Dough for manti

Name: Dough for manti
Total time: 1 h 15 min
Yield: 4
Cuisine: Uzbek
Ingredients: Wheat flour for baking - 250 g; Water - 250 g

Cookinero 18 Apr 2025

4930

Manti can only be perfect if you make the right dough. It should be elastic, thin and uniform. There are several important life hacks to make the dough perfect. First, knead it well, do not spare any effort, even if your hands start to hurt. Second, be sure to let it “rest” for at least an hour.

How to cook Dough for manti

Step 1

Sift flour into a deep bowl and add salt. Add water little by little and knead the dough. First knead with a fork, then with your hands.

Step 2

Place the dough on a floured surface and knead until smooth.

Step 3

Roll the dough into a ball, place in a bowl, cover with cling film and refrigerate for 60 minutes.

Dough for manti - FAQ About Ingredients, Baking Time and Storage

Can I use whole wheat flour instead of all-purpose flour for this dough?

Yes, you can substitute whole wheat flour, but the dough may be denser. For a lighter texture, try using half whole wheat and half all-purpose flour.

How long can I store the manti dough in the fridge?

The dough can be refrigerated for up to 2 days. Ensure it's tightly wrapped in cling film to prevent drying.

Can I make this dough gluten-free?

Yes, use a gluten-free flour blend with xanthan gum for binding. The texture may differ slightly, so adjust water as needed.

What's the best way to freeze the dough for later use?

Wrap the dough tightly in cling film and place in a freezer bag. Freeze for up to 1 month. Thaw in the fridge before using.

Can I skip the refrigeration step?

Chilling helps the dough relax, making it easier to roll. If short on time, 30 minutes may suffice, but 60 minutes is ideal.

Can I use a stand mixer to knead the dough?

Absolutely! Use the dough hook on low speed for 5-7 minutes until smooth, then proceed with the recipe.

How thin should I roll the dough for manti?

Aim for about 1-2mm thickness for traditional manti. Use a floured surface and roll evenly to prevent tearing.

What can I do if the dough is too sticky?

Add a little flour, 1 tablespoon at a time, kneading until the dough is smooth and no longer sticks to your hands.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Dressing for funchose

Total Reviews:

Funchoza is a dish made from starch noodles combined with various sauces and dressings. Noodles made from mung bean starch become transparent during cooking. That is where its name comes from - "glass". It is served hot, cold, and sometimes

Cookinero

Tomatoes, Celery, Ham, Brisket,

Total Reviews:

Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co

Cookinero

Yeast-free Easter cake

Grissini with garlic butter

Peppers stuffed with meat in a saucepan

Rassolnik

Pork escalope in a frying pan

Meat with dried mushrooms