Uzbek cakes and bread, recipes

[Preparation of dough for flat cakes and samsa.]

Preparation of dough for flat cakes and samsa.

The method of preparing dough for Uzbek flat cakes and other flour dishes is mostly unpaired, i.e. one-phase. With this method, all its components are simultaneously introduced into the dough: flour, salt, water, yeast. If the dough is rich - eggs, sugar, fat, milk, cream, etc. The sponge preparation method is used for baking only cakes like a screen. One-phase preparation of dough in Uzbek cooking consists of the following four types: from simple unleavened dough, from yeast-free rich dough, from simple yeast dough and from yeast dough. Preparation of a simple unleavened dough: Dissolve the salt in a bowl of water, add flour in parts, knead the dough. Then add some of the water and some more flour, etc., knead. When kneading, make sure that the dough is homogeneous, without lumps. Roll the kneaded dough into a ball, wrap in a napkin, leave in a bowl and let it stand for 10-15 minutes. Prepare for 1 kg of flour 2 glasses of warm water and 1 tsp / l salt. Preparation of yeast-free butter dough: For kneading such a dough, take 1 kg of flour, 2 glasses of milk or cream, 1 tbsp / l butter, 1 egg, 1 hour / l salt. If the dough is prepared only on eggs, then take 4-5 eggs. You can add various animal fats to the dough: ghee (butter), lamb or beef lard and margarine. Making a simple yeast dough. First dissolve yeast in a bowl for dough, add salt water. Then, adding flour in parts, knead the dough and add water and flour, etc. When kneading, make sure that no lumps form. The dough for tortillas made from wheat flour of the first and highest grades is subjected to two or three strokes. From corn flour, wallpaper flour or bran, more kneading is required (4-5 times). Leave the finished yeast dough in a bowl, cover with a napkin and top with a mattress, put in a warm place for fermentation. Dough fermentation begins immediately from the moment of kneading, as a result the dough will have a loose structure and increased acidity. The time required for fermentation depends on the amount of yeast introduced into the dough and on the air temperature. The fermentation process can take from 1 to 4 hours. From time to time you need to check the dough by tearing it with your fingers: the end of fermentation can be determined by the increased volume and by the formed vapors inside and bubbles outside. To prepare a simple yeast dough, you need: 1 kg of flour, 25-30 g of yeast, 2 glasses of warm water, 1-2 h / l of salt. Preparation of yeast dough: Kneading of such a dough is carried out in a single-phase method, i.e. flour, milk, butter, salt, sugar, yeast and other components included in the composition are kneaded immediately, in one step. To prepare such a dough, you need: 1kg of flour, 35-45g of yeast, 2 cups of warm milk, if the dough is made on eggs, then take 5-6 eggs, 2h / l of salt, 3-4st / l of granulated sugar or powder. First, melt the yeast and salt in milk, then add flour and liquid (milk, cream, fat or beaten eggs) in parts, add sugar, and then add liquid and flour in parts, knead. Leave in a basin, cover with a napkin and a mattress and let rise in a warm place. Sometimes sour milk (kefir) or sour diluted sour cream is introduced instead of yeast.

[Tortillas. Recipes]

Tortillas. Recipes

The aromatic, crunchy, well-baked tortillas are so delicious they just can't be compared to the loaves of bread sold in the store. This is not surprising. The flat cakes are baked in the old way - in the tandoor. It is impossible to bake such a cake in the oven of a gas stove - all taste will be lost.

There is a scientific basis for this.The metal from which bakery ovens are made emits waves several hundred micrometers long, but of low density. And tandoors are stoves made of baked clay, in other words, ceramics. In ceramics, in contrast to metal, the situation with emitted waves is the opposite - their length is ten times less, and the density is very high. It is this density that contributes to the fact that the smallest particle of dough is baked relatively quickly. And the short length does not allow you to burn nutrients. So the cake is so tasty and fragrant that you can eat it at lunch as a main course.
Most types of Uzbek flatbread are baked in tandoor for 4 to 8 minutes. Sometimes, during the baking process, the cake falls off the wall and falls into ash. Such bread is considered sacred.

Lochira flatbreads for 3-4 servings
Wheat flour - 1500 g, flour for sprinkling - 50 g, mutton fat or margarine - 40 g, milk - 170 ml, salt - 10 g, vegetable oil for dish lubrication - 10 ml.


Recipe Dissolve salt in milk. Add lamb fat or melted margarine, flour and knead the dough. Let it stand for 30-40 minutes. Divide the dough into 230 g pieces, roll into balls and leave to stand for another 20-25 minutes. Roll out the "balls" into a cake 3-5 mm thick, apply patterns with chakich. Bake in an electric or gas tandoor.

Homemade cakes with milk for 3-4 servings
Wheat flour - 1 kg, yeast - 30 g, milk - 4 cups, vegetable oil - 300 ml, salt.


Recipe Dissolve yeast in warm water. Add vegetable oil, flour. Mix everything thoroughly, add milk, salt, knead the dough and put it in a warm place for fermentation. Divide the finished dough into pieces weighing 150-200 g, form "balls" and roll out the cakes with a thickness of 2 cm at the edges, 0.5 cm in the middle. Grease the back of the cake with water and bake in a tandoor or gas oven.

Patir for 3-4 servings
Wheat flour - 1 kg, mutton fat - 100 g, yeast - 12 g, salt.



Recipe Make a yeast and sugar dough. Add mutton fat to flour. salt, dough and knead the dough, distance it for 1 hour. Divide the dough into pieces, form "balls", roll out thinly. Decorate the edges of the cake with a knife, in the middle of the cake, give patterns with chakichi. Bake in a tandoor, greased with roasted lamb fat. Sprinkle the finished cakes with water.

Homemade tortillas for 3-4 servings


Wheat flour - 1 kg, cottonseed oil - 30 ml, sesame - 25 g, yeast - 20 g, salt - 10 g.
Recipe. Dissolve the yeast in warm water, add a little flour and put in a warm place. With the help of dough and flour, knead the dough, put in a warm place. Divide the finished dough into pieces weighing 230 g, form "balls", then cover with a towel and allow to stand. Roll the "balls" into flat cakes, decorate the middle with patterns using chakicha and grease with cottonseed oil, in which sesame seeds are soaked. Bake the scones in a gas or electric oven.

Tortillas with meat for 3-4 servings
Wheat flour - 1.8 kg, yeast - 20 g, onions - 120 g, egg - 1 piece, lamb - 500 g, salt.



Dissolve yeast in warm water with sugar. Mix the dough with flour, water and salt, knead the dough. Then put it in a warm place for fermentation. Then add flour, knead the dough, put in a warm place. Mix finely chopped meat and onion. Roll out the finished dough, put the minced meat in an even layer, then roll it up. With both hands, take the roll by the ends, turn it with your right hand towards you, with your left hand away from you. Tear off pieces weighing 150-200 g from one end of the roll. Shape each piece into a flat cake. These scones are larger and thicker than regular scones. Brush the flat cakes with egg yolk. Bake in a tandoor or gas oven. Sprinkle the finished cakes with water.

Homemade cakes, plain (Obi non).



OBI NON - simple homemade cakes. Prepare a simple yeast dough, leave in a bowl, cover with a napkin and a mattress, put in a warm place for fermentation.After raising the dough, place it on a table or on a cutting board and divide into pieces of about 250-300g each. Roll each piece between your palms, shape into a ball, leave and cover with a napkin. Make cakes so that the raw material has a thickness of 0.5 cm in the middle, 2 cm at the edges. In the center of the cakes, using a tool - chekich - make pricks. Injections are made so that the product does not bulge or deform during the baking process, and also has a beautiful patterned appearance when ready. Cover the molded raw materials with a napkin: winding also spoils the appearance of the finished product. After molding the entire dough, start to heat the tandoor, while the oven heats up in 15-20 minutes, the molded raw materials will settle, which will ensure the splendor of the cakes. Before baking, collect the heat and hot ash to the middle of the tandoor with a slide, put on a mitten or rapid, put the raw material on it with the back side up, slightly moisten with salt water and carefully stick to the hot wall of the working chamber. Unleash the heat from the ash and, to generate steam, sprinkle the planted cakes with water. When the cakes are browned, remove them from the tandoor, allow them to cool slightly in the air; it is not recommended to serve too hot cakes on the table. For the dough: 1 kg of flour, 2 glasses of water, 1 teaspoon of salt, 25-40 g of yeast (at relatively cold air temperatures, the amount of yeast added to the dough increases).

Tortillas with sesame seeds and nigella (Kunzhutli va sedanali non).
Such cakes are prepared for sale in the bazaar (market), therefore their other name is "bozor noni", or for a wedding table - "tui noni". Knead the dough to a liquid consistency. After rising, the dough is divided into 200g pieces, sometimes weighed on a scale. Each piece must be rolled into a ball, laid in rows, covered with a tablecloth, laid the second row of dough balls and covered with another tablecloth, so stand for 25-30 minutes. Strictly ensure that the dough is not aired. During this time, the dough will settle well and will continue to ferment and release carbon dioxide abundantly, forming larger bubbles. Then start molding, while the thickness of the rim should be 2 cm, the middle is 0.5 cm, prick with a check. Before planting in the tandoor, sprinkle separate areas of the front side of the raw material with sesame and nigella seeds soaked in warm water. Flatbreads are baked in a tandoor with melted coal. The temperature in the working chamber should be more than 300 degrees. For the dough: 1 kg of flour, 2 glasses of water, 30 g of yeast, 1 h / l of salt, 10 g of sesame seeds and nigella.

Tortillas with cracklings (Jizzali non).
Prepare a simple yeast dough, leave in a bowl, cover with a napkin and a mattress, put in a warm place for fermentation. After rising, add lamb bacon greaves into the dough. To do this, put the dough on a floured board, pressing with your palms, flatten it into a large juice 1.5-2 cm thick, put the greaves on the dough in an even layer and roll it up, then, taking the ends with both hands, throw it over, turning your right hand towards you, and to the left, while the greaves mix well with the dough. Tearing off one end of the dough, divide into 150-200g pieces. Give each piece of dough the shape of a flat cake, the thickness of which should be 2 cm at the edges and 0.5 cm in the middle. Often prick with chekich and bake in a tandoor or oven. First, burn the oven empty to heat up to 300 degrees, then put the cakes on greased baking sheets. Readiness is determined by the resulting golden brown crust. For the dough: 1 kg of flour, 2 glasses of water, 1 teaspoon of salt, 25 g of yeast, 300 g of cracklings.
A source: 🔗

[Uzbek Bread]

Uzbek Bread

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Known for its rich, exotic flavors, Uzbek cuisine is one of the most diverse in the east. Some Uzbek recipes have been stored and passed down from generation to generation for centuries. Many of the recipes have their own rituals and cooking methods. There are over 1000 national dishes that include traditional drinks, salads and sweets.

Since ancient times, bread has been sacred for the inhabitants of Uzbekistan.There is even a legend confirming this belief. It says that each new ruler minted soybeans their own coins, but the payment to the local population was not minted coins, but bread!

According to one custom, when someone leaves home, he takes a bite of Obi-non (Uzbek bread), and then this bread is stored until the traveler returns and eats up the remaining bread. Another national tradition - laying a basket of bread on the head, also indicates a respectful attitude towards bread.

Tortillas are an important part of both a regular table and numerous rituals. During the engagement, it is after the two cakes are broken that the bride and groom are considered engaged.
Another Uzbek tradition - if you come to another city, you have to buy bread home.

Uzbek bread is baked in traditional clay ovens called "tandir". These flavored breads are crispy and delicious. Since ancient times, the famous scientist of medicine Avicenna used Uzbek bread to treat diseases.

There are two methods for making tortillas, normal and improved.
The most common type of Uzbek flatbread, obi-non, is baked from a simple dough based on a special leaven used only for this type of bread. It is on her that the unique taste of obi-non depends to the greatest extent. The yeast culture propagated in this sourdough is also unique, like, for example, the yeast culture of Borodino bread - that is, no other can be replaced.

To prepare the obi-non dough, either a pre-purchased starter culture is used, or the yeast culture necessary for it is diluted by themselves. According to an old recipe, finely chopped onions and sour milk (which also uses their own "branded" yeast culture) are added to a thick meat broth, and flour is kneaded on this mixture. After sixteen hours of fermentation, the resulting culture is propagated by diluting with warm water to obtain a liquefied mass. Then add flour, add water and knead. The fermentation time is now four to six hours.
Next, adding water according to the calculation, knead the dough on the sourdough, which should ferment for another forty minutes, and then proceed to the formation of cakes. During subsequent kneading of the dough, the sourdough of the previous preparation is used, which is renewed at least once every 8-10 days. Often, a piece of "ripe" dough of the previous preparation, which is called khamir-turush, is used as a leaven.

The nutritious bread called "Patir" is made with the addition of lamb fat or butter to keep it fresh longer.
Patyr is the most typical type of flat cakes for the Uzbek table, made from yeast dough.

Patyr is made in large sizes (larger than a soup plate in diameter) and baked only in a tandoor, and it is kept there longer than other types of yeast dough cakes, baking in a moderate heat, for which the coals in the tandoor are collected in the middle with a slide and sprinkled with ash. Small patyrs - smaller than a tea saucer - can be baked on a greased sheet in the oven, and also over moderate heat, but only preheat the oven thoroughly. (Modern patyra works especially well in the oven). Then put more yeast in the dough than in tandoor patyr. - 50 g. For tandoor patyr, after kneading and standing, the dough is cut into pieces of 300-500 g, from which flat cakes are rolled out 1 cm thick in the middle, 2-3 cm along the edges. For patyr baked in the oven, the cakes should be about 4 times less in weight and half as thin. To obtain the characteristic shape of patyr, you can push it in the middle with a pusher or the back of a glass and be sure to prick the pressed part with a fork or a special tattoo (chekich). The prepared cakes are kept under a napkin for 15-20 minutes, after which they are baked. In the oven, patyr is baked for about 20 minutes.

In addition to the most common obi-non and patyr made from butter dough with the addition of lamb fat, there are unique varieties that are baked less often and therefore seem "exotic" even to many residents of Uzbekistan. Moreover, each region of Uzbekistan can boast of its own variety, which is not found anywhere else. And each of them has its own sourdough, its own original cooking technology, its own unique taste.
Gala-osegi-non cakes, which came from the village of Gala-Osie, near Samarkand, are famous far beyond the Samarkand region. Everyone who has visited Samarkand is sure to try to buy this bread, leaving the city: it has already become a tradition. There are more than fifteen varieties of this cake. Each of them has its own special, rather complex recipe for making a sourdough based on fermented cream or milk whey, with the addition of finely chopped onions and sesame oil. Even when stale, this bread retains its amazingly attractive appearance, and when soaked, it restores all its taste.

The Fergana Valley is famous for its delicious Katlam flaky cakes, each layer of which is greased with butter or sour cream during cooking.
They also make cakes with jizzali-non cracklings, cakes made from corn flour zogora-non, cakes made from herbal infusion of kuk patyr and many other varieties.
Traditionally, flat cakes are not cut with a knife, but broken by hand. Moreover, it is strictly forbidden by table etiquette to put broken pieces of a flat cake "face down": it is considered a disrespectful attitude to bread.

[Admin]

Admin, a very informative and interesting topic! Thank you!
In general, I am very interested in the cuisine of the peoples of the East. I am Uzbek by my father, but I have lived in Turkmenistan for more than thirty years. The war scattered our fathers and mothers all over the world, and we, their children, then look for our roots, who are lucky - finds, but many do not.
Flatbread in the East, like bread in Russia, as well as in other countries, has always been baked. But the East still differs from Europe in a lower standard of living. For example, the kitchen. Yeast was never put into cakes, they simply weren't there. In such heat as in the south (in the shade of 50 * Celsius), no yeast could be preserved. Summer starts in April and ends in October. On the Durun collective farm, Bakharden district, where I had to live in labor after graduating from medical school, for about three years I lived in the house of the collective farm chairman, sometimes I helped women knead dough into flat cakes. The dough was kneaded overnight on the dough left over from the previous batch. Not everyone had a refrigerator, and the dough was never stored there. Refrigerators could not stand in such a climate, they often broke down, so they tried to open them only in case of emergency. And in earlier times there was no trace of them, refrigerators, but bread was baked anyway. The old dough was kept in what, but in the coolest place of the house or yard, lined with wet rags and covered with a felt mat. They baked cakes in tandoors, I still remember the taste of these cakes. As I remember now, in our town, in every block, almost near every house, there were these tandoors - homemade clay ovens. Local women - Turkmen, baked chureks for their family every day, and also distributed them to us children. We, children, seeing the badji (aunt, in Turkmen), going to the tandoor with a huge dish covered with a cloth with blanks of chureks, lined up in advance. There were a lot of us, children of the 50s, and we were in line, chatting animatedly about everything in the world, patiently waiting for the chureks to be baked. They baked specially small chureki for us children, and if there was not enough of them, then they would break large churekas into pieces and hand them out to us. The very first in line were the lucky ones, they were the ones who got the little neat churechiki. Delight!
Here is such a small excursion into the past, I'm sorry if I'm tired of my story.

[Margit]

Margit certainly not tired. For example, I'm interested in learning better about the people with whom I communicate here. And I think I'm not the only one here.It was interesting to read about your past, how you lived ...

And after your story, for the first time, I wondered why different peoples have such different breads.

Here is such a small excursion into the past, I'm sorry if I'm tired of my story.

Margit, no, not tired Very interesting. I also know a lot and can remember about Uzbekistan, fate gave me the time that I spent in this country
Maybe that's why, so often I pay attention to Uzbek cuisine, flat cakes and bread, it's worth it

Glad to please you with cake recipes, thanks

And in the Bookshelf section we have a selection of materials on eastern markets, bread.

Thank you so much for such an interesting story about bread and cakes. I was born and raised in Kazakhstan, now it is Astana the capital, and before Tselinograd, but they did not make cakes there, there were baursaks. Well, such delicious things! But she was always interested in the breads of our neighbors - Uzbeks, Kyrgyz and other peoples. I love cakes. Now I have lived in Kiev for almost 25 years, I have had a bread machine for more than 3 years, I make dough for Armenian matnakash in it and bake such a cake in the oven, it turns out very well, but then I saw such beautiful ... no words. Thank you.

[Admin]

Recently I accidentally bought a chakich, I want to try to bake an Uzbek flatbread. It was interesting to read the topic, for which special thanks Admin... Since there is no experience in baking such cakes, I ask "the help of the audience", or rather members of the forum, who successfully bakes these cakes. Please share your experience and observations and a simple recipe. The stove will be in a good electric oven (upper and lower heating elements, convection, their different options, timer, etc.), I will look forward to advice.

I bake cakes at home, in the oven - they turn out delicious and good, go with a bang!

But it should be understood that real cakes are baked in a tandoor, in special conditions, and the dough is made in a completely different way, we cannot achieve such conditions at home.
Therefore, it turns out delicious, but "a la Uzbek flatbread"

https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=102169.0

https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=135417.0

There are other options for cakes, use the search

[Admin,]

Admin, thank you very much for your quick response and help. I will dare. Thanks again!

Here is my first experience of baking Uzbek flatbreads from 350 grams of flour, 4 flatbreads came out.

There is already a larger view. and one cake is turned upside down. the cakes themselves turned out to be fragrant and tasty. baked for 17 minutes in the oven on convection. But the patterned middle, alas, are almost invisible. Girls, if you buy chakich, then take a larger diameter.

So there is still work and work to do. to get closer to the original.

Trample the center of the cakes very well and strongly so that it cannot rise when proofing, and make the rim narrow, it will still rise well and will be wide. As an example, look in my recipes, I gave the link above

And do not divide 350 grams of flour into 4 parts, it is better to 2, and even better not to divide at all, but to make from a large piece

[Admin]

Admin, thanks for the advice and help. Another time I'll try to make one big cake. I really want to bake with a patterned center ... We will try.

Uh, eyes ran up - which recipe to choose? A week ago, my husband gave me a tandoor for my birthday (I asked for it since spring). We stoked it twice - the first time we baked a leg of lamb, and the second time we made a barbecue and tried to bake cakes. True, for this I did not make a special dough, but used the usual yeast that was left of the pies. Two small cakes were baked almost instantly, but there was no experience and we took them off a little earlier than necessary. But even in spite of this, we ate everything to the crumb, it was terribly interesting and tasty for us. They were so swollen, right before our eyes. Of course, I forgot to prick them and we got such bubbles. While they were waiting for them to cool down a bit, the dough was almost baked inside the cake. Our impatience was great and I quickly kneaded another portion of the dough, but with kefir.Again, the experience is not enough and therefore the dough turned out, in my opinion, rather dry. And it turned out to be quite difficult to peel off the cake, it sticks to the walls quite strongly. Of course, you still need to understand where to sculpt the cake - the walls are big - there are a lot of places.I have a huge request to those who saw how the cake is baked, tell me:
1. What is the easiest dough to learn? Simple or yeast or butter or?
2. How hot should it be? For barbecue, we heated the tandoor for an hour and a half. There may be some signs that the oven is ready. We focus on the moment when the soot falls off and the walls turn white again.
3.What place to stick the cakes?
4.Is it better to lubricate the side that sticks to the wall of the tandoor with oil or salt water?
5. If you use mutton fat, which one? To melt the fat tail or?

and we also decided that in our small tandoor it is better to make the cakes small, 10-15 centimeters in diameter - and it is more convenient to sculpt them against the wall and remove them easier. But maybe it's just a lack of experience.
Admin, Tatiana, I'm a little further north of the Kremlin, 12 km away, I can't resist inviting you to a barbecue and an experiment with a tandoor. Come, my husband and son and I will be very glad to see you. (I could not find an opportunity to send a personal message, so I am writing here and apologize if I am doing something incorrect from the point of view of a forum member. I was looking for the rules and also did not find it)

Admin, Tatiana, I'm a little further north of the Kremlin, 12 km away, I can't resist inviting you to a barbecue and an experiment with a tandoor. Come, my husband and son and I will be very glad to see you. (I could not find an opportunity to send a personal message, so I am writing here and apologize if I am doing something incorrect from the point of view of a forum member. I was looking for the rules and also did not find it)

This is so unexpected and good to hear! THANKS for your attention and invitation!

A personal message can be sent by clicking, for example, on my nickname in this post, and you will enter my profile, and there you will find the line "send a message"
Or click on the leaf under the avatar right in my post, and you will also find yourself in the message box for me.

Send private messages to other users in the same way.

Good luck and thanks!

Well, I can share my experience, he is of course frail so far, but still there. They made cakes again. I made the dough as described above (OBI NON - simple homemade cakes.), That is, just water, flour, yeast, salt. The dough rose, formed buns, rolled out, allowed to distance, pricked, greased with salty solution and into the tandoor. Last time they wanted to make cakes with a small diameter, but today we made sure that this is not an option and is close to ideal - it is 25-35 centimeters. You need to sculpt to the upper vault, if the heat is high, well, accordingly, the lower the heat, the lower the baking area. Moreover, with our tandoor size (small), the presence of coals should be minimal or not at all, otherwise it is very difficult to catch the moment between the formation of a crust and its burning. Cooking takes minutes. Catching a second for photos is also unrealistic - cakes are eaten at a wild speed. One cake out of six, today it turned out almost perfect. Once again I recommend this wonderful device to everyone - the tandoor, well, everyone is good! Both clean and beautiful, and the products cooked in the tandoor are almost dietary, the taste of meat is incomparable, it is both baked and boiled and slightly fried - super! And what a pleasure as an experiment ... !!!
I can't wait until I have a stove with a hearth, goodbye then we will beat the figure on all fronts

[Marus]

Marus, come to us Tandoor
And thanks for the cake experience.

[Marus]

And it turned out to be quite difficult to peel off the cake, it sticks to the walls quite strongly.

Marus, in the topic where Tanyulya has already called you, let me give you a little advice on this matter.

Thank you very much for the invitation, I went to read.

Thanks for the right topic!
My question is: where to get chakich in Moscow, and what can temporarily replace it, from improvised means?

[... Needles]

You can look for chakich in the markets in the eastern spice departments. And you can replace it with a fork for cutting onions, or even better, there is such a device of several needles to roll wool... Needles for filing... It is sold in the sewing accessories departments, where there are buttons, knitting needles and crochet hooks.

Creamy, thanks! I will ask my girlfriends, needlewomen, who will give us a poke until I buy chakich.

Recently we were visited by guests, my cousins ​​from Tashkent. They cooked Uzbek dishes: hand drawn lagman, etc., and also baked flat cakes. In the absence of a chekich, a tender was used, normal cakes turned out. Before arrival they asked what to bring, but I didn't think to say that the Chekich would be brought.
Tenderizer like this, I bought it in Metro, many girls have it here.

I don't have this thing either, but if it fits, maybe I shouldn't look for chakichi?
Someone who has, please show what a real chakich looks like?

Wow!!!! What a beauty!!!! No, I definitely need such a thing.
The cold autumn is about to come and I will start baking in the oven again. The cakes will be a must!

we decided to make such a thing ourselves from wood and nails

I'm waiting for the master class!

Trample the center of the cakes very well and strongly so that it cannot rise when proofing, and make the rim narrow, it will still rise well and will be wide.

A tool for trampling the center of the cakes, and then a chakich (tenderizer), for a pattern ...

[Pakat]

Tree sticks! The hop of the necessary devices passes by!
Pakat, is it possible that this magic thing is also for sale there, in the household around the corner?

Ikra, "use what is at hand, and do not look for something else for yourself"
You take a potato grinder - you ram the dough with it.
Clutching several table forks in your hand - here's a chakich.

[Arka]

Arka , great! Thank you for advising

And with such a mini rolling pin it is very convenient to roll out the dough right on the baking sheet ...
I have one-sided, but I would not refuse from this either ...
Where will we get it?

[🔗]

On ebay - 🔗

[Tortillas with sesame seeds and nigella (Kunzhutli va sedanali non).]

Tortillas with sesame seeds and nigella (Kunzhutli va sedanali non).
For the dough: 1 kg of flour, 2 glasses of water, 300 g of yeast, 1 h / l of salt, 10 g of sesame seeds and nigella.

Admin, sorry, but, apparently, an error crept into the yeast count.

[Admin]

Admin, sorry, but, apparently, an error crept into the yeast count.

In, number !?
Perhaps recipes from the Internet were once taken. But, logically, you need to take 30 grams of yeast per 1 kg. flour

Larissa, Thank you!

All my life, before leaving, I lived in Tashkent, and even traveled around the republic, I ate a lot of cakes, delicious and different, I understand a little ...
In my electric oven, there are two stones for pizza and cakes I bake between them, on the lower stone. This is certainly not a tandoor, but the taste is more or less similar ...

Is there a gap between the stones? Or put on one, cover with the other?

I put it on one stone, and bam with the other, bam from above ...
Look how they bake in the tandoor -

Of course there is a gap between the stones, pancakes are not baked ...

Well, you never know How they bake in a tandoor, I saw a real one brought from Uzbekistan brought to the spot at my friends' dacha.

Check out the work of the Master! It's so beautiful and hard! And what a wonderful face at the end of the work, this is the only way the Baker should look!

!

Thank you very much for a wonderful video !!!!! We sit with my husband in the kitchen and say that if there were more such videos on TV, more then we would understand each other better (I mean different nations!)

[Pakat]

Well, my happiness has come. Chekichi brought me from Tashkent. I made some cakes, but they are far from perfect. Of course, and these ate "with a bang", but still ...
Pakat, not in service, but in friendship, teach how you bake yours with two stones? I also put one on top, the other below, baked on the bottom ...But it took the oven longer than we would like to make the top brown. It turned out harsh.
I would be grateful for the recipe and advice on technology. Should I add some steam? Somewhere in the internet they write about it.

I put it on one stone, and bam with the other, bam from above ...

My bottom stone is just below the center, the top one is 10 cm from it ...
And if I want a firmer top, then I move the stones to a minimum.
In order for the top of the cake to turn very brown, you need to turn on the grill on top of the oven, with the lower (main) heating element turned off. But the time must be chosen precisely, or carefully watched, otherwise it will burn ...

I have a stove without a grill. Between the top and bottom stone there are 10 centimeters.
What about the recipe? Share, if not difficult. And about steam, do you need to spray with water before baking?

Ira, I don’t bother with various tricks, I bake the simplest cakes ...

For 500g flour
4 tsp dry yeast
170 ml. warm water
170 ml. warm milk
2 tbsp. l. corn oil (I don't like sunflower oil)
half h. l. no top of salt.

In a bucket of a bread machine, mix flour and salt and yeast, gradually pour in warm water and milk and corn oil. I knead the dough for 10 minutes, and it costs 1 hour. After the dough rises, add 2 more tbsp. tablespoons of corn oil and finally knead the dough for 5-7 minutes, from this dough I form two or three koloboks and in a warm place so that the koloboks rise. Then, from these koloboks I form flatbreads, trampling the middle of the dough with a small rolling pin, decorate with a tenderizer (no chakich), sprinkle with sesame seeds and nigella, sometimes grease with an egg and water, before sprinkling. I bake in the oven at 180C ° for 20 minutes.

Well, thank you! And I want the simplest, and the proportion suits me! I will try.
Do the flatbreads need to be defrosted before baking? Or straight into the oven?

You can go straight into the oven, but usually it doesn't work that way, something delays and they reach for 10-15 minutes ...

And I bought corn oil. As the day off, I will try to bake according to your recipe.