Fresh dough (simple)

Mix the flour with water. According to the consistency, the fresh dough should be such that it can be cut with a knife. It is impossible to strictly maintain the ratio of water to flour, because flour can be of different quality. It is better to check the fresh dough for readiness, giving it a spherical shape and leaving it under a wet napkin for 15 minutes. If after that the dough does not stretch behind the knife when cutting, it can be considered ready. If it turns out to be too liquid, rinse it on a board sprayed with flour. If the flour is made from dried germinated wheat, ground before making the dough, the dish will be very healthy. It is important to prepare it correctly. When baked in the oven or fried in oil, everything valuable in the grain is destroyed under the influence of high temperature (above 100 ° C). Therefore, it is more useful to cook fresh dough in boiling water or steam.