It turns out that making amazingly delicious chebureki with a crispy crust is not at all difficult.
The whole secret is in the thin dough. We suggest you prepare the classic version - unleavened yeast-free dough.
To begin with, try kneading the dough with water and flour, and then you can experiment with other ingredients in its composition: kefir, foamy drinks and other components.
So, everything you need is in this list:
- 2 cups flour;
- 1 glass of water;
- 1 spoon of sunflower oil;
- 1/3 tbsp salt.
Boil water and pour it into a suitable container. Add vegetable oil here.
Form a mound of flour and salt. Add boiling water to the flour with one hand and use the other to stir the dough.
Knead the dough, shape it and cool it for a few minutes, then continue to knead the warm dough, continuing to add flour.
The dough is considered ready after the mass stops sticking to your hands.
Leave the base for making chebureki for 1-2 hours, and after the specified time you can start cooking.
