Wheat flatbread with curdled milk (Toki-non)

Wheat flatbread with curdled milk (Toki-non)

Category: Yeast bread

Kitchen: uzbek

Ingredients
Wheat flour	430 gram
Katyk (curdled milk)	280 ml.
Olive oil	45 ml. or 3 tbsp. l.
Coarse salt	8 grams
Active dry yeast	1 tsp

Cooking method

• The idea of ​​making a dough for a flatbread on katyk (yogurt) was taken from Stalik Khankishiev, a flatbread called Toki-non, only I make the dough much softer, not steep.
• Katyk (in Uzbek) is the simplest, most common and most important product that is obtained from milk. Katyk, (or yogurt) is prepared at home, by fermenting fresh milk with sourdough, or a portion of the old, yesterday's yogurt.
• It is Russian curdled milk that I like more than kefir, yogurt, which have a more viscous consistency, in contrast to curdled milk - which can be taken in curdled pieces on a spoon, with a delicate sour taste.
• Here is such a homemade yogurt, made from fresh milk, I used when kneading the dough for a flat cake. In the refrigerator there was a jar of old yogurt on natural milk, which was already 5-7 days old, but for dough, for bread, it would be even better!
• COOKING:
• I fold all the food and the bowl of the food processor, stir at a slow speed, then turn on the 2nd speed (Kenwood food processor) and do the main dough. The kneading lasts about 10-12 minutes, the dough is liquid, at the bottom of the daub, but you need to knead the dough well so that all the daub goes into the knead, into the dough, into the bun, the bowl remains clean. Stalik also writes that the dough needs to be kneaded for a very long time by hands in the box, but his dough is very steep in terms of the composition of the products.
• 
• After kneading, the dough is soft, easily slides off the hook into the bowl. But the consistency is still a little strong, there is even a desire to add a little water. The dough is elastic, springy at hand.
• I add a drop of olive oil to the bowl and roll the dough in it so that it does not stick to the sides of the bowl.
• I measure the temperature of the dough in order to know under what conditions to proof the dough and what measures to take, I had to do the proofing in the oven at 30 * C.
• 
• But, after proofing, the dough becomes very soft and does not want to keep its shape at all. Let the dough stand until doubled.
• 
• Now I knead the dough right in the bowl of the food processor, kneading from the edges to the center, and then rotating the dough in a circle.
• I spread the dough from the bowl directly onto the baking sheet (sprinkle a little with flour), form a flat circle, and then roll the dough with my knuckles from the middle to the edges, but so that the middle remains flat, and the edges turn out to be rollers. Now I take a round tenderizer, and I often-often prick the middle with it, so that the middle of the workpiece remains flat during further proofing and baking - this should be the shape of the cake.
• 
• I put the dough for proofing on the table, covering it with a bag from airing, for about 15-20 minutes, while the oven is warming up. Preheat the oven to 220 * C.
• I grease the workpiece with a beaten egg (a little), sprinkle with white sesame seeds on top.
• I put the blank in a preheated oven, and immediately turn down the heat to 200 * C, wait for the dough to brown, and then reduce the temperature to 175 * C and bring the cake to readiness.
• Put the finished bread to cool on a wire rack until the bread cools down to room temperature.
• 
• Let's break the cake into pieces, not cut it!
• 
• The crumb is soft, porous - inside you come across small and large nostril pores!
• Delicious bread!

Note

Cook with pleasure and bon appetit!

I can't compete with the master of baking flatbread Stalik Khankishiev, too different "professional weight categories", but in this version the flatbreads are very tasty

I want to add that katyk is not just fermented milk, but fermented melted milk, it's more likely not kefir, but fermented baked milk.

I want to add that katyk is not just fermented milk, but fermented melted milk, it's more likely not kefir, but fermented baked milk.

If we take the preparation of katyk in Uzbekistan, their traditional katyk (which I had the pleasure of seeing and eating), then katyk is prepared only from fresh milk, not baked milk.
Katyk is more like curdled milk in taste and method of preparation.

Khankishiev also writes about this in his book "Bazaar, Kazan, Dastarkhan" where he devoted a very large chapter to this.
Who does not know - Stalik Khankishiev is an Uzbek by nationality, and describes the preparation of national Uzbek dishes, it is a great pleasure to read and watch his recipes and books

It turns out that it’s like borscht ... everyone has their own recipe, I just grew up on katyk and it’s amazing to hear such a modification.
And who Stalik Khankishiev is, despite the fact that I live in a deep forest and a deep dugout, I know

I fully support Admin. Katyk in Uzbekistan is made from fresh milk - in our opinion, it's just yogurt. I grew up in Tashkent. In our house, only our family was Russian. Therefore, we must look where the recipe comes from, what nationality. Probably somewhere katyk is made from baked milk

that I do not mind fresh and fresh, I say, it's like with borscht, one half of my relatives cook "white", the other "red", I eat both, and I call both - borscht.

Probably somewhere katyk is made from baked milk

and "somewhere" is in Tatarstan.

[Vafelka]

Vafelka, that's right - if it's Uzbekistan!

I also lived there as a child and I remember how Uzbek women carried katyk to their homes in pans, walked down the street and shouted for us Russians - sour milk! And they bought sour milk from them directly from the pan into their dishes, or brought it to order in glass jars.

I still remember the taste of sour milk - sour, curds, spoons ate directly from the jar, with fresh bread Apparently that's why I like sour milk-curdled milk more than kefir or sweet yogurt

And I saw and tasted fermented baked milk for the first time in Russia, especially on the market it was interesting to see where it is stewed under a red crust

Aha, and the jars, if they have already been brought in them, are on top with a thin yellow "crust". And if in the summer in the heat, but cold and with a hot cake (tandoor) mmmmmmmmmmmm

[Romchka]

Romchkawhat a wonderful cake - the dough is breathing, even in the photo you can see

In our business center, they opened Chaikhona No. 1, it seems that they bake flat cakes in the tandoor, but brought them home to my husband - he says that the dough that tastes too bland should be a little sour. Maybe they also made yogurt in the place where he lived.

I never found a recipe for the dough of thin li-non pancakes that are served in this Chyhona. It's a pity, I can't bake them, I do it on whole flour without sugar - there is no original recipe.

Now it's fasting, they have a rye tandoor cake with raisins. Romchka, do you know this or is it their local creativity ???

Yeah, and the jars, if they have already been brought in them, have a thin yellow "crust" on top. And if it is hot in summer, but cold and with a hot cake (tandoor) mmmmmmmmmmmm

Yes, yes, I remember a thin film-crust on the katyk, there was such a A yellow film - this is natural milk, and the cream rose up and fermented. I still get such a film on curdled milk when I use milk from a cow, natural and fresh

Do not poison the soul and stomach.Otherwise, I will begin to remember the flat cakes in the bazaar, and tomato salads with beet-colored juice, peaches, watermelons, and then everywhere ...

[Romchka]

Romchkawhat a wonderful cake - the dough is breathing, even in the photo you can see

Now it's fasting, they have a rye tandoor cake with raisins. Romchka, do you know this or is it their local creativity ???

Alexandra, Thank you!

I noticed (and if you remember the local tortillas) that the tortillas have a slight "rubberiness", and the lower sole crunches, and this is obtained when a large amount of olive oil is added.
Of course, my flatbreads are far from the original, after all, they are "a la flatbread", but still very tasty!

Alexandra, I have books on Uzbek (and oriental) cuisine, I'll try to look at a similar recipe for you, and suddenly I find something. But, I think this is "creative" - ​​Uzbeks have never baked rye cakes, I don't remember that.

[Romchka]

Romchka, Thank you!

And suddenly, at the same time, li-non gets caught, my girls really praised these thin cakes, which can be stuffed like pancakes.

Wow, how many former Uzbek women are there, I also lived there until my 26 years old, in the hero city of Tashkent. Girls do not throw pillows at me, tell or send to the topic where they talk about this katyk. I just can't get it, neither in a yogurt maker, nor in just a saucepan, but how can I make it exactly that sour with large lumps? And for the cake, a special thank you, I make it of course only of a different recipe, and then the thrill. And I'll execute this recipe this weekend, it's a pity that there is nothing to make holes with a fork, I have to

Oh, difficult to advise ... there are many cooking methods here on the forum, each one adapts in its own way

I cook just homemade curdled milk, a little sour and clots, and a yellow film on top. And very simply, in a thermos, on old yogurt, the remainder of the previous portion.
Look here my way 🔗, may be useful to you

Admin, thanks a lot. I rarely talk here, but when I need to know something, you are one of the first to help.

Admin, thanks a lot. I rarely talk here, but when I need to know something, you are one of the first to help.

Thank you!

[Tatyana]

Tatyana, Today I prepared a cake according to your recipe. True, I did not have yogurt or sour milk. I cooked with kefir. It turned out very tasty👍! Thank you very much for the recipe! I’ll be drinking a lot!

[Julia]

Julia, FOR HEALTH! Nice to know that the bread turned out to be great! Peky still, and please your loved ones
Well, kefir and yogurt, these are one field of berries, you can safely make a replacement

Thanks a lot for the recipe. The first time I did everything according to the recipe, but kneaded the dough in a bread loaf.
It turned out great, my daughter and I sat down and ate 2/3.
In short, in the evening I had to put the dough again in order to feed my husband and son. And then I got carried away ... They put a double portion. When kneading, I added 100 grams to the dough. dill. It turned out 2 sheets. On the first one, I smeared a little tomato paste on top, poured frozen broccoli onto each inflorescence with a little bit of soy sauce. On the second, I arranged frozen tomatoes and rubbed them with cheese. It turned out, in short, not pizza, but a roll with broccoli and a roll with tomato and cheese

And this is what is left of the tomatoes with cheese:

It was very tasty, let's continue cooking

Well, also an option Turn a tortilla into pizza
Bake to your health!