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Tajik cake recipe without yeast. Tajik cakes: instead of bread and buns

In old Slavic fairy tales, the naughty rosy Kolobok was baked at the first request of the grandfather by an obedient and loving wife. But the pastry turned out to be so tasty that the rest of the heroes coveted it. Tajik fairy tales about something else. But even in the culinary traditions of this Central Asian people, unusual bread remained. Tajik cakes, or kulcha, kulcha, have a round shape. The taste is reminiscent of lush pita bread. It is successfully combined with hot dishes, cold cuts. But lovers of desserts can easily use these pastries as a worthy “pair” of jams, honey or condensed milk. The word "kulcha" means "woman", but either the sacred name, or the long shelf life of baking (which was important for nomadic peoples), made it popular in Europe as well. It remains to cook and try something without which they cannot do for centuries.

Tajik cakes in the oven: you can't think of a tastier one!

Ingredients

Flour 500 grams Yeast 1 tsp Salt 1 tsp Milk 100 milliliters warm water 200 milliliters Vegetable oil 3 tbsp

  • Servings: 4
  • Time for preparing: 30 minutes

You will need a standard set of products. This is half a kilogram of sifted flour, a teaspoon of yeast (instant), salt to taste (1 - 2 teaspoons for the entire mass of the dough), milk and warm water (100 and 200 ml, respectively). The secret to making plastic dough is vegetable oil (3 tablespoons).

  • All ingredients are mixed until smooth. The finished dough is sent to the pan for a couple of hours (to fit).
  • After such a “rest”, the mass is divided equally (you get 2 cakes). One is kneaded, rolled out (in the middle the cake is thinner than at the edges, the edges are made in the form of a round rim). Future baking resembles pita bread or ... the sun.
  • In the middle it is pierced with a fork so that it does not rise. Sprinkle with sesame seeds if desired. Sent to the oven for half an hour at a temperature of 200 degrees.

The same "fate" awaits the second portion of the test. After baking, culinary experts say, you need to eat it warm. Nutritionists and doctors are not entirely in solidarity with this position - after all, hot yeast flour products adversely affect the stomach and intestines. But you can pamper yourself.

Tajik cakes: kulcha recipe

It is possible to compare the taste and speed of eating similar pastries by preparing it according to a different recipe. Products for this will need similar ones - milk (but water is not needed), 1 liter, salt and yeast (2 and 1 teaspoons, respectively), about 1 kg of sifted flour and a glass of sunflower oil (refined, odorless).

  1. Liquid ingredients are mixed with salt and yeast. After obtaining a homogeneous mass, flour is added.
  2. The dough is infused until risen. Roll it out 2 cm thick and cut out the same circles (sometimes they use a cup or glass with a wide neck).
  3. Spread kulchi on a baking sheet, lubricating them with egg yolk. The temperature is standard - half an hour at 200 degrees.

Such pastries will quickly “take root” in the family, help out in preparing for a hike or a picnic, and become associated with home comfort and well-being. In the pleasant smell of cooking, there is a whole science of keeping the hearth. It turns out that with such recipes it is much easier to maintain it!

I have a friend Valentina. She is my classmate and classmate. We studied in the same class, and then entered and graduated from the German department of in-language. In the glorious Tajik city of Leninabad.
I left there a long time ago, and Valentina still lives there.
And to live there, oh, how difficult it is. Either there is no light, then there is no water. Not to mention work, products and other "little things" of life ...
But the worst was in the 90s - zero. To survive, Valyusha went to study at a technical school as an accountant. In addition to higher education, she received a secondary specialized education and became a classy, ​​sought-after specialist. To do this, however, I also had to learn the Tajik language ...
Now Valentina is retired, lived in Moscow for a year and a half, nursed her grandson - the firstborn of Lena's eldest daughter. The youngest daughter is studying in San Francisco and it looks like she will stay there. Valya has already visited Katya twice.
A month ago, Valentina returned to Khujand (as Leninabad is now called), where her husband is working towards retirement.
Specially for LiveJournal Alya wrote me a recipe for Tajik cakes. True, they are better known under the name "lavash" ...
By the way, I tried cakes baked by Valentina - you will lick your fingers!
Don't be scared. That much has been written. It’s just that Valentina is a thorough person, she painted everything in great detail, and everything is to the point.

Tajik cakes

Ingredients: 1 liter of water or milk, 50x50 can be; 250 grams of butter (margarine); 1 tablespoon dry yeast (1 small pack); 1 heaping tablespoon of sugar; 1 heaping tablespoon of salt; 2 kg flour (approx.)

The dough is prepared in the usual non-dough way. Sugar, yeast, a little warm milk and flour are mixed in a tall bowl to make the dough thicker than for pancakes. Cover with a cloth napkin, put in a warm place so that the yeast "wakes up". Next, add salt, remaining sugar, melted butter, yeast to warm milk. Stir thoroughly and add flour, knead well, and send the dough to a warm place for 1.5-2 hours to rise.
Better in an enamel pot with high walls or in a bucket. Do not cover with a lid!

Requirements for flour: it is desirable to use flour of the 1st grade of durum wheat. We use Kazakh flour from durum wheat for flatbreads.
Be sure to sift the flour so that it is saturated with oxygen. The dough during kneading should turn out to be steeper than for pies, and less steep than for dumplings.
At the very end of the batch, you can add 1 handful of any vegetable oil, knead well.

After 2 hours, the dough is laid out on the table, again kneaded well. We divide the dough into 4-6 parts, make koloboks and leave them for proofing for 30 minutes (you can cover with gauze or cotton cloth so that the surface of the koloboks does not dry out).
And you can form cakes. In each kolobok, a thin center is pressed through, the entire center is pierced with a fork or a special device, the cakes are placed 1-2 pieces on a greased baking sheet.
It is advisable to form cakes from all koloboks and leave them on baking sheets.
We send 1 baking sheet to the oven, the rest are waiting for their turn.
Before putting the baking sheet in the oven, brush the surface of the cake with milk with a brush, sprinkle the middle with black cumin (sedona) or sesame seeds.

Bake for about 20 minutes at a temperature of 180-190 degrees. We spread the finished cakes on a cotton towel, lightly sprinkle with water (you can do without this procedure), cover them with a towel. And you can already eat.
You can also grease the surface of the finished cake with vegetable oil, the crust turns out - overeating! Both beautiful and delicious!!!

Tajik flatbread is bread from childhood, the taste of which is almost forgotten. I really wanted to remember him, even without using a special oven. It turns out to be easy to prepare.

Compound:
500gr. wheat flour
5 gr. instant dry yeast
8 gr. salt
100 ml. milk
200 ml. room temperature water
30 ml. odorless vegetable oil
sesame seed

Cooking:
Sift flour and mix with yeast.

Add salt, vegetable oil. Pour in water and milk.

Knead the dough, kneading it until elastic.

Transfer the dough to a cup, cover with a towel and leave to rise for 2 hours, during which time the dough should be precipitated once.
The dough can be kneaded in a bread machine. To do this, lay the ingredients for the dough in a bucket of a bread machine according to the instructions. Turn on the "Basic" program, "Dough" mode.

Divide the finished dough into two parts, one of which is covered with a towel to prevent drying.
Transfer the rest of the dough to a baking sheet and roll out with your hands as follows:

The middle of the cake should be thinner than the edges.
Prick the dough in the middle of the cake with a fork.

Sprinkle the cake with water and sprinkle with sesame seeds.

Put the baking sheet with the cake in the oven, preheated to 200 degrees for 30 minutes.
Do the same with the rest of the dough.
Cover the finished cakes with a towel.
Flatbreads are best eaten hot.

,

Tajik cakes are the bread of my childhood. Of course, tortillas baked in the oven are different from those baked in the tandoor oven, but they still taste the same in many ways. Flatbreads are a meal! I especially like tortillas when they are still hot.

Products:

  • Flour - 2.5 cups
  • Kefir, water or milk - 1 cup
  • Yeast - 1 tsp
  • Vegetable oil - 2 tbsp. spoons
  • Salt - 0.5 tbsp. spoons

Cooking:

Add salt to warm water, kefir or milk, stir. Then add the sifted 2 cups flour, yeast and butter. Knead the dough well, 15 minutes, and let it rise, leaving it in a warm place for 2 hours.

Punch down the risen dough and let it rise again.

Divide the finished dough into 2 parts and form two cakes. Put the shaped cakes on a baking sheet, greased with oil, straighten, giving roundness. Leave on the baking sheet to rest for another 30 minutes. After 30 minutes, make indentations in the center of the cakes, pressing with your hands so that the edges are higher in volume than the middle. Make holes in the middle with a fork, brush with egg yolk and sprinkle sesame seeds on the middle of the cakes.

Preheat oven to 200 degrees. Bake the tortillas until golden brown, 15-20 minutes.

Cakes are ready!

Bon appetit and good mood!