I'm reaching out to the community to figure out what a great rétes dough should look orfeel like.
My great grand mother was the last one in the familly to make rétes. After much browsing for recipes and youtube watching for stretching the dough, I finally convinced my mom to give it a try together.
First time was a charm, the dough stretched over almost the whole table without too many holes and the baked product was pretty good.
However the second time was rather weird. The two times we tried the dough was very much like puff pastry dough, sticky and stretchy, despite using the same ingredients in the same proportions. In desperation we kept adding flour until we could manage to form a smooth ball, left it rest for 30min, stretched it over the whole table with few holes, and the baking was actually good.
So we are confused now about what makes a great rétes dough. We are hoping that some people with good know-how can share some information on what the rétes dough should look like and few tricks on how to get it right.
Thanks in advance!
Footnote: the rétes is a Hungarian dessert made out of a dough that stretches like phyllo. I find the process very impressive: