Dough

Kneading

yoğurma

Working flour + water (with fat / yeast as needed) by hand or machine. Aim: develop the gluten network that gives the dough elasticity and rise capacity.

When to use

Bread, pide, pizza base, mantı dough, açma, simit. Short for unleavened (mantı, yufka); long for leavened.

Common mistake

Under-kneading: gluten under-developed, dough won't rise, bread stays doughy. Test: stretch a piece between two fingers — it should make a thin window the light passes through without tearing.

Steps

Make a well in the flour, pour water/milk into the centre. Stir first with a spoon, then with your hand.
Once it forms a single mass, turn out onto the work surface.
Push the dough away with the heel of your palm, then fold it back over itself. Repeat.
Bread dough: 8–12 min. Mantı dough: 5 min.
Do the window test: stretch thin, light should pass through.

Recipes using this technique

This technique hasn't been mapped to recipes yet. We'll be filling this in soon.