Unleavened cakes on the water in the oven. Uzbek cakes in the oven

What difficulties and unforeseen circumstances may arise?
What is important to know to get a good result?
What are the features of the traditional tandoor and how to create similar baking conditions in a conventional oven?

In Uzbekistan, cakes are similar to each other in much the same way as the people who bake them are similar to each other. With apparent external similarity, each has its own distinctive features, its character and appearance.
But in kneading yeast dough, there are general rules, which do not depend on geography, but on the conditions necessary for the development of yeast. For example, sifting flour before kneading dough is absolutely necessary action, because the flour is saturated with air at the same time - after all, yeast does not develop without oxygen.

Favorable temperature for yeast is different from normal room temperature. Therefore, water or milk for the dough is heated. A spoonful of salt for about two kilograms of flour is enough.

And dry yeast is only half a bag, calculated per kilogram of flour, that is, four times less than the norm offered by yeast manufacturers.

Stir the yeast granules, rub between the fingers.

Knead the dough as usual.

There is less yeast than usual, more salt, so the dough is suitable for about a couple of hours until it increases in volume by about 2.5-3 times.

To divide the dough into parts, it is better to stretch it into a sausage.

Three cakes will be obtained from this amount of dough.

The dough is tucked to the bottom, as if pulling the top and forming a ball.

Now the ball is on its side and roll it, pressing it against the table with your right hand to form a tight tourniquet - the future bottom of the cake. With the left hand, the dough is only held, but they try not to squeeze the future top.

The dough should come up again. It is better to cover it with a linen towel so that it does not wind.

Press down the middle of the approaching ball with your fist.

Many bakers are convinced that the rolling pin and yeast dough- things are incompatible.
But with a rolling pin of a special shape, it is precisely the middle that is rolled out - that part of the cake, which is supposed to be hard and crispy.

But the same can be done with the pads of your fingers - first walk around the rim and further, closer to the center.

So that the middle does not rise, it is pricked with a special stamp, which is called a checkik.

Chekichi have a variety of patterns. The pattern combination is sometimes used as a signature by professional bakers.
But most often a pattern is used, which in the east has been a symbol of the sun and infinity since ancient times.

The surface of the cake can be greased with milk.

Sedona or, as it is also called nigella, nigella - traditional seasoning for cakes. People believe that sedona improves heart function and has a positive effect on digestion.

In fact, any product, any spice is a medicine. But the main medicine is appetite and good mood at the eater. That sesame makes the cake more appetizing. Why not add sesame?

The bottom of the cakes is moistened with salted water and baked in a tandoor.
What is a tandoor? A thick-walled earthenware jug that is used as a furnace. Firewood is laid through the neck, and smoke comes out through the neck. Through the same neck, the baker places the cakes, but not on the bottom, but on the hot walls.
From well-heated thick and heat-intensive walls, the bottom of the cake is baked and becomes dry and crispy. The top of the cake is baked under the action of hot air, which in a closed tandoor is practically motionless and in the infrared rays of coals smoldering at the bottom of the tandoor.
Of course, the conditions in conventional ovens very different from those in the tandoor. Standard metal baking sheets are relatively thin, they accumulate so much heat that you can only burn your finger. When almost a kilogram of room temperature dough is placed on a baking sheet, it cools rapidly, taking on the temperature of the dough, which has a much higher heat capacity. Further, the top of the cake is baked even faster than the bottom, but it should be exactly the opposite.

A red-hot stone for pizza - it seems that this is the salvation. It is made of real stone or modern ceramics, which is not afraid of sudden changes in temperature, it is not very important. Its heat capacity is important. Will the heat accumulated during the preheating be enough to bake the bottom of the cake or not?

I have two of these stones.

The second one has a domed lid and is collectively referred to as a "bread oven". Well, not an oven, of course, but a baking dish - that's how it would be more correct.
Before baking, the dish must be heated in the oven. I heated up to a temperature of 210C, because I know that most bakers put flatbread in the tandoor at this temperature of its walls. Bakers, of course, do not measure the temperature, but I did - I was interested. At a lower temperature, the cake sticks tightly and does not want to peel off the wall later. With a larger one, on the contrary, the bottom dries out very quickly and the cake falls off the wall or dome of the tandoor.

The cake, as soon as it is in the oven, begins to rise rapidly, the rim grows especially well.
But the thickness of the pizza stone and the tray from the bread baking dish is still less than the wall thickness of the tandoor. Therefore, they should continue to be heated, maintain the required temperature. The oven is now 210C, but heating is due to forced convection of hot air flows.

I have already said that the air in the tandoor is practically motionless, the heat from the heated and rarefied air is very slowly transferred to the surface of the cake. More often it blushes due to infrared radiation, which the baker easily controls - he can cover the coals with ashes or even a small sheet of iron for a while, he can inflate the coals, he can cover the neck of the tandoor and vice versa - open and ventilate, but not in order to cool there is air in it, but in order to ensure the flow of oxygen to the coals and increase the intensity of their combustion.
In an oven that is heated by convection, it is not possible to control the rate at which the surface of the cake is cooked. As a result, it happened too quickly, in just 8-10 minutes, and the middle of the cake inflated, rose, like a Middle Eastern pita inflates. In fact, this is a marriage, albeit an edible one.

During the same time, the surface of the cake under the heated bell had just begun to turn yellow. The middle did not even think to swell, like a cake baked on a pizza stone. Now you can remove the cap and brown the top - it will take 6-8 minutes.

As a result, the cake has absolutely correct color surface and baked properly.

Look - and the bottom is the same color as the top.

You know, even if you don’t bake cakes in such a device or don’t bake them in the oven at all, you can still benefit from the article you read. Look, on the left - a cake that was baked on a pizza stone. Her bottom was left underbaked, almost white. And on the right - a cake, which was baked under a ceramic cap. Her bottom has the same color as the surface.
But it's not just about color! This bottom crunches as it should, the cake has a smell very similar to the smell of cakes from a real tandoor.
We should try to bake an ordinary loaf in this device!

But what about the third cake? It was baked on a regular baking sheet from of stainless steel. Here is the result.
Of course, now there are baking sheets with both non-stick and silicone coatings. Silicone mats are sold separately, but you can use ordinary baking paper and prevent sticking. Only the bottom of the cake will not bake better from all this, it will remain half-baked.

Probably, the cake that was baked on the pizza stone could have been baked better. For example, at the first stage it would be possible to cover its surface with foil. But the one that was baked under the lid came out just perfect! I am very pleased with the result. In fact, this vessel with a domed lid is, as it were, a mini-tandoor. What difference does it make whether the walls of the tandoor are heated from the inside or are they heated from the outside - even if by the same hot air currents? After all, first of all, the conditions that are created for baking bread or other products are important: air temperature and humidity, the rate of heat supply to the contact surfaces and the ability to regulate the process.

Real Uzbek cakes are very soft, tender and ruddy. Such home-made products cannot be compared with the bread sold in stores. That is why we decided to dedicate this article to a simple culinary question about how to cook Uzbek flat cakes on your own.

General product information

Uzbek cakes can be made using different basis. Today we will present some of the most popular recipes with which you can make delicious and tender bread yourself.

It should be especially noted that in the original Uzbek cakes are baked in a tandoor. This is a kiln made of fired clay. Of course, build it specifically for cooking flour dish no one will. For this reason, we have decided to bring to your attention detailed recipe Uzbek cakes in the oven and on the stove.

Cooking Uzbek bread with dry yeast

As mentioned above, Uzbek cakes can be baked in the oven from different test. But the most popular in our country are products prepared on a yeast basis.

It should be noted that the recipe for creating Uzbek bread is so simple that even the most inexperienced culinary specialist can use it correctly. Strictly following the requirements this method, you will definitely get very soft and tender cakes with a delicious taste.

So, how is homemade Uzbek flatbread prepared? The recipe for creating such flour products requires the use of the following components:

Yeast dough kneading

The Uzbek flatbread, the recipe of which we are considering, turns out to be very ruddy, lush and tasty. Before placing it in the oven, knead the yeast dough well. To do this, you need to warm up a little. fresh milk maximum fat content, and then pour sugar and dry yeast into it. After the last component is completely dissolved, you need to add to the dishes egg yolk, table salt and melted salted margarine. Moreover, cooking oil should not be hot. At the end, high-grade light flour should be added to all ingredients. It is recommended to knead the dough for about ¼ hour. At the same time, it should move away from the palms quite well. If this does not happen, then a small amount of wheat flour must be added to the base.

In order for Uzbek cakes to rise well in the oven, become soft and fluffy, it is advisable to close the kneaded dough well with a dry rag and lid, and then put it in any warm place. It is recommended to keep the base under such conditions for about 1.2-1.6 hours. During this time, it should be “beaten” by hand about 3-4 times.

Formation process

As you can see, there is nothing difficult in kneading yeast dough for Uzbek flatbread. After the base is suitable, you can safely proceed to the formation of products. To do this, it must be sprinkled wheat flour and divide into 10-11 parts. Next, each piece needs to be converted into an even ball and rolled into a cake 1 centimeter thick.

Heat treatment

Uzbek flatbread baked in the oven for a relatively short time. And before placing them there, the products should be properly laid out on a baking sheet. To do this, a large sheet needs to be generously greased with oil or other cooking oil. Next, it is necessary to place a part of the cakes on it so that the distance between them is about 3-4 centimeters. At the end, each product should be pierced in the middle with a fork, and then greased with a heavily whipped protein. In this form, semi-finished products are recommended to be kept warm for about 15-26 minutes. During this time, the products should rise slightly. Next, the filled baking sheet should be placed in the oven, where it is desirable to withstand for 30-45 minutes. In this case, the temperature must be maintained at about 200-220 degrees.

How should Uzbek bread be served at the table?

After the Uzbek cake is properly baked at home, the baking sheet with the products should be removed from the oven and immediately greased with fresh butter or salted margarine. Next, the product must be removed from the sheet with a spatula and served at the table along with any first or second hot lunch. By the way, such cakes can be used with sweet and fatty kefir. Bon appetit!

Cooking puff Uzbek flatbread together

Uzbek flatbread at home turns out delicious not only from yeast dough, but also from puff base. To make this bread we need:

• salted butter - about 100 g;

Base preparation

Undoubtedly, Uzbek cakes in the tandoor are much tastier than in a conventional oven. But if you don’t have such an oven, then you can bake a flour product using the mentioned kitchen device. And before you put it there, you should knead it well puff pastry. To do this, you need to slightly warm the drinking water, add an average pinch of salt, sugar to it and, stirring regularly, gradually add the sifted flour. As a result of such actions, you should get a fairly cool base. To fit, it must be wrapped cling film and keep warm for ¼ hour.

After the specified time, the steep dough must be rolled out into a very thin layer using a rolling pin. Next, the resulting sheet must be greased with softened butter. After that, the dough needs to be bent in half, rolled out and seasoned with cooking oil again. Similar actions should be carried out about 12-16 times. At the end, a dense square of many layers must be placed back in the bag and left aside for half an hour.

How to shape and bake?

After the specified time has elapsed, the puff pastry must be removed from the bag and immediately rolled into a thin cake. Next, holes should be made on its surface with a fork. After that, the semi-finished product must be placed on a greased baking sheet and sent to the oven. It is desirable to bake an Uzbek puff pastry at a temperature of about 195 degrees for 15-25 minutes. At the same time, the product must be monitored regularly. After all, if you miss the moment, then you will not get a tasty and tender cake, but an ordinary cracker.

Uzbek onion cakes: recipe with photos of products

Uzbek bread with onions is very fragrant and tasty. It should also be noted that the calorie content of these products is much higher than those presented above. After all, thermal processing of such cakes is required not in the oven, but in a frying pan with oil.

So for cooking onion bread we will need:

• high-grade light flour - about 500 g;
• filtered water - 400 ml;
• granulated sugar - a full small spoon;
• salted butter - 2 large spoons;
• large sweet bulbs - 2 pcs.;
• table salt - an average pinch.

The process of preparing dough and forming products

To make onion cakes, you should warm up drinking water a little, and then add sugar, salt and light flour to it. It is advisable to knead the dough until you have a fairly dense and uniform base. To make it fit, it should be placed in a bag and left aside for 16-22 minutes. After that, the dough needs to be rolled out very thinly and greased. big spoon vegetable oil. Having wrapped the base in a roll, this rolling manipulation must be repeated. At the end, the dough should be wrapped again with a film and left warm for ¼ hour.

While the base comes up, you can start preparing the filling. To do this, you need to peel large onions, and then chop them finely. Next, roll out the dough again into a large and thin layer. It is necessary to place chopped onion on it, and then roll it tightly into a roll. To get cakes, you need to cut it into pieces 3-4 centimeters thick and crush it with your hands so that you get a small and round sheet. For beauty, it is recommended to pierce it several times with a fork in the middle part.

Roasting on the stove

After preparing the semi-finished products, you need to put the pan on medium fire and pour sunflower oil into it so that it covers the bottom of the dish by 1 centimeter. Next, the finished onion cake should be placed in hot fat. Fry it on each side preferably about 3-5 minutes. After the product is browned, it must be put on a plate, and pour a little more oil into the pan and place the next semi-finished product.

We serve Uzbek bread to the table

After frying the onion cakes in a pan, they should be laid out in a pile on a plate and served immediately. You can use such products not only with hot first and second courses, but just like that, along with sweet freshly brewed tea. Bon appetit!

Summing up

Now you know how you can make delicious Uzbek cakes at home using yeast and puff pastry, as well as with the addition of sweet onions. It should be noted that these are far from the only ways to make flour products on your own. After all, some housewives cook them not only with water or milk, but also with kefir. As practice shows, such cakes are very lush, soft and tasty.

Recipes for tortillas can be found in almost every cuisine in the world. Tortillas are a fried or oven-baked round layer of dough. For cooking, wheat, rice, corn and other types of flour, butter, eggs, water and other ingredients are used. Sometimes, some recipes for tortillas lack ingredients of plant and animal origin. In this case, the cake is cooked only on flour, water and salt, but it turns out no less tasty and appetizing. Cakes can be baked with fillings or simply served with any dishes. Flatbread can often be substituted regular bread. To give a piquant taste and aroma, various seasonings, spices, herbs and spices are added to the dough.

Recipes for cakes can be very different: fresh, rich, cheese, rye, baked in a tandoor and other cakes. Hot cakes can be spread with butter, garnished with sesame seeds or herbs. Depending on the type of dough, pastries can be served with salmon, mushrooms, vegetables, ham, bacon, buttercream, etc.

Tortillas - preparing food and utensils

To make tortillas, you will need a non-stick pan or cast iron skillet, a baking sheet (for the oven), a sieve, a bowl, beaker and rock.

The flour must first be sifted, the butter softened, water or milk heated. You should also measure right amount bulk products.

Cake recipes:

Recipe 1: Cheese cakes (option 1)

Such cheese cakes will appeal to all cheese lovers, but just to those who like simple, unpretentious pastries.

Required Ingredients:

• Half a glass of flour;
• 4-5 g of soda;
• Salt;
• Half a glass grated cheese;
• Half a glass of kefir;
• Allspice;
• 60 ml of butter;
• A bunch of greens (dill, onion, etc.).

Cooking method:

Mix butter with flour, add soda, salt and pepper. Grind the greens and add to the dough along with the grated cheese. Knead the mixture and pour in kefir, mix the components. Grease the mold with oil and spoon out large cakes. Bake for about 15-16 minutes in an oven preheated to 200 degrees.

Recipe 2: Flatbread with cheese (option 2) in a pan

Among all the recipes for cheese cakes, this one remains one of the most popular. Cakes are very rich and tasty, good both hot and cold.

Required Ingredients:

• 2 eggs;
• 100 g hard cheese;
• 30 ml fat sour cream;
• Sunflower oil;
• Salt;
• Greenery;
• 3 art. l. flour.

Cooking method:

Beat the eggs a little, spread sour cream and flour to them. Mix the components thoroughly. Grind the greens and spread in a mass. Grated cheese is also added to the dough. Stir the mass with a spoon so that the cheese is evenly distributed. Lightly heat the oil and spread the dough in an even layer on the pan. You can make not one large, but several small cakes. Fry the cake for 5-8 minutes on both sides. So that when turning the cake does not fall apart, you can cut it and turn each part carefully with a spatula.

Recipe 3: Cakes with cheese (option 3) "Air"

A very simple recipe for cheese cakes, baked with a minimum of ingredients and is great for any filling.

Required Ingredients:

• 2 eggs;
• 2 tbsp. l. flour;
• 101-115 g of any hard cheese;
• Black ground pepper- taste;
• Sea salt- taste.

Cooking method:

Beat whites and yolks separately. Combine the yolks with cheese and flour, mix thoroughly and lay out the whites to them. Season the mass with pepper and salt to taste. Divide the dough into the pan and bake for 10 minutes. This cake is very tasty served with salmon and other salty fillings.

Recipe 4: Cheese cakes in 5 minutes (option 4)

Such a recipe for cakes will help out in a situation where there is absolutely no time to prepare treats. They require a minimum of ingredients.

Required Ingredients:

• A glass of kefir;
• Half a teaspoon of salt, soda and sugar;
• Cup grated cheese;
• A glass of chopped ham, sausages or sausages;
• 2 cups of flour.

Cooking method:

Mix kefir with sugar, add soda and salt. Put grated cheese and flour into a bowl with kefir. Knead the dough, cut into pieces and roll out cakes. Put a little filling in the cakes and fasten the edges. Fry the cakes in vegetable oil on both sides under the lid.

Recipe 5: Pancakes in a pan

Very simple and quick recipe cakes in a pan. For cooking, the most affordable ingredients are used, including flour, herbs, an egg and sugar with salt. Spicy taste add spices and spices.

Required Ingredients:

• Flour - 3.8 cups;
• Water - 195 ml;
• Salt - 1 tsp;
• Sugar - 2 tsp;
• Egg - 1 pc.;
• Sunflower or olive oil - 30-35 ml;
• Greens (assorted) - 1 bunch;
• Seasonings: paprika, turmeric, red pepper.

Cooking method:

Pour sugar and salt into the eggs, beat lightly. Pour water and vegetable oil, add chopped herbs and mix well. Pour flour into the mixture and knead the dough. We make balls from the dough, then roll it out. Fry each cake until cooked in a pan.

Recipe 6: Corn Cakes

There are many recipes corn tortillas among which this is one of the most popular. Flatbreads are prepared very quickly, they can be served for breakfast with bacon, cheese, ham and other toppings.

Required Ingredients:

• Corn flour - 2 cups;
• Salt - 1 tsp;
• Butter (butter) - 3.5 tablespoons;
• Boiled water - 30 ml;
• A cup of milk.

Cooking method:

Combine flour with salt and soft butter. Add milk and water, knead the dough. We spread the cakes with a spoon in the pan and fry on both sides.

Recipe 7: Kefir Cakes

Cakes on kefir are very rich, fluffy and fragrant. Prepared from flour, kefir, eggs and butter.

Required Ingredients:

• 0.5 l of kefir;
• 1 egg;
• Half a kilo of flour;
• 1 tsp soda;
• 55 g butter;
• 2 tablespoons of vegetable oil;
• coarse salt- taste.

Cooking method:

Mix kefir with soda sunflower oil and an egg. Pour flour into kefir, knead a non-sticky dough and leave for 10-14 minutes. Cut the dough into pieces. Roll each part into a cake and sprinkle with flour. Leave for 10-12 minutes. Fry in oil on both sides until done. Grease the cakes with oil and sprinkle with salt. Fold in a pile and cover with a napkin.

Recipe 8: Uzbek flatbread

Uzbek flatbread recipes are great for serving with pilaf, cheese, vegetables, soups and other dishes. It is very tasty to eat such cakes with ordinary or green tea.

Required Ingredients:

• 610 g flour;
• 370-390 g of water;
• Half a teaspoon of salt;
• A teaspoon of instant yeast;
• 2 tablespoons of sunflower oil.

Cooking method:

Combine yeast with warm water, add flour, stir and salt. Add butter to the dough and knead. Cover the bowl and leave for 60-90 minutes. Knead the dough once during the approach. On flat surface pour flour and put the dough, divide into 2 parts and fashion cakes. Cover the cakes and leave for at least half an hour. Prick the cakes with a fork and bake at 220-230 degrees for 20 minutes. Sprinkle finished cakes with black sesame seeds.

Recipe 9: Cakes in the oven

According to this recipe, cakes can be baked very tasty treat in the oven. The cakes are fresh, but a little garlic is added for spiciness. The dough is ideal for various kinds of fillings.

Required Ingredients:

• 2 cups of flour;
• 185 ml cow's milk;
• Garlic - 2 teeth;
• 200 g of cheese;
• Red pepper;
• Black pepper;
• Dill and parsley - to taste.

Cooking method:

Pour milk into the flour and mix thoroughly so that there are no lumps. You can salt the dough a little so that the cakes do not turn out too bland. We mix all the components, cover the container with the dough with a film and leave for half an hour. We rub the cheese, chop the herbs and garlic. Mix cheese with herbs and garlic. Divide the dough into balls and roll out cakes. In the middle of each lay out the filling, wrap the edges. Cooking in preheated oven full cooking. Oil is not required.

Recipe 10: Mexican Flatbread

Cake recipes can often be found in mexican cuisine. They are called "tortilla". Such cakes are prepared from any kind of flour (wheat, corn, etc.).

Required Ingredients:

• A glass of flour;
• 101-105 ml of water;
• 25-28 g of oil;
• Half a teaspoon of salt;

Cooking method:

Mix flour with butter and salt. Pour in small portions water and knead the dough. Leave for 15 minutes. Cut the dough into several lumps and roll out the layers. Bake cakes in a pan (without oil). Mexican tortillas are prepared very quickly.

Recipe 11: Stuffed Flatbreads

This recipe cakes offers to cook a delicious treat with potato stuffing. The dish is perfect for breakfast, dinner and fast days.

Required Ingredients:

• Half a glass of water;
• 2 cups of flour;
• 70-80 ml of oil (vegetable);
• 3 pinch of salt;
• Black pepper - a couple of pinches;
• head of onion;
• Potatoes - a few pieces;
• fresh parsley- taste.

Cooking method:

Chop the onion, peel the potatoes, cut and boil. Chop the parsley, fry the onion. hot boiled potatoes crush, add greens, pepper, onion, salt everything. Mix flour with water, 60 ml of vegetable oil and a small amount salt. Wrap the dough bowl plastic bag and leave for half an hour. Cut the dough into several balls and roll out. Fry the cakes for 1.5-2 minutes on both sides. Stuff hot cakes and fold in half.

Recipe 12: Flatbread with herbs and onions

Very delicious recipe tortillas with onions and herbs. Baking has a pleasant refreshing taste and appetizing aroma.

Required Ingredients:

• 2.5-3 cups of flour;
• 190-205 ml of water;
• Salt;
• Sunflower oil;
• Sorrel;
• Dill, parsley;
• Green onion.

Cooking method:

Mix water with flour, salt and add butter. Knead the dough and remove for 25-30 minutes. Rinse greens, chop and mix. Divide the dough pieces and roll out. Add greens to each cake and wrap the dough with a roll. Fry in a dry frying pan until golden color.

Recipe 13: Rye Cakes

The recipe for rye flour cakes is great for those who love tasty and healthy food and not only. getting ready rye cakes easy and fast. They can replace regular bread.

Required Ingredients:

• 225 g rye flour;
• Yogurt - 190-200 ml;
• 4-6 g of sugar, salt and soda;
• 15 ml vegetable oil;
• Spices;
• Sesame.

Cooking method:

Combine flour with sugar, soda and salt, mix. natural yogurt mix with oil. Combine wet ingredients with dry ingredients and knead into a dough. Leave for 20 minutes. Surface sprinkle rye flour, roll out the dough and cut rounds. Prick with a fork. Sprinkle tortillas herbs and sesame. Bake in the oven for 16-18 minutes.

Recipe 14: Unleavened cakes

Very simple and delicious recipe unleavened cakes. Great for any filling, can also be used with soups and other dishes.

Required Ingredients:

• Glass of water;
• 3 cups flour;
• A teaspoon of salt.

Cooking method:

Sift flour, mix with water, salt. Knead the dough properly, set aside for 18-25 minutes. Sprinkle the surface with flour and divide the dough into several parts. Roll each on flour, then shake off the flour and fry in a pan without oil. Spread the cakes on top of each other, sprinkling with water.

Recipe 15: Cakes on the water

A very inexpensive and delicious recipe for cakes on the water. If you run out of bread, it is not necessary to rush to the store - you can cook such quick and mouth-watering cakes from the most available ingredients.

Required Ingredients:

• Soda - 3 g;
• Flour - "by eye";
• Some water;
• Salt and sugar - to taste;
• Vegetable oil.

Cooking method:

Mix about 400-500 g of flour with 190-200 ml of water, add salt, soda and sugar. Mix everything, remove the dough for half an hour - 40 minutes. Divide the dough into several parts and roll out. Pan fry on both sides vegetable oil.

Recipe 16: Cakes without yeast

Yeast-free cakes are rich and tasty, and they cook very quickly.

Required Ingredients:

• Flour - kilogram;
• 2 tsp. salt and baking powder;
• 210 g margarine or butter;
• 0.5 liters of milk;
• Sesame - for sprinkling;
• 1 yolk.

Cooking method:

Mix flour with salt, add baking powder. Combine flour with softened butter and milk. Knead the dough, cut into 2 equal parts and brush with oil. Leave for 14-20 minutes. Roll each part into a cake, make indentations in the middle so that the edges become thicker. Make pricks with a fork, grease with yolk. Maybe with a little sesame. Bake in preheated oven for 18-20 minutes.

Recipe 17: Honey Cake

Honey cake is often used in folk medicine. Baking helps the body cope with a cold. It is very easy to prepare and does not require complex ingredients. Honey cakes can be given to children.

Required Ingredients:

2. A little vegetable oil;

3. Flour - "by eye";

4. 2-3 tbsp. l. honey;

5. Sugar - to taste.

Cooking method:

Mix the egg with butter and honey, add flour and sugar. The dough should not be too hard or liquid. Bake the cake on a greased baking sheet until done.

Recipe 18: Tortilla Flatbread

Very popular recipe tortilla used in Mexican cuisine. Flatbreads are easy to prepare, you can put stuffing in them: chicken, cheese, vegetables with beans, etc.

Required Ingredients:

• 1 tsp. salt and baking powder;
• Flour - 2 cups;
• Half a glass of water;
• 15 ml soft butter.

Cooking method:

Mix flour with salt, add baking powder, knead butter and add water. Knead the dough and leave for 17-20 minutes. Cut the dough into balls and roll into large thin cakes. Fry in a pan until brown spots appear.

Recipe 20: Rice Cakes

Rice cakes are prepared quite simply, but they turn out very tasty. Suitable for any dishes and toppings.

Required Ingredients:

• 2.5 glasses rice flour;
• 1 egg;
• Water - 1 glass;
• Sugar - 1 tsp;
• 10 ml of vegetable oil;
• Half a teaspoon of salt;
• 45-50 g butter.

Cooking method:

Mix flour with sugar in a deep bowl., add salt. Whisk the egg in a glass of water and pour into the flour. Knead the dough, cut into lumps, each of which roll out on a surface sprinkled with flour. Fry rice cakes in a pan without oil. Spread hot cakes with butter.

Recipe 21: Tacos

To make Mexican tacos, you only need a few ingredients: flour, an egg, and water. Great for any topping.

Required Ingredients:

• Corn flour- half a glass;
• Water - half a glass;
• Egg;
• A little salt;
• Butter.

Cooking method:

Mix flour with soft butter, egg, salt and water. It should have a slightly runny consistency. Bake cakes in a preheated pan until golden.

Recipe 22: Milk Cakes

A very popular recipe for cakes with milk. Cakes are soft, tasty and tender.

Required Ingredients:

• Salt - 0.5 tsp;
• Half a glass of milk;
• Flour - half a glass;
• 45 ml of vegetable oil;
• 1 egg.

Cooking method:

Sift flour, add salt, milk, mix everything thoroughly. Beat in the egg and add the oil. Mix all the ingredients, beat the lump of dough several times on the table, leave for 19-25 minutes. Cut the dough into small balls and roll out into wide flat cakes. Lubricate the cakes with oil and fry in a pan. fold ready-made cakes pile and cover with a napkin.

Recipe 23: Indian Flatbreads

traditional recipe Indian flatbread can be used if you need to cook thin and delicious tortillas For filling. For cooking you will need minimum set ingredients.

Required Ingredients:

• Wheat flour - 1 cup;
• Cup whole grain flour;
• 1 tsp salt;
• 30 ml olive oil;
• 160 ml hot water.

Cooking method:

Mix two types of flour, salt a little. Gradually add oil and hot water while continuously stirring the ingredients. Knead the dough. It should come out elastic, but non-sticky. Cut the dough into pieces and leave for 25-30 minutes. To warm cast iron pan With butter. Roll out the balls on the flour into cakes. Fry for 25-30 seconds on both sides.

- The dough for cakes must be kneaded only with your hands;

- To make the cakes soft and appetizing, you can coat them with butter.

Hi all! The other day I saved kefir so that it would not disappear 😉 . The result is excellent homemade cakes.

Of course, I wanted to make homemade cakes, like my grandmother’s, but, not even knowing her recipe, I decided to trust my beloved female logic. The logic did not fail, not without reason it is female. They made great cakes.

True, they look like grandmothers only in appearance. And the taste is different, but also very sincere. I feel that soon they will have to be performed as an encore (the husband transparently hints at them with the words: “When will you bake your cakes again?”).

To cook homemade cakes in the oven, we need:

• 2 cups of kefir
• 100 g butter
• 2/3 cup sugar
• 2 eggs
• a pinch of salt
• 1 tsp soda without top and vinegar
• 6-7 cups flour

Homemade cakes, recipe:

Combine softened butter with sugar, salt, eggs, stir well. Then add kefir slaked with vinegar soda, gradually (post-cup 🙂) introduce flour and knead elastic dough, not too steep (leave half a glass of flour for sprinkling).

Now let the dough rest for a while room temperature- about half an hour. During this time, you can just cook in the microwave and.

After the time set (by me), we sprinkle flour on the table and roll the dough into a layer about 1 cm thick with our hands or a rolling pin. I hasten to note that I first divided the dough into two equal pieces, and put one piece in a plastic bag in the refrigerator to prepare a fresh portion of the cakes the next day. Why? Because all the dough at one time will definitely not fit on a baking sheet. And it’s somehow too lazy to charge the oven with a second portion of cakes. And in general, no matter how much you bake, everything is shattered in one evening, and the next day there will be (if any) miserable crumbs. Besides, gluttony is a sin 🙂 . And according to my version, you get a normal number of cakes for two evenings. Moreover, the remaining dough can be frozen if the cakes are not planned for the next day.

So, we roll out the dough and cut out the circles rolled in flour with a glass (I mean, rub the edges of the glass with flour) and put them on a baking sheet. We roll out the remaining scraps of dough again and cut out our potential cakes until the dough runs out.

Now we prick the circles lying on the baking sheet with a fork in two or three places so that they bake more evenly, and send them to a heated oven for about 30-40 minutes, until they turn rosy and have a delicious smell. The temperature is standard - 180 degrees, at the end of baking it can be a little higher to brown.

That's it, delicious homemade cakes are ready. Hope you find it useful.

Even the most inexperienced chef can cook cakes in the oven on their own. After all, baking such products does not require much time or outlandish ingredients.

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

Uzbek cakes in the oven: recipe

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

• flour from wheat of any grade - 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 flatbread

Decided to bake cakes in the oven? First you need to knead the yeast dough. For this, in a warm drinking water completely dissolve white sugar. Next, put in the same dish baker's yeast. After swelling of the latter (after about 15 minutes), table salt and flour are added to the resulting solution. By mixing the ingredients, you will get a soft and slightly sticky dough. It is covered with a thick cloth and left warm for 50 minutes. After the passage of time, they begin to sculpt products.

Formation of yeast cakes

How to realize considered in the oven are baked quite quickly. They are just as easy to form. A medium-sized piece is torn off from the yeast dough that has approached, and then it is greased with sunflower oil and rolled into a cake up to 1.5 cm thick. For beauty, the center finished semi-finished product it is advisable to take it with a glass or some other utensil (or 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.

The process of baking flour products

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

How and with what to serve?

Uzbek cakes can be consumed 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.

Making in the oven

As in the previous case, there is nothing complicated in the preparation of such products. The dough for cheese cakes is kneaded on the basis of kefir. It should be immediately noted that this fermented milk drink attaches flour products special softness and tenderness.

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

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

Knead the dough on kefir

The basis for such cakes kneads quite simply. First, a fermented milk drink is poured into a deep bowl and slightly heated over low heat. Next, table soda is added to it and it is carefully quenched. After that, iodized salt and flour of any kind are added to the ingredients. Having carefully kneaded the products with your hands, you get a rather thick and elastic dough. It is covered with cling film and left aside for a while (for 15-25 minutes).

Filling preparation

The filling for such cakes is prepared quite simply. rub on coarse grater and then flavored with a small amount table salt. Also, finely chopped greens (parsley or dill) can be added to the dairy product.

Formation process

To get beautiful and tasty cakes with cheese, their formation should be given Special attention. For this ready dough on kefir, they are divided into several equal pieces, which are sprinkled with wheat flour and rolled out in the form of circles with a diameter of up to 12 cm and a thickness of 7 mm. Further in their middle spread cheese filling, after which the edges are strongly fastened.

Having received a kind of ball with cheese inside, you should gradually give it the shape of a cake. To do this, the product is first kneaded with 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 acquire a not very pleasant taste.

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

How to bake?

Having formed them, they are kept warm for 5 minutes, after which they are sent to a preheated oven. It is desirable 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 bring 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.

Submit such products to family dinner preferably hot. But it must be borne in mind that melted cheese can easily burn you.

Also, cakes are very tasty and cold. Usually they are consumed together with sweet tea or as a regular snack, which is served with various alcoholic drinks.

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

A lot of housewives add to such cakes chicken eggs. We do not recommend using this product. The fact is that eggs make the dough heavier, making it more sticky and tough. Therefore, with them, the products are not very tasty.

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

If you want to get more tender and juicy cheese cakes, then instead of hard dairy product We recommend using brynza.