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Breads & baking

Dough

Bread dough is made with flour and can include water, yeast, milk, salt, eggs, sugar, baking powder, or baking soda. Cooks bake, boil, simmer, steam, or stuff it.

  • May contain egg
  • May contain dairy
  • May contain milk

About the plain ingredient, not packaged products; general information, not medical advice. Details

Cooked most in
Europe, Asia, Africa
Top country
Türkiye
Dough, whole

Photo: grongar · CC BY 2.0 · Wikimedia Commons

In the kitchen

How to use dough

Typical ways to cook or use it

  • Bake
  • Boil simmer
  • Steam
  • Stuff

Made from

Cooking with it

Yeast needs a suitable temperature to develop; rising for too short or too long also affects the result.

Around the world

Where dough is cooked

22 dishes in the catalogue use dough. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list dough among their ingredients.

On the table

Dishes made with dough

17 of the 22 catalogued dishes that use it, spread across the countries they come from.

  • Oromo

    Kyrgyzstan

  • Achma

    Georgia

  • Babuko

    Türkiye

  • Salteña

    Bolivia

  • Acewwaḍ

    Algeria

  • Mandrykas

    Ukraine

  • Obwarzanek krakowski

    Poland

  • Torpedo dessert

    Bulgaria, Türkiye

  • Kvrguša

    Bosnia and Herzegovina

  • Lokma

    Egypt, Greece, Iraq, Syria, Türkiye

  • Darnitsa bread

    Russia, Ukraine

  • Mandu

  • Sütlü Nuriye

    Türkiye

  • Lashka

  • Kibinai

  • Lahmacun

  • Ginger cake

Dish lists come from Wikidata; a dish counts when its recorded ingredients include dough.

Good to know

Diet and allergens: dough in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.
Allergens
Sometimes eggs (only when the optional ingredient is used)Sometimes milk (only when the optional ingredient is used)
Animal origin
Sometimes egg (only when the optional ingredient is used)Sometimes dairy (only when the optional ingredient is used)

Cooked together

Ingredients that go into the same catalogued dishes.
Photo credits for this page (7)

Around the world

What dough is called

Names in 91 languages, from Wikidata.

  • Spanish

    masa · pasta de pan

  • French

    pâte · pâte levée · pate · pâtes

  • Italian

    impasto · pasta

  • Portuguese

    massa

  • German

    Teig

  • Dutch

    deeg · deegwaar

  • Greek

    ζύμη

  • Turkish

    hamur

  • Russian

    тесто

  • Polish

    ciasto

  • Arabic

    عجينة خبز · عجين · عجينه خبز · عجينة

  • Persian

    خمیر

Show all 91 languages

  • Akan

    mori

  • Albanian

    brumi

  • Aragonese

    Masa (alimento)

  • Armenian

    խմոր

  • Asturian

    masa

  • Azerbaijani

    xəmir

  • Bangla

    মাখা ময়দার তাল · ময়দার তাল · ময়দার লেচি · ময়দার লেই

  • Bashkir

    ҡамыр

  • Basque

    ore

  • Bavarian

    Doag · Teig

  • Belarusian

    цеста

  • Belarusian (Taraskievica orthography)

    цеста

  • Betawi

    adonan

  • Breton

    toaz

  • Bulgarian

    тесто

  • Cantonese

    麪團

  • Catalan

    massa

  • Chechen

    bod · Бод

  • Chinese

    麵團 · 麵粉團 · 面团 · 麵糰

  • Chuvash

    чуста

  • Cornish

    toos

  • Croatian

    tijesto

  • Czech

    těsto

  • Danish

    dej · mørdej · linsedej · wienerbrødsdej

  • Esperanto

    pasto

  • Estonian

    taigen

  • Ewe

    ayma

  • Filipino

    tapay

  • Finnish

    taikina

  • Galician

    masa

  • Georgian

    ცომი

  • Haitian Creole

    pat

  • Hebrew

    בצק

  • Hungarian

    nyers tészta · tészta

  • hyw

    Խմոր

  • Icelandic

    deig

  • Ido

    pasto

  • Indonesian

    adonan

  • Irish

    taos

  • Japanese

    パン生地 · 麺生地 · ドウ · 生地

  • Javanese

    adhonan

  • Kannada

    ಕಣಕ

  • Kazakh

    қамыр

  • Kazakh (Arabic)

    قامىر

  • Kazakh (China)

    قامىر

  • Kazakh (Cyrillic)

    қамыр

  • Kazakh (Kazakhstan)

    қамыр

  • Kazakh (Latin)

    qamır

  • Kazakh (Türkiye)

    qamır

  • Kikuyu

    Mũkinyai

  • Korean

    반죽

  • Kurdish

    hevîr

  • Kurdish (Latin)

    hevîr

  • Kyrgyz

    Камыр

  • Latgalian

    meikle

  • Latvian

    mīkla

  • Lithuanian

    tešla

  • Low German

    Deeg

  • Luxembourgish

    Deeg

  • Macedonian

    тесто

  • Malay

    doh

  • Min Nan Chinese

    Mī-chhè · Mī-chhòe

  • Nepali

    आटा

  • Norwegian Bokmål

    deig

  • Norwegian Nynorsk

    deig

  • Quechua

    sankhu · aanku

  • rmf

    deȟȟos

  • Romanian

    blat

  • Romanian

    aluat · cocă

  • Samogitian

    tešla

  • Serbian

    тесто

  • Simplified Chinese

    生面团

  • Simplified Chinese (China)

    生面团

  • Simplified Chinese (Singapore)

    生面团

  • Slovak

    cesto

  • Slovenian

    testo

  • Swahili

    kinyunga

  • Swedish

    deg

  • Tajik

    хамир

  • Tajik (Latin)

    xamir

  • Tamil

    பிசைந்த மாவு

  • Tatar

    камыр

  • Tatar (Cyrillic)

    камыр

  • Thai

    โด

  • Traditional Chinese

    麵團

  • Traditional Chinese (Hong Kong SAR China)

    生麵團

  • Traditional Chinese (Taiwan)

    生麵團

  • Ukrainian

    тісто

  • Urdu

    گوندها ہوا آٹا

  • Uzbek

    xamir

  • Vietnamese

    bột nhão

  • Walloon

    påsse · mwairon · bolot

  • Welsh

    toes

  • Wu Chinese

    生面团

  • Yiddish

    טייג

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos

Wikidata item: Q178024

Photos

Photo: grongar · CC BY 2.0 · Wikimedia Commons