The national cuisines of the peoples of the Caucasus attract with originality and bright tastes, wonderful combinations of juicy meat, aromatic spices, herbs and vegetables. And far beyond the borders of the region, wonderful pastries are famous. Recipes of fresh yeast dough, which lie at its base, at first glance may seem simple and unpretentious. But what a result!
If you are lucky enough to acquire a tandoor, be sure to learn how to cook not only barbecue, but also baked goods. A great option to start is a tandoor cake. The recipe for this dish dates back more than one century, but even with the modern variety of bakery products, it does not lose its relevance.
Essential Products
In the East, it is customary to measure ingredients not with glasses, but with bowls. Therefore, do not be surprised at this term, which is found in most original recipes. The capacity of the bowl is equal to the capacity of the faceted glass familiar to us and is 250 grams.
The classic tandoor cake dough recipe consists of the following products:
- flour - 6 bowls;
- water - 1.5 bowls;
- salt - 1-1.5 tbsp. l .;
- yeast - 50 g.
Use food at room temperature. If they are too chilled, more yeast (up to 70 g) will be required.
Cooking dough
Knead dough, rinse thoroughly without adding flour. This is necessary so that the tortilla in the tandoor, the recipe of which has been tested for centuries, is magnificent.
Leave a thoroughly washed lump in a bowl, cover with a towel and leave in a warm place for proofing. At least an hour will pass before it is ready for the next step.
Divide the dough into balls weighing approximately 250 g. Cover each ball with a napkin so that the dough does not weather. This stage of preparation of the test is the time to start drowning the tandoor.
Product Formation
We take the ball in the palm of our hand, crush, gradually flatten. The flat cake in the tandoor, the recipe of which we took as a basis, bakes very quickly, the dough is filled with air bubbles, rising and increasing. In order for the product to not lose its shape, its center is made thinner than the edges and pierced. The thickness of the edges on average is 2-2.5 centimeters, and the middle should be no more than one.
We put the finished cake on a cutting board, gently prick the middle with a fork. In the Caucasus, for these purposes, there is even a special kitchen utensil - Chekich. If there is a desire, the middle can be decorated with an ornament. It is convenient to use a toothpick or skewer.
So do the rest of the balls.
Baking
Many recipes for tandoor involve a rather short heat treatment time. This amazing stove does the job amazingly fast. Cakes are no exception, the baking process takes only a few minutes.
We spray both surfaces of the cake with water. We glue the products on the walls of the furnace, close the lid. Do not be afraid if the spray gets on the coals, steam formation will only benefit. Remove the finished cakes from the walls, fold them in a pile and cover with a towel for several minutes.
Additives
When you get your hand in this easy recipe, you can start experimenting with new tastes. You will certainly enjoy the tandoor's baked tortilla, the recipe for which contains spices. For example, cakes with sesame seeds and chernushka seeds in the Caucasus are even prepared for wedding feasts. And they are treated to the most long-awaited guests. Pellets are sprinkled with seeds moistened in water before being sent to the tandoor.
Another popular method involves replacing water with not warm milk. The dough is lush and has a pleasant milky aroma.
Serving to the table
Tandoor cakes are eaten with hands, breaking off small pieces. The recipe does not use a drop of fat, so this baking is perfect for baked meat and fish, it can be dipped in sauces. In the Caucasus, cakes are served with soups, pilaf, gravy, dolma, barbecue and many other national dishes.