Quick dough for tat without yeast

- 900 g flour;
- 200 ml of milk of any fat content;
- 200 ml of kefir, sour milk or yogurt;
- 3 chicken eggs;
- 50 ml vegetable oil;
- 1 tsp of baking soda and salt.

Remove the milk and yogurt out of the fridge in advance to warm to room temperature. Mix both products and eggs in a deep container and whisk well all whisk, stir in soda and salt. Enter the weight of the sifted flour in small portions, interfering with her other hand to avoid lumps. Pour the vegetable oil, knead all and put in a plastic bag, generously sprinkled inside with flour so that the content doesn't stick. Leave it on for 5-10 minutes, then do the tat. The dough will be quite sticky, tsepinite bits off and roll into pellets or knead with your fingers.

Yeast dough for tat

- 500 g flour;
- 200 ml of milk;
- 1 chicken egg;
- 80 ml vegetable oil;
- 5 g dry yeast (half packet);
- 1 tbsp of sugar;
- 1 tsp of salt.

Pour milk into a saucepan and warm over medium heat but do not boil. Pour the warm liquid into a large bowl, dissolve sugar in it, dissolve the yeast and allow 10-15 minutes to stand up for swelling. Separately mash the egg with a fork and add the vegetable oil to the milk-yeast mixture. Gradually add to the flour, salt and knead a soft dough, not adhering to the palms. Roll it into a lump, put it on the table, cover with a clean towel, so as not weathered, and soak for 1.5-2 hours before increasing in size by almost half. If the kitchen is drafty, place the dough in a slightly warm oven. Ebonite it, and cook meat patties.

Choux dough for tat in yeast

- 600 g flour;
- 5 g instant dry yeast;
- 300 ml of water;
- 30 g of margarine;
- 1 tbsp of mayonnaise;
- 60 ml vegetable oil;
- 1 tbsp of sugar;
- 1 tsp of salt.

Pull the margarine out of the fridge half an hour before cooking to soften. Mash it with a spoon in a deep dish or basin and mix thoroughly with mayonnaise, vegetable oil, boiling water and sugar and salt until smooth. Sift the flour and sprinkle with half portion of the prepared mixture, sprinkle top with yeast and remaining flour. Quickly knead nekrutoe dough. Heat a metal bowl, cover it test ohms and leave it for 40 minutes. Again knead it and sculpt belyashi.