Description
The national dish of Uzbek cuisine, without which no Uzbek begins your day. Eat cake for Breakfast, lunch and dinner. Eat with fruit, served with meat, for Breakfast is good with sour cream. Fragrant, delicious and easy to prepare, and the ingredients everyone has in the house. Cook it in a national oven - tandoor, but we will try to circumvent this caveat and prepare at home, in the oven.
Ingredients
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1 kg
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1 Tbsp
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2 tsp
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5 Tbsp
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1 piece
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0.7 l
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3 tsp
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Cooking
Prepare your ingredients.
First proseem the flour through a sieve. It is important! The flour will become saturated with oxygen is the key to a great test. Let's stir the yeast in 700ml of warm water, there is salt, sugar and oil. A good start to knead. The work is difficult for men and girls attract men! It should look like the photo. Coat the dough lightly with oil, cover with a towel and about an hour in a warm place. The dough should increase by two times approximately. Hour, divide into portions. I got seven identical balls, if you want bigger can be divided into 4 or 5 servings. After the formation of the servings they need more time to knead each and shape into something similar to balls. Leave for another 15 minutes and you will see how they will grow in size.
Put the formed ball on the table. Hands form a cake like in the photo. In the center of the pellet penetrate with a fork, lightly piercing the dough to the center of the tortillas in the oven did not rise.
Smear the tortilla with beaten egg to it will turn brown, sprinkle with sesame seeds, which give the cake a special taste of the East.
A couple of tips on baking cakes. The ideal option is a pizza stone with a ceramic cap. If no stone, then on a normal baking tray lay parchment baking paper and sprinkle with flour lightly, then the cake will not stick. The oven heated to 200 degrees. Set the pan on the middle rack of oven. Bake for about 15-20 minutes. See as cakes. Take out, allow to lie down (to rest). And you can get to tasting. The aroma of fresh pastries and sesame you will be amazed.
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