The Magic Dough Without a Mixer

Ingredients

• 2.5 verre T45 wheat flour (Approximately 310 g; add gradually until a dough ball forms, without necessarily exceeding 3 glasses in total.)
• 1 sachet Dry active yeast (Approximately 7 g.)
• 1 tsp Salt (Place it to the side of the flour, without initially allowing it to come into direct contact with the yeast.)
• 1 verre Lukewarm water (Approximately 240 ml; it should be lukewarm, not hot.)
• 3 tbsp Olive oil (Sunflower oil can be used instead.)

Steps

1. 1

   Pour 1 glass of flour into a large bowl. Make a well in the center, then place the packet of dry active yeast in the well and the salt to the side of the flour.

2. 2

   Using the same glass, measure 1 glass of lukewarm water and pour it into the well. Mix by hand to form a liquid mixture resembling a starter; its fluid consistency is normal.

3. 3

   Cover the bowl with a cloth and let the mixture rest for 10 minutes at room temperature.

4. 4

   Add the 3 tbsp of olive oil, or sunflower oil, then mix by hand.

5. 5

   Gradually add up to 2 additional glasses of flour. Incorporate it little by little, stopping as soon as the dough comes together and forms a soft ball. The exact amount depends on the flour; the dough shown used approximately 1.5 additional glasses.

6. 6

   Do not knead the dough. Simply gather it with your hands to form a ball, even if its surface appears uneven and not very smooth.

7. 7

   Return the ball to the bowl, cover tightly with plastic wrap, and let it rise for approximately 1 hour in a place protected from drafts. It should visibly increase in volume.

8. 8

   Place the risen dough on the work surface and divide it into portions according to the intended use. For filled breads, gently flatten a small ball, add cheese, carefully seal the edges, and set the bread aside while shaping the others.

9. 9

   For small pizzas, roll out the dough balls and top them with tomato sauce, Gruyère, and, if desired, olives. For burger buns, simply shape the dough into balls.

10. 10

    For oven baking, cover the shaped breads with a cloth and let them rest for 20 minutes. If desired, brush them with a mixture of egg yolk and cream.

11. 11

    Preheat the oven to 165 °C. Bake the breads or small pizzas for 15 to 20 minutes, until puffed and golden.

12. 12

    For skillet cooking, gently flatten the breads just before cooking them. Place them in a dry nonstick skillet over medium-high heat.

13. 13

    Cook the breads, turning them every 10 to 15 seconds. They should gradually puff up and develop a light color on both sides.

Notes

This recipe is a versatile basic dough. The flour should be incorporated gradually; it is not necessary to use all 2 additional glasses. The creator states that no measuring cup, scale, or mixer is needed. The fillings and the egg yolk–cream mixture are optional and depend on the preparation chosen.

Nutrition per serving

• basic
• breads
• no mixer
• no kneading
• yeast
• skillet
• oven-baked
• versatile