Laminated dough is a culinary preparation consisting of many thin layers of

dough Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes ...

separated by

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

or other solid fat, produced by repeated folding and

rolling Rolling is a Motion (physics)#Types of motion, type of motion that combines rotation (commonly, of an Axial symmetry, axially symmetric object) and Translation (geometry), translation of that object with respect to a surface (either one or the ot ...

. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the

lipid Lipids are a broad group of organic compounds which include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The functions of lipids include storing ...

s in the butter essentially fry the dough, resulting in a light, flaky product. Pastries using laminated doughs include: * Croissant pastry, from France *

Danish pastry A Danish pastry (sometimes shortened to danish; , ) is a multilayered, laminated sweet pastry in the '' viennoiserie'' tradition. Like other ''viennoiserie'' pastries, such as croissants, it is a variant of puff pastry made of laminated yeast- ...

, made with

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...

-leavened

, from Austria via Denmark * Flaky pastry * Jachnun, a Yemenite Jewish pastry * Kouign-amann, a sweet Breton cake from north-western France * Kubaneh, a traditional Yemenite Jewish bread *

Malawach Malawach or Melawwaḥ (Hebrew: מלוואח), is a Yemenite Jews, Jewish Yemenite flatbread that is traditional in Yemeni cuisine as well as Israeli cuisine. The name of the dish comes from the Arabic "ملوح", literally “board-like bread� ...

, a Yemenite Jewish

flatbread A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Se ...

Paratha Paratha (, also parantha/parontah) is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. ...

, a flatbread native to

South Asia South Asia is the southern Subregion#Asia, subregion of Asia that is defined in both geographical and Ethnicity, ethnic-Culture, cultural terms. South Asia, with a population of 2.04 billion, contains a quarter (25%) of the world's populatio ...

* M'semen, a traditional flatbread of northern Africa *

Puff pastry Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encas ...

References

Baking Doughs Food preparation techniques {{Bread-stub

See also

References