This is exactly how belyashi was prepared in school canteens. The simplest dough and filling. Unlike Tatar belyashi, they did not leave holes in them and did not make even folds in the dough. They simply fried round pies with meat filling in oil.
The test takes some time to be completely ready. So start cooking with it.
Pour a glass of warm water into a deep bowl. The water temperature should be approximately 30-40 degrees.
Add a tablespoon of sugar.
Add yeast. 
Mix the yeast and sugar with the water a little. 
Yeast needs some time to move from a preserved state to a working state. You will see that the yeast growth process has begun within 10 minutes. Or foam will appear on the surface of the water. Or the water itself will be filled with air bubbles, like carbonated water.
Only then add salt to the water (half a teaspoon). 
Mix the salt in the water well.
Add two and a half cups of flour. Always measure water and flour in the same or equal cups. Proportion is important here. 
Prepare 1/3 cup of vegetable oil for the dough. 
Start stirring the dough in the bowl. 
First you need to stir the flour and water a little.
And only then pour in the measured vegetable oil.
It is important to avoid direct contact of the oil with the yeast. 
Knead the dough. 
It should pull away from the sides of the bowl and absorb all the flour. 
At this stage it is not important to knead it until smooth. 
Set the dough aside for 20 minutes. During this time, the gluten will swell. And then you can easily and quickly knead the dough until smooth. 
Cover the dough with a towel or cling film (to prevent the top of the dough from drying out) and leave to rise for 30 minutes.
After half an hour, knead the dough directly in the bowl. 
And leave for another half hour to rise. 
Now for the filling. Peel the onion, place in a blender bowl and chop. 
Add minced meat and half a teaspoon of salt to the onion. Mix with a blender. 
And that’s it – the filling is ready. 
Divide the filling into 12 equal parts.
Place the risen dough on a lightly oiled table. Literally a teaspoon of oil should be spread over the surface of the table. The dough will not stick to the table, but will not float in oil.
Divide the dough into 12 equal parts. 
Roll each part into a ball and leave for 10 minutes. 
The dough is very soft, you don't even need a rolling pin.
Take a ball of dough and flatten it with your palm into a small cake. 
Prepare 4 or 6 tortillas in this manner. According to the number of whites that fit in the frying pan. Please note that the dough will increase in size when frying.
Place the frying pan over medium heat. Pour in the oil. The butter should be at least 1 centimeter high. Once the oil is hot (2-3 minutes), reduce the heat to medium-low. 
Place some of the minced meat in the center of each flatbread. 
Take the workpiece in your palm. Bring the edges of the dough towards the center and pinch. 
Flatten the resulting pie. 
It should be round in diameter and flat in thickness - no more than one and a half centimeters. 
Place the pies in a frying pan with oil, pinching side down. 
Fry the belyashi first on one side, then turn over and cook about the same amount on the other side. 
Remove the finished whites from the oil with a slotted spoon. And first place it on a paper towel to get rid of excess oil. Then transfer to a plate and serve hot. 
Very important Do not overheat the oil when frying. Since our filling is made from raw meat, on average, the time sufficient to fry the white meat should be at least 4-5 minutes on each side.
A small feature of such whites. Minced meat releases juice, and sometimes the dough in the middle of the white meat seems soggy. 
Watch carefully to see if the filling is ready. If the minced meat is well-fried, it means that the dough has also had time to fry, and then get a little wet from the inside.
Belyashi is a type of fried pies, but unlike many of them, belyashi has an open top and a special taste. Like any other dish, belyash, shrouded in legends, has its own history and belongs rather to Tatar cuisine. The Tatars themselves call it “peremyach”. Traditionally, peremyachi are prepared with meat filling and mainly from yeast dough. Modern belyash, which in retail is simply a round closed pie with filling inside, without any holes, is a distant relative of properly prepared Tatar peremyach.
There are dozens of recipes for whites. Belyashi differ in the quality of the dough, the composition of the minced meat, and even the shape. Classic belyashi with meat is prepared exclusively in a round shape and always with a small hole in the middle, which is left so that the meat filling does not remain half-baked when frying. The traditional filling for belyashi is minced meat, consisting of lamb, chicken, or a mixture of pork and beef. Minced meat is more preferable for a recipe for real homemade belyashi, although modern cooks, who are always willing to experiment, prepare equally tasty belyashi with potatoes, cheese, chicken, and fish. The secret to the juiciness of homemade minced meat for whites is the amount of onion (the more, the better). You can season the minced meat with any spices to taste or add a little crushed garlic or finely chopped fresh herbs to enhance the taste. Some housewives prefer to add a little water to the minced meat for greater juiciness.
There are a huge variety of ways to prepare dough for whites: quick, classic, sponge, “drowned” and others. Each of the recipes, of course, has its own secrets and features. To prevent the batter from sticking to your hands, it is advisable to grease them with vegetable oil, as well as the board on which you are going to roll out the dough. Flour must be sifted at least twice to enrich it with oxygen and remove all kinds of impurities. Egg white makes the dough tougher and harder, so if you add only the yolk to the dough, the whites will turn out very soft and juicy.
Choose a recipe, prepare the dough, divide it into pieces, roll them into balls and place them on a floured table surface. Using a rolling pin or your fingers, crush the balls into flat cakes with a diameter of 12-15 cm and a thickness of 5-7 mm. Place 1 tbsp in the middle of each flatbread. filling and gather the edges of the flatbread towards the center. Pinch the edges and leave a hole in the center. Flatten the pieces slightly, giving them a round shape, and leave for another 20 minutes for them to rise. Then place the whites with the hole down in a deep frying pan or saucepan with a large amount of hot oil at a distance of 2 cm from each other, as they will increase slightly in volume during the frying process. Fry the belyashi on both sides until golden brown. Be sure to place the finished whites on a paper towel to drain off excess oil.
Prepare the dough for whites in a good mood and always with joy, because the dough is very sensitive to both the warmth of your hands and the mood in which you get down to business. Using our simple tips and recipes, you can be absolutely sure that the result will be excellent.
Unleavened (yeast-free) dough for whites
Ingredients:
500 g flour,
1 stack sour cream,
2 eggs,
2 tbsp. butter or margarine,
1 tbsp. Sahara,
½ tsp. salt.
Preparation:
Sift the flour into a mound. Make a hole in it, put sour cream, butter, salt, sugar in it, beat in the eggs and quickly knead the dough. Roll the finished dough into a ball, place on a plate, cover with a towel and place in a cool place for 30-40 minutes.
Straight yeast dough for whites
Ingredients:
4 stacks flour,
1 stack milk or water
1 egg,
20 g yeast,
4 tbsp. butter or margarine,
1.5 tbsp. Sahara,
½ tsp. salt.
Preparation:
Dissolve the yeast in warm milk and stir until it is completely dissolved. Then add eggs, sugar and salt (you can first grind the eggs with sugar and salt), add flour and knead a homogeneous, not very stiff dough. At the end of the process, add melted cooled butter (or margarine). Knead the dough until it stops sticking to your hands and bowl. Lightly sprinkle the finished dough with flour, cover with a towel and place in a warm place. When the dough has risen (after 2-2.5 hours), press it down and let it rise again. After this, you can start baking whites.
Sponge yeast dough for whites
Ingredients:
1 kg flour,
2.5 stacks milk or water
2 yolks,
2 tbsp. butter,
30 g yeast,
1 tbsp. Sahara,
1 tsp salt.
Preparation: 
Dissolve the yeast in warm milk, add half the flour and half the sugar. Place the prepared dough in a warm place for 1 hour until it rises. During this time, it should increase in volume by 2 times. When the dough rises, add baking, salt, the rest of the flour and knead the dough (it should not stick to your hands and easily come off the dishes). If bubbles appear on the dough and it begins to settle, it means it is ready.
Quick yeast dough for whites
Ingredients:
1.5 kg flour,
500 ml milk,
3 eggs,
250 g butter,
1 tbsp. Sahara,
1 packet of dry yeast,
1 tsp salt.
Preparation:
Soften butter or margarine at room temperature. Using a mixer, beat eggs, milk, sugar and salt. Continuing to beat, add softened butter in small portions. Make sure the butter is well mixed. Then add the whipped mixture to the flour sifted in advance, add dry yeast there and knead a soft plastic dough. Grease the finished dough on all sides with vegetable oil, place in a bowl also greased with vegetable oil, and place in the refrigerator for 2 hours. When the time is up, take out the dough and start preparing the whites.
Sour cream and yeast dough for whites
Ingredients:
500 g flour,
250 g sour cream,
2 yolks,
30 g yeast,
70 g butter,
½ tsp. Sahara,
½ tsp. salt.
Preparation: 
Grind the yeast into the sour cream. Add the yolks, salt, sifted flour and knead into a soft dough. At the end of the kneading, add softened butter, stir, cover the container with the dough with a napkin and place in a warm place. After 1.5-2 hours, knead it. The fermentation process will continue for about 40 minutes, then the dough will begin to slowly fall. Punch down the dough again, cool and place on a table greased with vegetable oil for further work.
Sweet yeast dough for whites
Belyashi from this dough turns out incredibly tasty, retains its original freshness for a long time and remains soft.
Ingredients:
600 ml milk,
1 egg,
4 tbsp. vegetable oil,
1.5 tsp. yeast,
1 tbsp. Sahara,
½ tsp. salt,
flour.
Preparation:
Dissolve yeast in warm milk, beat in an egg, pour in vegetable oil, add sugar and salt. Mix everything thoroughly. Gradually add flour and knead into a medium elastic dough. Roll the dough into a ball and place in a warm place for 2 hours. The dough will increase in size and become softer and more elastic. Now divide the dough into specific pieces for the intended whites, place on a flat, large dish, cover and let rest for another 10-15 minutes. During this time, the pieces will increase a little more in volume, and the dough will be easy to process further.
Yeast dough for whites with kefir
Ingredients:
1 kg flour,
500 ml kefir,
1 egg,
10 g dry yeast,
100 g of water,
2 tbsp. Sahara
salt - to taste.
Preparation: 
Dissolve the yeast and sugar in warm water and wait until foam forms. Pour flour into a wide container, add kefir, egg, diluted yeast and start kneading the dough. Knead until it becomes soft and stops sticking to your hands. Then cover the dough and leave for 1 hour in a warm place.
White dough “Drowned”
Ingredients:
1 kg flour,
500 ml milk,
150 g butter or margarine,
2 eggs,
30 g fresh yeast,
1 tsp salt,
1 tbsp. Sahara.
Preparation:
Grate the cold butter and leave it at room temperature until it warms up. Dissolve yeast and sugar in warm milk and leave to rise. Beat eggs with salt. Pour flour into a bowl, leaving one glass for rolling, pour in milk with yeast, add eggs, butter and knead the dough. Roll the dough into a ball and place it in cold water in a large saucepan or bucket. When the dough floats, take it out, dry it with a napkin and knead, adding the remaining glass of flour. Leave the kneaded dough to lie under a napkin for 10-15 minutes.
White dough “Wonderful”
Ingredients:
1.5 stack. flour,
½ cup warm milk,
2 egg yolks,
½ pack of softened margarine,
1.5 tbsp. Sahara,
50 g raw yeast.
Preparation: 
Dissolve yeast in milk, add softened margarine, sugar and other ingredients. Knead everything thoroughly with your hands. Leave the resulting dough ball for 40 minutes, and then you can roll out the dough and start baking. If you decide to start baking tomorrow, put the dough in a bag and put it in the refrigerator, where, by the way, it can be stored for 4 days.
To many, the procedure for preparing dough for whites may seem very complicated, but in reality, observing the proportions of the products and adhering to the recommendations indicated in the recipes, everything, believe me, will turn out to be much simpler, and the cooking process will bring a lot of pleasure, and even more so the result!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
This is exactly how belyashi was prepared in school canteens. The simplest dough and filling. Unlike Tatar belyashi, they did not leave holes in them and did not make even folds in the dough. They simply fried round pies with meat filling in oil.
How delicious they were! Let's remember our childhood?
For 12 pieces you will need:
- 1 glass of water
- 2.5 cups flour
- 1 teaspoon yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 250 ml refined vegetable oil
- 150 grams of onions
- 400 grams ground beef
The test takes some time to be completely ready. So start cooking with it.
Pour a glass of warm water into a deep bowl. The water temperature should be approximately 30-40 degrees.
Add a tablespoon of sugar.
Add yeast.
Mix the yeast and sugar with the water a little.
Yeast needs some time to move from a preserved state to a working state. You will see that the yeast growth process has begun within 10 minutes. Or foam will appear on the surface of the water. Or the water itself will be filled with air bubbles, like carbonated water.
Only then add salt to the water (half a teaspoon).
Mix the salt in the water well.
Add two and a half cups of flour. Always measure water and flour in the same or equal cups. Proportion is important here.
Prepare 1/3 cup of vegetable oil for the dough.
Start stirring the dough in the bowl.
First you need to stir the flour and water a little.
And only then pour in the measured vegetable oil.
It is important to avoid direct contact of the oil with the yeast.
Knead the dough.
It should pull away from the sides of the bowl and absorb all the flour.
At this stage it is not important to knead it until smooth.
Set the dough aside for 20 minutes. During this time, the gluten will swell. And then you can easily and quickly knead the dough until smooth.
Cover the dough with a towel or cling film (to prevent the top of the dough from drying out) and leave to rise for 30 minutes.
After half an hour, knead the dough directly in the bowl.
And leave for another half hour to rise.
Now for the filling. Peel the onion, place in a blender bowl and chop.
Add minced meat and half a teaspoon of salt to the onion. Mix with a blender.
And that’s it – the filling is ready.
Divide the filling into 12 equal parts.
Place the risen dough on a lightly oiled table. Literally a teaspoon of oil should be spread over the surface of the table. The dough will not stick to the table, but will not float in oil.
Divide the dough into 12 equal parts.
Roll each part into a ball and leave for 10 minutes.
The dough is very soft, you don't even need a rolling pin.
Take a ball of dough and flatten it with your palm into a small cake.
Prepare 4 or 6 tortillas in this manner. According to the number of whites that fit in the frying pan. Please note that the dough will increase in size when frying.
Place the frying pan over medium heat. Pour in the oil. The butter should be at least 1 centimeter high. Once the oil is hot (2-3 minutes), reduce the heat to medium-low.
Place some of the minced meat in the center of each flatbread.
Take the workpiece in your palm. Bring the edges of the dough towards the center and pinch.
Flatten the resulting pie.
It should be round in diameter and flat in thickness - no more than one and a half centimeters.
This is exactly how belyashi was prepared in school canteens. The simplest dough and filling. Unlike Tatar belyashi, they did not leave holes in them and did not make even folds in the dough. They simply fried round pies with meat filling in oil.
The test takes some time to be completely ready. So start cooking with it.
Pour a glass of warm water into a deep bowl. The water temperature should be approximately 30-40 degrees.
Add a tablespoon of sugar.
Add yeast.
Mix the yeast and sugar with the water a little.
Yeast needs some time to move from a preserved state to a working state. You will see that the yeast growth process has begun within 10 minutes. Or foam will appear on the surface of the water. Or the water itself will be filled with air bubbles, like carbonated water.
Only then add salt to the water (half a teaspoon).
Mix the salt in the water well.
Add two and a half cups of flour. Always measure water and flour in the same or equal cups. Proportion is important here.
Prepare 1/3 cup of vegetable oil for the dough.
Start stirring the dough in the bowl.
First you need to stir the flour and water a little.
And only then pour in the measured vegetable oil.
It is important to avoid direct contact of the oil with the yeast.
Knead the dough.
It should pull away from the sides of the bowl and absorb all the flour.
At this stage it is not important to knead it until smooth.
Set the dough aside for 20 minutes. During this time, the gluten will swell. And then you can easily and quickly knead the dough until smooth.
Cover the dough with a towel or cling film (to prevent the top of the dough from drying out) and leave to rise for 30 minutes.
After half an hour, knead the dough directly in the bowl.
And leave for another half hour to rise.
Now for the filling. Peel the onion, place in a blender bowl and chop.
Add minced meat and half a teaspoon of salt to the onion. Mix with a blender.
And that’s it – the filling is ready.
Divide the filling into 12 equal parts.
Place the risen dough on a lightly oiled table. Literally a teaspoon of oil should be spread over the surface of the table. The dough will not stick to the table, but will not float in oil.
Divide the dough into 12 equal parts.
Roll each part into a ball and leave for 10 minutes.
The dough is very soft, you don't even need a rolling pin.
Take a ball of dough and flatten it with your palm into a small cake.
Prepare 4 or 6 tortillas in this manner. According to the number of whites that fit in the frying pan. Please note that the dough will increase in size when frying.
Place the frying pan over medium heat. Pour in the oil. The butter should be at least 1 centimeter high. Once the oil is hot (2-3 minutes), reduce the heat to medium-low.
Place some of the minced meat in the center of each flatbread.
Take the workpiece in your palm. Bring the edges of the dough towards the center and pinch.
Flatten the resulting pie.
It should be round in diameter and flat in thickness - no more than one and a half centimeters.
Place the pies in a frying pan with oil, pinching side down.
Fry the belyashi first on one side, then turn over and cook about the same amount on the other side.
Remove the finished whites from the oil with a slotted spoon. And first place it on a paper towel to get rid of excess oil. Then transfer to a plate and serve hot.
Very important Do not overheat the oil when frying. Since our filling is made from raw meat, on average, the time sufficient to fry the white meat should be at least 4-5 minutes on each side.
A small feature of such whites. Minced meat releases juice, and sometimes the dough in the middle of the white meat seems soggy.
Watch carefully to see if the filling is ready. If the minced meat is well-fried, it means that the dough has also had time to fry, and then get a little wet from the inside.
Cooking instructions
30 minutes Print
2. Add yeast. Lightly stir the yeast and sugar into the water. Yeast needs some time to move from a preserved state to a working state.
Crib How to prepare yeast
3. You will see that the process of yeast growth has begun within 10 minutes: either foam will appear on the surface of the water, or the water itself will be filled with air bubbles, like carbonated water.
4. Only then add salt to the water (half a teaspoon). Mix the salt in the water well.
5. Add flour. Always measure water and flour in the same or equal cups. Proportion is important here.
6. Prepare a third of a glass of vegetable oil for the dough.
7. Stir the flour and water a little.
8. Then pour in the measured vegetable oil. It is important to avoid direct contact of the oil with the yeast.
9. Knead the dough. It should pull away from the sides of the bowl and absorb all the flour. At this stage there is no need to knead it until smooth. Set the dough aside for 20 minutes. During this time, the gluten will swell. And then you can easily and quickly knead the dough until smooth. Cover the dough with a towel or cling film (to prevent the top of the dough from drying out) and leave for 30 minutes. After half an hour, knead the dough directly in the bowl. And leave for another half hour to rise.
10. For the filling, peel the onion, place in a blender bowl and chop.
11. Add minced meat and half a teaspoon of salt to the onion. Mix with a blender. Divide the filling into 12 equal parts.
12. Place the risen dough on a lightly oiled table. Divide the dough into 12 equal parts.
13. Roll each part into a ball and leave for 10 minutes.
14. Take a ball of dough and flatten it with your palm into a small cake.
15. Prepare 4 or 6 tortillas in this manner. According to the number of whites moving into the frying pan. Please note that the dough will increase in size when frying. Place the frying pan over medium heat. Pour in the oil. The oil should be poured in a layer of at least 1 cm. Once the oil is hot (2-3 minutes), reduce the heat to below medium.
16. Place some of the minced meat in the center of each flatbread.
1. The test takes some time to be completely ready. So start cooking with it. Pour warm water into a deep bowl. The water temperature should be 30–40 degrees. Add sugar.
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