{!LANG-44f135f8048142999157e3ab48df5532!}stretch dough and how to cook it?

Strech dough is elastic fresh dough{!LANG-34971c9bc831c26de7a8e38f79357d37!}

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Stretch dough

To prepare the dough and exhaust, we will need the following ingredients:

  • 250 g flour
  • 100 ml of warm water
  • 3 tbsp vegetable oil
  • a pinch of salt

Stretch dough made from flour with a high content of gluten (a flour used for making bread), plain flour for baking in this case will not fit.

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Let the dough rest for 30-40 minutes in a warm place. Then comes the fun part: stretching the dough. Roll out the dough on a floured surface as thinly as soon as it turns out, and then start to gently stretch it with both hands. If the dough is suddenly torn, trying gently to seal and flatten the fracture.

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Ingredients exhaust test may vary. Sometimes it is added soda, eggs, vinegar. We offer several variations of the composition of the exhaust test:

  • 250-300 g of flour, 125 ml of warm water, 2-3 tbsp vegetable oil, 1 egg, a few drops of vinegar, salt to taste
  • 1 tbsp. warm water, 3/4 tbsp. vegetable oil, 1/2 tsp salt, soda at the tip of a knife, flour — how much dough
  • 200 g flour, 3/4 Cup warm water, 2 eggs, 2 tbsp oil, salt to taste
  • 2 tbsp. flour, 100 ml warm water, 1 tbsp oil, 1 tbsp. of 9% vinegar or lemon juice, 1 egg, a pinch of salt.

The main thing is to exhaust the dough was elastic. {!LANG-ab88d0079db988e5dd3f54fb367f8572!}{!LANG-58581d6abec5039257437b657b3ece26!}