honey cake

Honey cake has an appetizing golden color and a unique aroma. It will become even tastier if you add sesame seeds to the dough during cooking.

Fry a tablespoon of seeds in a dry frying pan. Set them aside and let cool.

Break one egg. Add a tablespoon of honey to it. Add a little salt (on the tip of a knife). Pour the resulting mixture with half a glass of warm water.

You need to stir so that all ingredients form a homogeneous mass. Pour the prepared sesame into it. Sift two cups of flour on top. Add half a teaspoon of soda.

Knead a thick dough from which we form small cakes. We will fry them in a frying pan in a large amount of oil. The flatbreads should literally drown in it, as if deep-fried.

Remove excess fat with a paper towel. When cooled, these flatbreads resemble sesame cookies, just as tasty and crunchy.

Corn flour tortillas

Corn tortillas are great for dietary nutrition. They are very beneficial for digestion. They can be prepared from just three ingredients: flour, water and salt. The recipe for tortillas in a frying pan on water, made from corn, is perhaps the simplest.

Choose a suitable bowl and pour two cups of corn flour into it. Add a little salt to taste. Add hot water little by little. We will determine its quantity depending on the situation. Stir each portion in flour and look at the consistency. The dough should become dense, not flowing and unbreakable.

We form thick cakes from a homogeneous mass. They should look more like cutlets. We will fry them over medium heat in vegetable oil in a frying pan with a thick bottom. The lid should not be closed. Turn over carefully so that the cakes do not fall apart. We eat before it gets cold.

Flatbread in a frying pan with herbs

This hot appetizer is prepared very quickly. The water for the dough can be replaced with whey. For the filling we use cottage cheese of any fat content and a large amount of dill.

Let's start preparing the dough. Sift half a kilogram of wheat flour into a bowl. Add a pinch of salt to it and mix well.

Make a hole in the slide with flour and pour a quarter cup of vegetable oil and half a teaspoon of soda into it (you don’t have to extinguish it). Pour a glass of cold water.

Knead soft dough. Cover it with a towel. We give it a little rest, and at this time we begin to prepare the filling.

We will need 300 grams of cottage cheese and a large bunch of dill. We wash the greens under running water and shake off excess moisture. You can lightly dip it with a towel. Finely chop the greens and mix them with cottage cheese. Don't forget to add a little salt (to taste).

Roll the dough into small balls and form them into thin flat cakes. Place the filling on one half and fold in half. We pinch the edges of the cake. It will look like a cheburek. And fry all this beauty in vegetable oil until golden brown on both sides.

Lenten dough is very easy to prepare. Requires very little time and ingredients. However, it makes very tasty and varied snacks. Any of the proposed dishes can become a table decoration.

Flatbread made with water and flour in a frying pan is an excellent alternative to bread in any situation. If you forgot to buy bread or need a worthy replacement, here is the right recipe. The option is really very simple, fast and completely inexpensive. Lenten flatbreads. They are prepared from products that are always available in the house: water, flour, vegetable oil and salt. It’s hard to come up with something simpler, you’ll agree. At the same time, the cakes turn out to be very soft, and remain so even after cooling. Delicious, fast and easy!

Ingredients:

• water – 250 ml,
• salt – 1 tsp. with a slide,
• vegetable oil (I used olive oil) – 3 tbsp. l.,
• flour – 350-450 g.

How to cook flatbreads using water and flour in a frying pan

We start kneading the dough with flour. Take a deep bowl and sift the entire volume of flour into it at once. Depending on the quality, you may need a little more or a little less. I’m used to using flour from one manufacturer, and for the indicated volume of liquid (water + oil) it takes me 2.5 tbsp. 400 g flour (2.5 tbsp.).

Add salt to the bowl following the flour. Stir.

Now water. To ensure that the cakes remain soft even after cooling, the water must be hot. Boil water in a kettle, pour a glass and pour the boiling water directly into the flour, constantly vigorously stirring the contents of the bowl.

Why does it have to be boiling water? In cold water, the cakes will be soft only while they are hot. Once cooled they will become hard and rubbery. With dough mixed in hot water, even cold cakes remain soft.

Knead the dough first with a spatula, since it is still very hot. And as soon as it cools down enough, you can use your hands. When the flour has absorbed all the water and the dough begins to form into a lump, add the oil. Any oil that is available will do. I try to use olive (unrefined) because it makes the dough noticeably softer and more elastic. The taste of the oil is not felt at all.

The dough comes out smooth, soft, elastic and very pleasant to the touch. Before work, you need to let it rest for about 30 minutes, so we cover it with a towel or napkin and leave it to stand.

After resting, the dough becomes even more plastic and pliable. It does not stick to your hands, the work surface or the rolling pin.

Divide it into several approximately equal pieces. The size depends on the desired size of future cakes. I make small cakes, 10 pieces come out, i.e. 10 pieces of dough. Be sure to cover the parts of the dough that we are not working with - the dough will dry out very quickly.

There are two ways to form cakes. First: just roll out part of the dough into a flat cake, prick it with a fork and you can send it for frying.

Second: also first roll out the cake and coat it with vegetable oil.

Roll the coated flatbread into a tube.

Then the tube - with a snail.

And roll it out again into a flat cake. This forming method gives the finished flatbread a flaky texture. Plus, with this forming, if desired, you can hide the filling in the tube - greens, for example, or fried onions.

With any forming method, the flatbreads are fried in the same way: in a well-heated frying pan without oil or with a small amount of it. Do not cover the pan with a lid during frying. If you fry the flatbreads in oil, they will turn out a little crispy. Without oil - soft, while for frying without oil it is not at all necessary to have a non-stick frying pan; the cakes do not stick or burn.

Place the finished flatbreads in a stack, one on top of the other. And to make them softer, we immediately cover them. It’s convenient for me to cover them with a lid: I removed the flatbread from the pan, put it in a stack and covered it.

This is how layered the cakes are, shaped like a snail.

The flatbreads turn out very soft. They can easily be folded in half or rolled into a tube. They do not lose their flexibility even after cooling, but the flatbreads must be covered.

Flatbread on the water, flaky, soft and lean. Recipe for water cakes.

Flatbread is a flat bread, usually round in shape, fried in a pan or baked. Flatbreads serve as bread; they can be served with soup and tea, made into a sandwich or spread with liver.

I prepared flatbreads without yeast, since there was no bread in the house for dinner, and there was no one willing to get dressed and go to the store. I like this recipe for water flatbreads because the flatbreads are flaky, soft and very tasty, they cook quickly and are also lean.

ps: Judging by the numerous comments (and even angry ones :)) I came to the conclusion that many people have a problem with the amount of water in the recipe. And what I specifically noted - not to pour all the water at once, but to add gradually - for some reason almost no one notices. The recipe for water cakes was written a long time ago, several years ago. Apparently, at my previous place of residence, the flour was of a different quality (which is quite natural), and it took me more than one and a half glasses of water to knead the dough. After reading your comments, I baked some cakes and adjusted the amount of water. Please be careful, you may need a little more or less water. While kneading the dough, add water gradually, in portions. Well, if you have already poured it, add flour and knead a dough that is not sticky, but not too tough. I wish everyone good luck and thank every commenter for their feedback.

How to cook tortillas with water

Ingredients

• 3 glasses
• 3/4 - 1 cup water (may need a little more)
• 3 tablespoons (in dough)
• floor. teaspoon soda
• 1 teaspoon salt
• oil for frying flatbreads

1. Pour salt and soda into the flour, mix, pour in 3 tablespoons of oil and gradually pour in first half a glass of water, kneading the dough by hand, then the rest of the water. (water must be added in parts so that there is not too much). Do not add too much water, otherwise the dough will be too sticky. But not enough water is also bad. The dough should be elastic, not sticky to your hands or the table, and soft.

2. Knead the dough so that it does not stick to your hands and wrap it in film (I wrapped the dough in a silicone mat).

3. After the dough has rested for about twenty minutes, roll it into a sausage and cut into 10 pieces.

4. Roll each piece into a flat cake with a diameter of 10 cm.

5. Fry the flatbreads in a frying pan in oil on both sides. It is better to take a frying pan with a smaller diameter.

Water cakes are ready, Bon appetit!

Hello cooks! Since you were looking for flour sugar water, then you are on the right track! In the column of recipes that you will see just below, you will undoubtedly be able to choose exclusively it. However, if the recipe flour sugar water is not in this list, then use the site search.

You will need:

320 gr. flour
10 gr. yeast
180 gr. water or milk
20 gr. sugar
15 gr. margarine
5 gr. salt

For minced meat:
0.5 kg. cabbage
1 large carrot
1 small onion
100 gr. mushrooms (optional)
greens, salt, pepper to taste
3 boiled eggs

Cooking method:

Dissolve yeast in liquid heated to 30-35 degrees, add salt. sugar, flour and knead a homogeneous medium-thick dough. Before finishing kneading, add warmed margarine. Cover the pan with a cloth and place in...

Pampushki with garlic are very tasty buns for soup.
Dough:
dry yeast - 11g
flour - 500g
sunflower oil - 2 tablespoons
salt - 1 teaspoon
sugar - 1 tbsp. spoon
egg - 1 pc.
water or milk - 1 glass.

Garlic Sause:
4 cloves garlic
sunflower oil - 2 tbsp. spoons
water - 2 tbsp. spoons
salt - to taste

Mix yeast with flour, add butter, warm water or milk, knead thoroughly...

2 eggs, salt, a little sugar, milk, water, flour. We bake pancakes.

For the sauce: melt the butter in a frying pan, add flour (fry lightly), then add cream (22%, 33%) and mix thoroughly. The consistency should be like thick sour cream, add salt. You can add spices. You will also need boiled chicken breasts and hard cheese. Now we start laying out the cake: pancake, sauce, chicken, a little cheese. And so on until all the products run out.

Ingredients:

For the test:

flour - 1 cup
butter - 100 grams
eggs - 5 pieces
water - 1 glass
salt - 1/4 teaspoon

For cream:

eggs - 3 pieces
milk - 300 milliliters
sugar - 1 glass
flour - 1 salt. spoon
vanilla sugar - 10 grams
butter - 300 grams

Ingredients:

flour - 2.5 cups

sugar - 1.5 cups

water - 3/4 cup

soda - 1 teaspoon

sunflower oil - 1 tablespoon

mint essence – 5 drops

sunflower oil - for greasing the baking sheet

Ingredients:
flour - 500 grams
honey - 250 grams
sugar - 150 grams
water - half a glass
margarine - 1 tablespoon
egg - 1 piece
a pinch of soda
For the syrup:
sugar - 100 grams
water - half a tablespoon

Ingredients:
For the test:
flour - 2 cups
liquid (water, milk, curdled milk) - 1 cup
salt - on the tip of a knife
Filling to choose from:
berries - 1 cup of berries (blueberries, strawberries, raspberries, etc.)
sugar - 2 tablespoons
or potatoes, carrots, cottage cheese, cheese or feta cheese, mushrooms, porridge

Ingredients:

For the test:

For the syrup:

sugar or honey

Christmas recipe for Portuguese Queen of Pies pie

Ingredients:

walnuts - 100 grams

almonds (whole) - 50 grams

hazelnuts (whole) - 50 grams

flour - 600 grams

milk (fat) - 125 milliliters

dry yeast - 2 teaspoons

salt - 1 teaspoon

vanillin - on the tip of a knife

brown sugar - 165 grams

butter (softened) - 100 grams

eggs (large) - 3 pieces

Sprinkles:

walnuts (halves) - 24 pieces

almonds (petals or coarsely chopped) or hazelnuts (whole) - a handful

brown sugar - 2 tablespoons

water - 2 tablespoons

milk - for lubrication

powdered sugar - for dusting

Ingredients for fruit filled rosettes:

wheat flour - 1 cup

sugar - 1 tablespoon

salt - 1/8 teaspoon

egg yolk - 2 pieces

butter or margarine - 125 grams

cold water - 1 tablespoon

apricots or plums - 5 pieces

syrup or jam - 100 grams

Ingredients for homemade halva with nuts:

peeled sunflower seeds - 2 cups

flour - 1 cup

sugar - half a glass

water - half a glass

sunflower oil - 50 grams

peanuts or any other nuts - 1 tablespoon

pumpkin seeds - 1 tablespoon

vanillin - on the tip of a knife - to taste

Recipe for February 14 - Chocolate and honey cake

Ingredients for chocolate honey cake:

sugar - 200 grams

softened butter - 200 grams

flour - 200 grams

eggs - 3 pieces

baking soda slaked with vinegar - 1 teaspoon

cocoa powder - 1 tablespoon

milk chocolate - 100 grams

honey (liquid, if you have candied honey, you need to melt it in a water bath) - 100 milliliters

hot water - 200 milliliters

Ingredients for fruit cake:

egg whites - 5 pieces

flour - 200-250 grams

vanilla sugar - 20 grams

butter - 100 grams

sugar - 5-7 tablespoons

fruits - 500-600 grams

salt - 1 pinch

water - 6-7 tablespoons

mint - for decoration

Ingredients for sour cream pancakes for Maslenitsa:

sour cream - 2 cups

wheat flour - 3 cups

egg whites - 5 pieces

butter - 50 grams

water - 1 glass

yeast - 30 grams

buckwheat flour - 1 cup

sugar - 1 tablespoon

milk - 1 glass

salt - to taste

Ingredients for pancakes stuffed with buckwheat porridge - pancake recipe for Maslenitsa:

To prepare the dough you will need:

water - 3 glasses

sunflower oil - 4 tablespoons

sugar - 2-3 tablespoons

salt - 1 teaspoon

yeast - 1 teaspoon