How to bake oriental flatbread at home. Oriental flatbreads

Real Uzbek flatbreads turn out very soft, tender and rosy. Such products, prepared at home, cannot be compared with the bread sold in stores. That is why we decided to devote this article to the simple culinary question of how to prepare Uzbek flatbreads yourself.

General Product Information

Uzbek flatbreads can be made using different bases. Today we will present several of the most popular recipes with which you can make delicious and tender bread yourself.

It should be especially noted that in the original, Uzbek flatbreads are baked in a tandoor. This is a stove made of baked clay. Of course, no one will build it specifically for preparing flour dishes. In this regard, we decided to present to your attention a detailed recipe for Uzbek flatbreads in the oven and on the stove.

Cooking Uzbek bread with dry yeast

As mentioned above, Uzbek flatbreads can be baked in the oven from different doughs. But the most popular in our country are products made with yeast.

It should be noted that the recipe for creating Uzbek bread is so simple that even the most inexperienced cook can use it correctly. By strictly following the requirements of this method, you will definitely get very soft and tender cakes with a delicious taste.

So, how is homemade Uzbek flatbread prepared? The recipe for creating such flour products requires the use of the following components:

Kneading yeast dough

The Uzbek flatbread, the recipe for which we are considering, turns out to be very rosy, fluffy and tasty. Before placing it in the oven, you should knead the yeast dough well. To do this, you need to slightly warm up fresh milk with maximum fat content, and then pour sugar and dry yeast into it. After the last component has completely dissolved, you need to add egg yolk, table salt and melted salted margarine to the bowl. Moreover, cooking fat should not be hot. Finally, add high-grade light flour to all ingredients. It is recommended to knead the dough for about ¼ hour. At the same time, it should move away from the palms quite well. If this does not happen, then a small amount of wheat flour must be added to the base.

In order for Uzbek flatbreads to rise well in the oven, become soft and fluffy, it is advisable to cover the kneaded dough well with a dry cloth and a lid, and then place it in any warm place. It is recommended to keep the base in such conditions for approximately 1.2-1.6 hours. During this time, it should be “beaten” by hand about 3-4 times.

Formation process

As you can see, there is nothing difficult about kneading yeast dough for Uzbek flatbreads. Once the base is suitable, you can safely begin to form the products. To do this, it must be sprinkled with wheat flour and divided into 10-11 parts. Next, each piece needs to be converted into an even ball and rolled into a flat cake 1 centimeter thick.

Heat treatment

Uzbek flatbreads take a relatively short time to bake in the oven. And before placing them there, the products should be placed correctly on a baking sheet. To do this, a large sheet needs to be generously greased with butter or other cooking fat. Next, you need to place some of the cakes on it so that the distance between them is about 3-4 centimeters. Finally, each product should be pierced in the middle with a fork and then brushed with heavily beaten egg white. In this form, it is recommended to keep the semi-finished products warm for about 15-26 minutes. During this time, the products should rise slightly. Next, the filled baking sheet should be placed in the oven, where it is advisable to keep it for 30-45 minutes. In this case, the temperature must be maintained at about 200-220 degrees.

How should Uzbek bread be served?

After the Uzbek flatbread is baked properly at home, the baking sheet with the products should be removed from the oven and immediately greased with fresh butter or salted margarine. Next, the product must be removed from the sheet using a spatula and served along with any first or second hot lunch. By the way, such flatbreads can be consumed with sweet and fatty kefir. Bon appetit!

Let's prepare Uzbek puff pastry together

Uzbek flatbread at home turns out delicious not only from yeast dough, but also from a puff base. To prepare this bread we will need:

• salted butter - approximately 100 g;

Preparing the base

Undoubtedly, Uzbek flatbreads in a tandoor turn out much tastier than in a conventional oven. But if you don’t have such an oven, then you can bake flour products using the mentioned kitchen device. And before placing it there, you should knead the puff pastry well. To do this, you need to slightly warm up the drinking water, add a medium pinch of salt and sugar to it and, stirring regularly, gradually add the sifted flour. As a result of such actions you should get a fairly cool base. To make it fit, it should be wrapped in cling film and left warm for ¼ hour.

After the specified time has passed, the hard dough must be rolled out into a very thin layer using a rolling pin. Next, the resulting sheet must be greased with softened butter. After this, the dough needs to be folded in half, rolled out and seasoned again with cooking oil. Similar actions should be performed about 12-16 times. Finally, the dense square of many layers must be placed back into the bag and left aside for half an hour.

How to shape and bake correctly?

After the specified time has elapsed, the puff pastry must be removed from the bag and immediately rolled into a thin flat cake. Next, you should make holes on its surface using a fork. After this, the semi-finished product must be placed on a greased baking sheet and sent to the oven. It is advisable to bake Uzbek flatbread from puff pastry at a temperature of about 195 degrees for 15-25 minutes. At the same time, the product needs to be monitored regularly. After all, if you miss the moment, then you will not end up with a tasty and tender flatbread, but an ordinary cracker.

Uzbek onion cakes: recipe with photos of products

Uzbek bread with onions turns out to be very aromatic and tasty. It should also be noted that the calorie content of these products is much higher than those presented above. After all, such flatbreads need to be thermally processed not in the oven, but in a frying pan with oil.

So, to make onion bread we need:

• high-grade light flour - about 500 g;
• filtered water - 400 ml;
• granulated sugar - a full small spoon;
• salted butter - 2 large spoons;
• large sweet onions - 2 pcs.;
• table salt - a medium pinch.

The process of preparing dough and forming products

To make onion cakes, you should warm up drinking water a little, and then add sugar, salt and light flour to it. It is advisable to knead the dough until you have formed a fairly dense and homogeneous base. To make it fit, it should be placed in a bag and left aside for 16-22 minutes. After this, the dough needs to be rolled out very thinly and greased with a large spoon of vegetable oil. After wrapping the base into a roll, this rolling procedure must be repeated. At the end, the dough should be wrapped again in film and left warm for ¼ hour.

While the base arrives, you can start preparing the filling. To do this, you need to peel large onions and then finely chop them. Next, you should roll out the dough again into a large and thin layer. Place chopped onion on it and then roll it tightly into a roll. To get flat cakes, you need to cut it into pieces 3-4 centimeters thick and press it with your hands so that you get a small and round sheet. For beauty, it is recommended to pierce it several times with a fork in the middle.

Roasting on the stove

After preparing the semi-finished products, you need to put the frying pan on medium heat and pour sunflower oil into it so that it covers the bottom of the dish by 1 centimeter. Next, place the prepared onion cake in the hot fat. Fry it on each side for about 3-5 minutes. After the product has browned, place it on a plate, pour a little more oil into the frying pan and place the next semi-finished product.

Serving Uzbek bread to the table

After frying the onion cakes in a frying pan, place them in a stack on a plate and serve immediately. You can eat such products not only with hot first and second courses, but also just like that, along with sweet, freshly brewed tea. Bon appetit!

Let's sum it up

Now you know how you can make delicious Uzbek flatbreads at home using yeast and puff pastry, as well as adding sweet onions. It should be noted that these are far from the only ways you can make flour products yourself. After all, some housewives cook them not only with water or milk, but also with kefir. As practice shows, such cakes turn out to be very fluffy, soft and tasty.

Flatbreads with herbs, no matter what they are called: kutabs, afars, Baku, Karabakh, Lezgin, Caucasian or Armenian flatbreads, are certainly a very tasty thing, believe me! Such flatbreads are found in oriental cuisine of many nationalities, so I consider it pointless to argue about their origin, but I advise you to simply prepare them.

Afars or flatbreads with herbs can be served as an appetizer with wine or at the table instead of bread; this is a dish of Lezgin cuisine. Most often, flatbreads made from unleavened dough are prepared with herbs and cottage cheese (cheese); in Azerbaijani cuisine they are called kutabs. Any greens can be used for these flatbreads: dill, parsley, cilantro, green onions, nettle, chickweed, sorrel, spinach; it is mixed with cottage cheese and a raw egg. Unleavened dough for afar
or kutaby is rolled out thinly, like pasties. Flatbreads with herbs are baked in a dry frying pan (!), and in Caucasian cuisine even on a metal sheet, then generously greased with butter on a plate. Kutabs are also prepared with meat.

Initially, Galina decided to cook kutabs on our website, it was in February. Now it’s June, it’s time for lush summer greens, which means it’s time to make these delicious flatbreads stuffed with greens and cottage cheese. Let my step-by-step photo recipe help you. I’m updating this post with new photos that I took while visiting my mother (I apologize for the quality, I took them with my phone, and in a hurry I forgot the camera at home).

Personally, I learned the taste and recipe for these flatbreads with herbs from my brother-in-law, a Dagestani by nationality. It was from him that I picked up this recipe for Caucasian cuisine and the technique for making unleavened flatbreads with filling. So every summer for many years we cook and eat them with pleasure! I also really like that the flatbreads are not fried, but baked in a completely dry frying pan without carcinogens. And when they are ready, they are greased with a piece of butter while still hot.

Advice:

Instead of cottage cheese, you can put any cheese or feta cheese into the filling.

Vegetarian or Lenten flatbreads with herbs are quite possible; only greens are used in the filling, and the dough is kneaded without eggs. This version of flatbreads with herbs is similar to the recipe for Karabakh flatbreads, Zhengyal Khats.

Galina Kotyakhova offers her version of the recipe for the Lezgin dish “afara”:

“I found a very interesting recipe in one of the culinary groups, I decided to cook “Afars” using it, it turned out very tasty.”

Afari (flatbread made from unleavened dough with herbs)

For the flatbread recipe you will need:

• 1 glass of water,
• 2 cups wheat flour,
• salt,
• cottage cheese-200 grams for filling,
• raw chicken egg,
• green onion,
• dill,
• parsley,
• cilantro (coriander),
• sour cream,
• vegetable oil.

How to cook afars or kutabs

Knead unleavened dough from flour and water, like dumplings or dumplings. It should rest in the cold for 30 minutes under film.

While the dough is resting, prepare the filling for the afar:

• In a bowl, mix cottage cheese with chopped herbs and onions, beat in an egg, add salt and pepper and add 2 tbsp. spoons of sour cream, mix everything.

Then roll out the dough into a thin layer (you need to be comfortable with a rolling pin), take a tea saucer and cut out mugs from it. Next, spoon the prepared filling of cottage cheese and herbs onto one side of the flatbread, cover it with the other side and pinch it like a cheburek.

Afars or kutabs are fried in a dry frying pan with a thick bottom (but I didn’t really like this method of cooking and I greased it with a little lard).

Place the finished flatbreads, 2 pieces each, in a frying pan and fry on both sides until golden brown.

Then we place the afars on a plate, greasing each flatbread with butter. You can cover it with a lid. Let the flatbreads with herbs sit for a while. When the afars are soaked and become soft, they can be eaten with matsoni, kefir or sour cream.

Video recipe from YouTube channel

Kutaby with meat, cheese or herbs

as well as quick lavash kutabs in the air fryer

Well, now, I’ll tell you how I prepare Caucasian-style flatbreads with herbs.

From the words of my relative, I tell you that greens should ideally be from wild herbs, which they call pasture. In their recipe, they use almost any edible herb that grows underfoot (in our case, the one that can be found in the garden or at the market):

• nettle,
• Woodlice (a very healthy juicy herb that grows like a weed here),
• Carrot (mountain cilantro),
• Lebed,
• Cilantro,
• Young dandelion leaves
• Young green onions,
• Wild onion
• Dill,
• Sorrel,
• Young beet leaves,
• Spinach…

It is not necessary to use all the herbs at the same time, although this is encouraged.

But it is better not to add parsley, mint and tarragon to kutabs, afars, and Caucasian flatbreads, as they will interrupt the delicate taste and aroma of delicate greens.

Flatbread with herbs and cottage cheese

The dough for flatbreads is kneaded stiff, like... It needs to be kneaded well and allowed to rest for at least 30 minutes under the film (so as not to get windy). In my recipe this time, I kneaded unleavened dough for flatbreads in a Panasonic bread maker; I took the recipe from the instructions for it.

Ingredients:

Dough:

Cooking process:

Greens for flatbreads should be rinsed with running water and dried thoroughly.
I cut nettles with scissors in my mother’s garden, choosing young branches. Burned... I couldn’t cut it with my bare hands, so I poured some boiling water over it in a colander and cut off the juiciest leaves from the stems. I put the nettle leaves together and cut them into thin noodles.
The rest of the greens were finely chopped with a knife. You cannot salt the greens right away, otherwise they will produce a lot of juice, which will soak the thinly rolled dough.

Once the unleavened flatbread dough had rested, I put all the ingredients into a cup: herbs, cottage cheese, raw egg, salt and melted butter.

Only then did I mix all the filling for the flatbreads.

The dough ball should be rolled into a sausage and divided into small pieces. Roll them into balls the size of a small chicken egg.
Each bun needs to be rolled out very thinly into a flat cake (I roll them out the size of a small plate so that the flat cakes will fit when baking).
Place a thin layer of cottage cheese and herbs filling on half of the flatbread and cover with the other half. This process is similar to making pasties. It is good to seal the crescents with your hands; before modeling, you need to release the air from the cake, lightly patting the cakes with your hands.

The frying pan needs to be warmed up well, without greasing it with anything, and the flatbreads should be baked in a dry frying pan on each side until golden brown.
If the pan is large in diameter, you can bake two crescents at a time.
With skill, you can simultaneously bake a flat cake and roll out the next one.

The hot flatbread with herbs should be immediately greased with butter on all sides.

Serve the flatbreads with herbs and cottage cheese warm. As a main dish or bread. Not only with wine, but also with a cup of green sweet tea or kefir. Delicious, mind blowing!

Best regards, Anyuta.

The taste and aroma of freshly baked flatbread was always with me throughout my childhood. Not far from the house there was a flatbread shop, where a stern Tajik man in a white robe and a chef’s hat kneaded the dough with his strong hands, cut it, and rolled it out. He sent the flatbreads to a huge tandoor, which was heated with charcoal. It was incredibly hot in the tortilla shop, but the tortilla maker didn’t seem to feel the heat at all - he climbed into the tandoor headlong, bravely throwing tortilla after tortilla into it. The flatbreads stuck to the hot walls of the tandoor and literally rose before our eyes, becoming covered with an appetizing blush.

From time to time, the flatbread maker looked into the tandoor and doused the baking flatbreads with splashes of water from a huge spray bottle. In response to this ritual, the cakes blushed bashfully, becoming covered with a beautiful crust. Finally, the cook had a homemade device in his hands, with which he removed the cakes from the walls one by one and laid them out in a row in front of the customers.

I always took a huge tablecloth with me and wrapped the purchased flatbreads in it. As a rule, one or two flatbreads did not survive until I came home; my hand itself tore off piece after piece and put them in my mouth - and how could I resist! No one could resist this smell and taste!

I spent a lot of time watching the flatbreads being baked. I know many different recipes, from the most complex to the simplest (by the way, I would caution strict vegetarians from buying flatbreads at eastern markets; many recipes not only include dairy products or eggs, but the starter can also be made with meat broth). Unfortunately, not all flatbreads can be prepared at home in the oven. The temperature in a tandoor can reach 350-400 degrees, plus the very shape of this oven is such that the heat goes to the front side of the baked flatbread. This largely gives the taste and texture to real oriental flatbreads - Tajik, Uzbek, etc. But we can prepare the simplest flatbread in the oven and with a minimum of ingredients available to everyone.

So, a video recipe for making flatbreads:

Recipe:: Oriental flatbreads

Ingredients:

• 8 cups flour
• 2 tablespoons sugar
• 3 tsp salt
• 3 tsp yeast
• 3 tablespoons vegetable oil
• 600-700 ml. water
• Kalonji seeds (nigella)
• sesame seeds

Instructions:

1. Knead the dough from flour, sugar, salt, yeast, vegetable oil and water.
2. Let it rise for one and a half to two hours.
3. Divide into 6 equal parts from which we roll out flat cakes.
4. Press the flatbreads in the center and place them on a baking sheet, cover with a towel and leave to rise for 15-20 minutes.
5. Flatten the flatbreads in the center, sprinkle with water and decorate with kalonji seeds in the center and sesame seeds around the circumference.
6. Bake at 300 degrees for 10 minutes. At 7-8 minutes, open the oven and again spray the cakes with water.
7. After removing from the oven, spray with water again.

Lahmajun (Armenian: Լահմաջո lahmajo, Turkish: Lahmacun lahmajun, from Arabic: لحم بعجين‎ lahm bi-adzhin - “meat with dough”) is a popular oriental dish. In accordance with national preferences, it is called Armenian, Turkish or Arabic pizza. The basis of the dish is a thin crispy bread flatbread, on which minced meat (lamb, less often beef), tomatoes and/or tomato sauce, bell pepper, onion, garlic, herbs, black pepper, and oregano are placed. Properly cooked lahmacun weighs approximately 150-170 grams.

In Soviet Armenia, lahmajun gained popularity in the 1960s thanks to repatriates from the Syrian city of Aleppo.

Dissolve yeast in warm water, add sugar, leave for 10-15 minutes.
Sift flour and salt in a heap, make a hole in the middle, pour in milk, diluted yeast, knead the dough. Form small balls, cover with cling film. Leave for 30-40 minutes.

Cut the onion into small cubes, chop the tomatoes and bell peppers, finely chop the garlic
Finely chop the greens and add them to the minced meat along with the chopped vegetables.

Add oregano, melted butter to the minced meat (melt butter or homemade butter and let it harden), salt everything and season with spices to taste, mix thoroughly

Roll out the dough into round cakes 2-3 mm thick, place the cakes on a greased baking sheet, brush with milk. Place the filling on each cake, leaving a little space around the edges.

Bake at 250 degrees for 4-5 minutes.
When serving, stack the flatbreads on top of each other or roll them into tubes. Can be served with ayran

Pide

Pide (Turkish Pide) is a Turkish dish. It consists of a boat-shaped bread flatbread on which are placed: minced meat - usually lamb, tomato and/or tomato sauce, bell pepper, onion, garlic, herbs, black pepper. Sometimes cheese is added.

A simple and very tasty food - Arabic pita bread, you can serve it for lunch or for a snack, adding your favorite filling to the pita.

This is a very simple homemade baking, which uses only the most affordable products. The peculiarity of pita is its round flat shape, as well as the emptiness in the middle. Thanks to the water vapor that forms inside the cake during baking, the dough swells like a ball and separates. It turns out to be a kind of pocket in which you can easily place absolutely any filling of your choice.

Pitas are usually prepared from wallpaper flour, but I prefer to use premium wheat flour. Of course, the finished flatbreads will not be golden brown, but this does not at all affect the taste and aroma of this unleavened bread. In a city apartment, the preparations are baked in a well-heated oven at high temperature directly on a dry baking sheet. I hope that the recipe will be useful to you and that you will often spoil your homemade Arabic pitas.

• wheat flour - 500 gr
• water - 300 ml
• vegetable oil - 50 ml
• instant yeast - 1.5 tsp.
• salt - 1 tsp.

To prepare these unleavened Arabic flatbreads, we will take such simple and affordable ingredients as wheat flour (premium or first grade), water, refined vegetable oil (I use sunflower oil), salt and yeast. I used instant yeast, which does not require pre-activation in liquid, but is added directly to the flour. If you just have dry yeast (also 1.5 teaspoons) or pressed/fresh yeast (15 grams), you need to dissolve it in warm water and let it stand for 10-15 minutes.

Add 1.5 teaspoons of instant yeast and 1 teaspoon of salt (preferably fine). If the salt is coarse, it is advisable to dissolve it in warm water in advance. Mix the flour and yeast with your hand or a spoon until the mixture becomes relatively homogeneous.

We knead a fairly soft dough that holds its shape perfectly and practically does not stick to your hands. You need to knead long enough (with your hands - at least 10 minutes) so that the dough becomes completely homogeneous and smooth. Cover the bowl with cling film or cover with a towel and leave warm for 2 hours. After 1 hour of fermentation, do a light knead to release the gas, round the dough and return to heat for another 1 hour.

After 2 hours of fermentation, the yeast dough for flatbreads will work very well and will increase in volume by at least 3-3.5 times.

Divide it into small pieces of the same size, rounding each one into a ball shape. Leave on a work surface lightly dusted with flour, cover with film or a towel and let the workpieces rest at room temperature for about 15 minutes.

Then roll out each piece of dough into a flat cake (no more than 5 millimeters thick), remembering to sprinkle the dough with flour (lightly) so that it does not stick to the rolling pin. In this way we roll out all the blanks. Let them rest for 10 minutes on the table.

In advance (30 minutes before baking), turn on the oven to warm up to 220 degrees along with the baking sheet - it should be red-hot. When the oven is properly heated, take out a hot baking sheet (you don’t have to take it out, just pull it out) and quickly place several pieces on it.

Immediately close the oven door and cook the pitas on medium level for about 7-8 minutes. During this time they will puff up like balls and be completely baked. When the first batch is ready, remove the cakes from the baking sheet and immediately bake the rest.

The finished pitas, if you did everything correctly, will inflate well, but will not tear - all the air will remain inside.

Serve the pitas warm, although once cooled they will remain fresh for several days when stored in an airtight container or tightly sealed bag. These cakes, by the way, can be frozen.

Arabic pita breads are soft, tender, aromatic and very tasty. They are hollow inside and are great for filling with a variety of fillings. Try it, you will love this simple but delicious homemade bread.

Recipe 2: Yeast Pita Flatbread (step by step)

Under normal household conditions, it is difficult to repeat the traditional technological process, but nevertheless, our housewives were able to adapt the recipe for making this amazing bread, and now pita bread can appear on every table. You will need very high temperature and knowledge of some secrets. During short baking, the pita flatbread puffs up greatly and forms a pocket inside, which can be filled with any filling after cooking. Pita is perfect for first and second courses; it is convenient to take with you on the road or to work. Any recipe for pita bread at home is simple, because you use products that are in any kitchen.

• water 200 ml
• salt 1 tsp
• sugar 1 tsp
• dry yeast 2 tsp.
• olive oil 2 tbsp.
• wheat flour 350 g.

Before making pita bread at home, prepare the basic ingredients. Pour room temperature water into a deep bowl. Add salt and granulated sugar. Stir until dissolved.

Sift the wheat flour into another bowl with high sides. Add dry yeast. Use a hand whisk and stir until the yeast is evenly distributed throughout the flour.

Pour liquid into flour mixture. Start mixing with a spoon until a thick dough forms. Continue kneading on a dusted board until a soft dough forms.

Transfer the ball of dough back to the bowl. Pour in olive oil. Knead until the butter is absorbed into the dough ball.

Cover with a kitchen towel and leave to rise in a warm place for about 40-60 minutes. If the room is very warm, the dough will rise faster.

Punch down the rested dough. If necessary, add a little flour. Divide into 8 pieces. Form each piece into a ball. Cover the pieces with a towel and work with each one separately.

Roll out into a round layer 5-7 mm high.

Turn on the oven in advance. Line a baking sheet with parchment and place in the oven to preheat. Set the temperature to 260-270 degrees. Place the rolled out pieces immediately into the oven on a hot baking sheet.

Bake the bread cake for 5-7 minutes. Pita should remain white.

Unusual flatbreads are ready. Serve warm without anything or stuff it. Absolutely any filling for pita bread is easy to prepare. Bon appetit!

Recipe 3: puffed pita at home

• Flour – 1 kilogram
• Salt – 2 teaspoons
• Sugar – 2 teaspoons
• Dry yeast – 1.5 teaspoon
• Vegetable oil – 4 tablespoons
• Water – 600 milliliters

Sift one kilogram of flour into a mixer bowl and, mixing at low speed, add two teaspoons of salt and two teaspoons of sugar. When the flour is well mixed with sugar and salt, add 1.5 teaspoons of dry yeast and mix well again.

Gradually, while continuing to stir, pour approximately 600 milliliters of warm water into the flour.

Knead at low speed until a homogeneous dough is obtained and gradually, while continuing to knead, pour in 4 tablespoons of vegetable oil. Knead the dough for about 10 more minutes.

Transfer the dough to a large bowl, cover with cling film or a slightly damp towel and leave at room temperature to rise for about an hour and a half, the dough should double in volume.

Punch down the risen dough or fold it several times. And once again put it in a bowl, cover with film or a towel and leave for 20-30 minutes.

After 20 minutes, knead the dough and divide it into four parts. Roll each part into a ball and divide it into four parts again.

We got 16 identical pieces of dough, cover them with a towel and leave for 10 minutes.

After 10 minutes, roll each piece of dough into a ball and, observing the order, roll each ball into a flat cake with a diameter of 15 centimeters.

Place the pitas on a baking sheet lined with baking paper and bake in a preheated oven at 250 degrees Celsius for 5-6 minutes. The pitas should be soft and not brown.

Remove the finished pitas from the oven, place them on a wooden board, cover with a towel and let cool slightly.

Serve pitas warm with meat and salads.

Recipe 4: Hollow Pita Flatbread (step by step photos)

• Flour - 750 g
• Fresh yeast - 25 g
• Sugar - 2 tsp.
• Water - 450 ml.
• Sunflower oil - 2 tbsp.
• Salt - 1 tsp.

First of all, dissolve sugar in warm water, add yeast, mix well. Cover with a napkin and leave for 15 minutes.

After 15 minutes the liquid should begin to bubble.

Meanwhile, sift the flour into a bowl and add salt. Don't pour out all the flour at once. It’s better later, when kneading the dough, to add more if necessary (it may be needed and vice versa - more)

Add the yeast mixture to the flour and knead the dough. The dough should not be “clogged” with flour, it should be quite soft. Knead for at least 10 minutes, the dough becomes smoother and softer with every minute. And the best thing is to entrust this task to a bread maker!

Lightly sprinkle the bowl with flour and place the dough here, after rolling it into a ball. Cover with film and leave in a warm place for 1-1.5 hours until the volume doubles. Now the best place for this is the oven with the light on.

After the specified time, take out the dough and knead it.

Cut it into 12-15 approximately equal parts. Roll each part into a ball. Don't forget to cover the balls with a napkin to avoid chapping. Leave them alone for 15 minutes, covering them with a napkin and protecting them from drafts.

Meanwhile, prepare the baking sheets. To save time, I use 3 (but ONLY bake one at a time!). Place parchment paper on them and sprinkle with a little flour. Turn on the oven to preheat to 250 degrees.

After 15 minutes, take the ball that we formed first and roll it out. The thickness should be approximately 6-8 mm. Place on a baking sheet. We will do the same with the second, third, etc. balls.

I prefer to prepare all the ingredients at once, since we will proceed very quickly and they will be baked instantly. Having preheated the oven to 250 degrees, quickly put the first batch in there, trying not to keep the oven door open for a long time. Bake for about 8 minutes.

This is how they puff up in the oven at the 6 minute mark, but you should always use your oven as a guide!

The pitas should not brown too much, otherwise they will be dry. 2-3 minutes after “blowing” is enough (again, remember the nature of your oven).

We bake only one baking sheet at a time in the “bottom” or “bottom + top” mode (not letting them brown too much).

When the first batch is ready, quickly take it out, let the oven warm up again to 250 degrees, and repeat the process.

I usually bake one batch at 180 degrees, which produces ordinary but very tasty bread cakes.

Recipe 5, simple: pita without yeast

This easy recipe will help everyone who wants to make Arabic pita bread without yeast. The flatbread is easy and simple to prepare; it can also be baked in the oven at 250 degrees. Be sure to try making it at home and you won’t regret it!

• Wheat flour - 2 Cups
• Salt - 1 teaspoon
• Vegetable oil - 4 tbsp. spoons
• Water - To taste (How much dough will take)

In a separate container, mix wheat flour and salt, add oil and mix everything thoroughly with your hands. Gradually add water to the mixture and begin to knead the dough. We do this until the dough becomes elastic and sticky enough. Cover the dough with a towel and leave in a warm place for 10 minutes.

After the time has passed, we begin to roll out the dough on a work surface previously sprinkled with flour. Roll out a thin piece of dough and place it in a frying pan without oil. Bake over high heat, turning over. Each side will take approximately 30 seconds. Now transfer the cake to a grill over the fire and bake until bubbly. Pita without yeast is ready, bon appetit!

Recipe 6: Crispy filled pita bread

• Wheat flour / Flour - 150 g
• Water - 100 ml
• Yeast (dry) - 5 g
• Salt - 1 pinch.
• Sugar - 1 tsp.
• Vegetable oil - 1 tsp.

• Cucumber - 1 piece
• Lettuce leaves / Lettuce - 6 pcs.
• Chicken (boiled) - 100 g
• Champignons (fried) - 3 pcs.
• Green onion - 2 sprigs.
• Mayonnaise - 2 tbsp. l.
• Black pepper (to taste) - 1 pinch.

Dissolve yeast in warm water. Then add salt, sugar and butter. Leave alone for 5 minutes.

Then add flour and knead the dough. Let it rise for 40-50 minutes.

Divide the dough into 6 parts. Roll each one thinly into a circle. Bake on a wire rack, or in the microwave, in a preheated oven at 250C. While we are rolling out the next one, the first one is already ready.

You will see if the pita is puffed up and turns golden, then it’s time to take it out.

For the filling you need to cut the cucumber and green onions. Boil the chicken and fry the mushrooms.

Cut the pita from one edge.

We spread a sixth of the filling and pour a little mayonnaise on it. Pepper to taste.