Bake a Tajik cake. Tajik tortilla

27.06.2020

Tajik tortillas are the bread of my childhood. Of course, the tortillas baked in the oven are different from those baked in the tandoor oven, but they still taste a lot. Tortillas are delicious! I especially love the tortillas when they are still hot.

Products:

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

Preparation:

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

Then the risen dough must be kneaded and allowed to rise again.

Divide ready dough into 2 pieces and form into two tortillas. Place the shaped tortillas on a greased baking sheet and flatten to round. Leave on the baking sheet to rest for another 30 minutes. After 30 minutes, make grooves 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, lubricate egg yolk and sprinkle sesame seeds in the middle of the tortillas.

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

The scones are ready!

Bon appetit and good mood!

But the worst was in the 90s - the 2000s. 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, in-demand 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 first-born of her eldest daughter Lena. 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 it is now called Leninabad), where her husband is finishing up to retirement.
Especially for LJ ala wrote me a recipe for Tajik cakes. True, they are better known under the name "lavash" ...
By the way, I tried the cakes baked by Valentina - you will lick your fingers!
Don't be alarmed. That much has been written. It's just that Valentina is a detailed person, she painted everything in great detail, and everything is on the case.

Tajik tortillas

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

The dough is prepared as usual in a safe 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 to "wake up" the yeast. Next, add salt, the 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 a high-walled enamel pot or bucket. Do not cover with a lid!

Flour requirements: it is advisable to use flour of the 1st grade of durum wheat. We use Kazakh durum wheat flour for flat cakes.
Sift the flour so that it is saturated with oxygen. When kneading, the dough should 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 well kneaded. 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 middle is pressed through, the entire middle is pierced with a fork or a special device, 1-2 cakes are stacked on a greased baking sheet.
It is advisable to form cakes from all the 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, sprinkle the middle with black caraway seeds (sedona) or sesame seeds.

It is baked for about 20 minutes at a temperature of 180-190 degrees. Put the finished cakes on a cotton towel, slightly 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 is delicious! Both beautiful and delicious !!!

Saved by

Tajik flatbread is a bread from childhood, the taste of which is almost forgotten. I really wanted to remember it, even without using a special oven. It turns out to cook it as easy as shelling pears.

Composition:
500gr. wheat flour
5 gr. dry fast-acting yeast
8 gr. salt
100 ml milk
200 ml. water at room temperature
30 ml. odorless vegetable oil
sesame seed

Preparation:
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 into a cup, cover with a towel and leave to rise for 2 hours, during which time the dough is precipitated once.
The dough can be kneaded in a bread maker. To do this, put the ingredients for the dough into the bucket of the bread machine according to the instructions. Switch on the "Basic" program, the "Dough" mode.

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

The middle of the cake should be thinner than the edges.
Use a fork to chop the dough in the middle of the cake.

Sprinkle the cake with water and sprinkle with sesame seeds.

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

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 foreign languages. In the glorious Tajik city of Leninabad.
I left there a long time ago, and Valentina still lives there.
And living there, oh, how difficult it is. Now there is no light, then water. Not to mention work, products and other "little things" in 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, in-demand 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 first-born of her eldest daughter Lena. 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 it is now called Leninabad), where her husband is finishing up to retirement.
Especially for LJ ala wrote me a recipe for Tajik flatbreads. True, they are better known under the name "lavash" ...
By the way, I tried the cakes baked by Valentina - you will lick your fingers!
Don't be alarmed. That much has been written. It's just that Valentina is a detailed person, she painted everything in great detail, and everything is on the case.

Tajik tortillas

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

The dough is prepared in the usual non-steam 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 to "wake up" the yeast. Next, add salt, the 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 a high-walled enamel pot or bucket. Do not cover with a lid!

Flour requirements: it is advisable to use 1 grade flour hard varieties wheat. We use Kazakh durum wheat flour for flat cakes.
Sift the flour so that it is saturated with oxygen. When kneading, the dough should 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 well kneaded. 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 middle is pressed through, the entire middle is pierced with a fork or special device, cakes are stacked in 1-2 pieces on a greased baking sheet.
It is advisable to form cakes from all the 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, sprinkle the middle with black caraway seeds (sedona) or sesame seeds.