The aromatic, crunchy, well-baked tortillas are so delicious they just can't be compared to the loaves of bread sold in the store. This is not surprising. The flat cakes are baked in the old way - in the tandoor. It is impossible to bake such a cake in the oven of a gas stove - all taste will be lost.
There is a scientific basis for this.The metal from which bakery ovens are made emits waves several hundred micrometers long, but of low density. And tandoors are stoves made of baked clay, in other words, ceramics. In ceramics, in contrast to metal, the situation with emitted waves is the opposite - their length is ten times less, and the density is very high. It is this density that contributes to the fact that the smallest particle of dough is baked relatively quickly. And the short length does not allow you to burn nutrients. So the cake is so tasty and fragrant that you can eat it at lunch as a main course.
Most types of Uzbek flatbread are baked in tandoor for 4 to 8 minutes. Sometimes, during the baking process, the cake falls off the wall and falls into ash. Such bread is considered sacred.Lochira flatbreads for 3-4 servings
Wheat flour - 1500 g, flour for sprinkling - 50 g, mutton fat or margarine - 40 g, milk - 170 ml, salt - 10 g, vegetable oil for dish lubrication - 10 ml.
Recipe Dissolve salt in milk. Add lamb fat or melted margarine, flour and knead the dough. Let it stand for 30-40 minutes. Divide the dough into 230 g pieces, roll into balls and leave to stand for another 20-25 minutes. Roll out the "balls" into a cake 3-5 mm thick, apply patterns with chakich. Bake in an electric or gas tandoor.Homemade cakes with milk for 3-4 servings
Wheat flour - 1 kg, yeast - 30 g, milk - 4 cups, vegetable oil - 300 ml, salt.
Recipe Dissolve yeast in warm water. Add vegetable oil, flour. Mix everything thoroughly, add milk, salt, knead the dough and put it in a warm place for fermentation. Divide the finished dough into pieces weighing 150-200 g, form "balls" and roll out the cakes with a thickness of 2 cm at the edges, 0.5 cm in the middle. Grease the back of the cake with water and bake in a tandoor or gas oven.Patir for 3-4 servings
Wheat flour - 1 kg, mutton fat - 100 g, yeast - 12 g, salt.
Recipe Make a yeast and sugar dough. Add mutton fat to flour. salt, dough and knead the dough, distance it for 1 hour. Divide the dough into pieces, form "balls", roll out thinly. Decorate the edges of the cake with a knife, in the middle of the cake, give patterns with chakichi. Bake in a tandoor, greased with roasted lamb fat. Sprinkle the finished cakes with water.Homemade tortillas for 3-4 servings
Wheat flour - 1 kg, cottonseed oil - 30 ml, sesame - 25 g, yeast - 20 g, salt - 10 g.
Recipe. Dissolve the yeast in warm water, add a little flour and put in a warm place. With the help of dough and flour, knead the dough, put in a warm place. Divide the finished dough into pieces weighing 230 g, form "balls", then cover with a towel and allow to stand. Roll the "balls" into flat cakes, decorate the middle with patterns using chakicha and grease with cottonseed oil, in which sesame seeds are soaked. Bake the scones in a gas or electric oven.Tortillas with meat for 3-4 servings
Wheat flour - 1.8 kg, yeast - 20 g, onions - 120 g, egg - 1 piece, lamb - 500 g, salt.
Dissolve yeast in warm water with sugar. Mix the dough with flour, water and salt, knead the dough. Then put it in a warm place for fermentation. Then add flour, knead the dough, put in a warm place. Mix finely chopped meat and onion. Roll out the finished dough, put the minced meat in an even layer, then roll it up. With both hands, take the roll by the ends, turn it with your right hand towards you, with your left hand away from you. Tear off pieces weighing 150-200 g from one end of the roll. Shape each piece into a flat cake. These scones are larger and thicker than regular scones. Brush the flat cakes with egg yolk. Bake in a tandoor or gas oven. Sprinkle the finished cakes with water.Homemade cakes, plain (Obi non).
OBI NON - simple homemade cakes. Prepare a simple yeast dough, leave in a bowl, cover with a napkin and a mattress, put in a warm place for fermentation.After raising the dough, place it on a table or on a cutting board and divide into pieces of about 250-300g each. Roll each piece between your palms, shape into a ball, leave and cover with a napkin. Make cakes so that the raw material has a thickness of 0.5 cm in the middle, 2 cm at the edges. In the center of the cakes, using a tool - chekich - make pricks. Injections are made so that the product does not bulge or deform during the baking process, and also has a beautiful patterned appearance when ready. Cover the molded raw materials with a napkin: winding also spoils the appearance of the finished product. After molding the entire dough, start to heat the tandoor, while the oven heats up in 15-20 minutes, the molded raw materials will settle, which will ensure the splendor of the cakes. Before baking, collect the heat and hot ash to the middle of the tandoor with a slide, put on a mitten or rapid, put the raw material on it with the back side up, slightly moisten with salt water and carefully stick to the hot wall of the working chamber. Unleash the heat from the ash and, to generate steam, sprinkle the planted cakes with water. When the cakes are browned, remove them from the tandoor, allow them to cool slightly in the air; it is not recommended to serve too hot cakes on the table. 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).Tortillas with sesame seeds and nigella (Kunzhutli va sedanali non).
Such cakes are prepared for sale in the bazaar (market), therefore their other name is "bozor noni", or for a wedding table - "tui noni". Knead the dough to a liquid consistency. After rising, the dough is divided into 200g pieces, sometimes weighed on a scale. Each piece must be rolled into a ball, laid in rows, covered with a tablecloth, laid the second row of dough balls and covered with another tablecloth, so stand for 25-30 minutes. Strictly ensure that the dough is not aired. During this time, the dough will settle well and will continue to ferment and release carbon dioxide abundantly, forming larger bubbles. Then start molding, while the thickness of the rim should be 2 cm, the middle is 0.5 cm, prick with a check. Before planting in the tandoor, sprinkle separate areas of the front side of the raw material with sesame and nigella seeds soaked in warm water. Flatbreads are baked in a tandoor with melted coal. The temperature in the working chamber should be more than 300 degrees. For the dough: 1 kg of flour, 2 glasses of water, 30 g of yeast, 1 h / l of salt, 10 g of sesame seeds and nigella.Tortillas with cracklings (Jizzali non)
Prepare a simple yeast dough, leave in a bowl, cover with a napkin and a mattress, put in a warm place for fermentation. After rising, add lamb bacon greaves into the dough. To do this, put the dough on a floured board, pressing with your palms, flatten it into a large juice 1.5-2 cm thick, put the greaves on the dough in an even layer and roll it up, then, taking the ends with both hands, throw it over, turning your right hand towards you, and to the left, while the greaves mix well with the dough. Tearing off one end of the dough, divide into 150-200g pieces. Give each piece of dough the shape of a flat cake, the thickness of which should be 2 cm at the edges and 0.5 cm in the middle. Often prick with chekich and bake in a tandoor or oven. First, burn the oven empty to heat up to 300 degrees, then put the cakes on greased baking sheets. Readiness is determined by the resulting golden brown crust. For the dough: 1 kg of flour, 2 glasses of water, 1 teaspoon of salt, 25 g of yeast, 300 g of cracklings.
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