Dough for everything

My mom is a very lazy person when it comes to baking & cooking. She always wants to make things as easy as possible. So it is for baking. She uses this dough recipe for any kind of börek she's baking. Since i will be posting a few of those börek recipes i wanted to give you the basic dough recipe first.

Ingredients

(measurement of the glass is between 200 - 250 mil.)

1 package of fresh yeast
2 Tbsp of vegetable oil
1 glass of milk
1 glass of hot water
1 tsp of salt
1/2 tsp of sugar
1000 grams of flour

Add the yeast to a bowl together with the salt, sugar, milk, water & vegetable oil. Mix those ingredients for a few seconds until the yeast gets a little bit dissolved.

Finally you're gonna add the flour to the mixture. Just add a bit more flour if your mixture has not formed to a dough yet.

Let it rest for at least 1 hour. But make sure you let it rise in a warm place so that the yeast in it could be activated. Well the actual resting time will vary depending on the humidity of your living region & the weather. I would say it's ready for further processing when it has doubled in size.

Depending on what you've planned to bake with your dough you might need to split it into smaller doughs. In the picture down below we baked lahmacun (recipe here)that's why we formed about tangerine sized doughs out of the main dough. So you can form bigger doughs if needed. But no matter what you're going to bake, make sure you're resting the dough again for about 15 minutes (or just 1/4 the time the main dough needed) before you're forming them into whatever you want.

Now if you're making homemade börek, let the formed böreks rest again but just for a few minutes. These resting times are so important so don't skip that step. After you've finished the only thing you need now is to bake the böreks.