How to Make Dough? (خېمىر يۇغۇرۇش)

In this post you will learn to make two different kinds of dough. One is with yeast and the other is without. There are differences in ingredients but the prosses is the same except for the resting times.

INGREDIENTS YEAST DOUGH

All-purpose flour 150gr
A pinch of salt
Yeast 2 gr
Warm water 70ml (It's slightly higher than body temperature)

INGREDIENTS BASIC DOUGH

All purpose flour 250 gr
Cold (tap) water 110ml
Two pinches of salt, or 2 gr

INSTRUCTION

Measure out cold water. Add flour and salt to a mixing bowl.
Add the water, a bit at a time, NOT at once. Use your fingers, whisk and grab the ingredients to combine them. This way you can check the consistency while you’re grabbing.(if you have different ingredients such as egg and milk in the dough, it’s the same kneading process as this blogpost.)
When it comes together into a rough ball, use your body weight to press the remaining ball with your fist to flatten it. Then fold it onto itself and continue with kneading. Turn it around and repeat this process. Knead, fold, knead and turn. Knead it for 10 min, until it's smooth and there are no dry spots inside and on the surface.
Cover with a damp towel or plastic wrap and set the dough aside in room temperature: for 15-20 min if the dough doesn’t need to rise.
And set the yeast dough aside, for at least 2 hours (up to 6 hours) allow the dough to rise until doubled in size.

NOTE
* Add the liquids, such as water and milk, little by little. This prevents the flour from being too moist. Depending on the room temperature and humidity you may add less or more liquids.
* if for some reason the dough turns out to moist just add some flour
to get to the needed consistency.

TIPS
* Use a mixing bowl, it helps to combine the ingredients more easily

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HAVE YOU COOKED THIS?

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Aliya :)

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