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Dessert

Pastry Without Butter

A simple pastry dough made with flour, baking powder, oil, water, and salt, baked immediately.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pastry Without Butter

Ingredients

Directions

Make the dough

  1. Mix the baking powder and salt with the flour.

  2. Add the salad oil and enough water to form a dough.

  3. Stir the mixture until it reaches a consistency for rolling.

Roll and bake

  1. Roll out the dough two or three times.

  2. Bake immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flour
Forms the main structure of the dough once combined with liquid.
Salad oil
Adds fat that keeps the pastry tender and short rather than tough.
Baking powder
Releases gas during baking so the pastry rises and lightens.

The step that matters

Stir only until the dough is ready to roll. Working flour with liquid develops gluten, which makes pastry tough. Stirring just until the dough holds together keeps the texture tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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