There are many different types of dough, each of which must meet certain criteria. Bread, pita and pogaca dough, for example, should be smooth and soft and separately easily kneaded. On the other hand, the Easter bread dough should be soft and sticky.
That is why the answer to the question why dough sticks can sometimes be - because that's how it should be! But when dough is sticky and it doesn't have to be, there is one main reason - the presence of too much liquid (water, milk, ayran) when kneading it and too little flour.
The good news for all beginners cooks is that you can easily fix sticky dough by adding a little more flour to it and it is also recommend to add fat, but not more than 1/2 tbsp. oil.
The flour should not be poured directly on top, but should be drizzled on the kneading surface and the sticky dough should be kneaded several times until it absorbs the required amount of flour so that it does not turn out sticky.
