Fast cakes on soda. Flat cakes in a pan are a worthy substitute for bread and the basis for original snacks. And the components are simple, as always

   Calorie content:   Not specified
   Cooking time:   Not indicated

To bake wonderful fresh cakes in a pan instead of bread, you only need a minimum of food. Plain flour, salt and water are always in the house. It is only necessary that the hostess has a desire to bake such cakes: and you don’t have to go to the store for bread. Freshly made cakes will replace even the most delicious store bread. Homemade cakes that are filled with the warmth of female hands will overshadow any baguette or loaf. There are many recipes for homemade bread -, ... But unleavened cakes are prepared much easier and faster. The most valuable thing in such baking is that cakes can be eaten with anything, anytime, anywhere. I always give such cakes to my husband for work and my son for school. Such pastries come out dry and do not crumble, so my men always take fresh unleavened cakes. I once took such cakes for a picnic, so the whole family ate them in a minute. So, we cook together unleavened cakes in a pan - instead of bread, loaf or baguette.



The necessary cakes:

- 500-600 grams of premium flour;
- 200-250 grams of water;
- 1 tea l salt.

Recipe with photo step by step:

  First of all, I sift the flour several times, so that the dough becomes airy later. Pour salt into the sifted, snow-white flour to make the dough tastier.




  Pouring water in parts




  and start kneading the dough without lumps.




  Then pour in the remaining flour, but also in portions, spoons and gradually.






  I form, roll the dough into a single ball and see that it no longer sticks to my hands. If the dough is elastic, tight, then flour is enough and you don’t need to add any more.




  I’ll leave the dough to rest for about 15 minutes. Then I cut it with a knife into even small parts, so that a round shape for the flat cake is rolled out of each.




  Thinly roll out one piece of dough, so that the surface of the wooden board on which I roll out is practically visible. But the dough should not break. I catch the moment when you need to stop rolling with a rolling pin, and cut a cake using a round plate.




  I put it on a hot dry frying pan and bake on each side for 15-20 seconds.






I put the hot baked cakes on a separate plate. Pellets during the drying process will rise, swell and puff. This is a normal occurrence. Beauty! Lush cakes are made from ordinary products without yeast. This is a miracle!




  As a result, I get a mountain of the freshest delicious cakes.




  These unleavened cakes in a pan instead of bread (of course, slightly cooled so that no one gets burned) can be served on the table with any sauce, and even meat. And from them you can make delicious

  The dough for cakes is prepared quickly, and it can be frozen “for later”, which always saves the hostess a lot of time. After all, everyone loves fresh, just baked bread, its sweet aroma and crunch of a delicious crust. The dough for tortillas will always help out in a minute when there was no bread at home or guests who always want to try something new and unusual came. This version of homemade cakes is just that. You can cook the dough quickly, as it is kneaded in an odd fashion. Tortillas will be soft, airy and delicious. In addition, the dough can immediately be put into preparation, or you can freeze and use it if necessary after.

Ingredients

• Chicken Egg - 2 pcs.
• Milk - 400 ml
• Salt - 2 tsp
• Sugar - 2 tbsp.
• Vegetable oil   - 2 tbsp
• Wheat flour - 5 tbsp.

Information

Unsweetened pastries
  Servings - 6
  Cooking time - 1 h

Sausage dough: how to cook

We prepare products. We warm milk to a temperature of 30 degrees. Warm milk will improve the work of the yeast, help the dough come up and increase. Sift the flour several times so that it is enriched with air, and the dough is elastic and lush. It is better to take dry yeast, since the usual ones are suitable for making dough and require more time for cooking. All other products must be at room temperature. Pour warmed milk into a deep container.

Add sugar, salt and stir slowly to dissolve. Sugar helps the yeast and activates the fermentation process. But you don’t need to add a lot of it, since sugar just will not let the dough rise and make it heavy.

Pour dry yeast into the milk-sugar mixture, add vegetable sunflower oil and chicken eggs. Many hostesses are afraid to use dry yeast and prefer live ones to them. Dry yeast is very unpretentious both in use and in storage. They can even be added with flour without dissolving in a liquid.

Now pour the flour and, constantly stirring with a fork, let the dough clutch. After we begin to knead with our hands for 10 minutes. The finished dough should be soft, light, not stick to your hands. In order to make it easier to knead, its surface can be slightly greased with vegetable oil.

We cover the container in which the dough lies with a paper towel and leave it in a warm place for half an hour. During this time, it will increase in volume. After 30 minutes, grease the dough with butter, sprinkle with a little flour and knead again from the edge to the center. Leave again to come. It is important that at this time in the room there are no drafts and open windows, doors. Cold air will not let the dough rise.

These Uzbek cakes are very soft, tender and ruddy. Such products, cooked at home, and in comparison do not go with the bread that is sold in stores. That is why we decided to devote the presented article to a simple culinary question about how to cook Uzbek cakes on our own.

Product General Information

Uzbek cakes can be made using a different basis. Today we will present some of the most popular recipes with which you can independently prepare delicious and tender bread.

It should be noted that in the original Uzbek cakes are baked in tandoor. This is an oven made of baked clay. Of course, no one will build it specifically for the preparation of flour dishes. In this regard, we decided to bring to your attention a detailed recipe of Uzbek cakes in the oven and on the stove.

Cooking Uzbek bread on dry yeast

As mentioned above, Uzbek cakes can be baked in the oven from different dough. But the most popular in our country are products prepared on a yeast basis.

It should be noted that the recipe for creating Uzbek bread is so simple that even the most inexperienced culinary specialist can use it correctly. Strictly observing the requirements of this method, you will definitely get very soft and delicate cakes with a delicious taste.

So, how is homemade Uzbek tortilla made? The recipe for such flour products requires the use of the following components:

Kneading yeast dough

The Uzbek cake, the recipe of which we are considering, turns out to be very ruddy, magnificent and delicious. Before placing it in the oven, knead the yeast dough well. To do this, slightly warm the fresh milk with maximum fat content, and then pour sugar and dry yeast into it. After the last component is completely dissolved, it is necessary to add egg yolk, table salt and melted salted margarine to the dishes. Moreover, cooking oil should not be hot. In the end, add high-grade light flour to all the ingredients. Kneading the dough is recommended for about ¼ hour. At the same time, it should move quite well from the palms. If this does not happen, then a small amount of wheat flour should be added to the base.

So that the Uzbek cakes in the oven rise well, become soft and lush, it is advisable to close the kneaded dough well with a dry rag and a lid, and then put it in any warm place. To withstand in such conditions, the base is recommended approximately 1.2-1.6 hours. During this time, it should be “beat” with the hand about 3-4 times.

Formation process

As you can see, there is nothing complicated in kneading yeast dough for Uzbek cakes. After the base is suitable, you can safely proceed to the formation of products. To do this, it must be sprinkled with wheat flour and divided into 10-11 parts. Next, each piece must be converted into an even ball and rolled into a cake 1 cm thick.

Heat treatment

Uzbek cakes in the oven are baked for a relatively short time. And before you put them there, the products should be laid out correctly on a baking sheet. To do this, a large sheet must be generously greased with oil or other cooking oil. Next, it is necessary to place part of the cakes on it so that the distance between them is about 3-4 centimeters. At the end, each product should be punctured in the middle with a fork, and then greased with heavily whipped protein. In this form, semi-finished products are recommended to withstand heat for another 15-26 minutes. During this time, the products should slightly rise. Next, the filled baking sheet should be placed in the oven, where it is desirable to withstand for 30-45 minutes. In this case, the temperature must be maintained at about 200-220 degrees.

How to serve Uzbek bread to the table?

After the Uzbek cake is properly baked at home, the baking sheet with the products should be removed from the oven and immediately greased with fresh butter or salted margarine. Next, the product must be removed from the sheet with a spatula and served with any first or second hot lunch. By the way, such cakes can be used with sweet and fatty kefir. Bon Appetit!

Cooking together puff Uzbek cake

The Uzbek cake at home is tasty not only from yeast dough, but also from a puff base. To prepare such bread, we need:

• salted butter - about 100 g;

Cooking basics

Undoubtedly, the Uzbek cakes in the tandoor are much tastier than in an ordinary oven. But if you do not have such an oven, then you can bake a flour product with the help of the mentioned kitchen device. And before you put it there, you should mix the puff pastry well. To do this, slightly warm the drinking water, add to it an average pinch of salt, sugar and, stirring regularly, gradually pour the sifted flour. As a result of such actions, you should get a pretty cool foundation. To make it come up, it should be wrapped with cling film and left warm for ¼ hours.

After the specified time, steep dough is required to be rolled into a very thin layer using a rolling pin. Next, the resulting sheet must be greased with softened butter. After this, the dough needs to be bent in half, rolled out and seasoned with cooking oil again. Similar actions should be carried out about 12-16 times. At the end, a dense square of many layers must again be placed in the bag and left aside for half an hour.

How to form and bake?

After the specified time, puff pastry must be removed from the bag and immediately rolled into a thin cake. Further, holes should be made on its surface using a fork. After this, the semi-finished product must be placed on a greased baking sheet and sent to the oven. It is desirable to bake the Uzbek tortilla from puff pastry at a temperature of about 195 degrees for 15-25 minutes. At the same time, the product must be monitored regularly. After all, if you miss the moment, then you will get not a tasty and tender cake, but an ordinary cracker.

Uzbek onion cakes: recipe with product photos

Uzbek bread with onions is very aromatic and tasty. It should also be noted that the caloric content of these products is much higher than those presented above. After all, it is required to heat such cakes not in the oven, but in a pan with oil.

So, for cooking onion bread we need:

• high-grade light flour - about 500 g;
• filtered water - 400 ml;
• granulated sugar - a full small spoon;
• butter salty butter - 2 large spoons;
• large sweet bulbs - 2 pcs.;
• salt - an average pinch.

The process of preparing dough and forming products

To make onion cakes, you should slightly warm the drinking water, and then add sugar, salt and light flour to it. Kneading the dough is advisable until you have a fairly dense and uniform base. That she came, she should be placed in a bag and left aside for 16-22 minutes. After this, the dough needs to be rolled very thinly and greased with a large spoon of vegetable oil. Having wrapped the base in a roll, this manipulation of the rolling must be repeated. At the end, the dough should be wrapped again with a film and left warm for ¼ hours.

While the base comes, you can do the preparation of the filling. This requires peeling large bulbs, and then finely chop them. Next, roll the dough again into a large and thin layer. It is necessary to place chopped onion on it, and then roll it up tightly. To get the cakes, you need to cut it into pieces 3-4 cm thick and crush it with your hands so that you get a small and round sheet. For beauty, it is recommended to pierce it several times with a fork in the middle.

Roasting on the stove

After preparing the semi-finished products, it is required to put the pan on a medium heat and pour in sunflower oil so that it covers the bottom of the dishes for 1 centimeter. Next, ready-made onion cakes should be placed in hot fat. It is desirable to fry it on each side for about 3-5 minutes. After the product is browned, it must be laid out on a plate, and pour a little more oil into the pan and place the next semi-finished product.

Serve Uzbek bread to the table

Frying onion cakes in a pan, they should be stacked on a plate and served immediately. You can use such products not only with hot first and second courses, but also just like that, along with sweet freshly brewed tea. Bon Appetit!

To summarize

Now you know how you can make delicious Uzbek cakes at home using yeast and puff pastry, as well as sweet onions. It should be noted that these are far from the only ways of how to make flour products yourself. Indeed, some housewives cook them not only in water or milk, but also in kefir. As practice shows, such cakes are very lush, soft and tasty.

The recipe for yeast-free cakes involves the use of flour, water and salt, without the ingredients of plant and animal origin. For a brighter taste and aroma add butter, eggs and dairy products.

Scones without yeast can be cooked on water or kefir

Ingredients

Salt 1 tsp Vegetable oil 2 tbsp Boiled water 200 milliliters Flour 3 stack

• Servings Per Container:3
• Preparation time:30 minutes
• Cooking time:3 minutes

Pan yeast recipes without yeast

There are many cooking options for Uzbek baking. Cakes are fresh, rich, cheese, I add toppings in them, for example, ham, vegetables or mushrooms. We will cook the dish according to the classic recipe. Such cakes replace bread.

For baking, you will need a non-stick pan with a thick bottom. Fried tortillas, unlike those cooked in the oven, are more high-calorie, but they are cooked faster and have a delicious brownish crust.

Cooking:

1. Sift flour and mix with salt.
2. Add water.
3. Knead the dough like dumplings.
4. Add vegetable oil at the end of the batch.
5. Leave on for 20 minutes.
6. Roll the dough in the form of sausage and cut into pieces up to 2 cm thick.
7. Roll each part into a thin layer and fry on both sides until golden brown. Add vegetable oil to the pan only for the first tortilla. On the first side, fry the cake under a closed lid, then turn over and cook with the lid open.

Finished cakes are cut into 4 parts and greased with butter until they have cooled. Served with the first dish or side dish, eat with jam and honey.

Yeast-free cheese cakes

The dish turns out magnificent, because they cook it on kefir and soda. After spending 15 minutes, you can enjoy crispy cakes.

Ingredients:

• 2 stack wheat flour;
• 1 stack kefir;
• 150 g of hard cheese;
• 0.5 tsp sugar, salt and soda.

If desired, after kneading the dough, sausage or greens are added to it.

Cooking:

1. Kefir is heated to 38 ˚С.
2. Pour sugar, salt and soda into it. Leave on for 5 minutes.
3. Grate cheese, mix with flour and add to kefir mass.
4. Knead the dough with your hands for 3 minutes.
5. Divide the mass into 5 parts, from each form a cake.
6. Fry on both sides for 2-3 minutes. under the closed lid.

If you fry the cakes with the addition of vegetable oil, then they look like pasties, the same crispy and crispy. They are eaten with low-fat dishes, such as fresh vegetable salad.

Cakes in a pan are used as the basis for cooking. They wrap the filling, for example, onions or mushrooms, then fry and cut into portioned pieces. Get a hearty snack, which is suitable for the festive table.

Flat cakes on water and flour in a pan - a great alternative to bread in any situation. Forgot to buy bread or you need a decent replacement for him - that’s the recipe there is suitable. The option is really very simple, fast and completely inexpensive. Lenten cakes. They are prepared from products that are always in the house: water, flour, vegetable oil and salt. Something easier to come up with is difficult, agree. At the same time, the cakes are very soft, and remain so even after cooling. Tasty, fast and easy!

Ingredients:

• water - 250 ml
• salt - 1 tsp. with a slide
• vegetable oil (I have olive) - 3 tbsp. l.,
• flour - 350-450 g.

How to make tortillas in water and flour in a pan

We begin to knead the dough with flour. We take a deep bowl and sift into it immediately the whole volume of flour. Depending on the quality, it may need a little more or a little less. I’m used to using flour from one manufacturer, and it takes 2.5 tbsp for the specified amount of liquid (water + oil). 400 g flour (2.5 tbsp.).

Following the flour, salt is sent to the bowl. Stir.

Now water. To keep the cakes soft even after cooling, the water must be hot. We boil water in a teapot, pour a glass and pour boiling water directly into the flour, constantly stirring the contents of the bowl constantly.

Why is boiling water necessary? In cold water, the cakes will be soft, only while hot. After cooling, they will become tough and rubber. With dough mixed in hot water, even cold cakes remain soft.

Knead the dough with a spatula first, because it is still very hot. And as soon as it has cooled enough, you can already use your hands. When the flour absorbs all the water, and the dough begins to form in a lump - pour the oil. Any suitable oil is suitable. I try to take olive (unrefined), because with it the dough comes out noticeably softer and more elastic. The taste of oil is not felt at all.

The dough comes out smooth, soft, elastic and very pleasant to the touch. Before work, he needs to let him rest for about 30 minutes, so we cover him with a towel or napkin and leave to stand.

After resting, the dough becomes even more ductile and supple. It does not stick to either hands, or to a work surface, or to a rolling pin.

Divide it into several approximately equal pieces. The size depends on the desired size of future cakes. I make small cakes, 10 pieces come out, i.e. 10 slices of dough. We cover the parts of the dough that we don’t work with - the dough is very airy.

There are two ways to form cakes. First: just roll part of the dough into a cake, prick it with a fork and you can send it for frying.

Second: also first roll out the cake, grease it with vegetable oil.

Fold a smeared cake with a tube.

Then a tube - a snail.

And roll it out again. This molding method gives the finished cake a layered texture. Plus, with this molding, if desired, you can hide the filling in the tube - greens, for example, or fried onions.

With any molding method, the cakes are fried the same way: in a well-heated pan without oil or with a small amount. During frying, do not cover the pan with a lid. If you fry the cakes in oil, they turn out a little crispy. Soft, without oil, while it is not necessary to have a non-stick pan for frying without oil, the cakes do not stick and do not burn anyway.

Ready cakes are stacked in a pile one on one. And so that they become softer, we immediately shelter them. It’s convenient for me to cover them with a lid: I removed the cake from the pan, put it in a pile and covered it.

These are the layered cakes formed by the "snail".

The cakes are very soft. They can easily be folded in half or rolled up. They don’t lose their flexibility even after cooling, only wounds should be covered with cakes.