Uzbek cakes and bread, recipes

Ira, I grew up on cottonseed oil, before my departure I lived in Tashkent, served as a soldier in Lvov and could not understand where the taste of seeds in my mouth came from until I realized that it was cooked in sunflower oil. Since then, I do not like him ...
In Canada, the choice of oils is large, I settled on corn oil, it tastes more than others. So I could boldly use a sunflower oven ...

We will maintain the purity of the experiment

A step to the left, a step to the right is considered an escape, we shoot without warning ...

Yeah, but I wonder why today I bought 2 Opinel's kitchen knives for no reason at all? I will defend myself! You can't take us with your bare hands!

In fact, at first I try to make any unfamiliar dish exactly according to the recipe. To understand how it happens. And then, when it turns out well (if it works at all), then I start to add some gag.
My mistletoe batboots have grown to an incredible amount of different baked goods, almost everything that I bake unsweetened has grown from this proportion of flour, yeast, and liquid.

I made obi-non cakes in the tandoor today. It turned out terribly bland (and clumsy for the first time, of course, I have not yet learned how to work with a tandoor). Still 1 tsp. salt is not enough for 1 kg of flour. For my taste, at least. If in French bread for 400 g of flour 1.25 tsp, then for 1 kg it turns out exactly 2.5 ... 2 glasses of water (500 ml / g) per 1 kg of flour I also failed. The bride was topping up the water. Otherwise - dough on dumplings. The same French - 280 ml and 15 g of oil (vegetable, that is, liquid) per 400 g of flour.

In short, somehow the ratio of ingredients did not inspire me. But it is very interesting. And they stick to the tandoor! I was sure that they get it!)))

Scarecrow, and this is your portable vertical tandoor? The cakes are so great!
And by the spoons you meant yeast? Above, look at Pakat for 500 g of flour in general 4 tsp.

Scarecrow, and this is your portable vertical tandoor? The cakes are so great!
And by the spoons you meant yeast? Above, look at Pakat for 500 g of flour in general 4 tsp.

Yes, this is my tandoor, not to say that it is portable (like 100kg), but it is vertical and not stationary.



And about the spoons - I'm talking about salt! I forgot, it turns out to indicate.))

You need to take a simple French bread recipe and try it (there is exactly the same water / flour / salt and sometimes butter). I am sure of it, I have done it a million times, its consistency is excellent.

A-ah! Such a handsome man !!!! I understood for the salt)))

A-ah! Such a handsome man !!!! I understood for the salt)))

On the first page was the dough for the obi-non flatbread:

For the dough: 1 kg of flour, 2 glasses of water, 1 teaspoon of salt, 25-40 g of yeast (at relatively cold air temperatures, the amount of yeast added to the dough increases).

So she did it. Unsuccessful. Of course, I adjusted the dough for water / flour, but I didn't think about salt. Completely insipid.

Today I found my tender. In! Instead of chekich I will use it !!)))

All my life, before leaving, I lived in Tashkent, and even traveled around the republic, I ate a lot of cakes, delicious and different, I understand a little ...

I somehow really trust our aksakal Pakat, after all, he is a bearer of culture)))) I will try his cakes, baked different ones from the Internet (in the oven) until I found the ideal. I dream of a tandoor, I thought to put a stationary little one in the yard, but our Uzbek builders of tandoors disappeared somewhere.

I somehow really trust our aksakal Pakat, after all, he is a bearer of culture)))) I will try his cakes, baked different ones from the Internet (in the oven) until I found the ideal.I dream of a tandoor, I thought to put a stationary little one in the yard, but our Uzbek builders of tandoors disappeared somewhere.

Now I will also look for his cakes.

Here broody, and what to look for them, if they are here !! And I didn't even notice his recipe! Here in his recipe I see: for 500g flour 340ml. liquids. That is, for 1 kg - 680 ml. And not 500 as in the first post. This is already close to the truth. I will do it! then I will report.

And you got me on fire (well, in the sense that I got on fire from you)))) Now I'm sending them to the post office and I'll torture these cakes too

Now I'm sending them to the post office and I'll torture these cakes too

come on, Zhenechka, in the reverse order: first stir it up, and then send it to us by mail))). I'm waiting for your impressions of the cake)

come on, Zhenechka, in the reverse order: first stir it up, and then send it to us by mail))). I'm waiting for your impressions of the cake)

I also have dough. ))). And I prepared the tender instead of the chekich. I'm waiting. The husband is a tandoor fireman)).

Well, I got it from the post office (I got the spiromat), played enough, and now I put the dough. we are waiting

In! Packata recipe scones. Only the colors are somehow distorted. Well, it's still far from ideal. I will train! It tastes much better than yesterday's, very tasty. Today I stuck them to the tandoor so that I barely tore them off))).

All the same, there is a home, there is a home, there is where to roam ...
I envy the tandoor, with white envy, but I myself did not bake in the tandoor, although I have repeatedly observed it.
To remove the cakes, use mittens and a spatula, use a spatula to tear them off the tandoor onto a mitten.
It's been a long time since I baked cakes, they strictly limited bread ...

Try today the same tandoor cakes? They provoked if I have time with the dough, then I will try, I baked a couple of times, such clumsy

Try today the same tandoor cakes? They provoked if I have time with the dough, then I will try, I baked a couple of times, such clumsy

Is it really more clumsy than mine? In my opinion, there is nowhere more clumsy))). So do not be afraid, molly. Very tasty. Don't eat hot. They need to mature / lie under a towel.

Scarecrow, what cakes !!!!! Now I’ll put on the dough - I’ve just finished the bread. but how do you do that the middle is like in a pie? handles and roll up the edges? or do you take it well?

Scarecrow, what cakes !!!!! Now I’ll put on the dough - I’ve just finished the bread. but how do you do that the middle is like in a pie? handles and roll up the edges? or do you take it well?

No, the edges don't roll up. I'll show you a video now, you will understand. There, with two fingers, they puncture in half rings from the top, diverging in different directions and to the bottom, where the fingers converge again).

MO7twGtNU4U

And I also forgot to write:

for 1 kg of flour
fresh yeast 30-35 grams (Pakat has so many of them there. True, dry, but still)
milk and water in half - 680 gr
salt 2.5 tsp l.
olive oil 3-4 tbsp l.

From this amount, 6 cakes are obtained. Each about 300 g of dough. The diameter is not small.

I baked cakes yesterday, I did not leave the recipe. There is really a lot of yeast, in the finished product it was not weak. Well, salt was not enough for me. And, of course, the oven doesn't have that real aroma. I'll wait, maybe our flatbread makers will come))), I will ask to bake in their tandoor. They baked my blanks last year

[GenyaF]

GenyaF,

Because there is a mistake in the recipe. Yeast is not 4 tsp. (this is a terrible overkill). I met this recipe on the internet. And there are 4 grams.
Salt 500g. flour you need 1.25-1.35 tsp. For 1 kg, I take 2.5 tsp. and normal.

But they are beautifully oven-baked. My tandoor-clumsy.

In our market, Uzbeks bake delicious cakes in a real tandoor (not on coals, but on electricity). I occasionally buy. I never buy any more baked goods. In the fall, I bought hot cakes and asked me to sell the dough I had just cooked and put for proofing. I came home, the dough moved away and I baked a cake in my very good electric oven on a stone. I bake ciabats on a stone with big holes, but ..So, the cake turned out to be not bad, but not as tasty as in the tandoor, although the cakes were made from one portion of dough, but were baked in different ovens. So the tandoor is great!

Chuchenka, but your real tandoor! And mine are so even, because I baked them in a cast-iron frying pan))))
Alya, of course the taste from the tandoor is not comparable to the oven! Last year, the Uzbeks blinded the tandoor and baked cakes for the entire holiday season, so I ran to them with my dough))) They never announced the recipe for their dough, they said that they did everything by sight. Their cakes were delicious. This year, while my Uzbeks are not there, I’ve got a point - they suddenly don’t come at all, and the tandoor is in a closed room, it’s impossible to get to it ((((

baked yesterday. I didn't have time to brag - they all ate. The child is a big lover of cakes. My impressions: the yeast was not felt at all (I used French), there is not enough salt (salt also varies in salinity, I used stone, but if it was fine, it would be enough) and I would add a little sugar.
To me, these cakes are more reminiscent of exactly those that Uzbeks sell here, and not Tatars. But three cakes flew away in 2 hours! I'll put more today. And yes, there is no tandoor ...

Chuchelka, thank you so much for the video. I took out three points for myself: how to shape, weight and baking temperature. Yesterday for 180 degrees 20 minutes were not enough for me, 35 minutes left. So you can safely increase the temperature to the maximum.

[Devchuli]

Devchuli, I highly recommend trying this cake, almost "Uzbek" !!!

So the tandoor is great!

Tandoor is a suuper vesCHCH !!! What a year we have been rejoicing.
Yesterday I didn’t have time for the tandoor, I made meat, fish. But next weekend I'll try. I want to stick all the samsa.
Natasha, what kind of tandoor do you have? Sort? I want a bigger second, so I'm looking at the diameters. I'm looking into Persian.
I like the Eastern one, but it weighs 170 kg .... they will send me by the forest ... in my country house, for the winter I will have to ram it into the garage. And in the stationary they refused me ... they said according to my mind, few people will do with us ...

[Crochet]

Crochet,
this is a delicious cake, but for me a little different. I would like to see how they sell on the market. And I often make Omeline in CF - my people love her.

[Devchuli]

Devchuli, I highly recommend trying this cake, almost "Uzbek" !!!

This is the most that neither is French dough. Both by ingredients and by ratio. From which I was going to bake.)))

But half and half with milk turns out great, the dough has some natural sweetness, you don't need to add any sugar.

the dough has some natural sweetness; no sugar needs to be added.

I want to taste homemade milk. With store-bought sweets did not work.

Zhen, I did it with my homework. Normul, well, I wrote about salt

Made with home - another matter! salt, however, 1 tsp. put it down, but sugar is another matter. I put 4 g of yeast - the cakes are not so fluffy and soft. All these are correct in the recipe. I have these and they are absolutely not felt in the cake

My Lviv was dry, next time I will do it with live

Made with home - another matter! salt, however, 1 tsp. put it down, but sugar is another matter. I put 4 g of yeast - the cakes are not so fluffy and soft. All these are correct in the recipe. I have these and they are absolutely not felt in the cake

Your business, of course.
4 g of dry yeast is 1.25 hours. l. This is more than enough for 500 grams of flour. You just need to ferment a little longer. French bread is made exactly according to this recipe and it is very lush. 4 tsp 500 grams of flour is a terrible overkill.
4 tsp I put saf-moment yeast on 1 kg of flour (that is, 2 tsp for 500 g of flour) in the dough for pies, where there is a huge amount of baking (in milk, 200 g of butter, an egg, almost a glass of sugar).

in my favorite white bread there are 7 grams of yeast per 300 grams of flour.

Scarecrow, I'll experiment some more.

For 500g flour
4 tsp dry yeast
170 ml. warm water
170 ml. warm milk
2 tbsp. l.corn oil (I don't like sunflower oil)
half h. l. no top of salt.

I baked cakes according to the Pakata recipe. They turned out great! I took dry yeast 4 grams. Only now I have a problem with "trampling" the drawing. It turned out only when pouring flour into the middle of the cake. In other versions, the check sticks to the dough and the middle reaches behind it, smearing the pattern.

Hello everyone.
Does anyone have a recipe for Azerbaijani bread - Churek or Cherei, as the Baku people themselves call him.
I bake a lot of different cakes, I have experience. There are a lot of recipes on the Internet, but I don't believe everyone, I'm already convinced. I would like from local Baku residents or from someone who himself saw and took it. I myself am from Baku and I know what I'm talking about. He lived there for 22 years and everyone ate the local bread.
In Russia, they give a recipe on the Internet with and without yeast. With milk and without, and so on, who is in what is much.
If anyone has an authentic one, post it and it is desirable to write where it is from, from which region or locality.
Here are my cakes.

[pushkar]

pushkar,

I have a collection of Soviet guests for baking. There is a recipe (ratio of ingredients) - Azerbaijani churek and churek Ganja, but there is no technological instruction.

I have a collection of Soviet guests for baking. There is a recipe (ratio of ingredients) - Azerbaijani churek and churek Ganja, but there is no technological instruction.

Give me what you have, and we'll figure it out.

Give me what you have, and we'll figure it out.

From the Collection of recipes for bread and cotton products 2007





How to bake an Uzbek flatbread in a conventional oven?

I have a collection of Soviet guests for baking

P.S.
I don’t think they knew and understood guests in the villages. They bake beautifully without guests for centuries to this day.
But what the hell is not kidding, maybe this is it.

From the Collection of recipes for bread and cotton products 2007

Thank you very much.
And Chuchelka and Admin

In the villages - yes, but in Soviet industries they baked only for them.

Oh, I didn't duplicate it, I have the same collection as Admin.

Admin, I also want such checks. Where did you get it, if not a secret.

P.S.
I don’t think they knew and understood guests in the villages. They bake beautifully without guests for centuries to this day.
But what the hell is not kidding, maybe this is it.

If we are talking about the village, then this homemade bread will be closer in execution. How to bake an Uzbek flatbread in a conventional oven?

Admin, I also want such checks. Where did you get it, if not a secret.

What is this about?

[Scarecrow]

Scarecrow,

Scarecrow

Thanks again to everyone who helped in one way or another.

What is this about?

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