For those who'd rather not deal with the physical ordeal of kneading, the no-knead technique is a game-changer, allowing the ...

Atta dough makes for fresh rotis and parathas. (Photo: iStock) In many Indian households, kneading atta (whole wheat flour dough) beforehand and storing it for later use is a common practice. It helps ...

Add the remaining water if the dough feels tight or hard. Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic. Cut off a small piece of the dough ...

That was the bubbliest rise I’d seen in any focaccia attempt (turns out a long, slow, cold overnight rise, which can last for ...

You don’t have to knead, or so much as touch, the dough; all you have to do is whisk the dry ingredients together and then mix the water in until fully incorporated (I did this using a silicone ...

In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours ...