The recipe for Uzbek cakes is particularly simple and easy to prepare. Such a flour product, made at home, will especially appeal to those who cannot live without fresh and hot pastries for breakfast or lunch.
A simple and quick recipe for Uzbek cakes, designed for the oven
Essential ingredients for the dough:
- wheat flour (you can take any grade) - 500 grams;
- dry active yeast - 4 full dessert spoons ;
- purified drinking water (chilled boiling water) - 170 milliliters;
- fresh fat milk - 170 milliliters;
- sunflower oil - 2 full large spoons;
- iodized salt - at the discretion (usually taken in the amount of 2/3 of a small spoon);
- granulated sugar - 0.5 tsp. (for breeding yeast).
The process of kneading the dough:
The recipe for Uzbek cakes involves the use of a yeast base. However, it is worth noting that often such a tasty flour dish is also made on kefir with the addition of baking soda. Thus, 170 milliliters of chilled boiling water and as much fresh fat milk should be poured into one container. Both ingredients must be flavored with granulated sugar (up to 10 grams), and then slightly heated over a fire. Next to a diluted milk drink, pour 4 full dessert spoons of yeast. So that they completely melt and swell, it is recommended that the dishes with the mixture be opened in a warm place for a quarter of an hour. After 15-17 minutes, iodized salt and 2 full large tablespoons of sunflower oil should be added to the yeast mass . Also, for mixing the base to the prepared mixture, add wheat flour.
Since the presented Uzbek tortilla recipe is based on yeast, it is recommended to divide the finished dough into two or three koloboks, and then place them in different containers, cover and put to the side for further rise (for 1 or 1.4 hours).
Formation of flour products:
Uzbek cake at home is formed quite easily. To do this, the koloboks from the brewed yeast dough should be alternately rolled in wheat flour, and then rolled into small, but thick pancakes. After that, the middle part of each cake must be crushed using the base of a faceted glass, and then the formed recess should be fixed, piercing it with a fork. Also, the formed semi-finished product must be generously greased with a beaten chicken egg and sprinkled with sesame seeds.
Uzbek cakes in the oven: heat treatment
The finished product from the yeast dough should be moved to a sheet or pan greased with oil, and then sent to the oven (180 degrees). As a rule, the Uzbek cake is baked quite quickly (within 25 or 32 minutes).
Proper serving
After half an hour, delicious bread made according to an Eastern recipe will be fully suitable for further consumption. Such a cake should be served in a hot condition with honey, jam or juicy fruits (melon, watermelon, grapes).
Enjoy your meal!