Uzbek flatbreads in the oven. Homemade flatbreads. Uzbek heat treatment

Making bread or Uzbek flatbreads is one of the simplest. Sift the flour into a bowl, add sea salt, sugar and dry yeast, and then mix thoroughly, distributing all the ingredients evenly. While stirring, gradually add warm purified water and vegetable oil. When the water runs out, we begin to knead the dough with our hands, or right in the bowl for 10 minutes, and then make a ball out of the yeast dough. Sprinkle the bottom of the bowl with flour, place the yeast dough in the bowl, cover with cling film and place in a warm place. After an hour, the dough for Uzbek flatbreads will rise and be ready for use.
After an hour, remove the film and lay out the dough for Uzbek flatbreads on the table. Now you should stir it a little. This homemade bread recipe is much simpler than others.
Divide the yeast dough into 3 parts and form them into balls. Sprinkle flour on the surface and roll out all 3 balls into thin cakes. Sprinkle the boards with flour, place the homemade tortillas on the boards and cover with a towel for 30 minutes until they rise slightly.
At this time, heat the oven to 250 degrees. After half an hour, place the risen Uzbek flatbreads on a baking sheet sprinkled with flour and press indentations in the middle with your fingertips. This bread recipe involves pressing the center with a cutting, but you can do without it. Bread at home can also be pressed manually.
In a small bowl, beat the chicken yolk well and add the same amount of purified water. Beat well again and brush the surface of the bread with a pastry brush or cotton swab. Because of this, Uzbek flatbreads will brown more intensely in the oven.
Now sprinkle the delicious bread with seeds to taste. I took sesame, pumpkin and flax seeds. You can use cumin. Pumpkin seeds can be lightly pressed into the bread to prevent them from falling off after cooking. Just a little bit, as if gluing them to the dough. You already almost completely know how to make bread!
Wheat bread is baked very quickly in the oven at home. Place the baking sheet inside and bake the Uzbek flatbreads, the recipe for which I shared, for 10-12 minutes until golden brown.
Remove the fragrant, fresh bread from the oven and let it cool slightly. The homemade bread recipe is complete. Look how beautiful it turned out! If only the monitor could convey its aroma to you...

Now you know how to make homemade bread, the oven recipe turned out to be very simple, right? 🙂 Let’s summarize.

Uzbek flatbreads. How to bake bread at home? Brief recipe

Sift the flour into a bowl, mix it thoroughly with dry yeast, sugar and salt.
Gradually pour warm water and vegetable oil into the dry mixture, constantly kneading the dough with a spoon.
Knead the yeast dough with your hands (you can directly in the bowl) for 10 minutes, adding a little flour as needed.
Form the dough into a ball and leave it in a floured bowl, covered with cling film in a warm place for 1 hour.
When the dough has risen, place it on a floured table and knead a little.
Divide into 3 equal parts and form them into balls.
Roll out each ball into a thin round cake and place on floured boards.
Cover the Uzbek flatbreads with a towel and leave for 30 minutes so that they rise a little.
At this time, heat the oven to 250 degrees and thoroughly beat the yolk half and half with water.
Place the Uzbek flatbreads on a baking sheet sprinkled with flour and make indentations in the middle, pressing the dough onto the baking sheet with your fingertips or a handle.
Brush each Uzbek flatbread with the egg-water mixture using a pastry brush or cotton wool.
Sprinkle homemade bread with seeds to taste (cumin, sesame seeds, flax seeds, pumpkin seeds), pressing them a little into the dough.
Place the homemade white bread in the oven for 10-12 minutes until it is golden brown.
Remove the pan from the oven and let the bread cool slightly.
All! Now you know how to make Uzbek flatbread at home.

We serve Uzbek flatbreads to the table. And my boyfriend and I ate them just like that with butter :) I told you that this photo recipe for bread in the oven is very simple 😉
Absolutely everyone will like Uzbek flatbreads, so you can safely cook them for guests. To do this, you just need to increase all the ingredients proportionally. You can cook a lot of bread at once, because it bakes very quickly.

And one of these days there will be some useful tips and life hacks for cooking and serving! So as not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes, prepared very quickly, from 5 to 30 minutes! Eating quickly and tasty is real!

Try making Uzbek flatbreads at home, leave comments with ratings and remember that cooking deliciously is quite simple, and that you are more talented than you can imagine! Enjoy your meal!

Flatbread recipes can be found in almost every kitchen in the world. Flatbread is a round piece of dough fried or baked in the oven. For preparation, wheat, rice, corn and other types of flour, oil, eggs, water and other ingredients are used. Sometimes some tortilla recipes lack plant and animal ingredients. In this case, the flatbread is prepared only with flour, water and salt, but it turns out no less tasty and appetizing. The flatbreads can be baked with fillings or simply served with any dishes. Flatbreads can often replace regular bread. To add a piquant taste and aroma, various seasonings, spices, herbs and spices are added to the dough.

Recipes for flatbreads can be very different: unleavened, rich, cheese, rye, baked in tandoor and other flatbreads. Hot flatbreads can be spread with butter and decorated with sesame seeds or herbs. Depending on the type of dough, baked goods can be served with salmon, mushrooms, vegetables, ham, bacon, butter, etc.

Flatbread - preparing food and utensils

To make the flatbreads, you will need a nonstick or cast iron skillet, a baking sheet (oven-safe), a strainer, a bowl, a measuring cup, and a rolling pin.

The flour must first be sifted, the butter softened, and water or milk heated. You should also measure out the required amount of bulk products in advance.

Flatbread recipes:

Recipe 1: Cheese cakes (option 1)

These cheese scones will appeal to all cheese lovers, and just those who like simple, unpretentious baked goods.

Required ingredients:

Half a glass of flour;
4-5 g of soda;
Salt;
Half a glass of grated cheese;
Half a glass of kefir;
Allspice;
60 ml butter;
A bunch of greens (dill, onions, etc.).

Cooking method:

Mix butter with flour, add soda, salt and pepper. Chop the greens and add to the dough along with grated cheese. Knead the mixture and pour in kefir, mix the ingredients. Grease the pan with oil and spoon out large cakes. Bake for about 15-16 minutes in an oven preheated to 200 degrees.

Recipe 2: Flatbread with cheese (option 2) in a frying pan

Among all the recipes for cheese scones, this remains one of the most popular. The flatbreads turn out to be very rich and tasty, good both hot and cold.

Required ingredients:

2 eggs;
100 g hard cheese;
30 ml of fat sour cream;
Sunflower oil;
Salt;
Greenery;
3 tbsp. l. flour.

Cooking method:

Beat the eggs a little, add sour cream and flour to them. Mix the components thoroughly. Chop the greens and add to the mass. We also add grated cheese to the dough. Mix the mixture with a spoon so that the cheese is evenly distributed. Heat the oil slightly and spread the dough into the pan in an even layer. You can make not one large, but several small cakes. Fry the flatbread for 5-8 minutes on both sides. To prevent the cake from falling apart when turning it over, you can cut it and carefully turn each part over with a spatula.

Recipe 3: Flatbread with cheese (option 3) “Airy”

A very simple recipe for cheese flatbread, baked with a minimum of ingredients and perfect for any filling.

Required ingredients:

2 eggs;
2 tbsp. l. flour;
101-115 g of any hard cheese;
Ground black pepper - to taste;
Sea salt - to taste.

Cooking method:

Beat the whites and yolks separately. Combine the yolks with cheese and flour, stir thoroughly and add the whites to them. Season the mixture with pepper and salt to taste. Spread the dough in the pan and bake for 10 minutes. This flatbread is very tasty served with salmon and other salty fillings.

Recipe 4: Cheese cakes in 5 minutes (option 4)

This recipe for flatbreads will help out in situations where there is absolutely no time to prepare a treat. They require a minimum of ingredients.

Required ingredients:

A glass of kefir;
Half a teaspoon each of salt, soda and sugar;
A glass of grated cheese;
A glass of chopped ham, sausage or sausage;
2 cups of flour.

Cooking method:

Mix kefir with sugar, add soda and salt. Place grated cheese and flour in a bowl with kefir. Knead the dough, cut into pieces and roll out into flat cakes. Place some filling into the cakes and seal the edges. Fry the flatbreads in vegetable oil on both sides under the lid.

Recipe 5: Flatbread in a frying pan

A very simple and quick recipe for flatbreads in a frying pan. For preparation, the most available ingredients are used, including flour, herbs, egg and sugar with salt. Spices and spices give a piquant taste.

Required ingredients:

Flour - 3.8 cups;
Water - 195 ml;
Salt - 1 tsp;
Sugar - 2 tsp;
Egg - 1 pc.;
Sunflower or olive oil - 30-35 ml;
Greens (assorted) - 1 bunch;
Seasonings: paprika, turmeric, red pepper.

Cooking method:

Pour sugar and salt into the eggs and beat lightly. Pour in water and vegetable oil, add chopped herbs and mix thoroughly. Add flour to the mixture and knead the dough. We make balls from the dough, then roll them out. Fry each flatbread in a frying pan until done.

Recipe 6: Corn tortillas

There are many recipes for corn tortillas, of which this is one of the most popular. The flatbreads are very quick to prepare and can be served for breakfast with bacon, cheese, ham and other toppings.

Required ingredients:

Corn flour - 2 cups;
Salt - 1 tsp;
Butter (butter) - 3.5 tablespoons;
Boiled water - 30 ml;
A cup of milk.

Cooking method:

Combine flour with salt and soft butter. Add milk and water and knead the dough. Spoon the flatbread into the pan and fry on both sides.

Recipe 7: Kefir flatbreads

Kefir flatbreads turn out very rich, fluffy and aromatic. Prepared from flour, kefir, eggs and butter.

Required ingredients:

0.5 l of kefir;
1 egg;
Half a kilo of flour;
1 tsp. soda;
55 g butter;
2 tablespoons of vegetable oil;
Coarse salt - to taste.

Cooking method:

Mix kefir with soda, sunflower oil and egg. Pour flour into kefir, knead into a non-sticky dough and leave for 10-14 minutes. Cut the dough into pieces. Roll each part into a flat cake and sprinkle with flour. Leave for 10-12 minutes. Fry in oil on both sides until cooked. Grease the flatbreads with butter and sprinkle with salt. Fold in a stack and cover with a napkin.

Recipe 8: Uzbek flatbread

Uzbek flatbread recipes are great for serving with pilaf, cheese, vegetables, soups and other dishes. It’s very tasty to eat these flatbreads with regular or green tea.

Required ingredients:

610 g flour;
370-390 g of water;
Half a teaspoon of salt;
A teaspoon of instant yeast;
2 tablespoons sunflower oil.

Cooking method:

Combine yeast with warm water, add flour, stir and add salt. Add butter to the dough and knead. Cover the bowl and leave for 60-90 minutes. Stir the dough once during the approach. Pour flour onto a flat surface and place the dough, divide into 2 parts and shape into flat cakes. Cover the cakes and leave for at least half an hour. Prick the cakes with a fork and bake at 220-230 degrees for 20 minutes. Sprinkle the finished flatbreads with black sesame seeds.

Recipe 9: Flatbread in the oven

Using this flatbread recipe, you can bake a very tasty treat in the oven. The flatbreads turn out bland, but a little garlic is added for spiciness. The dough is ideal for various types of fillings.

Required ingredients:

2 cups of flour;
185 ml cow's milk;
Garlic - 2 cloves;
200 g cheese;
Red pepper;
Black pepper;
Dill and parsley - to taste.

Cooking method:

Pour milk into the flour and mix thoroughly so that there are no lumps. You can add a little salt to the dough so that the cakes don’t turn out too bland. Mix all the ingredients, cover the container with the dough with film and leave for half an hour. Grate the cheese, chop the herbs and garlic. Mix cheese with herbs and garlic. Divide the dough into balls and roll out flat cakes. Place the filling in the middle of each and fold the edges. Cook in preheated oven until fully cooked. It is not necessary to use oil.

Recipe 10: Mexican Flatbread

Tortilla recipes can often be found in Mexican cuisine. They are called "Tortilla". These flatbreads are prepared from any type of flour (wheat, corn, etc.).

Required ingredients:

A glass of flour;
101-105 ml of water;
25-28 g butter;
Half a teaspoon of salt;

Cooking method:

Mix flour with butter and salt. Pour water in small portions and knead the dough. Leave for 15 minutes. Cut the dough into several lumps and roll out layers. Bake the flatbreads in a frying pan (without oil). Mexican tortillas are prepared very quickly.

Recipe 11: Filled flatbreads

This flatbread recipe suggests preparing a delicious treat with potato filling. The dish is perfect for breakfasts, dinners and fasting days.

Required ingredients:

Half a glass of water;
2 cups of flour;
70-80 ml oil (vegetable);
3 pinch of salt;
Black pepper - a couple of pinches;
Onion head;
Potatoes - several pieces;
Fresh parsley - to taste.

Cooking method:

Chop the onion, peel the potatoes, cut and boil. Chop the parsley and fry the onion. Crush hot boiled potatoes, add herbs, pepper, onion, salt everything. Mix flour with water, 60 ml of vegetable oil and a small amount of salt. Wrap the bowl with the dough in a plastic bag and leave for half an hour. Cut the dough into several lumps and roll out. Fry the tortillas for 1.5-2 minutes on both sides. Fill hot tortillas and fold in half.

Recipe 12: Flatbread with herbs and onions

A very tasty recipe for flatbreads with onions and herbs. The baked goods have a pleasant refreshing taste and appetizing aroma.

Required ingredients:

2.5-3 cups flour;
190-205 ml of water;
Salt;
Sunflower oil;
Sorrel;
Dill, parsley;
Green onions.

Cooking method:

Mix water with flour, add salt and butter. Knead the dough and leave for 25-30 minutes. Wash the greens, chop and mix. Divide the dough into pieces and roll out. Add greens to each flatbread and wrap the dough in a roll. Fry in a dry frying pan until golden brown.

Recipe 13: Rye flatbreads

The recipe for flatbreads made from rye flour is perfect for those who love tasty and healthy food and more. Rye flatbreads are prepared easily and quickly. They can replace regular bread.

Required ingredients:

225 g rye flour;
Yogurt - 190-200 ml;
4-6 g each of sugar, salt and soda;
15 ml vegetable oil;
Spices;
Sesame.

Cooking method:

Combine flour with sugar, soda and salt, mix. Mix natural yoghurt with butter. Combine the liquid ingredients with the dry ones and knead the dough. Leave for 20 minutes. Sprinkle the surface with rye flour, roll out the dough and cut out rounds. Prick with a fork. Sprinkle the flatbreads with herbs and sesame seeds. Bake in the oven for 16-18 minutes.

Recipe 14: Unleavened flatbreads

A very simple and tasty recipe for unleavened flatbreads. Great for any filling and can also be used with soups and other dishes.

Required ingredients:

Glass of water;
3 cups flour;
A teaspoon of salt.

Cooking method:

Sift flour, mix with water, add salt. Knead the dough thoroughly and set aside for 18-25 minutes. Dust the surface with flour and divide the dough into several parts. Roll each one out in flour, then shake off the flour and fry in a frying pan without oil. Place the cakes on top of each other, sprinkling with water.

Recipe 15: Water flatbreads

A very inexpensive and tasty recipe for water flatbreads. If you run out of bread, you don’t have to rush to the store - you can make such quick and delicious flatbreads from the most affordable ingredients.

Required ingredients:

Soda - 3 g;
Flour - “by eye”;
Some water;
Salt and sugar - to taste;
Vegetable oil.

Cooking method:

Mix about 400-500 g of flour with 190-200 ml of water, add salt, soda and sugar. Mix everything, remove the dough for half an hour - 40 minutes. Divide the dough into several parts and roll out. Fry in a frying pan on both sides with vegetable oil.

Recipe 16: Flatbread without yeast

Flatbread without yeast turns out rich and tasty, and cooks very quickly.

Required ingredients:

Flour - kilogram;
2 tsp. salt and baking powder;
210 g margarine or butter;
0.5 liters of milk;
Sesame - for sprinkling;
1 yolk.

Cooking method:

Mix flour with salt, add baking powder. Combine flour with softened butter and milk. Knead the dough, cut into 2 equal parts and grease with oil. Leave for 14-20 minutes. Roll each part into a flat cake, make indentations in the middle so that the edges become thicker. Make pricks with a fork and brush with yolk. Can be done with a small amount of sesame seeds. Bake in a preheated oven for 18-20 minutes.

Recipe 17: Honey cake

Honey cake is often used in folk medicine. Baking helps the body cope with a cold. It is very simple to prepare and does not require complex ingredients. Honey cakes can be given to children.

Required ingredients:

2. A little vegetable oil;

3. Flour - “by eye”;

4. 2-3 tbsp. l. honey;

5. Sugar - to taste.

Cooking method:

Mix the egg with butter and honey, add flour and sugar. The dough should not be too hard or liquid. Bake the cake on a greased baking sheet until done.

Recipe 18: Tortilla Flatbread

A very popular tortilla recipe used in Mexican cuisine. The flatbreads are very easy to prepare; you can put fillings in them: chicken, cheese, vegetables and beans, etc.

Required ingredients:

1 tsp. salt and baking powder;
Flour - 2 cups;
Half a glass of water;
15 ml soft butter.

Cooking method:

Mix flour with salt, add baking powder, stir in butter and add water. Knead the dough and leave for 17-20 minutes. Cut the dough into balls and roll into large thin cakes. Fry in a pan until brown spots appear.

Recipe 20: Rice Cakes

Rice cakes are quite simple to prepare, but they turn out very tasty. Suitable for any dishes and fillings.

Required ingredients:

2.5 cups rice flour;
1 egg;
Water - 1 glass;
Sugar - 1 tsp;
10 ml vegetable oil;
Half a teaspoon of salt;
45-50 g butter.

Cooking method:

Mix flour with sugar in a deep bowl, add salt. Whisk the egg in a glass of water and pour into the flour. Knead the dough, cut into lumps, each of which roll out on a surface sprinkled with flour. Fry the rice cakes in a frying pan without oil. Coat hot cakes with butter.

Recipe 21: Tacos

To make Mexican tacos, you only need a few ingredients: flour, egg and water. Great for any filling.

Required ingredients:

Corn flour - half a glass;
Water - half a glass;
Egg;
A little salt;
Butter.

Cooking method:

Mix flour with soft butter, egg, salt and water. It should have a slightly runny consistency. Bake the flatbreads in a preheated frying pan until golden brown.

Recipe 22: Milk flatbreads

A very popular recipe for flatbreads made with milk. The flatbreads turn out soft, tasty and tender.

Required ingredients:

Salt - 0.5 tsp;
Half a glass of milk;
Flour - half a glass;
45 ml vegetable oil;
1 egg.

Cooking method:

Sift the flour, add salt, milk, mix everything thoroughly. Beat in the egg and add the oil. Mix all ingredients, beat a lump of dough several times on the table, leave for 19-25 minutes. Cut the dough into small lumps and roll out into wide flat cakes. Grease the flatbreads with oil and fry in a frying pan. Place the finished cakes in a stack and cover with a napkin.

Recipe 23: Indian flatbreads

The traditional Indian flatbread recipe can be used if you need to prepare thin and tasty flatbreads for the filling. For preparation you will need a minimum set of ingredients.

Required ingredients:

Wheat flour - 1 cup;
A glass of whole grain flour;
1 tsp. salt;
30 ml olive oil;
160 ml hot water.

Cooking method:

Mix the two types of flour and add a little salt. Gradually add oil and hot water, stirring the ingredients continuously. Knead the dough. It should come out elastic, but not sticky. Cut the dough into pieces and leave for 25-30 minutes. Heat a cast iron skillet with oil. Roll out the balls on flour into flat cakes. Fry for 25-30 seconds on both sides.

— The dough for flatbreads must be kneaded only with your hands;

— To make the flatbreads soft and appetizing, you can coat them with butter.

What difficulties and unforeseen circumstances may arise?
What is important to know to get a good result?
What are the operating features of a traditional tandoor and how to create similar baking conditions in a conventional oven?

In Uzbekistan, flatbreads are similar to each other in about the same way as the people who bake them are similar to each other. Despite the apparent external similarity, each has its own distinctive features, its own character and appearance.
But in kneading yeast dough there are general rules that depend not on geography, but on the conditions necessary for the development of yeast. For example, sifting flour before kneading dough is an absolutely necessary action, because the flour is saturated with air - after all, without oxygen, yeast does not develop.

The favorable temperature for yeast is different from normal room temperature. Therefore, water or milk for the dough is heated. A spoonful of salt for about two kilograms of flour is enough.

And dry yeast is only half a packet per kilogram of flour, that is, four times less than the norm proposed by yeast manufacturers.

Stir the yeast granules and rub between your fingers.

Knead the dough as usual.

There is less yeast than usual, more salt, so the dough rises for about a couple of hours until it increases in volume by about 2.5-3 times.

To divide the dough into parts, it is better to stretch it into a sausage.

Three cakes will be made from this amount of dough.

The dough is folded to the bottom, as if pulling the top and forming a ball.

Now roll the ball on its side, pressing it against the table with your right hand to form a tight rope - the future bottom of the cake. With your left hand you only hold the dough, but try not to squeeze the future top.

The dough should rise again. It is better to cover it with a linen towel to prevent it from airing.

Press down the middle of the approaching ball with your fist.

Many bakers are convinced that a rolling pin and yeast dough are incompatible.
But with a specially shaped rolling pin, it is the middle that is rolled out - that part of the cake that is supposed to be hard and crispy.

But the same can be done with your fingertips - first walk around the rim and then further, closer and closer to the center.

To prevent the middle from rising, it is pricked with a special stamp called chekich.

Chekichi have a variety of patterns. The combination of patterns is sometimes used by professional bakers as a signature.
But most often, a pattern is used, which in the east has been a symbol of the sun and infinity since ancient times.

The surface of the cake can be greased with milk.

Sedona, or nigella as it is also called, is a traditional seasoning for flatbreads. People believe that sedona improves heart function and has a positive effect on digestion.

In fact, any product, any spice is a medicine. But the main medicine is the appetite and good mood of the eater. Sesame seeds make the flatbread more appetizing. Why not add sesame seeds?

The bottom of the flatbread is moistened with salted water and baked in a tandoor.
What is tandoor? A thick-walled clay jug used as a stove. Firewood is placed through the neck, and smoke also comes out through the neck. Through the same neck, the baker places the cakes, but not on the floor, but on the hot walls.
From the well-heated thick and heat-intensive walls, the bottom of the cake is baked and becomes dry and crispy. The top of the flatbread is baked under the influence of hot air, which in a closed tandoor is practically motionless and in the infrared rays of the coals smoldering at the bottom of the tandoor.
Of course, the conditions in conventional ovens are very different from those in a tandoor. Standard metal baking sheets are relatively thin; they accumulate so much heat that it would only burn your finger. When almost a kilogram of dough at room temperature is placed on a baking sheet, it quickly cools down, taking on the temperature of dough, which has a significantly higher heat capacity. Then the top of the cake bakes even faster than the bottom, but it should be exactly the opposite.

A hot pizza stone - it seems that this is the salvation. It is not very important whether it is made from real stone or from modern ceramics that are not afraid of sudden temperature changes. Its heat capacity is important. Will the heat accumulated during preheating be enough to bake the bottom of the flatbread or not?

I have two such stones.

The second has a dome-shaped lid and together it is called a “bread oven”. Well, not a stove, of course, but a baking dish - that would be more correct.
Before baking, the vessel must be heated in the oven. I preheated it to a temperature of 210C, because I know that most bakers place flatbreads in the tandoor at this temperature of its walls. Bakers, of course, don’t measure temperature, but I did – I was interested. At a lower temperature, the cake sticks tightly and does not want to come off the wall later. With a larger one, it’s the other way around - the bottom dries out very quickly and the cake falls off the wall or dome of the tandoor.

The flatbread, as soon as it is in the oven, begins to rise rapidly, and the rim grows especially well.
But the thickness of the pizza stone and the pan from the bread baking pan is still less than the thickness of the tandoor wall. Therefore, they should continue to be heated and maintained at the required temperature. The oven is now 210C, but heating occurs due to forced convection of hot air flows.

I have already said that the air in the tandoor is practically motionless; the heat from the heated and rarefied air is very slowly transferred to the surface of the flatbread. More often it browns due to infrared radiation, which the baker can easily control - he can cover the coals with ash or even a small sheet of iron for a while, he can fan the coals, he can cover the neck of the tandoor and vice versa - open and ventilate, but not to cool there is air in it, but in order to ensure the flow of oxygen to the coals and increase the intensity of their combustion.
In an oven that is heated by convection, it is impossible to control the rate of baking of the surface of the cake. As a result, it happened too quickly, in just 8-10 minutes, and the middle of the flatbread puffed up, rising like a Middle Eastern pita puffs up. Essentially, this is a marriage, albeit an edible one.

During the same time, the surface of the cake under the heated hood just began to turn yellow. The middle didn't even think of puffing up, like a flatbread baked on a pizza stone. Now you can remove the cap and brown the top - this will take 6-8 minutes.

As a result, the cake has the absolutely correct surface color and is baked as it should.

Look - and the bottom is the same color as the top.

You know, even if you don’t bake cakes in such a device or don’t bake them in the oven at all, you can still benefit from reading the article. Look, on the left is a flatbread that was baked on a pizza stone. Her bottom was left uncooked, almost white. And on the right is a flatbread that was baked under a ceramic hood. Its bottom has the same color as the surface.
But it's not just about color! This bottom crisps as it should, the smell of the flatbread is very similar to the smell of the flatbread from a real tandoor.
I should try baking a regular loaf in this device!

What about the third cake? It was baked on a regular stainless steel baking sheet. Here is the result.
Of course, now there are baking sheets with both non-stick and silicone coatings. Silicone mats are sold separately, but you can use ordinary baking paper and prevent sticking. But the bottom of the flatbread will not be baked better because of all this; it will remain half-baked.

Probably, the flatbread that was baked on the pizza stone could have been baked better. For example, at the first stage you could cover its surface with foil. But the one that was baked under the lid came out simply impeccable! I'm very pleased with the result. In fact, this vessel with a dome-shaped lid is like a mini-tandoor. What difference does it make whether the walls of the tandoor are heated from the inside or they are heated from the outside - even by the same hot air currents? After all, what is important, first of all, are the conditions that are created for baking bread or other products: air temperature and humidity, the rate of heat supply to the contacting surfaces and the ability to regulate the process.

In fact, baking is very simple and easy. To do this, you don’t always need to knead the dough for a long time and wait for the yeast to rise. Ordinary yeast-free flatbreads can be an excellent help in the affairs of a housewife or a sophisticated gourmet. The main thing is to know how to cook and where to start.

It is important to remember the main points and characteristics:

Various dried fruits and sweet ingredients do not combine well with starch, which is full of dough. So moderation and minimalism should be observed in this matter.
It is dangerous to mix protein and starch in large quantities. It follows that adding different types of nuts will make the dish heavier and create unnecessary problems for the digestive tract. However, adding fiber-rich foods will help increase peristalsis and enrich the dish.
Using fully sprouted grains. They will be better absorbed than “dry” ones, however, when crushed, you will only get a kind of “minced meat”.

The most interesting and popular recipes for yeast-free flatbreads

Sour cream flatbreads

Do you remember how, as a child, your grandmother prepared you an abundance of sour cream cakes? In those days there were no famous branded snacks and people prepared their own treats. This recipe is kept in the best traditions.

You will need:

Sour cream 25-30% fat 1 cup;
Flour from 2 to 3 glasses;
3/4 cup sugar;
And 0.5 teaspoon of soda.

Make sure the sour cream is chilled. Next, for sour cream delicacies, mix flour with soda and sift well. Separately add sugar to sour cream and beat with a whisk. Slowly add flour to the sour cream mixture in a thin stream. Knead a thick but not too stiff dough. If the consistency is liquid, add a little more flour.

Divide the finished dough into 2 equal parts, roll out on a non-stick surface to a thickness of about half a centimeter. Cut out the desired flatbreads using any mold and place them in the oven at 200-210°С. Just be sure to grease the baking sheet with oil or line it with parchment paper. Near 10-14 minutes and everything is ready. It is not recommended to cook in a frying pan; only in the oven will the sour cream cakes turn out whole and tasty.

Rye flatbreads

An excellent alternative to yeast-free bread. The simplicity with which this recipe is prepared is amazing. This dish will easily take root in your family.

Let's take:

About 300 gr. flour;
350 gr. kefir;
1 tsp salt;
1 tsp. coriander;
1 tsp olive oil, you can take sunflower oil;
1 tsp soda

The resulting rye flatbread should be in quantity 6-7 pcs.

The recipe is very simple: mix all the dry ingredients, separately kefir and butter. Next, knead both parts into a soft dough and let stand 20-25 minutes.

Future rye delicacies do not need to be rolled out, but shaped by hand. Place our products on a greased baking sheet, make holes and cook in the oven. The temperature should be around 200-220°С, cooking time - 15 minutes.

Like the previous recipe, this one is important in the method of preparation. In a frying pan, rye products will quickly set and become hard, while in the oven everything will work fine.

Unleavened flatbreads (lavash)

They are perhaps the simplest variety. The recipe is very simple.

Let's take:

One glass of water;
One and a half teaspoons of salt for taste;
2.5 cups flour;
Vegetables as desired. You can add tomatoes, bell peppers, garlic or herbs at your choice.

First, mix water and salt. After a thin, barely noticeable stream, pour the flour into our liquid. We knead the dough with gusto and let our workpiece rest 25-30 minutes.

Place the frying pan on the stove and heat it up. Roll out the dough into flat cakes quite thinly, keeping an eye on the size so that they are not too large. Dry in a hot frying pan for just a few seconds. It is very important to cook in a frying pan; using an oven will take longer and dry out the dish.

The final touch will be sprinkling the finished pita bread with water so that they are not too dry. In reality you should get about 9-12 flatbreads. Great, isn't it? A very simple recipe.

Finally

Well, in conclusion, I would like to wish you to experiment and not be discouraged by failures. Culinary skill is a great art and requires a careful approach.

The recipe for Uzbek flatbreads is particularly simple and easy to prepare. This homemade flour product will especially appeal to those who cannot live without fresh and hot baked goods for breakfast or lunch.

A simple and quick recipe for Uzbek flatbreads, intended for the oven

Required ingredients for the dough:

wheat flour (you can take any type) - 500 grams;
active - 4 full;
purified drinking water (chilled boiling water) - 170 milliliters;
fresh fat milk - 170 milliliters;
sunflower oil - 2 full large spoons;
iodized salt - at your discretion (usually taken in the amount of 2/3 of a small spoon);
granulated sugar - 0.5 tsp. (for breeding yeast).

Dough kneading process:

Involves the use of a yeast base. However, it is worth noting that such a delicious flour dish is often made with kefir with the addition of baking soda. Thus, you should pour 170 milliliters of chilled boiling water and the same amount of fresh fat milk into one container. Both ingredients need to be seasoned with granulated sugar (up to 10 grams), and then slightly heated over the fire. Next, add 4 full dessert spoons of yeast to the diluted milk drink. In order for them to completely melt and swell, it is recommended to place the container with the mixture, uncovered, in a warm place for a quarter of an hour. After 15-17 minutes, 2 full large spoons should be added to the yeast mass. Also, to knead the base, add wheat flour to the prepared mixture.

Since the presented recipe for Uzbek flatbreads 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 aside for further rising (for 1 or 1.4 hours).

Formation of flour product:

Uzbek flatbread is formed quite easily at home. To do this, rolls of infused yeast dough should be rolled one by one in wheat flour, and then rolled into small but thick pancakes. After this, the middle part of each cake must be crumpled using the base of a faceted glass, and then the resulting recess must be secured by piercing it with a fork. Also, the formed semi-finished product must be generously greased with beaten chicken egg and sprinkled with sesame seeds.

Uzbek heat treatment

The finished yeast dough product should be placed on a greased sheet or frying pan and then placed in the oven (180 degrees). As a rule, Uzbek flatbread is baked quite quickly (within 25 or 32 minutes).

Proper serving to the table

After half an hour, delicious bread made according to an oriental recipe will be completely suitable for further consumption. This flatbread should be served hot along with honey, jam or juicy fruits (melon, watermelon, grapes).

Bon appetit!