Lean yeast dough has long been used in the cuisines of many peoples, especially the Middle East, as can be seen from the ancient monuments of literature that have survived to this day. The Slavs ate bread without sourdough, prepared from wholemeal flour. The tradition of baking pita bread in Armenia and thin unleavened bread in the Middle East has been preserved to this day. This is due to the fact that lean dough is yeast-free, from which not only bread was baked, but also other types of baking, have long been considered a symbol of prosperity and prosperity, while yeast dough bread was considered a symbol of corruption and vice. This idea arose due to the fact that for some time the left dough began to wander, that is, according to the ancients, it “spoiled”, while the lean dough was unleavened.
Although in our time this stereotype has long since disappeared, remaining only in some places, and yeast dough in international cuisine has become preferable to fresh, because its taste is higher. But lean dough, yeast-free, did not finally go out of fashion, many products are still being prepared from it. Especially often used lean puff pastry, which, if cooked correctly, will taste crispy, tender. Many different delicacies are prepared from it, including croissants, puff pastries, cakes, etc.
To prepare lean puff pastry, you will need half a glass of water, half a glass of vegetable oil, two glasses of flour and salt, which you can add to your taste. Sift flour if necessary. Mix the oil with water by adding salt to the resulting liquid. Then gradually add a little flour, dissolving, until you get a homogeneous mass - the dough. To enhance the taste, in addition to salt, you can add some more seasonings, for example, a quarter of a tablespoon of citric acid. Wash your dough, then cover the container in which you left it with a towel on top. Let it stand for about half an hour. After that, roll out the dough, lightly sprinkle flour on top, fold in two layers and then roll out again. You can repeat this sequence several more times, but the above actions are enough, your lean puff pastry is now ready. You can make pastries from it - croissants or puff pastries.
Above was the easiest way to cook lean puff pastry - you will make it quickly, but it will turn out delicious. It can be prepared with yeast, however, its taste will not differ much from the yeast-free dough, and it will take much longer to prepare it, taking into account the time required for this dough to rise.
Pancakes are often made from lean dough, both with and without yeast, but yeast-free pancakes are prepared much faster. Lean dough, from which pancakes are prepared, can be cooked on a wide variety of ingredients. It happened that he was cooked in a mead. Pancakes made with strong dark beer with a sweet taste taste very good. Pancakes made with mineral water and fruit juice have a special taste. Pancakes on mineral water during cooking will not "sink", and it is also good for her to dilute the lean dough if it turned out to be too thick. Cooking pancakes from lean dough is not difficult, and all the components are in your buffet and refrigerator.
To make lean dough for making pancakes on water, you need one and a half glasses of flour, two glasses of water, a couple of tablespoons of vegetable oil, one and a half tablespoons of sugar, a third of a teaspoon of soda and salt (to taste). Sifting flour, add sugar, salt, soda, gently pour water, gradually stirring, lumps should not remain. After stirring, add vegetable oil. When the lean dough is ready, grease the pan with oil, carefully pour part of the dough on it, fry on both sides.