Flatbread "almost Uzbek"

Category: Yeast bread
Kitchen: uzbek
Flatbread "almost Uzbek"

Ingredients

Wheat flour 1c 430g.
Salt 7d.
Instant yeast 3d.
Water 290g.
Sesame seeds for sprinkling

Cooking method

  • Heat the water to 37C, add flour mixed with salt and yeast. Knead the dough in a food processor according to the following scheme:
  • 2 minutes - 1 speed
  • 5 minutes - 2nd speed.
  • The dough is smooth, elastic, not sticking to the dish.
  • Form a ball, place in a container, cover and leave for 30 minutes.
  • Then fold the dough 4 times as shown. Flatbread "almost Uzbek"
  • Flatbread "almost Uzbek"
  • This is the most delicious flatbread I've ever eaten. It can be seen how the edges of her bottom are rounded. Recommend!
  • And now about girlish the main thing. Why "almost" ?? Because, Uzbek flatbread:
  • 1. It is baked in a tandoor.
  • 2. Formed with a special rolling pin "JuA" and a stamp "CHEKICH"
  • Flatbread "almost Uzbek"Flatbread "almost Uzbek"
  • I baked twice. The first, I tried to stamp with a bow holder. The result is a terrible hole in the middle. The second did not begin to torment.

Note

May the author of the recipe, Sergei, forgive me for such a free interpretation, I undertake to correct myself as soon as I get a check and a rolling pin.

Inusya
Ksyu, do you ever sleep? ...
You pop out recipes as fast as I rewrite them
BEAUTIFUL! There is no more word!
Well, sho, I had to replenish the bookmarks ...
Vasilica
Mistletoe,: bravo: what a beautiful cake you have! Yes, outwardly, this is certainly not a cake, but the crumb is the very thing! The texture of a real flatbread, just recently I got a flatbread (arrived from Tashkent), my children ate like a cake.
Well done!
Omela
Quote: inusha

Well, sho, I had to replenish the bookmarks ...
Saw, Shura, saw !!! (from)

Vasilika, thanks for such a rating!
Twist
Ksyusha, Blimey! Judging by the photo, the cake has grown three times in the oven!
And a question: taking into account the temperature of 37C, can you take fresh yeast here? Otherwise, I will not make friends with instant ones in any way
Omela
Yeah, Marish, inflates like a ball !!!!

Quote: Twist

Otherwise, I will not make friends with instant ones in any way
And what??? Do you sell "Saf-Moment" ?? The fact is that there is no proofing here before baking, I don't know if pressed yeast can raise the dough ?? I'll go and ask Sergei.
Vasilica
Can I get in? When I was little, we, all the children were taken to my grandmother for the summer (she has a private house and a tandoor), from my memories - grandmother sits down in the evening and starts the dough in a huge basin, at night, and in the morning we were already running around the yard with small cakes ... So in those days there was no dry yeast, they bought live ones wrapped in paper at the bazaar.
Twist
Ksyusha, of course sold. I bought it a couple of times and the dough came out fine. But the husband claims that the bread comes out with a foreign taste and does not eat it.
Omela
Vasilika , You are all right. But it is here that the technology is different, without a long dough, which is why fast-acting yeast is needed.

Marish, unsubscribe then.
Twist
Agreed
Arka
Why are you indulging in buns here?
let me squeeze
beautiful cake
Omela
Arka, That shake on health !!! All one oven tomorrow!
barbariscka
Oksana, and who only eats everything, what are you baking? This is a fluff ...
Omela
Vasilisa, not gr ... Half of this is already left.

Marish, compressed yeast can be used by increasing its amount by 2.5 times, i.e. 7.5 g.
InnaT.
Girls, what if there is no stone? How is it differently possible ???
Omela
Inna, reheat together with the baking sheet, it is better to turn it upside down.
Omela
I really like this cake !! Today I increased the water by 10g. The dough, of course, became more sticky, but there were more holes !!!

Flatbread "almost Uzbek"

Flatbread "almost Uzbek"
Gaby
Omela, what kind of beauty is, in the last photos the crumb is just some lace. You are already a master.

Oh, and I like a special Uzbek adaptation without holes on top, it looks like a loaf and you can cut off excellent pieces for sandwiches.
Omela
Vika, Thank you!

Quote: Gabi

Oh, and I like a special Uzbek adaptation without holes on top, it looks like a loaf and you can cut off excellent pieces for sandwiches.
Me too. For the same reasons, I do not press the dough too hard, so that it was more puffy.
Crochet
Ksyu, and the proofing of the dough is supposed at room temperature or in a warmer place, at 30 g?

The question is, does the oven give me a maximum of 275 grams, to heat it up to the maximum?

But convection ... is it needed here at all?

Ksyu, and to what (well, at least approximately) thickness do we stretch the ball into a cake? I'm afraid how wouldeh don't overdo it ...

Mix it into two portions at once ... don't run twice ...

P.S. Already sintered !!!

Flatbread "almost Uzbek"

I don't have an incision, I have a break in the current:

Flatbread "almost Uzbek"

Urrra, the cut is also more or less turned out:

Flatbread "almost Uzbek"

She poured in 300 ml of water. ...

Ksyunya, thank you !!! Cool was (alreadyabout it was, yes) cake !!! I will bake isho !!!
Omela
Kroshik, great cake !!!!

Preheat to maximum. I did not measure the cake, I stretched it to fit the baking sheet. The dough fermented at 30C.
And I was kneading this in the combine already:

Flatbread "almost Uzbek"

Flatbread "almost Uzbek"
Crochet
Xun, in what kind of combine did you knead? And the first time you taYes xde mesila?

Incision !!!

P.S. I also added a cut, I thought the photo was completely crap, it turned out to be crap ... but not really really, really ...

Omela
The cut is excellent !!
The first times I kneaded in the Thermomix. The latter is in the Assistant.
Inusya
Well fffsyo, my patience ran out, I went to put the dough ...
Crochet
Quote: Omela

The first times I kneaded in the Thermomix. The latter is in the Assistant.
Yes ? And in the Assistant I use the same scheme that you wrote for Thermomix, I was sure that ethen for the assistant ... that well, let it be, all one thing turned out great !!!

Ksyu, and you in the assistant according to what scheme did you knead?

Innuska, you won't double it right away, then it will be too late ...
Pakat
In order not to be almost, it is necessary to mold differently.
Roll out the pieces of dough, according to the size of the cakes, and "trample" the center with a small rolling pin, very tightly.
It is allowed to be a roller at the edges, and the center is flat. Then the center is processed by chakich.
It is better to bake on a stone, and if between two stones, then almost like in a tandoor ...
Inusya
Quote: Krosh


Innuska, you won't double it right away, then it will be too late ...

Ha, namesake, that hto used to think ..., I never play with single norms ... I love a lot!
I am only one norm use !!!
Omela
Quote: Krosh

Ksyu, and you in the assistant according to what scheme did you knead?
So I kneaded .. yes .. It was the first bread and the intricacies of such as "lie down" for 30 minutes did not know.

inusik... good luck!
Inusya
Flatbread "almost Uzbek"
I’m not so large-hole. True, I was a little worn out with the proving, at the end instead of: an hour and a half-min-15 minutes, - I got it: hour-min-half hour. In short, amateur performance. But deliciously incomparable (you can see for yourself - I already had dinner with her!) And I probably need to put the oven at 230, the crust is a little browned.
Flatbread "almost Uzbek"
But I liked that it was clean, fast and tasty.
Omela
Quote: inusha

I got it: hour, min, half an hour.
My sun, I didn't understand. There you need 30-30-90, that is, a total of 2.5 hours of fermentation. And you??
shl. and the cake is quite decent!
Crochet
Quote: Omela

This was the first bread and did not know the intricacies of such as "lying down" for 30 minutes.
Ksyu, well, the last time you are with everyone gadgets kneaded with subtleties? I'm wondering if there is a difference between a dough mixed with a 30-minute rest and without it?

Quote: inusha

And I probably need to put the oven at 230, the crust is a little browned.
Innuska, who-that ?! It was said to warm up to the maximum, which means to the maximum ... I heated my won to 275, but I threw off the kada cake on a baking sheet preheated together with the oven (pop up), she began to grind it, and caves holes in it ... And well, sho, sho the cake was charred ... then quite afterxka ...

Quote: Pakat

center "trample" with a small rolling pin
Pasha, thanks, I will definitely try next !!!
Inusya
Quote: Omela

My sun, I didn't understand. There you need 30-30-90, that is, a total of 2.5 hours of fermentation. And you??
shl. and the cake is quite decent!
In the original you have, there are 30 + 30 + 90 + 15 more before baking.

Well, I mean that I did not fully endure these last one and a half hours (that is, 90), that is, in total it turned out: 30-30-60-30, in how. That is, I did not hold 90, but did 60, but after the final laying out (before planting in the oven) I gave not 15 minutes, but 30 ...
In short, garbage ... do not bother, the most important thing is that I understand how I was spending a little.
In the next. once I’ll go according to plan. They ate it, and no 90, 60 ... confused anyone

Krosh, Duc I'm afraid that after the maximum there will be coals ... and so the cover is black in places ...
Omela
inusik, it is necessary to warm up to the maximum. They are originally baked in a tandoor, they are heated there hot. So that the top does not burn, put on the lower level. And according to the recipe, come on, next time.
Inusya
I hear!
yaKachka
Omela Thanks for the tortillas recipe. I liked it very much, in my opinion, the taste is as close as possible to Samarkand, the only thing is, I almost miss the salt, next time I will put more. I kneaded the dough in a bread maker on the French mode, greased it with salty solution, preheated the oven for 10 minutes at 320 degrees, baked at 225 degrees in the upper compartment for 30 minutes, after baking, smeared the top crust with rast. oil. The aroma during baking is amazing.
Flatbread "almost Uzbek"Flatbread "almost Uzbek"
Crochet
yaKachka, than it is you her (cake) so ?! Cut with what I mean?

The beauty is out of the ordinary simply !!!
IRR
Quote: Krosh

yaKachka, than it is you her (cake) so ?! Cut with what I mean?

The beauty is out of the ordinary simply !!!

aha, I am also anti-painting. With a pizza knife? not?
And at what stage?
Scarlett
Quote: Omela


]Flatbread "almost Uzbek"
Little guy, Holes, holes !!!! Give me you Straight cheer up! I'll go plus you
yaKachka
Krosh, IRR Thank you I cut with a knife, very frequent cuts at an angle, twisting the pan with one hand in a circle, with the other often, often cutting. Then I smeared it with salt water and for proofing, stood for 30 minutes before baking. Tramontina knife, I really like making cuts in them.
Flatbread "almost Uzbek"
yaKachka
Here is an illustration on which I formed (Flour dishes of Uzbek cuisine 1963 K. Makhmudov), so it will be clearer. Only I did not cut the balls, but cakes along the edges after I squeezed out the middle with the bottom of a liter can and pricked it with a fork.
Flatbread "almost Uzbek"Flatbread "almost Uzbek"
Vichka
But what about those who do not have a stone? I have already folded the dough in an envelope
Omela
Quote: Vichka

But what about those who do not have a stone?
Vika, warm up the baking sheet together with the inverted priest!
Omela
Quote: yaKachka

I liked very much, in my opinion, the taste is as close as possible to Samarkand,
yaKachka , I have not tried Samarkand, so I will take your word for it! Your beauty turned out to be incredible !!!!!!

Scarlett ,
Vichka
Quote: Omela

Vika, warm up the baking sheet together with the inverted priest!
Ksyusha, something I didn't quite understand ... Turn the baking sheet over .. and on it cakes?
yaKachka
Omela Thank you very much, I try to learn from you, your pastries are delicious and I am glad that I was not mistaken with the choice of the recipe. I remember the taste of Samarkand from childhood, overeat them, I could only eat them for weeks))) And now I am looking for recipes in different sources and try, yours is in the lead, I will repeat!
Vichka I read somewhere that instead of a stone, you can still use a flat cast iron pan, preheat it in the oven and bake it on it. But I just baked on baking sheets greased with vegetable oil, did not turn it over, only warmed the oven, did not shift the cakes after proofing so as not to crease.
Vichka
Quote: yaKachka


only warmed the oven, did not shift the cakes after proofing so as not to wrinkle.
And how to preheat the oven with a baking sheet and not shift the cakes?
Omela
Quote: Vichka

And how to preheat the oven with a baking sheet and not shift the cakes?
No way ..preheat the oven without a baking sheet then. And it is necessary to turn the baking sheet so that it does not bend when heated.
Crochet
Quote: Vichka

But what about those who do not have a stone?

I don't have the same, but bywI bake these "Uzbeks" regularly ...

I warm up the oven with an inverted (if not turned over, it shrivels at a very high temperature) baking sheet to the maximum (I have 275 grams) and drop the cake on a preheated baking sheet - and all the business - then !!!
Omela
Pralna, grish !!!
yaKachka
And how to preheat the oven with a baking sheet and not shift the cakes?
The first baking sheet with the cake was on the oven while the oven was heated empty for 10 minutes at 320 degrees. When I put it in the oven, it was already noticeably hot. Immediately put it on the upper compartment so that the cake would pour over with strong heat. I lowered the temperature to 225 and did not open it until the end of baking. The second one, with a flat cake on the proofer, also stood on the oven while the first was baked. But for him, the temperature was already set higher (250 degrees 30 minutes), because after the first, the fever decreased.

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