A simple and versatile recipe for a flaky pastry dough using ghee, perfect as a base for both savory and sweet dishes. Its rich flavor and tender texture make it a foundational staple in any kitchen.
Easy Ghee Pastry Dough
A simple and versatile recipe for a flaky pastry dough using ghee, perfect as a base for both savory and sweet dishes. Its rich flavor and tender texture make it a foundational staple in any kitchen.
Ingredients
- 250 g all-purpose flour or whole wheat flour
- 0.5 teaspoon salt or to taste
- 80 g ghee melted and warm
- 60-90 ml cold water as needed
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, ensuring they are well mixed.
- Heat the ghee until it's warm but not smoking. Carefully pour the warm ghee into the flour mixture.
- Using a spoon or a spatula, mix the ghee into the flour until it's just combined.
- Now, use your fingertips to gently rub the ghee into the flour. Continue rubbing until the mixture resembles coarse breadcrumbs and is crumbly.
- Gradually add the cold water, one tablespoon at a time, mixing after each addition. Continue until a soft, pliable dough forms. Be careful not to add too much water; the dough should not be sticky.
- Transfer the dough to a clean, lightly floured surface and knead gently for 2-3 minutes until smooth. Do not over-knead.
- Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 20-30 minutes before using. This resting period allows the gluten to relax, making the dough easier to roll and more tender.
Notes
For a richer dough, you can use a combination of ghee and a small amount of milk instead of just water. To add a slight savory note, a pinch of carom seeds (ajwain) can be added to the dry ingredients. The dough can be stored in the refrigerator, tightly wrapped in plastic wrap, for up to 2-3 days, or frozen for up to 2 months. Thaw in the refrigerator before use. This dough is excellent for making savory pies, samosa shells, or even simple flatbreads like paratha. Calories are for the entire dough recipe.
