Uzbek cakes and bread, recipes

About those things that make holes in cakes. Well, they also call the Chekir. differently. For pricking.

I have a round beater for meat, a tenderizer - so I beat holes with them, it turns out very well, reliably


Wheat flatbread (Admin)

And I realized, I just ordered this on ebay, it goes.

Yuri, SUCCESS! We will wait for the result

I am also a tenderer, I have no check. The husband promised to do it.

[chekich]

How do you want a tandoor cake !!! It is also delicious from the oven, but it cannot be compared with the tandoor one ... I look many call chekichis a device for piercing cakes, and chakich - this is smoke! Well, at least in the area where I lived, they said "chakich bormi?"

chakich

This word is Turkic and it sounds in one way or a little differently everywhere in the Turkic world.

As for the tandoor - they were already baking cakes in a pizza maker, shaitan tandoor, as Lena Tim called her ...

Good evening everyone!

It's a pity late stumbled upon this forum on Uzbek flat cakes.

Last weekend I tried out a new acquisition - a tandoor.
Cakes were used for the first fire. I chose a recipe from the vastness of the Internet. 900g flour, approx 350ml water, a tablespoon of sugar, a teaspoon of salt, 50ml of olive oil, 7g of dry yeast.
The dough was kneaded by a robot, then by hand. It went up for about an hour, increased in volume three times.
After forming the cakes, I flattened the middle with a meat hammer and pricked it with a fork. On top of the tortillas he smeared with milk and sprinkled with sesame seeds. I wet the bottom of the cake with salt water, stuck it to the walls of the tandoor.
Because of my worries about whether the cakes would fall off the walls, I forgot to sprinkle the walls of the tandoor with water.
The cakes did not fall off, they were baked for about 12 -15 minutes. The temperature in the tandoor was about 270 degrees. The result exceeded expectations. The cakes are baked, with a golden brown crust.
From the notes, not enough salt, I would double it. I liked the experience. Thanks to your forum thread, I'll be experimenting this coming weekend with a new recipe, adding herbs to the dough for flavor.
I attach a couple of photos from what happened.

[VladiZag]

VladiZag,

The photos didn’t stick, but the hunt for a look!))

I sort of figured out how to attach a photo

[VladiZag]

VladiZag,

You're super-well done !!! With my experience and skills, I was tortured with my tandoor!)) They don't want to work out for me in a human way (well, so that I like it). Although, maybe I'm just picking on a lot ... They were molded by hand, obviously.

Yes, there is little salt. 1 tsp is placed on French bread for 400g of flour. and another quarter. So for 900 grams of flour 2 and a half tsp. you can safely.

To be honest, I have nothing to compare with. The last time I ate flat cakes several years ago in a restaurant in Karaganda for barbecue. If memory serves, then mine turned out to be close to what I ate once. Only a little salt.
I ate the cakes for the next 3 days, they were perfectly preserved even on the 3rd day.
Of course, I formed it with my hands, resorting several videos on YouTube.