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Pizza Dough Without Yeast

Keyword No Yeast Pizza Dough, Pizza Base without Yeast
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 16 hours

Ingredients

My Cup Measures 240 ml

  • 1 Cup Semolina, Fine
  • 3 Cups Whole Wheat Flour
  • 1/2 Cup Curd
  • 1/2 tsp Salt or as per taste
  • 1/2 tsp Sugar (or Honey)
  • 1 tsp Oil
  • 1/2 Cup Water for Kneading

Instructions

  1. Soak semolina using equal quantity of water.
  2. Cover it and let it sit overnight on the kitchen counter only.
  3. In the morning, you will see that semolina has sedimented at the base with some excess water on the top.
  4. Discard this water.
  5. What you are left with now is basically that will help leaven your dough.  In simple words, this is the yeast for this recipe.
  6. Add curd, salt, sugar, and flour of your choice, be it whole wheat or all purpose flour or a mix of both.
  7. Knead it using water if required. You will require very little water so add very little at a time. Quantity of water will depend upon the consistency of curd. Also, if msking for Bhatura, then keep the dough tight. For pizza, Naan and Kulcha, keep it soft like chapati dough.
  8. Knead it for 10 to 15 minutes till it becomes smooth and stop sticking, just like while kneading the flour with yeast.

  9. Grease a bowl liberally, put the dough in it and invert the dough so that it gets greased from the top as well. If not done like this then the dough may dry up from the top and get cracks.

  10. Cover it and let it sit for 4 to 5 hours or till the dough rises.

  11. Now your No-yeast pizza dough is ready. you can make Bhatura, Pizza or Naan Or Kulcha with it.

Recipe Notes

  1. Take fine semolina. Incase you have ordinary one only then grind it in the grinder for 30 seconds or so and your fine semolina will be ready.
  2. You can take any flour as per your choice, be it whole purpose flour or all-purpose flour or a combination of both. Everything else will remain the same except the quantity of water.
  3. If possible use sour curd. At the time of soaking semolina, take out the curd from the refrigerator and keep it on the kitchen counter only. By morning the curd will be sour. Even if you forget, then take out the curd at least 15 minutes before kneading the dough. By any chance, Do not use cold curd direct from the refrigerator.
  4. Quantity of water required for kneading will vary depending on many factors so use accordingly. 
  5. For making Bhatura, keep the dough tight otherwise it will be difficult to roll it thinly. For Pizza base, kulcha or Naan, keep the dough soft just like chapati dough.
  6. Kneading plays a major role too. Knead it by stretching it to and fro till the dough becomes smooth and stops sticking.
  7. Rising time will depend upon the temperature. but minimum 2 hours will be required.