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Uzbek flatbread in tandir
Flatbread in Uzbek style? This is delicious! Try! Uzbek flatbread in Tandoor is traditional bread. Baking on the walls of a tandoor, which is a clay jug, differs from a similar process in the oven. Due to even heat distribution and other features, the center of the tortillas becomes crispy while the sides remain fluffy.
Composition/Ingredients
Serving 10 pc
Ingredients:
Wheat flour, 500 gr
Dry yeast, 12.5 g
Salt: 12.5 g
Water: 125 ml
Sesame, 25 gr
Cooking method
Cooking time: 3 hours, 10 minutes
We heat the water to about 30 degrees so that the yeast activates faster and better. Pour the specified amount of salt into the water, as well as dry yeast. Afterwards, mix everything well. Let them stand in this form for 5–10 minutes, and at this time we sift the wheat flour. It is necessary to sift it to saturate it with oxygen. This will allow you to get especially fluffy and tasty cakes.
Add flour to the other ingredients and knead the dough. Knead it thoroughly until homogeneous and smooth. At least 5 minutes. Next, we form the resulting dough into a bun, place it on the bottom of a deep bowl, and cover the top with a towel. Place the dough in this form in a warm place for one and a half to two hours. The dough should almost triple in volume.
Afterwards, knead the dough, divide it in half, and place it on a work surface. We form the cakes, as if tucking the dough down. Make a depression in the center by pressing on the ball with your fist. We continue to form the cakes. If there is a special rolling pin, we use it. If not, then use improvised means or hands. The idea is that there should be a depression in the center, and the cake should be fluffy around the edges. We create patterns with a special stamp. If there is no stamp, you can poke it nicely with a fork. We make cuts along the edges.
We do the same with the second half of the dough. The result is two beautiful cakes. Lubricate their surface with water and sprinkle with sesame seeds. We moisten the bottom of the flatbread with salted water and bake the flatbread in the tandoor until golden brown.
All is ready! The flatbreads can be served either hot or cooled. They are very tasty and can completely replace regular, familiar bread. They will complement both the first and second courses. And with or without jam, they will be a delicious treat for tea.
Bon appetit and successful culinary experiments!
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