Recipe for yeast pies with kefir. Secrets of making kefir dough for fluffy and tasty pies Yeast kefir pies with dry yeast

Every housewife periodically pampers her household with baked goods. Hot yeast pies made with kefir turn out beautiful, fluffy and tasty. The main secret of a successful dish is properly prepared dough. To make it rise, light and airy, you need to follow the recipe. If you choose and combine the ingredients correctly, take into account several features and secrets of a successful base for pies, then your family and guests will appreciate your efforts.

What is kefir dough with yeast for pies

Housewives often use kefir to prepare a flour base for various dishes. Due to its unique composition, this product gives baked goods fluffiness, airiness and a unique taste. Dough made with kefir and yeast for pies has a special acidic environment and a large number of beneficial bacteria. Thanks to this, the consistency of this flour base is delicate and crumbly.

Yeast is a fungus that reproduces quickly and produces carbon dioxide. For baking, use fresh pressed product or dry (active or fast-acting). In the first case, it is stored strictly in the refrigerator for no longer than 2 weeks. The yeast-based dough turns out fluffy, but takes a lot of time to prepare. Active dry yeast is infused for 15 minutes before use. Fast-acting ones are added immediately to the flour base.

Even a novice housewife can cope with making kefir dough with yeast for pies. It is suitable for any baking. Pies, pizza and other flour products turn out appetizing and beautiful if you prepare them on a yeast basis with the addition of a fermented milk product. To learn how to work with such dough, it is worth adopting several recipes and also taking into account the secrets of successful baking.

How to cook

To please your guests and loved ones with homemade pies, it is important to take care not only of the delicious filling. The flour base is also important for a successful dish. The main secrets of making dough with the correct texture and good taste:

• The main ingredient is flour. The splendor and taste of the finished dish depends on it. It is important to choose only the highest quality product.
• Before adding to other ingredients, sift the flour through a sieve. The procedure will give the product looseness and enrich it with oxygen, and this will help make the baked goods tender and airy.
• Kefir can be replaced with sour homemade milk and yogurt.
• To improve the quality of flour, add a little potato starch to it before combining with other components of the dish.
• The fermented milk product should be used warm (20-25 degrees), and not straight from the refrigerator.
• First steam fresh yeast with sugar in warm water.
• It’s difficult to guess the amount of ingredients, so you need to carefully knead the mass with a spoon and add flour gradually until the desired consistency is obtained.
• When the dough is no longer liquid, it is recommended to knead the base with hands previously lubricated with vegetable oil.
• To make the dough rise better and faster, roll it into a ball, cover with plastic wrap, and leave in a warm place.
• Before rolling out the base for pies into sochni (thin layers), the working surface of the table is sprinkled with flour.

Recipe for yeast dough for kefir pies

There are many ways to make delicious homemade pies. Every housewife knows her secrets to producing fragrant, fluffy baked goods. When choosing a kefir yeast dough recipe for pies, think about what ingredients you will use. Sweet and savory products are made differently. By learning the following methods for preparing a flour base, you can make fried and baked pies from it.

For fried pies

• Time: 50 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 210 kcal (per 100 g).
• Cuisine: Russian.
• Difficulty: medium.

The main advantage of kefir base for pies is fluffiness. The housewife will not have to guess whether the baked goods will rise, because the fermented milk product will provide the desired texture due to fermentation and the release of carbon dioxide. Yeast dough with kefir for pies makes them porous, tender, and tasty. Ready-made pies, fried in a frying pan, according to the classic recipe, will please your household.

Ingredients:

• sugar – 2 tsp;
• kefir (or sour milk) – 0.5 l;
• vegetable oil – 2 tablespoons;
• egg – 1 pc.;
• fresh yeast - 1 pack;
• flour – 1 kg;
• salt – ½ tsp.

Cooking method:

1. Dilute the yeast with water, cover the container with a bag, and leave to brew for 10 minutes. When the volume doubles, the dough for the flour base is ready.
2. Warm kefir to room temperature.
3. Add sugar, egg, salt to the fermented milk product.
4. Add yeast.
5. Mix everything well, pour in the oil.
6. Mix the mixture with a spoon, adding flour in small portions. There should be no lumps, otherwise the finished dish will be spoiled. Too much flour will make the base tough.
7. Place the resulting mixture into a greased proofing container.
8. Cover the container with a bag greased from the inside to prevent the dough from sticking. The mixture should fit well and begin to pour out of the pan.
9. After 30-40 minutes, the finished base can be laid out on the table, kneaded, and rolled out for pies.

Fluffy yeast dough with kefir

• Time: 45 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 235 kcal (per 100 g).
• Purpose: for breakfast, for a snack.
• Cuisine: Russian.
• Difficulty: medium.

Some housewives do not make pies because of the length of time it takes to prepare the dough. A high-quality kefir base can be prepared in 45 minutes. The fluffy dough recipe is suitable even for a special occasion. The resulting pies taste like puff pastries and are prepared quickly. Both sweet and salty fillings are suitable for them. The pies can be baked in the oven or fried in a pan, depending on personal preference.

Products made from yeast dough always turn out soft and fluffy. But if the dough is mixed only with water, flour and yeast, then the finished baked goods will look like regular bread.

To make pies, pies or buns rich, housewives, in addition to the listed ingredients, add sugar, eggs, butter, and sour cream to the dough.

Sour cream can be replaced with kefir. Pies made from rich yeast dough are prepared with absolutely any filling, which can be meat, vegetable, or fruit. The curd filling also goes well with this dough, especially if it is sweet. In addition to cottage cheese, you can add raisins, dried apricots, vanillin, and cinnamon to it.

Due to the fact that the kefir dough and the curd filling itself are white, the line between them is practically indistinguishable (this can be seen in the cross-section of the finished product). Therefore, the yeast cake with kefir turns out soft, as if soaked in cream.

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Recipe for yeast pie on kefir with cottage cheese

Dish: Baking

Preparation time: 2 hours

Cooking time: 45 min.

Total time: 2 hours 45 minutes.

Ingredients

For the test:

• 4-5 cups wheat flour
• 180 g sugar
• 200 ml kefir
• 100 ml water
• 1.5 tsp. dry yeast
• 40 ml vegetable oil
• 3 pcs. chicken egg
• 1 packet vanilla

For filling:

• 500 g cottage cheese
• 1 handful of dried apricots
• 1 packet vanilla
• 1 PC. chicken egg
• 90 g sugar

For decoration:

• 0.5 pcs. chicken egg
• powdered sugar

Step-by-step recipe with photos

Yeast kefir pie dough

Pour sugar into a bowl and add eggs.

Beat the egg mixture with a mixer.

Pour in slightly warmed kefir.

Stir.
Pour warm water into a glass and add yeast. Give them time to activate.

Mix them with water, pour this liquid into a bowl with the egg-kefir mixture, pour in sunflower oil.

Stir again.
Add flour, immediately adding vanillin.

Depending on the thickness of the kefir, you may need from four to five glasses of flour to knead the dough. Therefore, first add 4 cups of flour, and then (if necessary) add more.
Knead soft dough.

Place it in a deep bowl and cover with a lid.
Place in a warm place for an hour and a half until it doubles in volume.

Cottage cheese and dried apricot pie filling

Prepare the filling. To do this, combine cottage cheese, sugar and egg.

Using an immersion blender, turn the ingredients into a curd mass.

Wash the dried apricots.

Cut it into small pieces.
Place in a bowl with cottage cheese.

Add vanillin, mix the mixture.

How to make yeast pie with kefir

When the dough has risen well, place it on the table and, sprinkle with flour, knead. Let him rise again.

Since there is a lot of dough, divide it in half. Roll each part into an oblong piece about one centimeter thick.

Place half of the filling in the middle.
Make several cuts along the edges of the flatbread (before the filling).

Cover the filling with strips of dough, placing them nicely on top of each other.

Grease a baking tray with oil. Transfer the pie onto it.

Cover with a towel.
After proofing, brush the top of the pie with an egg beaten with a little water.

Preheat the oven to 190°. Send the pie there. Bake it for 40-45 minutes until a nice crust appears.

Sometimes the surface of the cake breaks during baking. This is due to incomplete proofing. But this does not affect the taste of the pie. And to hide the defect, use powdered sugar.

Cut the cooled yeast cake into slices, place on a plate and serve.

Bon appetit!

The fluffiest and most delicious pies are made with full-fat kefir. Ideally, use a homemade dairy product, but a store-bought version is also quite suitable for this purpose. Kefir dough for pies goes well with absolutely any filling - sweet, fresh, salty.

It’s unlikely that anyone will refuse a hot pie. Therefore, it is worth pleasing your loved ones with baked goods using delicious kefir-yeast dough. It is prepared from: 1 tbsp. fat kefir, 1 tsp. salt, 3 tbsp. flour, half a glass of vegetable oil, 10 g of dry instant yeast, 1 tbsp. Sahara.

1. You will have to spend at least half an hour kneading the dough, but the result is worth it. To begin with, kefir is slightly heated in an enamel bowl. It shouldn't burn your fingers.
2. Salt, vegetable oil, and granulated sugar are added to the heated dairy product. All products are thoroughly mixed. The spice grains should be completely dissolved.
3. Flour is sifted into a separate cup. Yeast is poured into it.
4. The liquid kefir-oil base is poured into the resulting dry mass.
5. During the kneading process, the dough should stop sticking to your fingers. Only then is it left under cellophane near a heat source to rise.

It must be remembered that in too hot a place the mass can simply cook. Therefore, there is no need to leave it, for example, in the oven (even minimally heated).

Recipe without eggs

This is the simplest budget recipe for those situations when there are practically no products left in the house, and guests appear on the doorstep. In addition to 450 ml of kefir (whey), the housewife needs to use: a pinch of salt, 500-550 g of white flour, 1 tsp. soda

1. Dairy product at room temperature is sprinkled with soda. After mixing, the mass is left for some time (5-6 minutes) to quench. No vinegar is used.
2. The liquid mixture is sprinkled with flour sifted with fine salt in portions.
3. The finished mass should not be too steep.

You can make pies from the described dough right away. This is another important advantage.

Without yeast

Even without quick or raw yeast, you can make delicious pies. This dough recipe will help cooks with this. It includes: 480 ml of medium-fat kefir, a large pinch of salt, soda and granulated sugar, 650-750 g of high-quality white flour, an egg, 4 tbsp. oils

1. The flour is sifted into a deep bowl with salt and soda.
2. A small depression is made in the resulting slide. You need to carefully beat the egg directly into it.
3. Next, kefir and any vegetable oil are poured into the future dough.
4. After adding granulated sugar, kneading the kefir dough for pies without yeast begins.
5. After 12-15 minutes of kneading thoroughly with your fingers, it will no longer be sticky.
6. Then you can start making baked goods.

Pies from this dough are prepared both in a frying pan and in the oven (on additionally oiled parchment).

Universal recipe with the addition of sour cream

Fat sour cream will add tenderness to the kefir dough. You can use store-bought or homemade. In addition to sour cream (60 g of 20% product), you will need to take: 2 fresh eggs, a pinch of quicklime baking soda, 45 ml of refined oil, 550 ml of kefir, 750-850 g of white flour. Features of preparing sour cream-kefir dough are described below.

1. Soda is mixed with kefir and infused until foam appears on the surface of the mass. This means that the product has been redeemed.
2. Slightly whisked sour cream and eggs are poured into the same bowl. All that remains is to salt and sweeten the base.
3. Next, butter is added to the mixture and flour is slowly added in small portions.
4. First, the dough is kneaded with a spoon in a bowl, and then with your fingers on the countertop.
5. A properly prepared mass will be soft and pliable.

You can make pies right away without leaving the dough in hot or cold.

Quick dough for kefir pies

This is a simple and quick yeast dough made with kefir. His recipe will be clear even for novice housewives. For kneading you will use: ½ kg of white flour, a pinch of salt and sugar, a standard bag of baking powder, 3.5 tbsp. medium calorie kefir, 2 chicken eggs, 11 g of quick dry yeast.

1. 1/3 of the total kefir is slightly heated, mixed with quick yeast and sugar.
2. In a separate bowl, beat the dairy product at room temperature with the eggs. Flour is gradually introduced into this mass. As a result, it should turn out to be as homogeneous as possible.
3. Next, the kefir-yeast mixture is poured into the dough, baking powder is added, and the products are thoroughly kneaded again.
4. If you overdo it with flour, the baked goods will not turn out fluffy. Therefore, you need to carefully monitor the consistency of the dough.
5. The finished mass will rise in a warm place for about half an hour.

While the dough is warming up, you can start preparing the filling. Their options are discussed below.

Airy butter dough

This is the ideal dough for sweet rolls, pretzels and pies. It includes: 1 tbsp. low fat kefir, 10 g salt, 3 tbsp. with a heap of wheat flour, 25 g of sugar, half a glass of unflavoured butter, a standard packet of instant yeast.

1. In a deep bowl, sift white flour twice and mix with all the bulk ingredients from the recipe.
2. In a separate container, vegetable oil is poured into kefir.
3. The liquid mixture is slightly heated in the microwave and poured into the dry foods.
4. First, the mass is kneaded with a spoon, then with your fingers.
5. After thorough kneading, the dough is placed in a warm place under a clean towel for half an hour.

The finished mass is suitable even for making thick pizza.

The most delicious fillings for pies

Delicious filling can sometimes be prepared from the most unexpected products. For example, from pumpkin, rhubarb, sorrel and carrots. But the most popular are still meat options, which are especially popular with the stronger sex.

You can fill the pies with pieces of ham or sausage mixed with grated cheese, any minced meat with finely chopped onions, or even pieces of meat stewed with mushrooms in sour cream. Meat fillings go well with vegetables and eggs. A very popular recipe for this supplement is made from minced pork with hard-boiled chicken eggs and green onions. Fried cabbage with hunting sausages perfectly complements the kefir dough.

Among the sweet fillings, the leaders are any preserves and jams, as well as fresh fruits and berries. Pies with finely chopped apples stewed with sugar and ground cinnamon are very tasty. This filling gives the treat an amazing, mouth-watering aroma.

You should definitely try filling the pies with grated cheese and garlic, boiled red fish, ground with onions, or fried champignons with carrots.

In general, you can prepare baking fillings from almost any product in the refrigerator. Leftover chicken fillet and any assorted (passivated) vegetables make a juicy and satisfying filling for pies. In this matter, you can turn on your imagination and feel free to experiment.

Sometimes you really want to pamper yourself and your family with delicious homemade cakes. Every good housewife should have several recipes for making dough for pies and pies in her arsenal. The baked goods made with kefir-based pie dough are very tender and aromatic.

Even an inexperienced housewife can not only easily but also quickly prepare yeast dough with kefir. In addition, it can be used both for baking pies or pies, and for pizza, which turns out incredibly tasty from such dough. The baked goods will look very beautiful and appetizing, spreading a simply divine aroma throughout the apartment.

The pies, for the preparation of which any kefir dough recipe will be used, turn out very tender, fluffy, beautiful and rosy. They can not only be baked in the oven, but also fried in a frying pan. This recipe will be a real find for those housewives who know how to work with yeast dough, but it is also suitable for novice cooks who want to master the intricacies of making yeast dough. Cold pies can be easily reheated in the microwave, and the baked goods will become soft again, retaining their delicate taste.

Yeast kefir dough always rises perfectly, and all you have to do is wait until it rises once, and you can prepare a variety of delicious foods. Pies and pies will always be fluffy, one might say airy, and you won’t have to spend too much time or effort on preparing them. You can prepare not only yeast dough, but also yeast-free dough. Each housewife will be able to choose a more suitable option for preparing kefir dough.

Yeast dough with kefir

Ingredients:
2 tsp Sahara,
½ l kefir (can be replaced with sour milk),
2 tbsp. l. sunflower oil,
1 kg. flour,
1 raw egg,
1 pack or 11 g of yeast (dry),
½ tsp. salt.

Preparation:
First we make the dough. To do this, dilute yeast in a small amount of warm water. Cover the container with yeast with a clean plastic bag and leave for 10 minutes (the yeast should double in volume).

Take kefir (room temperature) and dissolve sugar and salt in it, add the egg. As soon as the yeast rises, add it to the kefir, stir well and pour in the oil.

Now knead the dough, gradually adding flour in small portions. At this stage of cooking, it is very important to ensure that the flour does not form lumps, otherwise the finished pies will be tasteless. Don't add too much flour, otherwise the dough will be too tough.

Grease a bowl with a small amount of sunflower oil and place the dough in it, and cover with a clean bag on top. To prevent the dough from sticking to the polyethylene, the inside of the bag will also need to be greased with oil, and the risen dough will be easy to separate. And put a terry towel on top of the bag and leave the container with the dough in a warm place, it should fit well.

After about half an hour, the dough will increase several times in volume and literally surprise you with its airy appearance, resembling a lush cloud.

Now we begin to knead the dough, and you can start making pies. If you use this recipe, then you should make small pies, since during frying or baking the dough will still rise.

Pie dough with kefir

Kefir dough has one main advantage - now you don’t have to guess whether it will rise or not, since the dough will definitely rise, because kefir contains unique lactic acid bacteria, which will release carbon dioxide during the fermentation process. In addition, pies made from this dough always turn out porous, tender and incredibly tasty.

Ingredients:
1 tbsp. kefir (fat content 2.5%),
1 tsp salt,
11 g dry yeast,
1 tbsp. l. granulated sugar,
½ tbsp. sunflower oil,
3 tbsp. flour.

Preparation:
First, we take the oil and dilute it with kefir, and then put the mixture on the stove and heat it slightly (preferably in a water bath), gradually add salt, and then sugar.

We take some warm water, in which we dilute literally a few pinches of sugar, and then pour the yeast into the water. Now you need to wait as long as indicated on the yeast package (most often you need to let the yeast brew for 5 to 15 minutes).

The prepared yeast mixture is added to the heated kefir and butter. Now let's start kneading the dough. To make the dough softer and airier, you need to sift the flour in advance and then add it in small portions to the dough, while kneading it well. You need to make sure that no lumps form in the dough.

After the dough is completely ready, form a ball out of it, put it in a bowl, cover the top with cling film and place it in a warm place for half an hour so that it can rise well.

This dough can be used to make pies in a frying pan, pizza, or bake pies in a slow cooker or oven.

Yeast-free pie dough

If you don’t want to bother with yeast, then you should familiarize yourself with the recipe for kefir dough, to which you don’t need to add it. In terms of taste, such dough will be in no way inferior to yeast dough.

Ingredients:
1 tsp salt,
1 tbsp. kefir,
1 tsp soda,
40 ml. sunflower oil,
1 tsp Sahara,
400 g flour.

Preparation:
First, heat the kefir a little in a water bath and mix it with soda, add salt, then sugar, and finally add butter (about 1 tbsp). Mix all the ingredients thoroughly, and you can proceed to the dough kneading procedure.
While kneading the dough, add flour in small portions (it is advisable to sift the flour in advance to make the dough airy and tender). At first, the dough can be kneaded with a kitchen whisk or spoon, but as soon as it becomes difficult to stir, we begin to knead with our hands. However, it is very important to remember not to knead the dough too hard so that it does not become too tight.

After the dough has become elastic and has stopped sticking to the surface of the table and your hands, we form a ball out of it, transfer it to a deep bowl, and cover it with plastic on top. Leave the dough alone for half an hour, after which you can start making pies.

Liquid pie dough with kefir
This dough is prepared very quickly, one might say, instantly. Since very little flour is added in this case, the dough will rise much faster. Pies for which this dough will be used must be baked in muffin tins or deep-fried.

Ingredients:
½ tsp. soda,
2 tbsp. flour,
2 eggs,
½ tsp. salt,
250 ml. kefir.

Preparation:
First, take a deep bowl and beat eggs with salt in it. At this time, slightly heat the kefir in a water bath, then add it to the beaten eggs and mix everything thoroughly.

Now gradually add pre-sifted flour into the mixture (sift the flour together with soda) and knead the batter. If convenient, you can use a spoon to knead, but it is best to grease your hands with a small amount of oil and knead the dough with your hands. Just as in previous recipes, the dough should be placed in a warm place for half an hour and covered with film.

Of course, the liquid dough will not be so easy to work with, so before we start shaping the pies for deep frying, we grease the handles with oil, mold the patty, then wash our hands with water, and again we need to grease them with oil for sculpting the next patty.

The result is very tasty pies, so it's worth putting in a little effort.

Quick kefir dough for pies

This dough is very easy and simple to prepare, and in this case you can use absolutely any filling.

Ingredients:
1 packet of baking powder,
11 g dry yeast,
3 tbsp. kefir,
½ kg flour,
2 eggs,
Salt and sugar - a little, to taste.

Preparation:
Pour kefir into a mug (one glass), then add sugar and pour in yeast - mix everything well. In order for the yeast to start “working” immediately, you need to use kefir at room temperature; it can be slightly warmed up.

Pour two glasses of kefir into a deep bowl, which should also be at room temperature, and then beat in two raw eggs. Add flour and mix everything well - you should get a mass of homogeneous consistency. Next, pour kefir and yeast into the main mass and add baking powder (can be replaced with soda) and knead the dough thoroughly again.

The dough will turn out a little liquid, so continue to gradually add flour and knead the dough. You need to make sure that the dough does not become too elastic, as in this case the pies will not be fluffy and soft.

Place the tender dough in a bowl and leave it in a warm place for half an hour so that it can rise well. While the dough is rising, you can start preparing the delicious filling.

Liver filling

Ingredients:
1 bay leaf,
300 g fresh lard,
3 onions,
1 kg pork liver,
Salt - a little, to taste.

Ingredients:
First, let's prepare the liver - wash the liver thoroughly and cut it into small pieces, and then boil it. During cooking, add a bay leaf, a couple of allspice peas and salt to the water.

As soon as the liver is cooked, pass it through a meat grinder. We do the same procedure with lard. If desired, you can add some mushrooms to the filling, which will make the pies more aromatic and tasty.

By this time the dough should have risen, so you can start forming the pies. Divide the dough into small pieces, each of which is rolled into a flat cake. Place the filling in the center of the cake and carefully pinch the edges of the pie so that the filling does not fall out during cooking. Fry the formed pies on both sides in a frying pan with hot sunflower oil until an appetizing golden brown crust appears.

Filling with egg and rice

Ingredients:
2 tsp ground black pepper,
2 green onions,
1 onion,
100 g rice,
4 eggs.

Preparation:
First, peel the onion and cut into small cubes, and then lightly fry in a frying pan in sunflower oil. Boil the rice (until half cooked) and eggs in advance. Grind the green onion feathers and mix all the ingredients, add some spices and salt. We wrap the filling in dough and bake the formed pies in a frying pan in sunflower oil.

Useful tips from professional chefs

If you follow the recipes exactly, then there should be no problems with preparing kefir dough for pies, but you should still take into account the advice of professional chefs:

In the case when the pies are baked in the oven, they should be placed on a baking sheet with the seam up, and in a frying pan - with the seam down;

In order for the pies baked in the oven to turn out nice and even, you need to gradually increase the temperature. It is also worth remembering that the baking sheet with pies must be placed in an already preheated oven;

If 1st or 2nd grade flour is used for pies, then you need to add a little starch to it before starting to prepare the pies. It is best to use extra-grade flour;

For inexperienced cooks, it is best to use dry yeast, since it is very difficult to “work” with fresh yeast. But if you do use fresh yeast, it is important to ensure that it does not brew, so you need to gradually stir it in warm water (kefir or milk);

Before you start preparing the pies, you will need to sift the flour through a sieve, preferably carrying out this procedure twice. Thanks to this simple technique, the pies will turn out more tender and fluffy;

Kefir can be replaced with yogurt; homemade sour milk is also suitable;

You should only use kefir at room temperature. If the kefir is very cold, then it can be warmed up a little in a water bath.

Hello, dear readers of the site! I often spoil my family with delicious yeast baked goods; I always make the dough myself, it’s not difficult at all. I recently discovered an interesting recipe for quick yeast dough with kefir, it rises very quickly, it doesn’t even take an hour. The pies it makes are airy, fluffy and very tasty.
The dough does not go stale for a long time, even the next day, after heating in the microwave, the pies taste and look as if they had just been taken out of the oven. This dough can be used to make pizza, pies with sweet and non-sweet fillings, cook in the oven or fry on the stove. I made meat pies in the oven, it turned out very tasty!

Ingredients for yeast dough with kefir:

• Kefir – 0.5 liters (you can use sour milk)
• Flour – 800-1000 gr. (how much dough will take)
• Quick dry yeast – 1 p. (11 g.)
• Eggs – 1 pc.
• Sugar – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Salt – ¾ tsp. (or to taste)
• Homemade minced meat – 700 gr.
• Onion – 1 pc.
• Salt, pepper to taste

How to cook meat pies in the oven:

Dissolve dry yeast in a small amount of warm water, cover with cling film and leave for 10 minutes. In warm kefir (room temperature), stir the egg with salt and sugar, then add the appropriate yeast, mix a little, pour in the vegetable oil, add flour in portions, but do not overdo it, the dough should be soft and light.

Place the dough in a pan, cover with cling film or a lid and leave in a warm place until it increases in volume several times. My dough came out within 45 minutes.

Knead the risen dough, remove it from the bowl, form a sausage, divide it into small pieces. Lightly roll each piece in flour and shape into flat cakes using your hands or a rolling pin. We put a filling on each flatbread, this time I used meat. To prepare it, I put pork, beef and onions through a meat grinder, mixed everything and seasoned it to taste.

We form the pies and place them on a greased baking sheet, seam side down (or bake in vegetable oil in a frying pan). Let the dough rest for 15 minutes, during which time we preheat the oven to 180 degrees. Then you can brush the pies with an egg (or one yolk). I didn’t do this, just 10 minutes before the end of cooking (as soon as the pies started to brown) I took the baking sheet out of the oven and greased them with butter, then put them in the oven for another 10 minutes. Total cooking time is approximately 30 minutes.