Whole grain (50:50) dough for pizza, flatbread, khachapuri "in five minutes a day"

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Whole grain (50:50) dough for pizza, flatbread, khachapuri "in five minutes a day"

Category: Yeast bread

Ingredients
Warm water	370 BC
Dry Saf instant yeast	1 tsp
Salt	8-12 g.
Sugar	1 tbsp. l.
Olive oil	15 g
Whole grain wheat flour	225 g
Wheat flour for general use	225 g

Cooking method

• Another recipe from the book "Artisan Pizza and Flatbread in Five Minutes a Day"
• The first is here
• To prepare the dough, you only need a mixing container and a spoon.
• Sift flour into a bowl, add salt, sugar, dry yeast, mix a little.
• Measure warm water and vegetable oil into a cup, pour the liquid ingredients into the flour mixture.
• Stir with a spoon without fanaticism, just so that everything is connected, you do not need to knead this dough. It should be wet, almost does not hold its shape, but it also does not spread.
• Advice: When preparing the dough for the first time, I recommend not pouring in all the water at once, but leaving 30-50 ml, stir the dough and see how wet it turns out, compare with the photo of the dough and only then add the remaining water. Flour absorbs water in different ways, therefore, in order not to get too thin dough and not have to add flour, it is better to "play" with water.
• The dough looks like this:
• 
• Transfer to a container greased with vegetable oil. Cover with a lid on top (not tight). Leave at room temperature for 2 hours. This is what the dough looks like immediately after kneading (left) and 2 hours later (right):
• 
• It can be used immediately after a two-hour rise, but it is better to put it in the refrigerator at least overnight. Cold dough is easier to handle and tastes better when you rest in the cool. You can store the dough in the refrigerator for 10 days.
• Also at this stage, you can divide the finished dough into portions, wrap it in bags and freeze it for 3 weeks. Before using, transfer the dough from the freezer to a regular refrigerator compartment so that it gradually thaws.
• The next day, the dough is ready to use and can be used to make pizza, flatbread, khachapuri, focaccia, etc.
• When cutting the dough, lightly sprinkle the work surface with flour, roll the dough pieces in flour too.
• Fresh yeast for this portion of the dough will be enough 8-9 g. Dissolve them in warm water and pour into the flour mixture.
• Adjust the amount of salt to your liking (I have 8 g).
• You can cook and whole grain dough, in this case, exclude general-purpose flour, take 450 g of whole wheat flour, and 397 g of water. The rest of the ingredients are unchanged. But this dough can already be stored in the refrigerator for up to 7 days.

The dish is designed for

for 4 pizzas with a diameter of 30 cm

Note

In addition to pizza, simple tortillas and khachapuri, I offer several more options for using this dough:

Sesame spiral cake
Sprinkle the surface of the dough from the refrigerator with a little flour and cut off a piece the size of an orange (225 g). Round shape. Then, on a work surface sprinkled with lightly flour, roll out the dough into a 4 mm thick rectangle (I got about 30x25 cm). Make sure that the dough does not stick to the work surface. Lubricate the surface of the dough with sesame oil (I used ghee), sprinkle the surface first toasted sesame seeds, zaatar (a mixture of herbs, I have French herbs), coarse salt (optional). Roll on the long side, pinch the edges, wrap the roll in a snail:



Cover with foil. Rest for 20 minutes.Then roll out into a flat cake 6 mm thick (diameter about 25 cm). Put on baking paper, sprinkled with a little semolina, let stand for 15-20 minutes.


Oven in an oven preheated to 230 C on a baking stone or on an inverted baking sheet (preheat both with the oven) for about 10 minutes.
It turns out delicious and layered:


Fougasse
We also take 225 g of dough, round it, roll it into an oval about 1 cm thick, transfer it to baking paper (I sprinkle it with a little semolina) and make cuts, like this:


We stretch the workpiece by expanding the cuts. Grease the prepared land mine with olive oil and sprinkle it with thyme according to the recipe (and I have a mixture of French herbs).



Oven in a preheated oven to 250 ° C, preferably on an inverted baking sheet (olive oil can stain the baking stone) for about 10 minutes until a good brown color. It turns out very well, a lot of crispy, tasty crust, aromatic, thanks to herbs:


Customized breakfast pizzas
Each pizza will need 75 g of dough.
Round the dough, roll out with a diameter of 10-12 cm, transfer to baking paper sprinkled with semolina.
Let it rest for 10-15 minutes. Then sprinkle with grated cheese on top, you can add bacon (I have it without it), and break one egg on top (I had one pizza salad with quail for a change). Here's before going to the oven:


Oven in an oven preheated to 240 ° C on a baking stone or an inverted baking sheet.
Mine took 9 minutes to prepare.
We liked all the pastries, but this option was unanimously given the first place, a very good breakfast turned out, and what a quick one!
And next time I will put a slice of tomato on top of the cheese, and then on top - an egg, it will be even better!
Ready-made pizza pizza:



Delicious baking everyone!

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Curd dough for fried pies (Mandraik Ludmila)

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[Anna]

Anna, we have not yet had time to enjoy the previous recipe, but here is another option. )))

The book is plump ?! Lots of recipes ?! We are waiting for the continuation, but for now we will try a new version.

Another great option! I didn't have time to upload the report to the previous one, I liked it very much, but it's time to mix a new one

The beauty! I will definitely do it! And now I'm baking Anis's cake. oiled with ghee mixed with hops-suneli and crushed garlic. I bake it for the second time.

Great recipe! Thank you! I will try.

[Musenovna]

The book is plump ?! Lots of recipes ?!

Musenovna, Katyusha, this is a normal book, you can find something to see and try, you just need time and to get a good and tasty result, then it's nice to share.

Musenovna, ikom, Creamy, Rusalca, girls, thanks!
Hope you find this recipe useful as well.
Bake for the joy of your loved ones and yourself, of course!

And now I'm baking a cake smeared with ghee butter mixed with hops-suneli and crushed garlic. Pecu

Alevtinahow delicious it is to read, let alone eat!

Curious, tell me, in recipes it often occurs: bake on an inverted baking sheet.
What exactly does this give in practice? What is it for?
What will be the difference between baking on a baking sheet in the usual way, and inverted?

[CurlySue]

CurlySue, this is for those who do not have a stone. It is more convenient to throw off the bread piece on a preheated inverted baking sheet.

Thanks for the recipe. I baked a land mine on the second day and on the fourth. I liked it better on the fourth. slightly reduced the amount of yeast.

[Musenovna]

Curious, tell me, in recipes it often occurs: bake on an inverted baking sheet.
What exactly does this give in practice? What is it for?
What will be the difference between baking on a baking sheet in the usual way, and inverted?

A heated inverted baking sheet does not deform when a relatively cold piece of bread is laid on it, respectively, all the "holes" in the dough will remain in place and will not fall off.
A baking sheet that is inserted normally may bend due to temperature differences.
Of course, a baking stone is best, but if there is none, an inverted baking sheet helps out.

Musenovna, Katerina, thank you, delicious pastries! 🍞🍕

I baked a land mine on the second day and on the fourth. I liked it better on the fourth. slightly reduced the amount of yeast.

Yes, the taste of the dough changes somewhat during storage, this is a fact.
Well, and the fact that initially less yeast is added to the dough matters,
this is probably why it matured and accumulated taste a little later than it should have.
Most of all, I like the dough after a day or two from kneading, and the taste and structure, however, have not watched it for more than 4 days, everything was spent earlier.
The authors allow 10 days to use, but so far I have not been able to check what the baked goods will be from such an aged dough, although it is very interesting.

Have you tried adding 10-20% chickpea flour to this dough? These are the slimming recipes I am looking for for the maintenance phase. I tried this combination of flour for cabbage pie, only in slightly different proportions. It will be necessary to try this one too. They write that in such a concentration, chickpea flour improves the dough. I honestly didn't think so, but I will continue to experiment.

[Anna1957]

Have you tried adding 10-20% chickpea flour to this dough?

Anna1957, have not tried. I haven't cooked anything with chickpea flour yet.
In theory, you can replace up to 20% of the flour in recipes with some other one and make multi-grain versions of baked goods. Does chickpea flour have a specific smell or is it neutral?
Please write about the results if you cook, because it is interesting and your experience may be useful. And you noticed, this recipe can be made completely whole grain, at the end of the first message there is a description of the proportions.
Good luck to you! Good luck!

[Anna1957]

Anna1957, have not tried. I haven't cooked anything with chickpea flour yet.
In theory, you can replace up to 20% of the flour in recipes with some other one and make multi-grain versions of baked goods. Does chickpea flour have a specific smell or is it neutral?
Please write about the results if you cook, because it is interesting and your experience may be useful. And you noticed, this recipe can be made completely whole grain, at the end of the first message there is a description of the proportions.
Good luck to you! Good luck!

Chickpea flour is an amazing thing for those who, for dietary reasons, cannot consume wheat flour. Raw dough has a distinct pea smell, and in the finished product it miraculously disappears. I even baked from one chickpea flour on soda in Orios, like pancakes and salty cookies with herbs, and sweet ones with a sweetener. It didn't give off any peas, everyone recognized it. My neighbor, who lived her life in Central Asia and had a lot of dealings with chickpeas, did not even suspect his presence in these pancakes.
Yes, I read about the completely whole grain option, thanks.

You noticed, this recipe can be made completely whole grain, at the end of the first message there is a description of the proportions.

100% Whole Grain Tried!
This is how the dough looked after mixing

It went up well. This container is 2.2 liters

that's how it is. I confess that at this stage I was afraid that it was too liquid and nothing would work out with it.

Two days later, I made 4 cakes, 120 g each

And on the seventh day, the rest of the dough went to pizza.
I like it! I will repeat. Thanks a lot for the recipe

[Anya]

AnyaWhole grain cakes are wonderful!
And the report is so detailed! What a beautiful dough it turned out!
Just a fairy tale!
Accept my admiration and delight! and thanks for the feedback! How glad I am!

Good day...
I'm shy, but I'll ask: you have a Saf instant dry yeast in your recipe, but I have a saf moment - are they good and if so, how many of them you need ... tomorrow they will bring whole grain flour and itch your hands to make a dough according to your recipe ...

[mara_2]

mara_2, Welcome!
I'm always happy to help, so ask, I'll share what I know

I have a saf moment

Like these ones?


If so, then this is exactly the yeast you need.
Take as many of them as written in the recipe.

I'm always glad to help, so ask, I'll share what I know ...

Thank you very much ... this is just the yeast that I have ... otherwise I am confused - instant and moment - which where and how much ... Thank you again for such a quick response and if I get something decent , I will certainly unsubscribe ...

[mara_2]

mara_2, share your impressions later, if possible.
I wish you successful delicious pastries!

Good day!!! According to your recipe dough ..., on the third day I made pizza pizza, with cheese, without dough. I don't have a stone, I was afraid that Iichko would run away .., I baked it on a rug in a baking sheet. I have flour psh. whole. and wheat of the 2nd grade. My family loved it! Thanks for the recipe, I will definitely repeat it!

[Sangria]

Sangria, Nina, welcome and thank you for your feedback! It's nice that the family approved the recipe!

[Anise]

Anise, I simply thank you so much for the recipe

With the appearance of "Princess" in my spring, I began to actively master pizza, flat cakes, etc. The family tasted and now bread from a bread machine is like exotic, especially in summer. Since I baked bread for the last year or two only with whole grain, I started using this dough recipe. I knead on weekends for 3-4 days - it's very convenient on weekdays after work - just get it out of the refrigerator. I made him and tortillas, and a land mine, and a base for pizza - I mold the dough right from the refrigerator in Princesk, I let it come up a little, baked instantly. I noticed that from the same dough, a completely different taste and structure is obtained, depending on how much time to give to rise, which form to bake and how - in a cold pizza maker or heated. I tried it from 2 grade flour and 100% whole grain version (the taste cannot be compared with standard bread baked in a bread maker), but yesterday I tried it from flour with whole grain - and this was the result (the pictures, of course, not great - I took pictures at night ):





It turned out 4 cakes from 1/4 portion of the dough.

[Mrs. Addams]

Mrs. Addams, oh, what wonderful air cakes!
Wonderful openwork crumb!
And this is from whole grain flour! It turned out great!
You have very beautiful photos!
Thank you for sharing your impressions and baking experience!

[Anise]

Anise , Thank you!
It's a pleasure to receive praise from you

I share my best practices. Since I bake pies for myself only from such a dough, and my favorite is a pie with apples, I wanted the dough to be not so gray.
It happened to me by chance: during the preparation of dried watermelon, a lot of watermelon juice formed in the dryer, which it was a pity to pour out. I made a dough on it from white flour and from 50:50 with CZ (separately). And if the dough from the highest grade did not change the color, then the 50:50 dough turned out with a pleasant pinkish tint to the eye. Although, maybe, it also depends on the amount of watermelon juice (the usual dough was half on cream). So this is another option for lovers of healthy CH flour, at least during the watermelon period.

And I want to thank you for the super recipe! For 3 weeks I have had this dough in the fridge all the time. I need a tortilla - I took out the dough, made 2-3 tortillas, baked them in the VVK grill on the pizza mode - and I'm happy! Delicious, fast, simple! Sometimes I make it with stuffing - cheese, tomatoes, green onions like Ossetian pies.
And today, just cakes, anointed them with olive oil, sprinkled a little salt and oregano and got a tasty treat.
And the color suits me perfectly.

And the color suits me perfectly.

And me, too, when it comes to flat cakes or snack pies (often made with cabbage and eggplant). And when you want a type of sweet (like - because with stevioside, not sugar), then the color you want is not quite gray. But these are, of course, my troubles. But suddenly it will be useful to someone.

[NatalyMur]

NatalyMur, Natasha, what wonderful cakes!
Wow, how great it turns out in the grill!
And grill stripes like a pattern on baked goods! Very nice!
Thank you, Natasha, I really liked the cakes!
Anna1957, Anyuta, thank you for sharing your cooking experience! Very interesting!

[Anise]

Anise, Anya! Thank you very much for the idea for the pizzas with this dough egg! masterpiece! Awful, just obscenely delicious!
Scorched to the Princess.
Girls! switch from the yogurt dough (although it's also chic, like all baked goods with a 5 min dough) to this! Diversify your pizzas and tortillas.
For owners of Princesses, I would advise you to bake the dough a little before adding the egg, otherwise you will get a hard-boiled egg, in my opinion a slightly soft yolk will be better!

[Mirabel]

Thank you very much for the idea for the pizzas with this dough egg! masterpiece! Awful, just obscenely delicious!

Mirabel, Vikulya, dear, thanks for the tip, I'm so glad you baked them! And thanks for the Princess baking tips!
I also love these delicious little flatbread pizzas! In addition, it is a good option to diversify pastries.
Now I'm adding a tomato, here, I'll show you a pizza with quail eggs and a tomato:

[Anise]

AniseThanks for the recipe.

Anise, I have another thanks for the recipe! Since this dough is still the main one in the family - both for pizza and for daily flatbread, sometimes, for a change, I bake breadsticks in a churrosmaker. These are from a mixture of flour of about 2 grades and whole grain 50:50 (less than a day in the refrigerator):



The result is a completely different taste, a lot of crisp and a delicate crumb.

[Mrs. Addams]

Mrs. Addams,
What delicious sticks)) And how many times did you bake them?

[Mrs. Addams]

Mrs. Addamswhat wonderful breadsticks
(and photos too!)!
Wow, the dough is also suitable for a churrosmaker! The beauty!
Thank you for sharing such an interesting experience in baking this dough!

Damn, so buy it now? I kept trying to persuade myself that I did not need

[Anna1957]

... and buy it now? I kept trying to persuade myself that I didn't need ...

Anna1957, Anyuta, I'm with you, I'm holding on for now, and I also persuade myself, but I still want to, now here's even more! in this place there should be a smiley "hold me seven, three can not hold"

[Anna]

Anna, Its a must buy! such a wonderful little thing!
Mrs. Addams, Super!

[Antonovka]

Antonovka, Anise, MirabelThank you very much for rating
The ability to make breadsticks was one of the reasons for buying a churrosmaker

How many times did you bake them?

Antonovka, baked for about 15 minutes from a cold state.

you must buy it! such a wonderful little thing!

Mirabel ,

Great recipe! Yesterday there was no time for the primary proofing, so I mixed everything and put it in the refrigerator. I added dry garlic to the mixture. Today I took it out and put it in a slow cooker right in the same bowl at 35 C, the dough rose great, so if someone does not have time, you can do so. I baked cakes with sesame seeds and French herbs, as in your MK. : girl_dough: In the princess for 16 minutes. Well, very tasty, airy, crispy. Thanks for the recipe !!

[Jenealis]

Jenealis, Evgeniya, I am very glad that I liked the recipe! Thanks for your feedback!

Finally, I also used my princess as intended


Stucco is of medium thickness, just right.
I did it on a silicone mat, put it in a hot one, baked for literally 7 minutes.
I kept it off for 5 minutes.
5 minutes dough from Anise, 50:50 1st grade flour and whole grain, smeared everything with horseradish, a little ham,
sun-dried tomatoes, fresh tomatoes without pulp, butter, Russian Bryansk cheese, melted well.
There was very little juice.
The edges and bottom are crispy, the top is soft.
Dough 3 days, about 300 grams.

It turned out very tasty.
Often I don't eat, I persuaded one piece, put one in the freezer in a film, I will take 2 for the road.

Flax, and I even bake a pie from this dough with apples. For myself, of course. Sprinkle the apples with cinnamon and stevioside (3 sachets). And let the whole world wait...

I must try, I still have half a portion of the test in the refrigerator.
I baked a pie with porcini mushrooms in the summer.
I'm going to my apartment, I have a whole box of mushrooms frozen in my freezer, I shouldn't forget to pick it up.

With any savory fillings - very harmonious. And I also like apples.

[Podmosvichka, Elena]

Podmosvichka, Elena, oh, what a beautiful pizza !!!
It turned out great! Thank you, I enjoyed admiring such delicious pastries!

all thanks to your unique test

Anis, I won't get tired of thanking!
I still bake a flatbread every day in Prinessk, and on weekends, a pizza made from this completely CA dough - everything is great. But I only bake for food and eat right away, and sometimes you need a boutique to take away or just a little bread - for this I began to bake such buns in Princessssk and freeze them in small ikeevsky zip-bags. Very convenient - when you need to take it out, 5 minutes in the microwave on defrost - and as freshly baked.


And I tried to bake this with a small bread in a brand new Redica 02:

[Mrs. Addams]

Mrs. AddamsThank you for the idea, you must also try the buns!)))