These Uzbek bread obtained fragrant, crisp and extremely tasty. They do not go to comparison with store-bought bread. In the original Uzbek bread baked in the tandoor - oven made of baked clay. Now we'll tell you how to cook Uzbek bread at home.
How to bake a cake Uzbek?
Recipe for Uzbek flat cake is very simple, even a novice cook cope. After you cook them once they become a frequent guest at your table. After all, they do not difficult, and they have a taste of delicious.
- flour - 700 g;
- milk - 350 ml;
- sugar - 1 tbsp. a spoon;
- margarine - 50 g;
- dry yeast - 1 tbsp. a spoon;
- egg - 1 pc .;
- Salt - a pinch.
In the warm milk dissolve dry yeast, add sugar, a pinch of salt, melted margarine (it should not be hot), egg yolk, all mix well and begin to enter the sifted flour. Uzbek dough cakes should not stick to hands, if you still stick, sprinkle with a little flour. Knead the mass should be about 15 minutes. Then put the dough come in a warm place for about an hour. For these purposes, you can use a slightly heated oven. It should not be hot - just warm, then the dough will approach faster. Then lay it on the table, dusted with flour, a bit of punched parts and divide by 10, of which rolls off the balls. Then roll out of these cakes about 1 cm thick. We shift them on a baking sheet, greased with margarine, and leave for another 15-20 minutes, so they came up a little bit. Meanwhile turn the oven heats to 200-220 degrees, pierce the cake fork, lubricates beaten egg whites and put the pan in the oven. Bake until golden brown. Uzbek tortillas in the oven ready! Keep them can be up to 2 days, wrapped in a towel and plastic bag in the refrigerator. And then warm up and get their taste at the same time completely spoiled!
How to bake a cake layered Uzbek?
- flour - 0.5 kg;
- butter - 100 g;
- water - 400 ml;
- Salt - a pinch.
In warm water, add a pinch of salt, stir, slowly introduce the sifted flour and knead the dough is not too steep. Give it to stand for 10 minutes, then roll out and thinner than you do, the better. Lubricate the resulting layer of butter dough and cut into strips about 4-5 cm thick. Then, each tape at each other wrap roll (ie, turned the first tape, and then put the resulting the spiral to the next and also turn off the roll). Then again, we give the dough to rest, and then roll out into a thin cake. Fork do on the test holes and bake the finished cake until golden brown in the oven at about 200 degrees. To Uzbek puff cake turned out really delicious, you need to roll out the dough very, very thin and put it in the already well-heated oven, otherwise, get a piece of bread.
How to bake a cake with onion Uzbek?
- flour - 0.5 kg;
- Vegetable oil - 2 tbsp. spoons;
- water - 200 ml;
- salt - 5 g;
- large onions - 2 pcs.
Water, salt, flour and knead the dough, it must not be too steep enough such as a goes to dumplings. We roll down it into a ball, cover with a cloth and set aside for about half an hour. Then we divide it into 2 parts. One of them is covered and remove to the side, and a second roll out thinly and grease with vegetable oil. Roll down from this reservoir and roll it with a rolling pin to press down, then the resulting strip of dough roll to roll down again. The resulting spiral again roll out into a thin layer in order to make it easier to roll out the dough, it should be set aside for 10 minutes so that it rested. Meanwhile, you can spend all the same manipulations with the second half of the test. Now it's time onions: it must be chopped and salt. We spread the prepared onions in thin dough,
If you choose not to dwell on the cakes and cook something else from the Uzbek cuisine, we suggest you look at the recipe damlamy and samosas with chicken .