National cuisines of the peoples of the Caucasus attractoriginality and bright flavors, wonderful combinations of juicy meat, aromatic spices, herbs and vegetables. And far beyond the limits of the region is famous for wonderful pastries. Recipes for fresh yeast dough, which lie at its core, at first glance may seem simple and unpretentious. But what is the result!
If you are lucky enough to get a tandoor,be sure to learn how to cook in it not only kebabs, but also pastries. A great option to start - cake in the tandoor. The recipe of this dish has more than one century, but even with the modern variety of bakery products does not lose relevance.
Required Products
In the East, it is customary to measure ingredients notglasses and bowls. Therefore, do not be surprised at this term, which is found in most of the original recipes. The capacity of the bowl is equal to the capacity of the usual faceted glass and is 250 grams.
The classic dough recipe for tandoor cakes consists of the following products:
- flour - 6 pial;
- water - 1.5 piala;
- salt - 1-1.5 Art. l .;
- yeast - 50 g
Use room temperature products. If they are too cold, more yeast will be needed (up to 70 g).
Cooking dough
Knead the dough, rinse it thoroughly, without adding flour. This is necessary so that the cake in the tandyr, the recipe of which has been tested for centuries, comes out lush.
Carefully knead the ball in a bowl, cover with a towel and leave in a warm place for proofing. It will take at least an hour before it is ready for the next stage.
Divide the dough into balls weighing approximately 250 g. Each ball should be covered with a napkin so that the dough does not weather out. This stage of the preparation of the test - it's time to begin to sink the tandoor.
Forming products
Take the ball in the palm, crush, graduallyflatten out. The tandoor pellet, the recipe of which we took as a basis, is baked very quickly, the dough is filled with air bubbles, rising and increasing. In order for the product not to lose shape, its middle is made thinner than the edges and pierced. The average thickness of the edges is 2-2.5 cm, and the middle should be no more than one.
Кладем готовую лепешку на разделочную доску, neatly prick the middle of a fork. In the Caucasus, for these purposes there is even a special kitchen utensil - chekich. If you wish, the middle can be decorated with ornaments. It is convenient to use a toothpick or skewer.
We do the same with the other balls.
Baking
Many recipes for tandoor mean quiteshort term heat treatment. This amazing oven does an amazing job quickly. Flapjacks are no exception, the baking process takes only a few minutes.
Обе поверхности лепешки сбрызгиваем водой.Glue the product to the walls of the furnace, close the lid. Do not be afraid, if the spray falls on the coals, vaporization will only benefit. Remove the flat cakes from the walls, put them in a pile and cover with a towel for a few minutes.
Additives
When you put your hand on this easy recipe,You can start experimenting with new tastes. You will certainly enjoy baked tandoor cake, the recipe of which contains spices. For example, cakes with sesame and chernushki seeds in the Caucasus are prepared even for wedding feasts. And they are treated to the most welcome guests. Sprinkle pellets moistened with water in the seeds just before the departure to the tandoor.
Another popular method involves the replacement of water is not warm milk. The dough is lush and has a pleasant milky flavor.
Feed to the table
Тандырные лепешки кушают руками, отламывая small pieces. The recipe does not use a drop of fat, so this baking is great for baked meat and fish, it can be dipped in sauces. In the Caucasus, cakes are served to soups, pilau, gravies, dolmas, kebabs and many other national dishes.
