Unleavened dough 

Flatbreads with Adyghe cheese on the water. Adyghe cakes

Step by step recipes cooking Adyghe cakes in a pan and in the oven: options for cakes with Adyghe and hard cheese, suluguni, potatoes, herbs

2018-05-29 Oleg Mikhailov

Grade
recipe

4500

Time
(min)

Servings
(people)

In 100 grams ready meal

9 gr.

7 gr.

Carbohydrates

24 gr.

205 kcal

Option 1: The classic recipe for Adyghe cakes

Cheese cakes can be found on the menu of almost any nation, but the highlanders hold them in special honor. Going on a long hike and even just going out to graze goats on the slopes of a gorge covered with cold fog, it is nice to feel in your bosom still warm, baked with caring hands cheese cake... Baking is as easy to prepare as it is delicious, very little food is needed, and it will take a little time.

Ingredients:

  • cheese, Adyghe - 300 grams;
  • a glass of kefir or thick yogurt;
  • a spoonful of fine salt and soda;
  • prefabricated greens - a large, lush bunch;
  • four hundred grams of flour;
  • a slice of butter.

In the sauce:

  • a couple of cloves of garlic;
  • a handful of greens;
  • a glass of yogurt.

Step-by-step recipe for Adyghe cakes

The acid contained in kefir will quench the soda. Mix these two ingredients and stand for five minutes. Pour salt into flour, sift into a spacious bowl if desired, pour in kefir and knead a plastic dough. Sprinkle the lump with flour and soak for a quarter of an hour under a towel.

In the filling, and later for the sauce, juicy young greens of any kind are used. Rinse it, remove too coarse stems, and finely chop the tender parts. Grate the cheese with the greens, and add salt, depending on its type.

Divide the dough into six equal portions, roll out each with a flat cake, about twelve centimeters in diameter. We spread two spoons in the middle of each workpiece. cheese filling, we bring the edges up and pinch, making bags resembling homemade khinkali.

Roll the cakes, very carefully, excluding any possibility of tearing the dough, to the diameter of the bottom of a small frying pan, about twenty centimeters. Classically, this dish is cooked in a dry skillet, when heated slightly above average. Try it yourself, and if it doesn't work out, lightly grease the pan with a slice of butter.

After browning both sides, collect the cakes in a pile, greasing them with plenty of oil. Before serving, it is customary to cut them into four parts. After mixing chopped greens with garlic, adding salt and pouring yogurt, serve a wonderful sauce to the tortillas.

Option 2: A quick recipe for Adyghe cheese cakes

If, starting to form the cake, you already see that all the dough in the pan will not fit, transfer the parchment to a spacious baking sheet and form the "extra" dough into a second cake. It is important that the thickness of the workpieces does not exceed a centimeter, although, according to original recipe, it should be twice as thin.

Ingredients:

  • 150 grams of flour;
  • half a glass of fatty kefir;
  • 400 grams of cheese, grade "Adyghe";
  • spoon vegetable oil and 50 grams of sweet cream;
  • soda and fine salt;
  • one fresh egg.

How to quickly cook Adyghe cakes

In the flour sifted at least two times, cut the butter and grate a slice of cheese, fifty grams in weight. Pour in kefir and sprinkle with soda, mix quickly. Salt lightly; if the cheese is not salty enough, you can alternatively grate a little cheese of a different, more salty variety.

We knead the dough by hand, if it comes out dry, which depends on the quality of flour and cheese, you may need to pour in some more kefir. Having collected all the mass into a lump, we leave it on the table under the cloth.

Cheese intended for the filling, rub finely, mix with raw egg and add, if necessary. Cover a frying pan 25 cm in diameter, without handles and with low sides or a brazier of the same size and shape with parchment, and moisten abundantly with oil. After slightly flattening the dough and giving the cake the shape of a circle, put it in the middle of the brazier and stretch it over the entire bottom area. You can make very low sides along the contour.

We lay out the filling without sealing. We send the flat cake for up to half an hour in hot oven, the recommended temperature should not exceed one hundred and eighty degrees, but be sure to watch out for the formation of a crust on the surface of the filling.

Option 3: Adyghe yeast dough cakes in the oven

Again, yogurt is present in the dough recipe, in practice, of course, yogurt is used, but due to its absence, others are quite suitable. dairy products, of a similar consistency.

Ingredients:

  • 500 milliliters of thick yogurt;
  • a glass of 3 percent milk;
  • three large, domestic eggs;
  • half a packet of oil;
  • brine cheese, preferably Adyghe or feta cheese;
  • a glass of sour cream;
  • a little salt and sugar;
  • flour - 1000 grams and dry yeast for this amount (according to the instructions).

How to cook

Pour yeast into slightly warmed milk, add a pinch of sugar, a spoonful of flour, a few drops of oil. We give a little time for a violent reaction to begin. We release the egg into the yogurt, add a little salt, pour in the butter melted by slow heating.

Pouring handfuls of flour, knead the dough to a consistency at which it almost does not stick to the palms. We put the lump in a spacious and high vessel, cover it with a cotton rag. We knead every half hour, but without undue zeal, repeating the process three times, you can proceed to preparing the filling.

Rub the cheese with a fine-mesh grater. If, in addition to the Adyghe cheese, you have a slice of any other cheese, or even several varieties, add them boldly, but little by little, no more than a spoonful of shavings. By stirring grated cheese with fresh egg, we try and add, if necessary.

After kneading the dough for the last time, pinch off small portions from the coma, roll it out thinly. Put the filling, collect the edges of the cakes on top and pinch. We turn the resulting workpiece down with a "knot" and carefully roll it out as thinly as possible.

Cover a baking sheet with a sheet of cooking paper, moisten the parchment with oil. We spread the cake and immediately grease with sour cream, beaten with an egg. We bake at 180 degrees, watch the color of the cakes. We take out the baking sheet as soon as the blush on the baking surface becomes thick enough.

Option 4: Delicious Adyghe cakes with potatoes

An indispensable condition is the quality of the potatoes, the mashed potatoes should come out fluffy, but dense. Use a mixer to beat it, but do not turn on the high speed, otherwise the effect may be the opposite.

Ingredients:

  • 3% milk - one and a half glasses;
  • 450 grams of flour;
  • a quarter of a spoonful of salt and full - sugar;
  • five grams of dry yeast;
  • potatoes - three hundred grams;
  • a spoonful of "Traditional" oil and three tablespoons of sunflower oil;
  • a quarter of a kilogram of Adyghe cheese.

Step by step recipe

Pour warm milk into yeast, sugar and six tablespoons of flour. Stir, cover the bowl with a thin cloth or film. Withstand up to half an hour, pour in vegetable oil, salt, add the remaining flour in small portions while kneading. The dough should come out soft and a little sticky, put it back in the bowl, under the cloth, soak for about an hour.

Peel and boil the potatoes in highly salted water for a puree. Mash with effort and add hot potato broth or milk, the mass should be fluffy, but not watery. Pour in grated cheese, you can add more than forty grams of butter in excess of that specified in the recipe. Mix the filling well by putting special spirals on the mixer for working with the dough.

Divide the lump of dough into three parts, soak for another five minutes under the cloth, and start sculpting the cakes. Roll out lumps of dough, spread equal amount of filling on each. We put the free edges up, with effort we blind, you can even moisten it a little with protein. We roll out the cakes, as round as possible, to a thickness of no more than a centimeter. If you can make them even thinner without breaking the dough, the treat will only benefit.

Make a dime-sized hole in the center of each flatbread and place on a richly greased baking sheet. Bake in moderate heat, until bright blush. Rub hot cakes with butter, put them in a pile and cut them.

Option 5: Adyghe cakes with suluguni

When asked about the type of cheese in cakes, the Caucasians themselves shrug their shoulders and smile. You can safely use almost any pickle variety, mix it with hard cheeses by independently adjusting the proportions.

Ingredients:

  • whey - half a glass;
  • a handful of chopped prefabricated greens;
  • dry soda;
  • salt and pepper;
  • a slice of high fat oil;
  • a quarter of a kilogram of suluguni and the same amount of flour.

How to cook

Putting a handful of flour aside, mix the rest with a third of a spoonful of salt and a little more baking soda. Add half the volume of water to the whey, pour it over the flour and start the dough. Gradually adding the remaining flour, we bring the dough to a consistency at which it almost ceases to stick to the table and palms.

While kneading, lightly beat the dough on the table and leave, covering it with a thin cloth. Rub the cheese into the filling on the middle cells of the grater, crumbling the washed greens to it. Young cheese, as a rule, is relatively unsalted, pepper and mix it with herbs, remove the sample and add salt.

Divide the dough in portions, according to the size of the pan, shape the filling into balls of the same exact size. We roll out the cakes one by one, put the cheese balls and put the edges on them. Having made the dough, flatten the ball slightly with the palm of your hand and gently roll it out to the diameter of the pan.

Fry at a slightly above average temperature, without greasing the pans. If the very first cake begins to burn in places, remaining mostly pale, slightly reduce the heat, and quickly wipe the pan with a napkin moistened with oil. Fry the cakes on both sides, grease with a frozen slice of butter.

Preparation:

The preparation of tortillas is very simple.

For making dough 200gr. mix flour with salt and soda, then add kefir (or yogurt, or the most the best way: 100ml. serum and 50ml. water). Knead soft dough, then add flour so that the dough is soft and does not stick to your hands (this is about 50 grams of flour). Knead the dough well and beat it a little on the table, then it will not break when rolling. We leave the dough under a plastic wrap and a towel for about 20 minutes, but for now let's start filling.

For the filling, you can use any cheese, but the tastiest thing is to take young cheese (Adyghe or mozzarella). Grate the cheese on a medium grater, add finely crumbled herbs, salt and pepper to taste.

Mix. Now let's start forming the cakes. I will be baking the tortillas in an 18 cm frying pan. To do this, I need to roll out a cake 17-18 centimeters in diameter.

The tortillas cook very quickly and must be very thin in order for the dough to bake well. In order to roll out the cake thinly, not to break it, and at the same time, so that the filling is not too much and not too little, there is a rule: the size of the dough ball and the filling ball should be approximately the same. For my pan size, a ball of dough weighing 80-85 grams and a ball of cheese with herbs weighing about 50 grams are suitable. The weight is different, but the size is the same.

Roll out the dough ball so that you can put the filling ball in the middle, bring the edges together and pinch the dough.

Roll out the pinched dough with filling on a floured surface. The cake rolls out easily, but you need to be careful. Having rolled out the cake almost to the desired size, you need to turn it over and roll it out completely. If, during rolling, the dough suddenly breaks, you just need to glue the hole with a thin piece of dough.

In a rolled cake, greens from the filling will shine through the dough. Put the finished cake on a frying pan preheated over a fire (slightly more than medium) and pierce the whole cake in many places with a knife or fork.

A tortilla with cheese is baked quickly and at the same time can swell, therefore, when swollen, it is necessary to pierce it again. Fry the cake on both sides until golden brown.

Remove the finished cake with cheese from the pan and immediately grease with butter. It is better to take butter from the refrigerator, so its consumption will be less.

So we roll out and bake all the cakes. From the indicated ingredients, they will turn out to be 5 pieces, with a diameter of about 17 centimeters. Serve the cakes with cheese well warm. If you don’t have butter to grease the tortillas, you can fry them in a little vegetable oil.

We present to your attention a recipe for very mouth-watering tortillas that will be a great snack.

It is very easy to prepare them, so even a novice hostess can handle them. You can serve this yummy with your favorite soup or as a snack. In any case, they are consumed instantly. These are fragrant, soft and very delicious tortillas it is simply impossible not to love. Save the recipe, cook and enjoy.

The right ingredients

  • 200-250 gr flour
  • 200 ml of kefir
  • half a teaspoon of salt
  • 1 teaspoon granulated sugar
  • half a teaspoon of baking soda
  • 100 gr of Adyghe cheese
  • 2-3 pinches of paprika
  • 2-3 pinches of ground black pepper
  • 2-3 pinches of dry garlic
  • butter for lubrication

We start the process

  1. Primarily in separate container put kefir ( room temperature), salt, granulated sugar and soda. Mix everything well and leave in this form for 2 minutes. Then add flour and knead the dough. Then cover with a damp towel and leave to "rest" for a quarter of an hour.
  2. Using a grater, rub on fine fractions Adyghe cheese... Add paprika, black pepper and garlic to it. Mix well.
  3. After the required time has elapsed, we divide our prepared dough into small pieces and roll each of them a little. Then place a small portion of the cheese filling in the center and collect the dough on top of it. This gives us a rounded shape.
  4. Then we roll each into a thin cake.
  5. Preheat a dry frying pan and fry in it under closed lid every cake. It takes approximately 2-3 minutes to one side. The fire should be small.
  6. Now grease them with butter and serve.

You may also like the recipe for which you can find on our Recipe Ideas website.

Bon Appetit!

Adyghe cheese is a soft whey cheese that has a sour milk taste and a curdled texture. It is rich in protein and calcium. In terms of aroma and taste, this cheese resembles the taste of baked milk. Any unpleasant taste and smell are unacceptable.

Often, Adyghe cheese is sold wrapped in parchment or vacuum packed. Its shelf life and sale is short, it can be stored in the refrigerator for no longer than a week at temperatures up to +6 degrees. V freezer put it not worth it! Adyghe cheese instantly absorbs odors, so store it separately from other products. Best of all - put the cheese in glassware with a tight-fitting lid.

Adyghe cheese belongs to a number of relatively inexpensive cheeses. But this has nothing to do with its quality. Such cheese is rarely consumed in its pure form, simply by cutting off a slice, with a slice of bread. To many people, it may seem bland and simple in taste. Another thing is sandwiches with Adyghe cheese, herbs (dill, parsley or cilantro) and garlic. Such a combination cannot but cause profuse salivation, moreover, it is tasty, healthy and economical enough.

Also, Adyghe cheese can be used to prepare various salads, dishes (khachapuri, dumplings with cheese, pies), soups, cheese masses, cheese cakes, various casseroles. This type of cheese goes well not only with herbs and vegetables, but also with pasta and fruits. Adyghe cheese will be even tastier if its slices are fried on both sides in butter.

I propose to cook today cakes with Adyghe cheese - very easy to prepare and delicious!

To make flat cakes with Adyghe cheese, you will need:

flour - 500 g
water - 1 tbsp.
dry yeast - 15 g
salt - 0.5 tsp
For filling:
Adyghe cheese - 300 g
eggs - 2 pcs.
sour cream - 3 tablespoons
salt

How to make flat cakes with Adyghe cheese:

1. In a large bowl with warm water we dilute the yeast, let it stand for a while. Then add flour and salt.
2. Knead the dough until smooth, then cover with a tea towel and send to a warm place. Let stand for about an hour.
3. Then knead the dough again and divide into 12-14 pieces, cover with a towel and let stand.
4. In the meantime, let's start preparing the filling. Knead the cheese with a fork, add 1 egg and 1 protein, sour cream, add a little salt and mix thoroughly.
5. Now from each piece of dough we form a cake with sides, then lay out the filling. We send to a warm place for 20 minutes.
6. Combine the yolk with a little water. Lubricate the top of the cakes.
7. We bake the cakes in the oven, preheated to 200 degrees, until golden brown.

Prepare products for flat cakes with Adyghe cheese and nettle.


Sift flour into a mixing bowl, add soda and a pinch of fine salt to it. Mix. Make a small "well" in the center, pour in warm kefir (it must first be warmed up to body temperature in the microwave or on the stove) and a spoonful of vegetable oil.



Knead a soft dough that does not stick to your hands. Since the thickness of kefir may differ in each individual case, we correct the thickness of the dough with flour. Cover the bowl with a plate, wrap or towel and set aside for 5-10 minutes.



Wash the young nettle thoroughly, transfer to a sieve / colander and pour over with boiling water (after processing with boiling water, the nettle will stop burning). If you have a large nettle, then use only the upper leaves (they are the most delicate), which must first be cut from the stem.

Allow the nettle to cool, squeeze out excess water and chop the leaves with a knife.



Crumble the Adyghe cheese into a bowl with your hands, add nettle to it, finely chopped green onions(we take only the green part, since it is more tender, we use the remaining white parts for other dishes) and salt (to taste). Knead with your hands until smooth.



Divide the dough into equal portions (the number of portions may be different depending on the desired diameter of the cakes, I divided them into 6 parts and the cakes turned out to be about 18-20 cm in diameter). Roll each piece of dough with a rolling pin or knead it with your hands into a layer, put a portion of the filling in the center (for the convenience of molding, the filling can also be divided into equal portions in accordance with the number of portions of the dough).



Bring the edges together and join them well to make a ball.



Gently knead / roll it into a thin (about 5 mm) cake. You need to work slowly so that the dough does not break around the edges.



Fry the formed cake in a dry frying pan until golden brown on both sides (about 3 minutes each).



Transfer the finished cake to a dish and, while it is still hot, grease with oil (for convenience, pin a piece of butter on a fork and slide it over the cake). In this way, prepare all the other tortillas.



Tortillas with Adyghe cheese and nettle are delicious both immediately from the pan and after cooling. You can serve such cakes with the first and main courses, as an alternative to bread, they are tasty and just with fresh vegetables as a snack.

Bon Appetit!