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➠ Yeast-free dough for Tatar belyash

Yeast-free dough for Tatar belyash

1027

Kitchen Tatarskaya

Calorie content 121.6 kcal

Portions 10 port.

Cooking time 170 minutes

Proteins * 9.5 g

Fats * 7.4 gr.

Carbohydrates* 18.2 g

Content

Today I want to share an excellent recipe for a yeast-free dough for making Tatar belyash. The dough preparation process is as simple and easy as possible. Baking made from such a dough turns out to be unusually appetizing and very tasty.

Ingredients

Cooking process

Prepare all the ingredients you need to make whitewash. Wash the beef, lamb and chicken fillets thoroughly, then pat dry with paper towels.

Sift the required amount of wheat flour through a fine sieve into a deep bowl.

Add salt, kefir and vegetable oil.

Knead to a soft elastic dough.

Finely chop the prepared meat with a sharp knife or pass through a meat grinder. Minced meat can be used ready-made.

Wash the potatoes well, then peel them with a peeler, then cut them into small cubes.

Peel the onions. Finely chop the peeled onions. Put the prepared filling ingredients in a deep bowl. Add salt and black pepper to taste. Mix well.

Divide the dough into three parts.

Roll out most of the dough with a rolling pin.

Place neatly in a dish lined with baking paper or oiled with a little vegetable oil.

Then evenly distribute the prepared filling. Lay the bay leaf on top.

Roll out the remaining dough. Cover the filling on top and pinch the sides well. Make a hole in the center. Roll a small piece of dough into a ball and cover the hole with it.

Place the form in an oven preheated to 180 degrees and bake the Tatar belyash for 2 hours 20 minutes. Carefully remove the hot cake from the oven and brush the surface immediately with butter.