Uzbek flat cakes are famous for their special aroma, high calorie content and laboriousness of preparation. This Uzbek dish must be baked in a special oven called a tandoor.
It is necessary
-
- For the first recipe:
- 1 kilogram of flour;
- 30 grams of fresh yeast;
- water;
- salt.
- For the second recipe:
- 1 kilogram of flour;
- 30 grams of fresh yeast;
- water;
- salt;
- set of herbs.
Instructions
Step 1
For simple homemade tortillas, take a bowl and dissolve 30 grams of fresh yeast in two cups of warm salted water. Gradually add 500 grams of flour to the yeast. Knead the dough and add another 500 grams of flour, diluting with water so that the dough is not too tough. Cover the bowl with a towel and let the dough ferment in a warm place. The fermentation process can take several hours. The dough is ready when its volume doubles and bubbles appear outside.
Step 2
Place the dough on a cutting board and cut into about 300 g pieces. Shape each piece into a ball and cover with a napkin. From the blank, make cakes, the thickness of which in the middle would not exceed 0.5 centimeters, and at the edges - 2 centimeters. In the center of the cakes, make several punctures with a fork. Heat the tandoor for 15 minutes. Place the cakes on the rapid, lightly moisten with salt water and place in the oven. As soon as the cakes are golden brown, remove them from the oven and refrigerate.
Step 3
To make cakes on herbal infusion, knead the same dough as in the previous recipe, only use herbal infusion instead of water. To prepare it, take one part of the shoots of mint, shepherd's purse, quinoa, dandelion, horse sorrel, spinach, purslane, greens of garlic and onions. Pass all the ingredients through a meat grinder and pour the resulting minced meat with one liter of warm water, strain the infusion and knead the dough on its basis. Once the dough rises, cut it into about 300 grams. Roll them into balls, cover them with a napkin and let it brew for 15 minutes. Make 1.5 centimeters thick flat cakes from the blanks, prick over the entire surface with a fork and bake in a tandoor, as indicated in the previous recipe.
