Balisha dough

Versatile, lush, soft, easy to prepare! The dough for balish — a delicious Tatar pie with meat and potatoes — is prepared in just half an hour. It is a kind of unleavened dough with the addition of fat, baking from it is obtained with a delicious crispy crust.

naniki

Recipe author

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Composition / ingredients

servings:

Wheat flour

120

Sour cream

Ghee

Chicken eggs

Salt

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 9 g

Fats 28 % 17 g

Carbohydrates 57 % 34 g

309 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make balish dough? Prepare the necessary products. Instead of ghee, you can use plain butter, margarine or animal fat. I just have goose. Take a fatter sour cream, the dough will only benefit from this. Pre-sift the flour, this will not only remove the garbage, but also saturate it with air.
Step 2:
Put sour cream in a bowl.
Step 3:
Add fat or oil.
Step 4:
Beat in the chicken egg, add salt. Mix the products until smooth.
Step 5:
Gradually, in portions, start adding flour, stirring the dough after each serving.
Step 6:
Be prepared for the fact that a different amount of flour may leave from the one stated in the recipe. Focus on the consistency of the kneaded dough, if it is still too sticky, add. At the end of the kneading, I advise you to put literally a tablespoon of flour, so as not to "score" (put too much) with it the dough. It should become homogeneous, soft and elastic.
Step 7:
When the dough becomes like this, put it in a plastic bag and let it lie down for a while so that the flour absorbs all the moisture from the products. After such a curing, the dough becomes more elastic due to the development of gluten contained in flour. The dough is ready, you can form a balish pie from it.

I use this dough not only for balish, it is also very tasty to bake ordinary tortillas from it. And even kystybai — Tatar pies with potatoes or millet porridge.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

To avoid mistakes when working with flour, read about flour and its properties!