Magic Dough for All Ramadan Pastries
This is a magic yeast-free dough suitable for savory and sweet Ramadan pastries. According to the official description: 8 cups flour, 1 cup powdered milk, 1 cup starch, salt, 2 packets baking powder, 1 cup ghee or oil, 1 tablespoon fine sugar, and 3 cups water. The chef explains that it is mixed in a stand mixer, then left to rest for 15 minutes, rolled out thinly, and used for burek, cheese pastries, and pizza, either fried over medium heat or baked in the oven.
A versatile dough used to make both sweet and savory Ramadan pastries.
Like a basic all-purpose pastry dough.
This is a dough recipe, so the final pastry can change depending on the filling or topping.
Ingredients
- 8 cups flour, 1 kilogram Flour
- 1 cup powdered milk, 90 grams Powdered milk
- 1 cup starch, 100 grams Starch
- 1 tsp salt Salt
- 2 packets baking powder, 20 grams Baking powder
- 1 cup ghee or oil Ghee or oil
- 1 tbsp fine sugar Fine sugar
- 3 cups water, 600 ml Water
- Cheese filling
- Pizza sauce
- Cubed or triangular spreadable cheese
- Toasted sesame seeds
- Mentioned only as a general idea: water or milk Liquid milk
Instructions
- In the stand mixer, mix the flour with the starch, powdered milk, salt, baking powder, and fine sugar.
- In the stand mixer, add the ghee or oil to the dry ingredients after changing the mixer attachment to the one suitable for fatty ingredients.
- In the stand mixer, gradually add room-temperature water until a non-sticky dough forms.
- In the stand mixer, knead the dough until smooth and cohesive.
- In a bowl, cover the dough with plastic wrap and leave it to rest for 15 minutes.
- On the work surface, roll out the dough after it has rested until thin.
- On a baking tray, shape part of the dough with a cheese filling or as pizza, according to preference mentioned in the video.
- In a frying pan, fry the burek pieces in oil over medium heat, around 170°C, until golden and cooked through.
- On the lower oven rack, bake the cheese-filled or pizza pieces in an oven preheated with top and bottom heat, at high heat for pizza, or at 180°C for varieties that need to puff up more.