Yeah, with a fork or the bottom of a glass. Chakic is only for drawing; taste is not affected.
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breads · medium
Uzbek flatbread non (tandyr)
Homemade Uzbek tortilla non in the oven: dough on leaven or yeast, tatted with chakic, pastries in extreme heat. A simulated tandoor at home.
- Preparation
- 120 min
- Cooking.
- 15 min
- Totally.
- 135 min
- portion
- 4
The real Uzbek non is baked in a tandyr - a clay oven, where the dough is pressed against a hot wall. At home, repeating the tandoor is difficult, but you can get close: a hot pizza stone or cast-iron pan in the oven at maximum temperature, moist air from a plate of water and the right dough. The cake is obtained with a ruddy crust, soft pulp and a characteristic Uzbek chakic tattoo in the middle.
Instructions
- 1
Step 1. Dissolve yeast and sugar in warm water; let stand for 5 minutes before foaming.
- 2
Step 2. Mix flour with salt; pour yeast water and oil.
- 3
Step 3. Mix the dough for 10 minutes until smooth; cover and put in a warm place for 1 hour.
- 4
Step 4. The dough should double; grind and divide into 2-3 parts.
- 5
Step 5. Each piece with your hands stretch in a circle with a diameter of 22 cm.
- 6
Step 6. In the center, leave the "bowl" - the edges are thicker than the middle; in the middle, prick with a fork or a special tile of chakic.
- 7
Step 7. Heat the oven with a counter or stone to 250 °C.
- 8
Step 8. Put a plate of hot water at the bottom of the oven - it will give steam.
- 9
Step 9. Transfer the cake to a hot batter, grease with egg mixture, sprinkle with sesame.
- 10
Step 10. Bake for 12-15 minutes until a deep blush crust.
Technological tips
- The pizza stone in the oven gives the heat closest to the tandoor; without the stone, use a cast-iron pan.
- Steam in the oven (plate with water) is mandatory: without it, the crust will be hard, not crunchy.
- Do not make the cake too thick - optimally 2 cm at the edges, 0.5 cm in the middle.
- Put a freshly baked cake on a towel and cover - this will retain softness.
FAQ
Uzbek cake non (tandyr) - frequent questions
This is an Uzbek tradition: the thin middle is baked faster and becomes crispy, the thick edges remain soft - two different textures in one cake.
The highest grade, white - for classical non. Whole grain gives a darker and denser version (field cake).
Same day, the most delicious. On the second day - dry; warm up in the oven for 5 minutes under a wet towel.
Gather a basket.
Collect ingredients for the recipe in the Uzbek bazaar
Rice, spices, dried fruits, nuts, flatbread non and tea for most recipes can be picked up at our counter. Visit Riga Central Market: Nēģu iela 7, daily from 09:00 to 17:00.