Caucasian bread and its varieties

Bread is the main food of any people inhabitingour planet. Each national cuisine has its own recipes for baking, its own subtleties in cooking technology. In recent decades, the food products of the Caucasian peoples have become especially popular. In particular, dishes from meat, vegetables and dough.

Matnakash, shotti, lavash and others

What is the traditional Caucasianbread? Its original names: matnakash - from the Armenians and their closest neighbors, mchadi; shoti and lavash - among Georgians and Azerbaijanis; tunukcha - among the Tajiks and other inhabitants of Transcaucasia. Of course, for our Russian ear these words sound unusually. But the taste for each of these products is just wonderful. In addition, Caucasian bread is used for food not only in itself, but also as a constituent part of new dishes. After all, in pita bread wrap various stuffing, getting shawarma, for example. Or pieces of suluguni cheese with sauce, butter, ground with sugar. So he can quite replace our Russian pies.

Caucasian bread is cooked with and without crockery, withwheat and corn flour. Often add almonds, ginger, other ingredients to the dough, making it spicy or spicy, and sometimes sweet. Then cakes are baked with honey, raisins and other dried fruits. What is more interesting: Caucasian bread is special, because many of its varieties do not have crusts or crumbs. Here is an unusual piece of mountain cooking!

Hospitable Armenia

With bread and salt it is customary to greet dear guestsnot only among the Slavic peoples. Armenia has long been famous for its hospitality. In every house, wherever you look, you will be asked to try matnakash - Caucasian bread, whose name you already know. It is just the exception to the rules and is a rather fatty cake with a roasted crusty crust and air crumb.

To bake it yourself, you will need 2type of flour: 300 g of wheat and about 150 g of corn, fine grinding, 1 teaspoon of dry yeast, salt, 2 teaspoons of sugar, a little malt and a tablespoon of vegetable oil. Plus a small amount of water. How is the matnakash getting ready? First, combine yeast and sugar, malt, water, mix and let the mixture stand for about 10-12 minutes. Then add flour, salt, oil, carefully knead and put in heat - rise. In the process of proofing, two more times it will be necessary to crumple the dough that has come up, and only then it is possible to work with it. From the main mass should be cut off small pieces, stretch their hands in rounded flat cakes 1 cm thick. Put the baking tray with flour, place billets on it and bake in a preheated oven for about half an hour.

Georgian Mzadis

Mzadi is a Caucasian loaf-bread, which is notbake, and fry. That's probably why it is so loved by all connoisseurs of good cuisine. And it is not difficult to prepare mchadi. Especially if you use our recipe.

You need half a kilogram of corn flour, grams200 water, vegetable oil, salt and sugar to taste. So, pour the salt into the flour (about half the teaspoon for the indicated amount of flour is enough), sugar and pour in a little hot water, kneading the dough. It must be elastic and elastic. Divide the resulting mass into small portions, roll it out or stretch it into pellets and fry it in a frying pan in oil on both sides until it is ready.

T-shirts in Tajik

Also, another kind of deliciousbread-flat cakes - Tajik tuna fish. She is equally good as with the first and second dishes, and for tea, with jam or honey. A product requires nothing at all.

For each glass of wheat flour, 1egg, a little salt and oil for roasting. Mix the dough on the water. It should be quite steep. When done, roll it into a seam and divide it into an equal number of parts. Each part roll thinly, giving a round or oval shape. In the cast iron, heat the vegetable oil and fry the prepared tortillas in it. Finished bread sprinkle with water so that it does not dry out, and wrap it for 15 minutes in napkins - remove excess fat. All, you can try!