These Uzbek flat cakes turn out to be fragrant, crunchy and unusually tasty. They do not go in comparison with the store's bread. In the original, Uzbek bread is baked in a tandyr - a stove made from baked clay. Now we will tell you how to cook Uzbek flat cakes at home.
How to bake an Uzbek cake?
The recipe for cooking an Uzbek flat cake is quite simple, even a novice cook will cope. After you cook them once, they will become a frequent guest on your table. After all, making them is not difficult, but they taste delicious.
Ingredients:
- flour - 700 g;
- milk - 350 ml;
- sugar - 1 tbsp. a spoon;
- margarine - 50 g;
- dry yeast - 1 tbsp. a spoon;
- eggs - 1 piece;
- salt - pinch.
Preparation
In warm milk, dissolve dry yeast, add sugar, a pinch of salt, melted margarine (it should not be hot), yolk, all this is well mixed and begin to introduce sifted flour. The dough for Uzbek tortillas should not stick to your hands, if you still stick, sprinkle some more flour. Mix the mass for about 15 minutes. After that, put the dough in a warm place for about an hour. For these purposes, you can use a lightly heated oven. It should not be hot - it's warm, then the dough will fit faster. After that, we spread it on the table, sprinkled with flour, a bit of kneading and divide the parts into 10, from which we roll the balls. Then roll out cakes from them about 1 cm thick. We put them on a baking sheet, smeared with margarine, and leave another 15-20 minutes for them to come a little. Meanwhile, turn on the oven, heat it to 200-220 degrees, pierce the flat cakes with a fork, grease with whipped protein and put the baking tray in the oven. Bake until golden brown. Uzbek cakes in the oven are ready! Store them for up to 2 days, wrapped in a towel and a plastic bag, in the refrigerator. And then get it and warm it up, their taste will not be spoiled at all!
How to bake a layered Uzbek cake?
Ingredients:
- flour - 0,5 kg;
- butter - 100 g;
- water 400 ml;
- salt - pinch.
Preparation
In warm water, add a pinch of salt, stir, slowly enter sifted flour and mix not too steep dough. We let him stand for about 10 minutes, and then roll it out, and the thinner you do it, the better. Lubricate the resulting layer of dough with butter and cut into ribbons with a thickness of about 4-5 cm. Then wrap each ribbon with rolls (that is, fold the first ribbon, then put the spiral on the next and roll the roll too). Then we again let the test rest, and then roll it into a thin cake. With a fork, we make holes on the test and bake the prepared cake to a ruddy crust in the oven at a temperature of about 200 degrees. To make the Uzbek pancake turned really delicious, the dough should be rolled very, very thinly and put it in a well-heated oven, otherwise it will turn out to be a cracker.
How to bake an Uzbek cake with onions?
Ingredients:
- flour - 0,5 kg;
- vegetable oil - 2 tbsp. spoons;
- water - 200 ml;
- salt - 5 g;
- large onion - 2 pcs.
Preparation
From the water, salt and flour knead the dough, it should not be too steep, enough such as goes on dumplings. We roll it into a ball, cover it with a napkin and set it aside for about half an hour. And then we divide it into 2 parts. One of them we cover and we remove while aside, and the second is thinly rolled out and greased with vegetable oil. We roll the roll from this layer and press it with a rolling pin, then roll the tape again from the dough roll. The resulting spiral is again rolled into a thin layer, so that the dough is easier to roll out, it needs to be set aside for about 10 minutes so that it rests. In the meantime, you can carry out all the same manipulations with the second half of the test. Now it's time for onions: it needs to be finely chopped and seasoned. We spread the prepared onion on thinly rolled out dough,
If you decide not to stop on pancakes and cook something else from Uzbek cuisine, then we suggest that you look at the recipe for dammams and samsa with chicken .