Dough is a thick, malleable, sometimes elastic paste 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 yeast or other leavening agents, as well as ingredients such as fats or flavorings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely depending on ingredients, the desired end product, the leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no formal definition of what makes dough, though most doughs have viscoelastic properties. There are several general classes of dough: Yeast-Leavened or fermented doughs, made from cereal grains or ground legumes mixed with water and yeast, are used all over the world to make various types of bread including bread rolls, loaves and flatbread. The addition of salt, oil or other fats, sugar or honey and sometimes milk or eggs will produce bread products of varying texture. Commercial bread dough may also include dough conditioners, which help make the dough and the final product more consistent. Doughs with higher fat content that contain less water develop less gluten and are therefore generally less elastic than bread doughs. They tend to become tough when they are kneaded These doughs are often called "short" by bakers. Examples include many cookie and pie doughs such as shortcrust pastry. Quick breads use leavening agents other than yeast (such as baking powder or baking soda), and include most cookies, cakes, biscuits, and more. These may be based on a batter or a dough. Laminated dough such as mille-feuille and puff pastry where a prepared flour dough is folded over fat (usually butter) and rolled out. The folding and rolling process can be repeated to create very thin layers of dough and butter to create the puff pastry. There are many different techniques to create laminated doughs and some like paratha are relatively simple while others like mille-feuille are more