Description
Wheat flour little useful.. This fact is known because today I bought the flour from whole grains, and feverishly began to think - what with it to do - handle-it itches! And I remembered the familiar childhood taste puff cakes, which are baked by my grandmother. In the original Katlama baked from wheat flour, with the diameter of the pan and thickness of cm 1, 5 -2. Because it looks more attractive :)). Come on my little dustbunnies :))!!
Ingredients
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Flour
-
Water
0.5 cup
-
Salt
1 tsp
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Butter
3 tsp
Cooking
As for the first time prepared with a new flour, it took quite a bit to bake cakes at 1 time for tea. The quantity of flour left salt 0.5 cups of boiled warm water.
Prepare a normal dough, as for dumplings.
We turn our bun in cling film and put in the refrigerator so that our products have made friends with each other ;-). A couple times the dough was obmanula. Then roll out more thinly. The dough will collapse in the roll, because it rolled of rectangular (or close to it :-[ ) form. Melted the butter in the microwave, greased the dough, leaving a consistent stripe width of about 1 cm.
More tightly rolled up the dough into a loaf.
So she decided to cook a mini-Kalamaki, cut the roll into 4 pieces. You can proceed from the size of the pan, given that the following dolecki will roll out.
Our sausages turn around its axis, ponytails stacked on top, in the center.
Our dolecki sent in the fridge for a few minutes, for solidification of the oil. Meanwhile, put the frying pan on a medium heat. Grandma was a little greased the pan with butter, I decided that the non-stick going without it. Pulled dulci, roll thinner, different thickness each, to understand how it is - tastier-it.. :-D.
Put calamosche in the pan on the fire a little below average, cover. Fried our bread quickly, as it must be grilled inside all the layers of dough. Fry on both sides until nice it will turn brown.
Here is our ready-made mini Katlama. In my childhood I ate their large, white-yellow-pink and thick.. I did it a little negretti, crispy and delicious.
My husband liked Katlama with this flour - it adds a special, rye, rustic flavor of crisp oil cake! It looks like Katlama in the section.
I hope you'll appreciate the recipe is simple but tasty cakes of Tatar cuisine! Bon appetit!!
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