Dough

Dough is a paste made out of any cereals (grains) or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items (e.g., crusts, dumplings), flatbreads, noodles, pastry, pizza and similar items. This includes all kinds of breads or similar recipes made from maize, rice, sorghum, wheat, and other cereals or related crops used around the world.

In many parts of central India, people use the quick method of making an instant roasted dough ball or baati. In countries in the Sahel region of Africa, ground and boiled dough balls (made from sorghum or millet) are called aiysh or biya, but are not roasted. Flatbreads such as lafa, lavash, matzah or matzo, naan, roti, sangak, tortilla, or yufka are used in many parts of the world. Some flatbreads, such as naan and roti, use leavening agents; others such, as matzo, are not leavened.

Leavened or fermented dough, made from dry ground grain cereals or legumes mixed with water and yeast, are used all over the world. Salt, sugar and eggs are also common ingredients in dough.

Fried dough foods are also common in many cultures.

Other articles related to "dough":

Sklandrausis - Preparation
... Dough mix the ingredients and make dough ... Then turn up the edges of the pieces of dough (1 cm) ... Place the prepared dough pads on an oiled baking pan and fill them with a thin layer of the potato filling and then put the thicker layer of the ...
Silesian Dumplings - Preparation
... The dough for white dumplings is made of mashed boiled potatoes (moderately cooled, but still warm), potato flour and wheat flour ... In some recipes, a whole egg may be added to the dough (this helps shaping if the mashed potatoes cooled too much and the shaping becomes problematic) ... The dough for black dumplings is made of grated raw potatoes (the moisture removed by twisting in a linen cloth), roughly the same amount of mashed boiled potatoes, and the flour ...
Somsa - Regional Varieties - Asia - Central Asia
... In Uzbekistan, Kazakhstan and Kyrgyzstan, samosas are almost always baked and never fried ... The dough can be a simple bread dough, or a layered pastry dough ...
Shuangbaotai
... 雙包胎 pinyin shuāngbāotāi) or horse hooves is a sweet Taiwanese fried dough food with chewy dough containing large air pockets on the inside and a crisp crust on the outside ... It is made by twisting two small pieces of dough together and frying them, which causing them to separate slightly while remaining connected ...
Liang Pi - Preparation
... First, wheat or rice flour is turned into a soft dough by adding water and a little bit of salt ... Then, the dough is put in a bowl, water is added and the dough has to be 'rinsed' until the water is saturated with starch from the dough, turning into a muddy white color ... The remainder of the dough is now removed, and the bowl is left to rest overnight at a cool place to allow the dissolved starch to precipitate ...