Products Needed:
wheat flour, the quantity is determined by the dough texture
2 cups sour milk (kefir or yogurt)
2 eggs
2 tbsp vegetable oil
1/2 tsp baking soda
a pinch of salt
|
Directions: Yield 2.2 pound (1 kg)
Mix sour milk (yogurt or kefir), eggs, vegetable oil, salt and baking soda, stir quickly. Add flour and knead well to get homogeneous elastic paste. When ready this paste has yeast dough features.
This paste may be stored in a refrigerator wrapped in cloth or plastic for 3 days.
Use the paste for frying patties, baking tarts, etc.
|
