Fragrant round bread, with a lush edge and a crispy center, is an Uzbek cake made in a special oven. To bake such bread is quite simple and in the usual oven, but you should know some of the subtleties of working with the dough.

Classic dough for uzbek cakes

There are a great many recipes for the preparation of cakes in Uzbekistan. Each area boasts its own unique recipe, which is not used anywhere else.

Scones are made from different types of dough:

  • yeast
  • fresh;
  • puff.

For cakes, various types of sourdough are used, which are prepared according to old recipes. For special and special occasions, baked butter cakes on milk with the addition of butter, eggs. Bake puff cakes with sour cream, lamb fat, with meat and onions, with cracklings.

The classic dough for Uzbek cakes is kneaded in water.

The main ingredients:

  • flour;
  • yeast;
  • salt;
  • sugar;
  • water.

And then it all depends on the skill and ability of the baker. Water can be replaced with milk or whey, add eggs, butter or creamy margarine.

In the dough are added:

  • spice;
  • fried onion;
  • greenery;
  • cheese;
  • cottage cheese.

Important tips for those who are just starting out with the yeast test:

  1. You should choose the simplest and most straightforward recipes.
  2. Before starting work, all products must be removed from the refrigerator in advance, and the liquid used for kneading should be heated.
  3. The dough will come up faster and increase in volume in a warm place without a draft.

Uzbek tortilla - a traditional recipe

Pellets in Central Asia are baked in a special furnace, it is called tandoor - nan. Bread is baked very quickly and turns out to be unusually tasty. At home, you can get the hang of baking no less tasty bread, which will be much better than the purchased product.

The traditional recipe for Uzbek cakes from yeast dough on water is quite affordable for novice housewives.

For 8 pieces with a diameter of about 20 cm, you will need:

  • premium wheat flour - 1 kg;
  • pressed live yeast - 20 g;
  • sugar - 25 g;
  • salt - 1 tsp;
  • vegetable oil - 0.5 cups;
  • sesame seeds - 1 tbsp. l .;
  • water - 500 ml;
  • yolk;
  • kefir - 50 g.
  1. Heat the water slightly, the temperature is slightly higher than room temperature. Dilute the yeast in half the water, add sugar and salt, stir. To make the yeast melt better, knead them with your hands. The rest of the water will be added to the dough later.
  2. Sift flour into a bowl. Pour in the yeast solution and knead the dough. Top up the rest of the water, knead the dough thoroughly. As necessary, add flour as needed. The dough should not be too sticky and behind hands.
  3. Cover the bowl with a towel or cotton cloth and place in a warm place without a draft to rise for 1.5-2 hours. Every 30 minutes, the dough must be kneaded.
  4. The dough should increase in volume by 2-3 times. Grease hands thoroughly with vegetable oil and knead the dough again. Divide it into 8 servings and form balls. Turn the edges of each piece of dough inward in the middle to get a beautiful even shape. Leave the balls to come up for 10-15 minutes, covering with a towel or cling film so as not to weather.
  5. After the balls stretch your hands to the size of the future tortillas. Take the middle with your fingers or a glass, pierce it several times with a fork, leave the edges lush.
  6. Mix the yolk with kefir, grease the surface of the cake and sprinkle with sesame seeds.
  7. Place the cakes on a heated baking sheet, oiled. Send to a preheated oven to 200-220 degrees. Bake until cooked, about 20 minutes. The surface of the cake should become golden. If the top bakes too quickly, reduce the temperature a little.
  8. Remove the tortillas from the oven, after 15-20 minutes, when they cool slightly, cover with a towel, so the tortilla is stored longer and does not become stale.

Note: Live pressed yeast can be replaced with dry yeast, at the rate of 1: 2. That is, dry yeast will need 2 times less. On dry yeast, the dough fits 2 times faster.

No yeast added in the oven

The peculiarity of these cakes is that they can be stored for a week and not stale, for a long time they retain an amazing bread aroma and taste.

The most simple recipe, the result of which will delight relatives and friends.

For baking you will need:

  • premium flour - 1 kg;
  • milk - 450 g;
  • salt - to taste, about 1 tsp;
  • creamy margarine 150-200 g;
  • baking powder - 1 pack .;
  • sesame seeds, sunflower seeds, poppy seeds;
  • yolk.

Step by step cooking:

  1. Sift flour into a bowl, add all dry ingredients.
  2. Pour 400 g of milk, add soft butter, carefully knead the dough with your hands.
  3. The resulting dough is divided into 4 equal parts. Form cakes with your hands - in the middle, press the dough to become flat, leave the edges lush. Paste the middle with a fork, you can make patterns with a glass. In Uzbekistan, they use a special hammer in the form of a stamp with needles - chekich.
  4. Mix 50 g of milk with the yolk and grease the cakes, sprinkle with seeds.
  5. Bake until cooked in a well-heated oven (up to 220 degrees), time from 15 to 20 minutes.

Cooking with Onions

To prepare such cakes, you will need:

  • flour - 600 g:
  • water;
  • vegetable oil - 50 g for dough and 100 g for frying;
  • 2 onions;
  • salt.

Cooking Algorithm:

  1. Knead the dough like dumplings, not too tight to make it easy to roll.
  2. Divide the finished dough into 2 parts. Put one part aside, cover with a towel. Roll the second part of the dough into a thin layer, roll like a roll and spiral, make it into a “snail”, roll it again. Do the same with the other half of the test.
  3. Chop the onion as finely as possible, spread over the dough. Roll the sheet with a tube and cut into portions 4-5 cm wide. Put each piece on a slice and walk along it with a rolling pin, forming a cake.
  4. Fry the cakes in vegetable oil on both sides until golden brown.To make them evenly and well-fried, turn over several times.

Puff Uzbek cake

Having tried these cakes once, they fall in love forever.

Recipe and necessary products:

  1. Knead the dough. Sift 500 g flour into a bowl. Mix 250 g of water with salt, pour into flour.
  2. Put the dough on the table, continue to knead, adding flour. Set the finished dough to rest for 30 minutes.
  3. Melt 100 g butter over low heat. Oil can be replaced with cream margarine, mutton fat, ghee. Roll out a rectangular layer 1.5-2 mm thick. Pour oil onto the formation and evenly distribute with a silicone brush.
  4. Roll the formation into a roll and cut into equal parts 2 cm wide. Put the dough on the board, squeeze a little, forming cakes. Send the dough in the refrigerator for 2 hours or 30 minutes in the freezer.
  5. Remove the dough from the freezer. Sprinkle the table with flour and roll out the blanks with a rolling pin. The thickness of the pellet is 2 mm, a diameter of 20-22 cm.
  6. For frying flat cakes, it is better to use a pan with a thick bottom. Scones are fried in a small amount of vegetable oil on both sides.

It is easy and simple to prepare a delicious fragrant Uzbek cake in the oven. It will complement a family lunch or dinner instead of bread, and can become a main dish in combination with kefir, ayran or tea.

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