Unleavened Dough Unleavened doughs belong to all of those baked treats that don't rise in the oven (or pot), but rather stay thin or flaky. A common unleavened dough in baking is “short dough.” Most short doughs have a high percentage of fat to flour (like you'll find in pie doughs, for instance.)
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Unleavened Dough Unleavened doughs belong to all of those baked treats that don't rise in the oven (or pot), but rather stay thin or flaky. A common unleavened dough in baking is “short dough.” Most short doughs have a high percentage of fat to flour (like you'll find in pie doughs, for instance.)
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