Hearty and aromatic Uzbek pastries are traditionally prepared in a tandoor. This makes it crispy and ruddy. Naturally, at home, this is quite problematic. But there is a way out - we tell you simple recipes on how to cook an Uzbek flatbread in the oven!
1. Uzbek yeast cake
Delicate and airy cakes with a thin, beautiful crust.
You will need: 450 g flour, 2 tsp. dry yeast, 300 ml of milk, 2 tbsp. vegetable oil, 1 tbsp. sugar, 1 tsp. salt, sesame.
Preparation: Stir sugar and yeast in warm milk and let sit for 15 minutes. Mix the dough with sifted flour, vegetable oil and salt, knead the elastic dough and leave it warm for an hour.
Divide into 4 pieces, roll out the flat cakes 1 cm thick and flatten the middle slightly. Leave them warm for another 40 minutes, brush with milk, sprinkle with sesame seeds and bake in the oven for 25 minutes at 200 degrees.
2. Uzbek flatbread on kefir
You can use ghee instead of butter.
You will need: 150 ml of water, 90 ml of kefir, 2 tbsp. vegetable oil, 40 g butter, 370 g flour, 1 tsp. salt, 4 g dry yeast, a pinch of sugar, 1 yolk.
Preparation: Dissolve the yeast and sugar in warm water, let it sit for 10 minutes and mix with the rest of the liquid ingredients. Add flour, both butter, salt, and knead the elastic dough.
Leave the dough warm for an hour, shape into a cake and press down on the center. Brush it with yolk on top and bake for 15-20 minutes at the maximum oven temperature.
3. Uzbek flatbread on the water
The easiest and cheapest recipe.
You will need: 600 g flour, 2 tsp. dry yeast, 350 ml of water, 2 tsp. salt, 30 ml of vegetable oil, 1 egg, sesame seeds.
Preparation: Stir yeast in water, mix flour with salt, and knead a dense dough. At the end, add oil to it and leave it for 10 minutes under a plastic wrap.
Divide into pieces, shape into tortillas and leave on the table for another hour. Make nice flat mids, brush the scones with a beaten egg and sprinkle with sesame seeds. Bake for 15-20 minutes at 220 degrees.
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4. Yeast-free Uzbek flatbread
No need to wait a few hours for the yeast to work!
You will need: 200 g butter, 500 ml milk, 2 tsp. baking powder, 1 kg flour, 2 tsp. salt, 1 yolk, seeds.
Preparation: Mix the sifted flour, salt and baking powder, pour in the milk, add soft butter and knead the dough. Divide it into 2 parts and leave for 15 minutes. Roll out the cakes 5 mm thick, form small sides, brush them with yolk and sprinkle with seeds. Bake in the oven for 15-20 minutes at 220-250 degrees.
5. Uzbek flatbread with onions
This cake is called katlama, and it turns out to be especially fragrant.
You will need: 400 g flour, 230 ml water, 1 tsp each. salt and sugar, 10 g dry yeast, 90 g butter, 150 g onions, 1 egg, sesame seeds.
Preparation: Mix warm water, yeast, salt and sugar and let sit for a couple of minutes. Pour everything into sifted flour, knead a soft dough and leave warm for an hour. Roll it into a 5 mm flat cake, brush with melted butter and spread onion half rings on top.
Roll the dough into a roll and refrigerate for 20 minutes. Divide it into 4 parts, form flat cakes with a flattened middle, brush them with an egg and sprinkle with sesame seeds. Bake in the oven for 25 minutes at 200 degrees.
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6. Yeast-free Uzbek flatbread with onions
Another recipe for a puff pastry, but now with milk and without yeast.
You will need: 500 ml of milk, 500 g of flour, 1 tsp. soda, a pinch of salt, 1 tsp. sugar, 2 tbsp. vegetable oil, 1.5 onions, 120 g butter.
Preparation: Add salt, sugar, soda, vegetable oil and flour to the milk, and knead the dough. Leave it for half an hour and roll it into a thin layer. Top it with melted butter and spread the onion half rings.
Cut the dough into strips, roll each into a small roll and roll it into a thin cake about 5 mm thick.Bake for 15-20 minutes at 200-220 degrees.
7. Uzbek flatbread with meat
And such cakes can be served even instead of the main course.
You will need: 500 g flour, 250 ml water, 2 tbsp. vegetable oil, salt, 300 g of minced meat, 1 onion, herbs.
Preparation: Knead an elastic dough out of water, flour, salt and vegetable oil, and leave it for half an hour. Finely chop the onion and fry with the minced meat, spices and herbs until tender.
Divide the dough into 4 pieces, roll 1 into a layer and put some of the minced meat on it. Roll out the second layer of dough on top, mince again, and then roll it into a roll and put it in the refrigerator. Also form a second roll, and after 20 minutes roll both "snails" into flat cakes. Bake for about 30-35 minutes in the oven at 200 degrees.
8. Uzbek flatbread with cottage cheese
Instead of cottage cheese, feel free to take any other cheese.
You will need: 250 ml of water, 1 egg, 2 tablespoons. sour cream, 400 g flour, 500 g cottage cheese, 1 bunch of herbs, spices.
Preparation: Mix water, salt, egg and sour cream, gradually add flour and knead the dough. Mix cottage cheese with spices and chopped herbs. Divide the dough into 4 pieces and roll out one layer. Spread the cottage cheese on top, make an incision from center to edge and roll the roll in a circle.
Do the same with the rest of the layers, and crush the rolls into flat cakes. If desired, brush them with yolk and bake in the oven for 20-25 minutes at 200 degrees.
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9. Uzbek flatbread with cheese and herbs
Alternative recipe for variety.
You will need: 2 onions, 100 g of cheese, 1 bunch of herbs, spices, 2 tbsp. butter, 4 tablespoons vegetable oil, 165 ml of water, 165 ml of kefir, 1 tbsp. sugar, 2 tsp. salt, 560 g flour, 9 g dry yeast, 1 egg.
Preparation: Mix flour, salt and yeast, and pour in kefir with water and vegetable oil. Knead an elastic dough and leave it warm for 1.5 hours. Cut the onion into half rings and mix with chopped herbs, and separately rub the cheese on a coarse grater.
Roll out half of the dough into a thin layer, brush with butter and lay out half of the filling. Roll up the roll, cut into pieces and roll them into small cakes. Leave them warm for 20 minutes, brush with a beaten egg, sprinkle with cheese and bake in the oven for 20 minutes at 200 degrees. Do the same for the second part.
10. Uzbek flatbread with potatoes
Try making these instead of your regular fried cakes.
You will need: 500 g flour, 250 ml water, 500 g boiled potatoes, 1 onion, 1 tsp. salt, 20 g cilantro, spices, 150 g butter, 1 yolk, 1 tsp. kefir, sesame.
Preparation: Mix flour, salt and warm water, knead the dough and leave for 20 minutes. Purée boiled potatoes, add spices and cilantro, and add fried onions.
Divide the dough into parts, roll each part into a layer and grease with butter. Lay out the filling, form a roll and cut them into snail pieces. Roll each piece into a cake, brush with kefir and yolk, sprinkle with sesame seeds and bake in the oven for 20 minutes at 200 degrees.