Wheat flatbread

Category: Yeast bread
Kitchen: uzbek
Wheat flatbread

Ingredients

Wheat flour 350 g
Water 240 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Rast. oil 2 tbsp. l.
Dry yeast 1.2 tsp

Cooking method

  • Dough in an oven, Dough mode - the whole cycle with proofing.
  • The consistency of the kolobok is soft.
  • The dough is very soft and airy.
  • Forming the cake.
  • I spread the dough on the table, knead it well, make a thick cake and then knead the dough with my knuckles from the center to the edges, press the dough hard. And so I bring it to the very edge of the dough, leaving only the edge-rim intact. Now with a round tenderizer, with needles, I beat off a thin circle of dough.
  • I put it in the oven for proofing at 30 * minutes for 15-20, then greased the cake with a beaten egg and sprinkled the middle with sesame seeds.
  • Wheat flatbread
  • Wheat flatbread
  • Wheat flatbread
  • Wheat flatbread
  • Wheat flatbread

Cooking program:

Baking in the oven at 180 * C until tender.

Note

Delicious! I will bake such cakes all the time!
I will try to continue rolling the cake wider and thinner!

Bon Appetit!

Lana
Admin 🔗
Beauty Flatbread!
How can you deny yourself such bread? No, I can't ... Just the sight of your photo makes me want at least a bit of it immediately ...
Admin

So I always please, help yourself What's tasty is tasty I walk past the bread with my back

Bake fresh bread for health
Hope
Admin, beauties !!!! I just want to take a bite.
Mila007
And I! And I was stunned by such beauty! AdminThank you again for your masterpieces!
Admin

Hope, Mila - girls thanks for the kind words
Alexandra
Admin, with Coming You!

She showed such a nostalgic cake to her husband, he remembered his childhood in Central Asia ... And the seeds of nigella-kalonzhi - are they in the photo? - just as if through the screen a real, authentic cake smell is felt ...
Crochet
Admin
I join the previous speakers, the cake is really very interesting! I have already printed out the recipe for myself ... I will definitely bake ...

Quote: Alexandra

And the seeds of nigella-kalonzhi - are they in the photo? - just as if through the screen you can feel a real, authentic flat cake ...
Alexandra
And I don’t come across the seeds of nigella anywhere ... I brought them a couple of years ago from Egypt, I opened them at home, and there ... along with the seeds, the worms ... had to be thrown away urgently ... Maybe you can tell me where they are can you buy in Moscow?
Alexandra
Little one, of course, I will.

I buy such things in one place - in the Indian spice store 🔗
Crochet
Alexandra
Of course ! How could I forget about this store 🔗! Thank you for refreshing your memory!
Admin
Girls, THANKS Yes, she also inspired a lot of things for me when I pulled it out of the oven and took it in my hands. It was when she held it in her hands, as if she had touched the past

And the "fight" was for the middle of the cake with seeds

I buy black (colored and white) sesame seeds in the market from the Uzbeks, in glasses - you can see what you are buying, everything is in sight.

Girls, Happy New Year everyone! Good bread for you!

Cook

Romchka, I baked a cake.

It didn't turn out so beautiful.

But everyone liked the taste.

Thanks for the recipe.

Don't laugh too much.

Wheat flatbread
Admin
Quote: Cook


Don't laugh too much.

Cook, what a beautiful donut turned out

Advice of the "experienced": knead the dough with your knuckles from the middle to the edges, and make the side from the edges thinner, do not regret! See how in my photo - the middle is big and thin!
This is the beauty of appearance!

And most importantly - what the family liked
Cook

Admin, kneaded with knuckles, already tore. She beat me with a tenderizer. Everything went up in the oven.
Admin

Train grandma, train grandpa - train my whole family .....

Bake and eat for health
Cook

I will certainly try.

But I am far from you.
vabalas
Tatyana, you have not indicated the type of flour. I took a / c - it turned out the dough as for pancakes ... I add more.
Rarerka
vabalas, interested in your result. To test it in practice (well, I also liked the recipe for the cake) now MESU Excellent kolobok kneaded, I'll tell you

I will report on the course of events later
vabalas
Quote: Rarerka

vabalas, interested in your result. To test it in practice (well, I also liked the recipe for the cake) now MESU Excellent kolobok kneaded, I'll tell you

I will report on the course of events later
And what kind of flour?
Rarerka
The tower is simple
What and how did you measure?
vabalas
Flour and water - on the scales, the rest - with measuring spoons.
Flour - premium "landowner Krupnov", protein 12 g, new - bought two days ago.
Rarerka
I am inclined to think that you have unripe fresh flour, it sometimes "flows".
Let's wait for what Tanya-Admin says. She's a test specialist
Admin
Quote: vabalas

Tatyana, you have not indicated the type of flour. I took a / c - the dough turned out like for pancakes ... I add more.

According to the recipe:
Wheat flour 350 gram
Water 240 milliliters
Salt 1 tsp
Sugar 1 tbsp. l.
Rast. oil 2 tbsp. l.

Pay attention to the units of measurement and measure the quantity correctly. The pancake test cannot work out in any way, which means there was an error in the measurement of the ingredients.
The recipe is completely verified, therefore it further depends on the flour-liquid balance and flour moisture... The type of flour is not so important, you can use any oven
vabalas
Yes, I seem to be baking for several years
Until now, this has happened a couple of times when I replaced the 1st grade flour in the recipe with the highest flour. She also has to take more liquid. I heard about "fresh" flour
Admin

Don't you admit that purely mechanically, by accident, you could have put less flour into the dough?
I admit such mistakes, read my personal experience on how you can be wrong completely unaware of it # that's why I always keep the recipe on the table and check myself point by point - life has taught and it has become a habit
vabalas
Agree! that's exactly what I'm doing, just don't tick the box
Today I can only sin on oil (Ashanov's mixture of olive) - I poured wet flour almost with a "lens". She generally behaves strangely: today a loaf almost escaped from the AG, baked into the spiral. And the dough was also softer than usual.

But the cake is already melting under the linen, I will report back by evening.
Rarerka
I got a cake !!!
smacked her wider and thinner, so she still pouted a little, but remained a flat cake
No lies, rest
Sprinkled with white sesame seeds and flax seeds. It happened so
vabalas
Mine is still in the oven ...
But beautiful!...
Rarerka
Quote: vabalas
But beautiful!...
I still walked hot in butter
vabalas
Like this: Wheat flatbread

Diameter 23 cm.

Butter - let the eaters smear it themselves!
In general, I have not received so much pleasure from observing the baking process for a long time. I ironed the linen - and admired.

Tatiana, THANKS!
Admin

Oh, how many lovers of flatbread appeared at once!
Girls, to your health! And with butter, and with jam, and with sausage - wow, how delicious!

vabalas, a wonderful specimen was formed!
vabalas

I will repeat and distribute, "carry to the masses" - I have already sent it to a friend in the mail.
vabalas
I continue with variations: premium wheat flour 280 g + corn flour 100 g. The rest is the same. New taste and sunny color.
Admin
Quote: vabalas

I continue with variations: premium wheat flour 280 g + corn flour 100 g. The rest is the same. New taste and sunny color.

And this is great! We cook ourselves and bring recipes to the masses - let them bake too!
mur_myau
My grandmother lived for a long time in Leninogorsk (South Kazakhstan region). So she would crush the middle of the flatbread just before baking, not before proofing. I lowered the middle with a fist so that it was deflated, and in the end it turned out without such a sharp transition between the edges and the middle. If there was sesame or poppy seeds - poured it, if there was nothing, then baked with "such". It was sooooo delicious.
vabalas
And I was just trying to make a "roller" - like the flat cakes on the market in Teply Stan (Uzbek? Kyrgyz?). I see it almost every day! I have never bought it myself, but they disassemble them well, in stacks of several. pieces. I prick with a fork before baking.
Tamika7676
Wheat flatbread
Thanks for the recipe!
Admin

Anya, Thank you! What a chubby cake turned out - for health
Tamika7676
Quote: Admin

Anya, Thank you! What a chubby cake turned out - for health
I have three of them. here they are beauties.
Wheat flatbread
Thank you!
Admin
To your health! Yes, the cakes are on stream! That's right, that's right!
Crochet
Wonderful cakes, the family really liked it !!!

She did not lubricate with anything, did not sprinkle with anything,(-a)kichem - it did not help, during the proofing the middle almost equaled the edges ... well, okay, well, think about it, it did not affect the taste in any way !!!

Wheat flatbread

There were two cakes / from a double portion of dough), I didn't have time to photograph both, thanks at least I was not late for the second one)) ... although no), I was still late for the cut, they ate it somehow very quickly, I did not expect such hurry ...

I kneaded the dough on not strained whey) ...

Proofing in the oven for 30 minutes, baking starting from a cold oven at 160 gr. (convection) - 20 min.

Tanechka, Thank you !!!

Pets still want !!!
SvetaI
AdminThanks for the tortillas recipe. I have fallen in love with flatbread lately, it cooks quickly in Princesse and is delicious!
I don't have Chekich, but at the end of the proofing I poked the cake with my fingers and got a classic shape. I did not sprinkle with anything, did not grease
Wheat flatbread
Baked for 20 minutes from the cold + 10 minutes off. The crust is crispy, the makish is soft - beauty!
Admin

Sveta, and the truth is - the classic cake in the shape turned out, from your poking
To your health! Nice to hear your feedback
Helena
Admin, thanks for the recipe! Has baked several times already, it turns out very tasty!

Wheat flatbread
Admin

Helena, to your health! The cake turned out notable
Oxyk $
Thank you for the recipe, I got such a cake. Wheat flatbread
Admin

Oksana, an excellent cake turned out, just real To your health!
Oxyk $
Quote: Admin

Oksana, an excellent cake turned out, just real To your health!
Thank you very much again, the family appreciated it, the cake is insanely airy, very soft, and sooo tasty. Thank you
sixizm
Admin, thanks for the recipe! The cakes are wonderful.
Wheat flatbread
kristina1
Admin, Tanechka, how is it that I missed such a cool babble. Thank you

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