Nuhat pea sourdough for Asian flatbreads

Category: Sourdough bread
Kitchen: uzbek
Nuhat pea sourdough for Asian flatbreads

Ingredients

peas nuhat 100gr.
water 400 ml.
sugar 1 tbsp. l.
flour (not premium) 100gr.
salt 1h l.

Cooking method

  • Soak peas for 6-10 hours,
  • Nuhat pea sourdough for Asian flatbreads
  • then grind with a blender.
  • Nuhat pea sourdough for Asian flatbreads
  • Here you can see that it ground a little coarsely, but it did not affect the quality.
  • Nuhat pea sourdough for Asian flatbreads
  • Add sugar and place in a warm place. I used a multicooker for the multi-cook program (40 degrees) for 6 hours.
  • Nuhat pea sourdough for Asian flatbreads
  • Now add salt, flour and leave to ferment for 6-8 hours - grow.
  • Nuhat pea sourdough for Asian flatbreads
  • And so our leaven is ready!
  • Nuhat pea sourdough for Asian flatbreads

Note

I have long wanted to bring this recipe to life ..., but the first attempt did not reproduce the impressions on me and the recipe was postponed until "better" times. And here it is, happiness, I got to the site, and then just a sourdough in meat broth for Asian cakes. Everything worked out for me and I decided to start "working" on mine. In the old days, my childhood, in Uzbekistan, especially in large families, there were no refrigerators, and fresh yeast, as we know, is stored in the refrigerator. Nonetheless cakes were yeast-free, on the simplest leaven, the recipe and the leaven itself were inherited. But gradually and unfortunately ... almost everyone switched to yeast, it is much faster and easier ... I want to say that this "bicycle" was invented a long time ago, but when you just saw how it is done and even for years it --- 40 years ago .... then I had to work a lot. But it was worth it! The taste of the flatbreads is obtained precisely from childhood!

TATbRHA
Nuhat and chickpea are the same peas?
Nikitosik
TATbRHAYes, it's the same thing, it's just that they call it differently in all regions.
Albina
There are no sourdoughs. One is more interesting than the other. So we will learn to bake bread without yeast.
Musenovna
Sourdough bread is considered to be yeast; sourdough is the same yeast, only wild.
The recipe is interesting, I'll try
Albina
Quote: Musenovna
Sourdough bread is considered to be yeast; sourdough is the same yeast, only wild.
This is understandable, but not industrial yeast. And this already pleases
Musenovna
Albina, yes. Most importantly, it is not so difficult to care for the leaven.
There are simply really yeast-free types of bread.
lappl1
Nikitosik, thank you very much for your version of the starter culture! I'll play enough with Lenochka's leaven, I will definitely try your version too!
p4olka
And how much of such a leaven is needed for 500 g of flour and how should it be renewed or replenished?
Nikitosik
Albina, Musenovna, Girls, try your health! Only about the bread made from this leaven, I can't tell you anything ..., I only baked cakes.
Scarecrow
A few days ago I made a pea sourdough (on regular peas)))). Thoughts converge. After the first day in the warmth, she rose at 3 !! times. I only did it because I know that bean soup sours the fastest. It can be seen as a very "tasty" yeast food. Everything worked out.
Musenovna
Nikitosik, and what is the recipe for cakes ?!
Nikitosik
lappl1,
thank you very much for your starter version
Please with me on you, and thank you for your attention. Yes, Lena's sourdough is very tasty and goes well with soups, as it contains onions. And this one on peas, as the universal says ..., in general and with sweet tea is suitable.
Nikitosik
p4olka,
And how much of such a leaven is needed for 500 g of flour and how should it be renewed or replenished?
For the first cakes, I used all the leaven, + 1 tbsp. water 1 tsp salt and 400-500 gr. flour. did by "eye". I left one kolobok and kept it in the refrigerator, and then, a week later, I bred it on it again.
Scarecrow,
very "tasty" yeast food
Yes, that's for sure, in "dry law" - even moonshine was made on peas.
Albina
Quote: Scarecrow
A few days ago I made a pea starter (on regular peas)))).
It's even better: chickpeas are not always there, but peas are always there
p4olka
Nikitosik, thanks for the recipe. I will try.
Nikitosik
Albina, Scarecrow, Girls, the sourdough on plain peas will certainly work out, but there will be no taste exactly like in Asian cakes and there will be no smell either. Here in Nuta itself there is this feature! As far as I remember, only Nukhat-Nut peas were used in Asian dishes. Therefore, I was looking for exactly this taste, familiar from childhood!
The first sourdough turns out, it seems, and rises well and is tasty, but when she already lived in the refrigerator or even tried to freeze, then later, she puffs straight - puffs - in general, life in her boils at full speed! I feed which is in the refrigerator once a week, add Chickpea flour and water. I do not go from my computer yet, so I can not show a photo of the cakes, how delicious they are!
tuskarora
Question. No chickpea, but chickpea flour. Can I do without soaking? That is, flour: water = 1: 1 + sugar?
Nikitosik
tuskarora,
... Can I do without soaking? That is, flour: water = 1: 1 + sugar?
Sure you may! It's just that they used to grind peas in a mortar, for not having such flour. So when I did the very first time, (several years ago), I decided to replace the mortar (I don't have it.) I put peas in a towel and beat them with a hammer on a cutting board! As a result, a carpenter in a sieve ..., a board in half ..., and the peas remained in pieces not finished off. Then I decided to soak and then with a blender.
Albina
Quote: Nikitosik
Therefore, I was looking for exactly this taste, familiar from childhood!
I do not have this, because I tried the cakes in adulthood. More precisely, not so long ago. I have no craving for them. But sometimes my men buy hot cakes. Therefore, I would like to master this dish. But not yet. Our apartment temperature is not Asian.
Nikitosik
Albina,
But not yet. Our apartment temperature is not Asian.
I also did not succeed the first time. I put it near the battery, it goes but slowly ... Then in the dishwasher (after the dishes have been washed and removed), the heat remains there for a long time with the door closed. Now I did it in a multicooker, on a multi-cook program. This is just the very first "start", and then she was fed from the refrigerator and in the kitchen it was 19-20 degrees in total, and she was puffing and the dough also rose, of course, slower than with yeast, but great! I think you can do it too!
Albina
Nikitosik, so far only a semi-finished rye product is good for me. Apparently she is unpretentious, unlike others.
Anna1957
How did I miss it? Super!
Kisena
girls, tell me, what should be the primary consistency of sourdough? like pancakes or thinner? doing the first time. added flour as in the recipe 100 gr, but it was painfully liquid, added another 50, again a little thin, add more or is that enough? Forgive me if you have already asked in other Temko, please send
Nikitosik
Kisena, The leaven should not be thick, it should be of the same consistency as pancakes (which do not absorb fat). To have the strength to "puff-gurgle".

Anna1957,
How did I miss it? Super!
.
I would be glad if you like the sourdough!
My computer won't be repaired ... but I really want to share the cakes with this leaven ... I hope that in the near future I can write and show my cakes, with a taste from my distant childhood!
Assol
Well, when will you show it already?
Assol
Hurrah. I got the leaven. Good. Like aerated chocolate. Respect to the author
Nikitosik
Assol, I am very glad that you got the leaven! Now you can cook real cakes, which were once cooked on the sourdough with NUKHAT peas.
Assol
Thank you very much for your kind words.
Irgata
Quote: Albina
chickpeas are not always there, but peas are always there

Quote: Nikitosik
add chickpea flour
in many cities you can buy in stores

Nuhat pea sourdough for Asian flatbreads and not only of Russian production

or it is necessary to grind raw chickpeas. may flour during processing lose some properties necessary for sourdough although it is not at all difficult to blend soaked chickpeas
Albina
Quote: Irsha
in many cities you can buy in stores
Irina, thanks, I will take a look.
lepeshka
Hello! What is better a piece from the previous batch, or sourdough in a jar?
Nikitosik
lepeshkaBoth work great for measuring tortilla dough!
lepeshka
OK, thanks.
Valkyr
A very good recipe you need! Bookmarked it!
sweetka
Girls, I've become a happy owner of chickpea flour here!) How to do this miracle with her?
Katko
Chickpeas, of course, are pathetic, so on usually peas .. especially since it has been in the bins for a long time
I baked a flat cake in a pizza maker
Nuhat pea sourdough for Asian flatbreads

Nuhat pea sourdough for Asian flatbreads

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers