Tandoor flatbread in the oven: recipe for Caucasian pastries

Even the most inexperienced cook can prepare flatbreads in the oven. After all, baking such products does not require much time or unusual ingredients.

In this article we will tell you how to make delicious and quick flatbreads in the oven. Moreover, several different recipes will be presented to your attention.

Kneading yeast dough for Uzbek flatbreads

Have you decided to bake flatbreads in the oven? First you need to knead the yeast dough. To do this, white sugar is completely dissolved in warm drinking water. Next, baker's yeast is placed in the same bowl. After the latter have swollen (after about 15 minutes), table salt and flour are added to the resulting solution. By mixing the ingredients, you will get a soft dough that slightly sticks to your palms. Cover it with a thick cloth and leave it warm for 50 minutes. After some time, they begin to sculpt the products.

Homemade crumpets with sour cream without yeast in the oven

Most of all I love simple recipes, where there are no overwhelming tasks, all the ingredients can be found in the refrigerator, and the dish is prepared in a matter of minutes (not counting the “pauses” for proofing the dough). This is the recipe I will introduce you to.

Ingredients:

Flour – 2.5-3 tbsp.
Sour cream – 1 tbsp.
Fat (this can be melted butter, melted lard, etc.) – 0.5 tbsp.
Sugar – 1 tsp.
Soda – 0.5 tsp.
Salt – 1 tsp.

Preparation.

Sift flour and soda into a bowl.

Add salt and sugar. Mix dry ingredients.

Mix fermented baked milk (sour cream) with melted lard.

Add this mixture to the dry ingredients. Mix the dough.

Knead the dough on the surface. If necessary, add flour to prevent the dough from sticking.

Let the dough stand. Meanwhile, turn on the oven to heat up (200⁰). Prepare a baking sheet.

Roll out the dough into a layer 1.5 cm thick.

Cut out round pieces from the dough. Knead the rest of the dough again, roll it out and cut out the pieces again. But you can cut the leftovers into small pieces and bake them together with round pieces.

Prick each flatbread with a fork.

Place the baking sheet with the preparations in the oven for 10-15 minutes.

If you don't have sour cream at home? It can be replaced with half a serving of kefir (or other fermented milk product). Important point! Whatever you use, sour cream or kefir, you need this product to be stale. Let it sit for 3 days to a week. Then there will be enough acid in sour cream (kefir) to activate all the soda and get the desired fluffiness in baked goods.

Flatbread in the oven - a recipe like grandma's. Author

Formation of yeast cakes

How to implement the recipe in question? The flatbreads bake quite quickly in the oven. They are just as easy to form. A medium-sized piece is torn off from the risen yeast dough, and then greased with sunflower oil and rolled into a flat cake up to 1.5 cm thick. For beauty, it is advisable to crush the center of the finished semi-finished product with a glass or some other utensil (or with a fork). After this, the product must be sprinkled with sesame seeds, carefully transferred to a baking sheet and left warm for another ¼ hour.

Making flatbread dough using water and yeast

This flatbread recipe will save you when there is no bread at home and there is no time to go to the store. You can make it yourself in the shortest possible time and pamper your family with fresh homemade bread, and you can also easily prepare it at the dacha in the midst of a picnic. It is prepared without hassle in a very short time.

Components:

Water 0.25 liters.
Flour 0.5 kg.
Dry granulated yeast 1 tbsp.
Sugar 1/2 tablespoon
Salt 1/2 tablespoon
Three tablespoons vegetable oil (for dough)
Butter according to taste

Preparation:

First, pour water into the pan and set it on moderate heat. We heat it until it is just warm. Once the water is at the required temperature, pour it into a large bowl. Pour sugar, salt, yeast into it and add vegetable oil. Stir everything, cover the dough with a towel and place in a warm place for fifteen minutes until it rises.

When the time comes, crush them again and add flour to the mixture through a sieve. At the same time, stir the dough with a spoon; when it becomes difficult to help with a spoon, we continue the procedure on the table until our mass acquires a denser, tighter and non-sticky consistency.
Then we form a ball, put it back into the container, cover it with a towel and place it in a warm place for one hour.

When the time has come, sprinkle the table with a thin layer of flour, place the dough on it, knead it and distribute it into two or three equal parts.

Then we twist each lobe into a flagellum with approximately a diameter of five centimeters and cut them crosswise into pieces 2–2.5 centimeters wide.

Then, using a rolling pin, we make each piece of cake two or three millimeters thick.

Place a frying pan without oil on low heat and wait until it gets hot. After about three or four minutes, we send the flatbreads there, but before that, be sure to shake off the excess flour from them, otherwise they will burn!

Fry until completely cooked on both sides, 1.5–2 minutes, or simply fry until small brown spots are obtained.

Cook other flatbreads in the same way until all the dough is completed.

While the flatbreads are still hot, spread a lot of butter on one side, cut into 4 pieces and let's go try our creation.

I haven’t met people who don’t like flatbreads made with water and flour; children especially adore them, and mine actually ask me to cook them almost every day. And every picnic in my family is not complete without these wonderful flatbreads.

These flatbreads in a frying pan are served “piping hot” in a warm version as a substitute for bread. Their taste and fragrant aroma are similar to homemade lavash. Cook with pleasure and enjoy!

If you like spices, then it is possible to add them to the dough; the spices used are those that are used when baking all kinds of bread: it could be nutmeg, cumin, cinnamon, cardamom, ginger, etc.

Making flatbreads with cheese in the oven

As in the previous case, there is nothing complicated in preparing such products. The dough for cheese cakes is kneaded using kefir. It should immediately be noted that it is this fermented milk drink that gives flour products a special softness and tenderness.

So what components do we need to make kefir flatbreads in the oven? To implement this recipe, you must have:

any type of wheat flour - about 400 g;
fresh fatty kefir – 1 full glass;
table soda - 1/3 dessert spoon;
iodized salt – use to taste;
dried thyme, ground coriander – use as desired;
hard cheese – about 250 g;
vegetable oil - a little, for lubricating products.

Uzbek flatbread - in the oven, just like in a tandoor!

Let's bake an unusually tasty dough product - Patyr or Uzbek flatbread. You will find her recipe in the oven with and without yeast below. If you follow all the rules, then you should cook such a flatbread in a tandoor, but in the oven it turns out just as appetizing as in a roasting oven.

Ingredients:

water - 1 glass;
wheat flour - 0.8 - 1 kg;
milk or kefir - 250 ml;
dry yeast - 1 teaspoon. spoon;
vegetable oil - 3 tablespoons. spoons;
salt - 1 table. spoon (without slide);
sesame grains - 2 teaspoons. spoons.

Advice! To ensure the dough rises well, fill the pan with hot water and place the container with the dough on top. If the water gets cold, warm it up a little.

Preparation:

Pour the milk into a bowl and heat it until warm.
Pour the yeast into the milk and stir it well.
Add salt.
Pour in vegetable oil.
Sift the flour twice and add it to the milk and yeast.
Knead elastic and elastic dough. It should be a little softer than dumplings.
Cover the bowl with a towel and place in a warm place for an hour.
Turn on the oven to 200°.
When the dough has doubled in size, punch it down.
Divide the dough ball into four equal parts.
Roll each of them into a ball.
Grease a baking sheet with oil.
Place dough balls on it.
Open the oven door. Place a baking sheet with future flatbreads on it and let them rest for 15 minutes. It is recommended to cover the dough with cling film or a linen towel.
Make a cake. To do this, lightly press the middle with your fingers so that thick sides remain along the edge. Try to do this so that your fingers fit under the rim.
Prick the central part of the flatbread with a fork (all the way through).
You can apply patterns with a chekich, but such a kitchen tool is quite expensive.
Take a silicone brush and use it to thoroughly coat the entire cake with kefir.
Sprinkle your cooking items with sesame seeds.
When the temperature inside the oven is at the set point, place the cakes in it.
Bake them for 20 to 25 minutes.

Advice! Use white and black sesame!

Formation process

To get beautiful and tasty flatbreads with cheese, special attention should be paid to their formation. To do this, the finished kefir dough is divided into several equal pieces, which are sprinkled with wheat flour and rolled out into circles with a diameter of up to 12 cm and a thickness of 7 mm. Next, the cheese filling is placed in the middle, after which the edges are tightly fastened.

Having received a kind of ball with cheese inside, you must gradually shape it into a flat cake. To do this, first knead the product with your fingers and then with a rolling pin. At the same time, be sure to ensure that the filling remains inside the dough. Otherwise, the cake will burn and will not have a very pleasant taste.

After all the cheese products are formed as described above, they are placed on a baking sheet with baking paper. To obtain beautiful cakes, they are alternately greased with vegetable oil and sprinkled with a mixture of dried thyme and ground coriander.

How are Caucasian flatbreads prepared?

Cooking baked goods in a tandoor is a whole science. It is necessary not only to knead the dough correctly, but also to know the technology of preparing flatbread in an open fire oven. Let's first figure out how tandoor flatbreads differ from regular ones?

In a number of Caucasian countries, such pastries are called bread and are served as a complement not only to barbecue, but also to other main dishes. The peculiarity of such flatbreads is that they are prepared not on a baking sheet, but directly on the walls of the tandoor.

On a note! To cook real flatbreads in a tandoor, you will need a special bayonet for making designs, protective gloves, and a scraper or trap to remove the baked flatbreads from the oven.

In a tandoor, baked goods are cooked over an open fire at a temperature of about 400°. Of course, in private houses you can find a structure in the form of a tandoor, but in an apartment there are no conditions for building such stoves. In this case, you can bake the cake in the oven.

On a note! Do you know that in Caucasian countries special designs are applied to tandoori flatbreads? A spear or bayonet is used for this. Designs can be rectangular, oval, triangular. They are reminiscent of ancient scriptures.

As culinary practice shows, such flatbreads are prepared on a yeast basis. You can use filtered water or milk. Some housewives have long modified the traditional recipe for Caucasian bread and prepare the dough with kefir. In any case, the cake should turn out fluffy, porous and aromatic.

Cooking tips:

You can use fast-acting granulated or fresh compressed yeast;
water or milk is heated to a maximum temperature of 36-38°, otherwise the yeast will not work;
Traditionally, premium wheat flour is added to the dough, but rye flour can also be used;
You can complement the taste of the flatbreads with flaxseeds or sesame seeds;
after kneading, the dough needs to sit, and only after increasing in volume at least twice is it settled and then sent to the oven;
To ensure that the flatbread is baked to an amber hue, you can brush it with beaten egg yolk on top;
The shape of tandoor flatbreads should be small; there must be a depression in the middle.

Many amateur cooks have already conducted a number of experiments and began preparing tandoor flatbreads in the oven with various additives. So, the flatbread is stuffed with meat ingredients, smoked meats or vegetables.

On a note! The flat cakes must be pierced through in several places to allow excess air to escape during baking. The cakes are baked quickly, within a third of an hour. The optimal temperature ranges from 220 to 230°.

We present it to the table

Once all the cheesecakes are properly browned, remove them from the oven and immediately brush them with fresh butter. This will make them tastier, softer and more appetizing.

It is advisable to serve such products hot for a family dinner. But it is necessary to take into account that melted cheese can easily burn you.

The flatbreads are also very tasty when served cold. They are usually consumed with sweet tea or as a regular snack served with various alcoholic drinks.

Useful tips for housewives

Now you have a general idea of how homemade flatbreads are baked in the oven. It should be especially noted that such products can be made using different doughs. But most often they are formed from either a yeast or kefir base.

Many housewives add chicken eggs to these flatbreads. We do not recommend using the mentioned product. The fact is that eggs weigh down the dough, making it stickier and tougher. Therefore, the products with them are not very tasty.

It should also be noted that to give the flatbreads a special taste and aroma, some spices or seasonings must be added to the dough used. In addition, they can be sprinkled on already formed semi-finished products.

If you want to get more tender and juicy cheese cakes, we recommend using feta cheese instead of a solid dairy product.

Simple flatbreads made with water without yeast

Everything ingenious is simple! Lenten flatbreads made with water and flour have been familiar to people since ancient times. To prepare them you only need water and flour. They are very popular as they can very easily replace bread. Despite the fact that the flatbread is a rather rough food, it is famous because it can quickly satisfy hunger.

Handmade bread is aromatic and hot, has a unique taste that is far from commercial “inflatable products”. The perfect taste of bread is obtained without the use of flavorings, you only need flour, water and salt.

Components:

One glass of water
2/3 teaspoons salt
500 g flour
2-3 tbsp sunflower oil

Preparation:

It is necessary to heat the water and dilute salt in it. Gently add flour and knead into a stiff dough. The dough should come out thick, but at the same time slightly sticky.

Generously sprinkle the table with flour. Place a lump of dough and knead it a little more in flour and roll into a ball.

Then divide into several equal parts, create balls approximately six to eight centimeters in diameter. Next, roll out the cakes with a rolling pin to a thickness of three to five millimeters, sprinkling with flour so that the cakes do not stick, but do not use a large amount of flour, otherwise they will come out as hard as rubber.
The exact amount of flour should be taken so that the cakes do not stick, but no more. The dough should still be somewhat sticky during the rolling process.
Having rolled out the first flatbread, you can start frying, and while the first one is frying, roll out the second one.
I usually fry flatbreads with almost no oil, in a Teflon-coated frying pan, and they come out like Arabic pita bread, as if baked.

In order to fry tortillas without oil, you need to heat a frying pan, coated with a little oil (this is only for the first tortilla). Place the flatbread in a frying pan, cover with a lid and fry over low heat until brown spots appear.
Then turn the flatbread and fry the other side without covering it with a lid. It is advisable to butter the prepared flatbreads before they cool.