Unleavened Dough
Unleavened dough is a simple, basic dough made without yeast or other rising agents, using flour, water, salt, and sometimes oil. It is traditionally used for flatbreads, lipii, fasting pie sheets, or other quick preparations, offering a firm, elastic structure suited for thin rolling or direct griddle baking.
Servings
8
Prep
15 min
Cook
per final recipe (flatbreads, lipii, pie sheets)
Total
45 min (+ 20-30 min resting), excluding baking
🥘Ingredients
servings
✅Dietary Compatibility
Yield
about 750 g dough, enough for 8-10 small flatbreads
📦Storage
Refrigerator
Raw dough, well covered with plastic wrap, keeps for 1-2 days refrigerated.
Freezer
Can be frozen for up to 1 month; thaw in the refrigerator before rolling out and using.
🥗Nutrition Facts
Values per 100 g raw dough
Calories
270 kcal
Protein
7 g
Fat
3 g
Carbohydrates
54 g
Fiber
2 g
🍷Pairs Well With
💡Variations
More tender dough: replace part of the water with milk (for non-fasting versions).
Whole-wheat dough: use half whole-wheat and half white flour for a healthier version.
Seeded flatbreads: sprinkle sesame or cumin seeds on the surface before baking.