Hearty and fragrant Uzbek pastries are traditionally prepared in the tandoor. So it turns out crispy and ruddy. Naturally, at home this is quite problematic. But there is a way out – we tell simple recipes on how to cook Uzbek flatbread in the oven!
1. Uzbek yeast bread
Delicate and airy cakes with a thin beautiful crust.
You will need: 450 g flour, 2 tsp dry yeast, 300 ml milk, 2 tbsp. vegetable oil, 1 tbsp. sugar, 1 tsp salt, sesame.
Cooking: Stir sugar and yeast into warm milk, and leave for 15 minutes. Mix the dough with sifted flour, vegetable oil and salt, knead an elastic dough and leave it warm for an hour.
Divide into 4 parts, roll out cakes 1 cm thick and slightly flatten the middle. 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 cake on kefir
Instead of butter, you can take melted fat.
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.
Cooking: Dissolve the yeast and sugar in warm water, leave for 10 minutes and mix with the rest of the liquid ingredients. Add flour, both types of butter, salt, and knead an elastic dough.
Leave the dough warm for an hour, form a cake and press down on its center. Lubricate it on top with yolk and bake for 15-20 minutes at the maximum temperature of the oven.
3. Uzbek cake on the water
The easiest and cheapest recipe.
You will need: 600 g flour, 2 tsp dry yeast, 350 ml water, 2 tsp. salt, 30 ml vegetable oil, 1 egg, sesame.
Cooking: Stir the yeast in the water, and mix the flour with salt, and knead a dense dough. At the end, add oil to it and leave for 10 minutes under the film.
Divide into parts, form cakes and leave for another hour on the table. Make beautiful flat middles, brush the tortillas with beaten egg and sprinkle with sesame seeds. Bake for 15-20 minutes at 220 degrees.
4. Unleavened Uzbek flatbread
No need to wait several 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.
Cooking: 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 cakes 5 mm thick, form small sides, grease them with yolk and sprinkle with seeds. Bake in the oven for 15-20 minutes at 220-250 degrees.
5. Uzbek flatbread with onion
Such a cake is called katlama, and it turns out to be especially fragrant.
You will need: 400 g flour, 230 ml water, 1 tsp. salt and sugar, 10 g dry yeast, 90 g butter, 150 g onion, 1 egg, sesame.
Cooking: Mix warm water, yeast, salt and sugar and leave for a couple of minutes. Pour everything into the sifted flour, knead a soft dough and leave it warm for an hour. Roll it into a cake 5 mm thick, 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 cakes with a flattened middle, brush them with egg and sprinkle with sesame seeds. Bake in the oven for 25 minutes at 200 degrees.
6. Unleavened Uzbek flatbread with onions
Another recipe for puff pastry, but now with milk and without yeast.
You will need: 500 ml milk, 500 g flour, 1 tsp. soda, a pinch of salt, 1 tsp. sugar, 2 tbsp. vegetable oil, 1.5 onions, 120 g butter.
Cooking: Add salt, sugar, soda, vegetable oil and flour to the milk, and knead a stiff 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 dish.
You will need: 500 g flour, 250 ml water, 2 tbsp. vegetable oil, salt, 300 g minced meat, 1 onion, greens.
Cooking: Knead an elastic dough from water, flour, salt and vegetable oil, and leave it for half an hour. Finely chop the onion and fry together with minced meat, spices and herbs until tender.
Divide the dough into 4 parts, roll 1 into a layer and put a part of the minced meat on it. Roll out the second layer of dough on top, minced meat again, and then roll it into a roll and put it in the refrigerator. Form the second roll in the same way, and h After 20 minutes, roll both “snails” into 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 water, 1 egg, 2 tbsp. sour cream, 400 g flour, 500 g cottage cheese, 1 bunch of herbs, spices.
Cooking: 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 parts, and roll out one layer. Spread the cottage cheese on top, make an incision from the center to the edge and roll the roll in a circle.
Do the same with the rest of the layers, and mash the rolls into flat cakes. If desired, grease them with yolk and bake in the oven for 20-25 minutes at 200 degrees.
9. Uzbek flatbread with cheese and herbs
Alternative recipe for a change.
You will need: 2 onions, 100 g of cheese, 1 bunch of herbs, spices, 2 tbsp. butter, 4 tbsp. 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.
Cooking: Mix flour, salt and yeast, and pour in kefir with water and vegetable oil. Knead the elastic dough and leave it warm for 1.5 hours. Cut the onion into half rings and mix with chopped herbs, and grate the cheese separately on a coarse grater.
Roll out half of the dough into a thin layer, grease 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 with the second part.
10. Uzbek flatbread with potatoes
Try to cook such cakes instead of regular fried pies.
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.
Cooking: Mix flour, salt and warm water, knead the dough and leave for 20 minutes. Puree boiled potatoes, add spices and cilantro, and fried onions in the same place.
Divide the dough into parts, roll each part into a layer and brush with butter. Lay out the filling, form a roll and cut them into pieces – “snails”. 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.