Dough for manti: proven recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beloved by many manti came to us from Central Asia. Since then, an endless number of options for preparing this oriental dish have appeared. Manti dough is also known for its variety. It can be prepared as thin unleavened, and lush yeast. But before you make the dough for manti, you need to familiarize yourself with simple culinary secrets that will turn this dish into a real masterpiece.

Unleavened dough for manti

It is the yeast-free dough that is used to prepare the traditional version of manti. According to the recipe, it resembles the usual dough for dumplings. True, it needs to be rolled out more thinly. This is where a small problem arises - the resulting mass is easily torn. Avoiding this difficulty is not as difficult as it might seem. It is enough to use flour of two types (first and second grade) in equal proportions when preparing it.

Yeast-free dough for manti has a fairly simple recipe:

• 1 kg flour;
• 500ml water;
• 2 eggs;
• s alt.

From the indicated ingredients, you need to knead an elastic and dense mass. Furthercover it with a damp cloth and leave for 1 hour. It is worth noting that unleavened dough for manti can be prepared without eggs. We divide the settled dough into several pieces, roll them into bundles, from which we separate small pieces and roll out cakes for manti. For rolling it is better to use a special machine. The real base for this dish should not be thicker than 1 mm.

Yeast dough for manti

It is ideal for manti with liver. Before preparing the dough for manti, you need to check if you have the following products:

• 4 tbsp. flour;
• 250 ml of water or kefir;
• 30g vegetable oil;
• 15g yeast;
• s alt.

From the named products, knead a cool mixture and put it in a warm place for half an hour.

choux pastry for manti

It is characterized by elasticity and elasticity, it does not tear, it is easy to roll out. In addition, such a dough is softer than usual. and therefore ideal for manti. For cooking you will need:

• 1 kg flour;
• 500ml milk;
• 2 eggs;
• s alt.

You need to knead the custard base for manti in a metal container that can be put on fire. Milk, eggs and s alt are churned until a homogeneous mass is obtained. Flour is poured into the mixture slowly (at first only 2 cups). The consistency of the custard dough should resemble thick kefir. Next, put the container with the dough on a small fire. When heated, it must be constantly stirred,reaching with a spoon to the very bottom so that the bottom layer does not thicken and burn. If at the beginning of heating the mass is taken in lumps, do not worry, this is normal, the main thing is to prevent the formation of large clots.

Then remove the base for manti from the stove and pour the remaining flour into it in small portions. This must be done until the mixture becomes thick enough. Ready custard dough can be cut with a knife. In addition, it is smooth, uniform and does not stick to the hands. Then it is placed in a bag for half an hour, this helps the gluten in the flour to swell completely. After that, the dough can be rolled out and formed into manti.