Yeast-free dough on water for pies in the oven

To prepare the dough, pour vegetable oil and vinegar into a bowl. Pour in granulated sugar, salt and soda. We mix.

Pour the specified amount of water at room temperature into the resulting mixture, stir.

Pour the pre-sifted flour into the resulting mass in parts. After each addition of flour, mix well with a spatula.

We go to work with our hands and knead a soft but elastic dough. You may need a little more or less flour than indicated in the recipe, since different flours have different characteristics. The final dough should be soft, firm, not steep.

Place the kneaded dough in a bowl, close the lid and leave to "rest" at room temperature for thirty to forty minutes. It will become more elastic and less sticky to your hands.

Lightly sprinkle the work surface with flour. Put the dough out of a bowl and cut it into small pieces, according to the desired size of the pies. Roll each piece of dough into a ball and roll it into a cake with a rolling pin.

We put the filling on the cake - it can be both sweet and salty foods, the dough goes equally well with any taste. Connect the opposite edges of the cake and pinch tightly with your fingers. It is important to choose the optimal amount of filling so that it does not interfere with the formation of the pie, but at the same time it feels good in the finished product. Put the formed pies on a baking sheet greased with vegetable oil. For extra gloss, grease the surface of the pies with a beaten egg using a silicone brush. We bake the pies at a temperature of 180 degrees for approximately twenty to twenty-five minutes, until a golden crust forms.

You can also deep-fry the pies: you need to use enough oil to make the pies blush well on all sides. We put the pies only in well-heated oil. After frying, dry the finished pies on a paper towel. We serve ready-made pies hot or warm. After cooling down, they can be reheated, but, of course, they are the most delicious in the heat of the heat.