Manty dough: proven recipes

Many of the mantas, loved by many, came from Central Asia. Since then, an infinite number of cooking options for this oriental dish have appeared. The mantel dough is also known for its variety. It can be prepared as a thin fresh, and magnificent yeast. But before making a dough for mantles, you need to familiarize yourself with simple culinary secrets that will turn this dish into a real masterpiece.

Fresh mantel dough

It is a yeast-free dough used to make a traditional version of manti. According to the recipe, it resembles the usual dumpling dumplings. True, it needs to be rolled more thinly. Here and there is a small problem - the resulting mass is easily torn. Avoiding this difficulty is not as difficult as it may seem. It is enough to use flour of two kinds (first and second grade) in its proportions in equal proportions.

Bezdorozhevoy dough for manta has a fairly simple recipe:

• 1 kg of flour;
• 500 ml of water;
• 2 eggs;
• salt.

Of these ingredients, you need to knead an elastic and dense mass. Next, cover it with a damp cloth and leave for 1 hour. It should be noted that a fresh dough for manti can be prepared without eggs. We divide the dough into several pieces, roll them into bundles, from which we separate small pieces and roll out the cakes for manti. For rolling it is better to use a special machine. The present basis for this dish should not be thicker than 1 mm.

Yeast dough for manti

It is ideal for mantels with a liver. Before preparing the dough for mantle, you need to check if you have the following products:

• 4 tbsp. Flour;
• 250 ml of water or kefir;
• 30 g of vegetable oil;
• 15 g of yeast;
• salt.

From these products mix a steep mixture and put it for half an hour in a warm place.

Brewed dough for manti

It is characterized by elasticity and elasticity, it does not tear, it can easily be rolled out. In addition, this dough is softer than usual. And is therefore ideal for mantle. To prepare you need:

• 1 kg of flour;
• 500 ml of milk;
• 2 eggs;
• salt.

Mix the custard for the mantles in a metal container, which can be put on fire. Milk, eggs and salt are knocked together until a homogeneous mass is obtained. The flour is poured into the mixture on the sly (at first only 2 cups). The consistency of the brewed dough should resemble thick kefir. Next, put the container with the test for a small fire. When heated it should be constantly stirred, taking out a spoon to the bottom, so that the lower layer does not thicken and burnt. If the mass is taken at the beginning of the heating by lumps, do not worry, it's normal, the main thing is to prevent the formation of large clots.

Then remove the base for the mantles from the plate and pour the remaining flour into it in small portions. This should be done until the mixture is thick enough. Ready-made dough can be cut with a knife. In addition, it is smooth, uniform and does not stick to the hands. Then it is placed in a bag for half an hour, this helps the gluten in the flour to fully swell. After that, the dough can be rolled out and formed from it manti.