Yeast dough cakes in the oven. Uzbek flatbread: homemade recipe

Bread is not only the centerpiece of everything, but also the most multifaceted product on the planet: these are lush white yeast loaves at a Ukrainian wedding, and the famous Lithuanian black custard bread, which can be eaten as an independent dish. This is also thin lavash, which in Armenia is baked together and for future use, bending over the fire-breathing vents of tandoors. And tortillas in Mexico and Central America, and hollow loaves of Italian ciabatta, and even sweet steamed rice cakes that are a little strange for bread in China.

This diversity is natural - we need energy, for this we need carbohydrates, and the easiest way to get them during the working day is from bread.

Today we will also prepare interesting bread - flatbreads made from simple yeast dough on water.

Ingredients

• flour – 2 tbsp.
• water – 400 ml
• vegetable oil – 2 tbsp. l.
• yeast – 10 g
• salt – 1/2 tsp.
• sugar – 1 tbsp. l.
• poppy seed – 1 tsp.

Total cooking time is 40 minutes. Number of servings – 6 pieces.

Preparation

1. For the dough, it is better to take a deep bowl; it is most convenient to knead it in it. First of all, measure out 2 cups of water and pour them into a bowl. Please note that the water must be slightly heated to a temperature of 40 - 50 C.

2. Measure out 10 grams of yeast and pour it into water. Mix the ingredients, as the yeast must come into contact with warm water.

3. Sift the flour and gradually introduce it into the dough. Mix all ingredients until smooth and leave for 1 hour. The bowl should be covered and sent to a dark, warm place.

4. Under the influence of rain, the dough will rise and become nice and porous.

Even the most inexperienced cook can prepare flatbreads in the oven. After all, baking such products does not require much time or unusual ingredients.

In this article we will tell you how to make delicious and quick flatbreads in the oven. Moreover, several different recipes will be presented to your attention.

Uzbek flatbreads in the oven: recipe

The dishes are always simple, but very tasty. If you decide to make delicious flatbreads in the oven, then you need to prepare the following products:

• wheat flour of any type - about 430 g;
• table salt - about 1.5 dessert spoons;
• dry baker's yeast - 1 tablespoon;
• drinking water (preferably warm) - approximately 290 ml;
• white sugar - about 12 g;
• sesame seeds - optional.

Kneading yeast dough for Uzbek flatbreads

Have you decided to bake flatbreads in the oven? First you need to knead the yeast dough. To do this, white sugar is completely dissolved in warm drinking water. Next, baker's yeast is placed in the same bowl. After the latter have swollen (after about 15 minutes), table salt and flour are added to the resulting solution. By mixing the ingredients, you will get a soft dough that slightly sticks to your palms. Cover it with a thick cloth and leave it warm for 50 minutes. After some time, they begin to sculpt the products.

Formation of yeast cakes

How to implement the ones in question in the oven are baked quite quickly. They are just as easy to form. A medium-sized piece is torn off from the risen yeast dough, and then greased with sunflower oil and rolled into a flat cake up to 1.5 cm thick. For beauty, it is advisable to crush the center of the finished semi-finished product with a glass or some other utensil (or with a fork). After this, the product must be sprinkled with sesame seeds, carefully transferred to a baking sheet and left warm for another ¼ hour.

Process of baking flour products

How long do Uzbek flatbreads take to bake in the oven? The recipe with the photo says that it does not take much time to prepare such products. After the semi-finished product has been kept warm, it is sent to a preheated oven. At a temperature of 185 degrees, the yeast cake is baked for approximately 20-27 minutes.

How and with what to serve?

Uzbek flatbreads can be eaten with any dishes (instead of bread). However, it is better to do this immediately after baking them. Hot products are considered the most delicious and high-calorie.

Do it in the oven

As in the previous case, there is nothing complicated in preparing such products. The dough for cheese cakes is kneaded using kefir. It should immediately be noted that it is this fermented milk drink that gives flour products a special softness and tenderness.

So what components do we need to make kefir flatbreads in the oven? To implement this recipe, you must have:

• any type of wheat flour - about 400 g;
• fresh fatty kefir - 1 full glass;
• table soda - 1/3 dessert spoon;
• iodized salt - use to taste;
• dried thyme, ground coriander - use as desired;
• hard cheese - about 250 g;
• vegetable oil - a little, for lubricating products.

Knead the dough with kefir

The base for these flatbreads is quite easy to knead. First, the fermented milk drink is poured into a deep bowl and slightly heated over low heat. Next, add table soda to it and quench it thoroughly. After this, add iodized salt and any type of flour to the ingredients. By thoroughly kneading the ingredients with your hands, you get a fairly thick and elastic dough. Cover it with cling film and leave it aside for a while (15-25 minutes).

Preparing the filling

The filling for these flatbreads is quite simple to prepare. grate on a coarse grater and then season with a small amount of table salt. You can also add finely chopped herbs (parsley or dill) to the dairy product.

Formation process

To get beautiful and tasty flatbreads with cheese, special attention should be paid to their formation. To do this, the finished kefir dough is divided into several equal pieces, which are sprinkled with wheat flour and rolled out into circles with a diameter of up to 12 cm and a thickness of 7 mm. Next, the cheese filling is placed in the middle, after which the edges are tightly fastened.

Having received a kind of ball with cheese inside, you must gradually shape it into a flat cake. To do this, first knead the product with your fingers and then with a rolling pin. At the same time, be sure to ensure that the filling remains inside the dough. Otherwise, the cake will burn and will not have a very pleasant taste.

After all the cheese products are formed as described above, they are placed on a baking sheet with baking paper. To obtain beautiful cakes, they are alternately greased with vegetable oil and sprinkled with a mixture of dried thyme and ground coriander.

How to bake?

Having formed them, keep them warm for 5 minutes, after which they are sent to a preheated oven. It is advisable to bake such products at a temperature of 185 degrees for 27 minutes. During this time, the dough should be completely cooked, and the filling should melt and remain inside.

We present it to the table

Once everything is properly browned, they are removed from the oven and immediately brushed with fresh butter. This will make them tastier, softer and more appetizing.

It is advisable to serve such products hot for a family dinner. But it is necessary to take into account that melted cheese can easily burn you.

The flatbreads are also very tasty when served cold. They are usually consumed with sweet tea or as a regular snack served with various alcoholic drinks.

Now you have a general idea of ​​how homemade flatbreads are baked in the oven. It should be especially noted that such products can be made using different doughs. But most often they are formed from either a yeast or kefir base.

Many housewives add chicken eggs to these flatbreads. We do not recommend using the mentioned product. The fact is that eggs weigh down the dough, making it stickier and tougher. Therefore, the products with them are not very tasty.

It should also be noted that to give the flatbreads a special taste and aroma, some spices or seasonings must be added to the dough used. In addition, they can be sprinkled on already formed semi-finished products.

If you want to get more tender and juicy cheese cakes, we recommend using feta cheese instead of a solid dairy product.

A fragrant round bread with a fluffy edge and a crispy center is an Uzbek flatbread cooked in a special oven. Baking this bread is quite simple in a regular oven, but you should know some of the intricacies of working with the dough.

There are a great many recipes according to which flatbreads are prepared in Uzbekistan. Each area boasts its own unique recipe, which is not used anywhere else.

Flatbreads are prepared from different types of dough:

• yeast;
• fresh;
• puff pastry

For flatbreads, various types of sourdough are used, which are prepared according to ancient recipes. For special and special occasions, sweet flatbreads are baked in milk with the addition of butter and eggs. Puff pastries are baked with sour cream, lamb fat, meat and onions, and cracklings.

The classic dough for Uzbek flatbread is kneaded in water.

Main ingredients:

• flour;
• yeast;
• salt;
• sugar;
• water.

Added to the dough:

• spices;
• fried onion;
• greenery;
• cottage cheese.

Important tips for those who are just starting to get acquainted with yeast dough:

1. You should choose the simplest and most uncomplicated recipes.
2. Before starting work, all products must be removed from the refrigerator in advance, and the liquid used for kneading must be heated.
3. The dough will rise faster and increase in volume in a warm, draft-free place.

Uzbek flatbread - traditional recipe

In Central Asia, flatbreads are baked in a special oven called tandoor - nan. The bread bakes very quickly and turns out incredibly tasty. At home, you can get the hang of baking equally delicious bread, which will be much better than a store-bought product.

The traditional recipe for Uzbek flatbreads made from yeast dough on water is quite within the capabilities of novice housewives.

For 8 pieces with a diameter of approximately 20 cm, you will need:

• premium wheat flour – 1 kg;
• pressed live yeast – 20 g;
• sugar – 25 g;
• salt – 1 tsp;
• vegetable oil – 0.5 cups;
• sesame – 1 tbsp. l.;
• water – 500 ml;
• yolk;
• kefir – 50 g.

1. Heat the water slightly, the temperature is slightly above room temperature. Dissolve yeast in half the water, add sugar and salt, stir. To make the yeast melt better, knead it with your hands. The remaining water will be added to the dough later.
2. Sift flour into a bowl. Pour in the yeast solution and knead the dough. Add the rest of the water and knead the dough thoroughly. As you knead, add flour as needed. The dough should not be too sticky and should not come off your hands.
3. Cover the bowl with a towel or cotton cloth and place in a warm, draft-free place to rise for 1.5-2 hours. The dough must be kneaded every 30 minutes.
4. The dough should increase in volume by 2-3 times. Grease your hands generously with vegetable oil and knead the dough again. Divide it into 8 portions and form into balls. Fold the edges of each piece of dough inward into the middle to create a nice, even shape. Leave the balls to rise for 10-15 minutes, covered with a towel or cling film so as not to dry out.
5. Then stretch the balls with your hands to the size of the future cake. Press the center with your fingers or a glass, pierce it several times with a fork, leaving the edges fluffy.
6. Mix the yolk with kefir, grease the surface of the flatbread and sprinkle with sesame seeds.
7. Place the flatbreads on a heated baking sheet, greased with oil. Place in a preheated oven at 200-220 degrees. Bake until done, about 20 minutes. The surface of the cake should become golden. If the top bakes too quickly, reduce the temperature slightly.
8. Remove the tortillas from the oven, after 15-20 minutes, when they have cooled slightly, cover with a towel, this way the tortilla will be stored longer and will not go stale.

Note: Live pressed yeast can be replaced with dry yeast at a ratio of 1:2. That is, you will need 2 times less dry yeast. With dry yeast, the dough rises 2 times faster.

Without adding yeast in the oven

The peculiarity of these flatbreads is that they can be stored for a week without going stale, and retain their amazing bread aroma and taste for a long time.

The simplest recipe, the result of which will delight your family and friends.

For baking you will need:

• premium flour – 1 kg;
• milk – 450 g;
• salt - to taste, about 1 tsp;
• creamy margarine 150-200 g;
• baking powder - 1 pack;
• sesame, sunflower seeds, poppy seeds;
• yolk.

Step-by-step preparation:

1. Sift flour into a bowl, add all dry ingredients.
2. Pour in 400 g of milk, add soft butter, knead the dough thoroughly with your hands.
3. Divide the resulting dough into 4 equal parts. Form cakes with your hands - press the dough in the middle so that it becomes flat, leaving the edges fluffy. Prick the middle with a fork, you can make patterns using a glass. In Uzbekistan, a special hammer in the form of a stamp with needles is used for this - chekich.
4. Mix 50 g of milk with the yolk and grease the cakes, sprinkle with seeds.
5. Bake until done in a well-heated oven (up to 220 degrees), for 15 to 20 minutes.

Cooking with onions

To make these flatbreads you will need:

• flour – 600 g:
• water;
• vegetable oil – 50 g for dough and 100 g for frying;
• 2 onions;
• salt.

Cooking algorithm:

1. Knead the dough like dumplings, not too tight so that it is easy to roll out.
2. Divide the finished dough into 2 parts. Set one part aside and cover with a towel. Roll out the second part of the dough into a thin layer, roll it up like a roll and roll it in a spiral, make it in the shape of a “snail”, roll it out again. Do the same steps with the other half of the dough.
3. Chop the onion as finely as possible and distribute over the dough. Roll the leaf into a tube and cut into portions 4-5 cm wide. Place each piece on the cut and roll over it with a rolling pin, forming a flat cake.
4. Fry the flatbreads in vegetable oil on both sides until golden brown. To ensure they cook evenly and well, turn them over several times.

Uzbek puff pastry

Once you try these flatbreads, you fall in love with them forever.

Recipe and necessary products:

1. Knead the dough. Sift 500 g of flour into a bowl. Mix 250 g of water with salt and pour into flour.
2. Place the dough on the table and continue kneading, adding flour. Leave the finished dough to rest for 30 minutes.
3. Melt 100 g of butter over low heat. Butter can be replaced with butter margarine, lamb fat, or ghee. Roll out a rectangular layer 1.5-2 mm thick. Pour oil onto the layer and spread evenly with a silicone brush.
4. Roll the layer into a roll and cut into equal parts 2 cm wide. Place the dough on the board, press a little, forming flat cakes. Place the dough in the refrigerator for 2 hours or in the freezer for 30 minutes.
5. Remove the dough from the freezer. Sprinkle the table with flour and roll out the dough with a rolling pin. The thickness of the cake is 2 mm, diameter is 20-22 cm.
6. For frying flatbreads, it is better to use a frying pan with a thick bottom. The flatbreads are fried in a small amount of vegetable oil on both sides.

Various flatbreads are popular in every national cuisine. So, in India they fry naan, in Georgia they bake khachapuri, in Italy they bake focaccia. Pita is popular in Mediterranean cuisine, and matnakash is popular in Armenian cuisine. This is just a small list of flatbreads, with and without filling, that are baked around the world. For the most part, flatbreads replace bread; they can be eaten during religious holidays and fasting; they are perfect for any dish. The popularity of flatbreads is also explained by the ease of preparation.
In the Caucasus, it is customary to bake salty flatbreads. These breads are served with both first and second courses. Having a light salty taste, they are great for snacking. It has also become a tradition to prepare such flatbreads in the morning and serve them for breakfast, brushed with butter.
The flatbreads should be served while they are hot; when they cool, their taste is lost. That's why housewives never bake too many of them. But the simplicity of this dish is that you can prepare more dough and put it in the refrigerator, and bake it just before eating. We will make simple homemade flatbreads in the oven, we will not use eggs or milk. Our flatbreads require a minimum of ingredients and very little time to prepare.

Taste Info Bread and flatbreads

Ingredients

• warm water – 100 ml,
• dry yeast - 2 teaspoons,
• flour - 1.5 cups,
• salt – 1 teaspoon,
• vegetable oil – 3 tbsp. spoons.

How to make homemade salted flatbreads in the oven

Soak dry yeast in warm boiled water, stir well and leave for 10 minutes to swell.


When the yeast has activated, stir again and add vegetable oil.


Add 1 teaspoon of salt. To make the bread more salty, add another 0.5 teaspoon. Stir well.


Gradually add flour, knead into a soft elastic dough.

Leave the dough for 15-20 minutes in a warm place to rise. I turn on the burner on the stove and place a bowl of dough next to it.


Divide the dough into 4 equal parts.


Roll each part into a thin cake no more than 1 cm thick.


Sprinkle a baking sheet with flour and place the cakes. Leave for 5 minutes to allow the dough to rest.


Preheat the oven to 250 degrees.
Bake homemade flatbreads for 15 minutes. Make sure that the bread does not burn. They should be golden underneath and white on top. Caucasian flatbreads are never browned.


Place the finished cakes on a wooden board. You can spread butter on top, it will melt and soak the flatbreads, making them even tastier.

The recipe for Uzbek flatbreads is particularly simple and easy to prepare. This homemade flour product will especially appeal to those who cannot live without fresh and hot baked goods for breakfast or lunch.

A simple and quick recipe for Uzbek flatbreads, intended for the oven

Required ingredients for the dough:

• wheat flour (you can take any type) - 500 grams;
• active - 4 full;
• purified drinking water (chilled boiling water) - 170 milliliters;
• fresh fat milk - 170 milliliters;
• sunflower oil - 2 full large spoons;
• iodized salt - at your discretion (usually taken in the amount of 2/3 of a small spoon);
• granulated sugar - 0.5 tsp. (for breeding yeast).

Dough kneading process:

Involves the use of a yeast base. However, it is worth noting that such a delicious flour dish is often made with kefir with the addition of baking soda. Thus, you should pour 170 milliliters of chilled boiling water and the same amount of fresh fat milk into one container. Both ingredients need to be seasoned with granulated sugar (up to 10 grams), and then slightly heated over the fire. Next, add 4 full dessert spoons of yeast to the diluted milk drink. In order for them to completely melt and swell, it is recommended to place the container with the mixture, uncovered, in a warm place for a quarter of an hour. After 15-17 minutes, 2 full large spoons should be added to the yeast mass. Also, to knead the base, add wheat flour to the prepared mixture.

Since the presented recipe for Uzbek flatbreads is based on yeast, it is recommended to divide the finished dough into two or three koloboks, and then place them in different containers, cover and put aside for further rising (for 1 or 1.4 hours).

Formation of flour product:

Uzbek flatbread is formed quite easily at home. To do this, rolls of infused yeast dough should be rolled one by one in wheat flour, and then rolled into small but thick pancakes. After this, the middle part of each cake must be crumpled using the base of a faceted glass, and then the resulting recess must be secured by piercing it with a fork. Also, the formed semi-finished product must be generously greased with beaten chicken egg and sprinkled with sesame seeds.

Uzbek heat treatment

The finished yeast dough product should be placed on a greased sheet or frying pan and then placed in the oven (180 degrees). As a rule, Uzbek flatbread is baked quite quickly (within 25 or 32 minutes).

Proper serving to the table

After half an hour, delicious bread made according to an oriental recipe will be completely suitable for further consumption. This flatbread should be served hot along with honey, jam or juicy fruits (melon, watermelon, grapes).

Bon appetit!

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