- Water - 200 Grams
- Dry quick-acting yeast - 7 Grams
- Sunflower oil - 50 Grams
- Wheat Flour - 450 Grams
- Sugar - 35 Grams
- Salt - 5 Grams
In warm water we breed dry yeast. After 10 minutes, add a third of the flour (about 150 grams) and a little sugar. Stir, cover with a towel and leave in a warm place for 2 hours. During this time, the dough will increase substantially in volume. We add vegetable oil, salt and sugar to it. Stirring. Add the remaining flour. Stir the dough well with a spatula. Then knead the dough with your hands. The dough should be soft, not too tight, stick a little to the hands. When the dough has the desired consistency, we cover it with a towel again and leave it in a warm place for 1-2 hours, after which the lean pastry dough can be used for its intended purpose.
Servings: 8