Babushka
Quote: Omela

Babushka so diet recipe !! Neither butter nor sugar.
Yeah, no brakes when you eat
Omela
Especially warm !!!
shakti
Have you tried it in a frying pan? Really have to heat the oven in a thirty-degree heat ... So we missed the oven bread! BUT heat

I will sculpt at night
Omela
shakti, no, I haven't tried it in a frying pan.
Babushka
Quote: Shakti

Have you tried it in a frying pan? Really have to heat the oven in a thirty-degree heat ... So we missed the oven bread! BUT heat

I will sculpt at night
And in the air fryer?
Omela
Nope. We have a dog cold It's more convenient for me in the oven.
Ikra
shakti When it's hot, I bake these things from this dough in a slow cooker. A handful of chopped dill inside, divide it into pieces, roll the pieces with snails, coat with sunflower or olive oil, set in a bowl. I put it in the cartoon with the lid closed for 40 minutes, and for 65 minutes for baking. Nice buns are obtained, they are easily separated from each other. Soft, airy. Magical
Quote: Ikra

And I still do not stop. The next series: "Seligerskaya, dill":
]Batbouts - miniature Moroccan tortillas
]Batbouts - miniature Moroccan tortillas
In a slow cooker, as you know. Tomorrow for a picnic - to break off the curls with your hands.
Crochet
Quote: Shakti

Have you tried it in a frying pan?

And what about zash !!! Tested multiple times !!! Recommendations - with !!!
Omela
That you sho ??? And you are silent !!!
Crochet
Quote: Omela

That you sho ??? And you are silent !!!

And sho, overa It was toto say, yes?

Yesterday I made a baked mustache, 42 pieces of 50 gr. (from 1.2 kg flour):

]Batbouts - miniature Moroccan tortillas

Rolled into cakes, one fick - they grew to a bunaf ...

On a photo of five batbutikaf no more ... Manya passed by ...

Ksyunechka
, recipe for all times !!! I met him thanks to you, for sho - Pasiba with my growth !!!

P.S. Xu, you de - ta wrote that I began to put yeast on the change, and this is a lope withandtake pictures to ask?
Omela
Quote: Krosh

And sho, overa It was toto say, yes?
No, well, how much time and how long?

Quote: Krosh

42 pieces, 50 gr. (from 1.2 kg flour):
🔗 🔗 🔗

Kroshik, have mercy on the mice !!!!
Omela
Quote: Krosh

P.S. Xu, you de - ta wrote that I began to put yeast on the change, and this is a lope withandtake pictures to ask?
8 g instead of 10 g prescription.
milf
Omela, and my batbutische is already browned in the oven, I made one big (too lazy to puff it) as you advised. I'm waiting for my men, I will feed them with a hodgepodge with a batboot (or a batboot) and a cake with strawberries.
Thanks again for the recipe
Omela
Natalia, Thank you! I hope you will like it.
Crochet
Quote: kisuri

I diluted kefir 1: 1 with water, I read somewhere that kefir and milk for bread are best diluted.

Oh, that's how it should be, right?

And for what purpose, who - the thread can explain? And in what proportion is luhhI'm interested inlopopam or otherwise?

Omela
Kroshik, I sometimes also dilute here 1: 1, if kefir is thick and sour.
Ikra
And if you take half the rye flour, and a spoonful of dark malt, and different seeds ... then Omelkin's batboots will look like this:

Batbouts - miniature Moroccan tortillas
It tasted like expensive multi-grain bread from glamorous bakeries.
Crochet
Quote: Omela

Kroshik, I sometimes also dilute here 1: 1, if kefir is thick and sour.

Ksyu, thank you ...

That I myself sin, in the sense that I indulge kefir with water, I was just interested in this very moment:

kefir and milk for bread is BETTER to dilute

I just wondered, and what ethen on diluted kefir / milk luhhE than not diluted? Inpchit's called sho - got it ...

Quote: Ikra

It tasted like expensive multi-grain bread from glamorous bakeries.

Well, with taste, that's understandable, but the view is what, pomehretnandstand up !!!
Ikra
Crochet, do not die! We must urgently do it!
I have already told somewhere how these rolls "invented". In the summer, there are often picnics for which my comrades and I collect food together. These are the curls I make so that it is convenient to tear off from the common piece without a knife. Everything is based on the Mistletoe Batboot test.Last year I practiced with dill, this year I will also make rye. I have already mastered the recipe with my eyes closed, I bake it in a cartoon. The only thing is, you won't be enough for them! The people tear off 2 to two hands
For some reason, I like serum the most. And if there is kefir, then I breed it, though by eye, "according to the sensations." Sometimes even thinner than 1: 1.
Masinen
Ksyusha, thanks again for the recipe))
Today I again baked cakes, only large ones.
Batbouts - miniature Moroccan tortillas
Made in her pressure cooker Shteba on the roast. 6 minutes on each side of the cake)
Omela
Masha, it is clear that the fluffy ones turned out !!
Masinen
Ksyusha, this time I made it on kefir, well, the taste is completely different when I did it on water.
They actually look like pita)
yuli-ba
OmelaThanks for the recipe for quick tortillas
Today I tried to cook (for dinner), just bread was needed urgently. I kneaded the dough in HP on pizza and increased the recipe by a third (except for yeast). Everything turned out great
and in some buns, it turned out to be empty, as if a pocket could be stuffed with something. But, probably, I did something wrong?
Omela
yuli-ba , glad you liked it! What technology did you use? Rolled out and baked right away?
yuli-ba
Unrolled, 30 minutes under a towel, 30 minutes baked in the oven
Lagri
Well, finally, I got to the batboots. Here they are, my Moroccan cakes.
🔗
Fast, delicious! I did everything strictly according to the recipe. Everything worked out. OmelaThanks for the delicious tortillas recipe.
Omela
Lagri, Maria, beautiful batbutik turned out !!

Girls, about the holes inside. How much I have not baked, they have never formed in me. True, I bake with one batboot and the dough wanders for an hour, and then the proofing is 40. I think that cavities are formed during baking because the dough is not sufficiently proofed and "explodes" from temperature.
LyuLyoka
I also baked it in the oven, at the end I tried it only in a cartoon before. I got a little dry, in the middle in almost all the cavity. I did it exactly according to the main recipe - immediately after kneading, I rolled out 4 mm, left it for 30 minutes. The taste is very tasty, but I would like to be softer. Yes, I was still worn out with the paper, I stuck tightly to almost all the rolls. Maybe you need to pour flour on it?
KatRin
Quote: LyuLyoka

I also baked it in the oven, at the end I tried it only in a cartoon before. I got a little dry, in the middle in almost all the cavity. I did it exactly according to the main recipe - immediately after kneading, I rolled out 4 mm, left it for 30 minutes. The taste is very tasty, but I would like to be softer. Yes, I was still worn out with the paper, I stuck tightly to almost all the rolls. Maybe you need to pour flour on it?
That's how it is with me. All according to the recipe. Barely bite off, cavity in all
Masinen
Girls, if dry, then you just need to reduce the baking time and that's it!
I never had a cavity inside. Always soft)
I even made in a pressure cooker on the Roaster and also delicious cakes turned out.
KatRin
Thank you. I will try again
Omela
Quote: masinen

Girls, if dry, then you just need to reduce the baking time and that's it!
Or roll it out not so thin! If they are thicker, then there will be no voids inside.

Quote: LyuLyoka

Yes, I was still worn out with the paper, I stuck tightly to almost all the rolls. Maybe you need to pour flour on it?
LyuLyoka, you need to change the paper. Does not stick to normal.
LyuLyoka
masinen, Omela thanks girls
LyuLyoka
Made from this dough these bagels with sausage, delicious

Batbouts - miniature Moroccan tortillas
Omela
LyuLyokahow delicious !!
LyuLyoka
Today I baked with one flat cake, proofing after kneading for 30 minutes. The result pleased
Batbouts - miniature Moroccan tortillas
Omela
Beautyaa !!!!
Albina
That's lovely!!! Here's where you can attach kefir, otherwise I have a whole liter again
Omela
Albina, be sure to try it!
Nathalte
I made them too yesterday evening. : girl_romashka: True, there was no kefir, I did it on the water. She rolled it out thinly, cut out small ones, 4 cm in diameter. They all turned out hollow! The children really liked to make frogs out of them, put everything in a cut, and then burst. We also liked it very much. With a minimum of effort, an excellent result.And the dough tasted like straw when cold.
Omela
Natasha, I'm glad the kids liked it. That's right, if you roll thinly, then there will be empty cavities inside.
Snitka
Omela, why are you leading people astray? If in Olivier salad you replace maynez with vegetable oil, sausage with beets, and eggs with sauerkraut, then you get not Olivier, but vinaigrette. And so you did not get batboots, but just kefir buns. Sugar is NOT put into real batboots, they are NOT cooked in the oven, but in a pan, NOT in kefir and are NOT greased with an egg. And the taste does not resemble bagels, but lavash. And a pocket in them must turn out, it is in him in Morocco that they put the filling. I understand that "batboots" is an exotic word, immediately attracts attention, and there are bulk recipes for yeast buns on the net, but if you have already made so many changes to the recipe, then you shouldn't have left the original name. It's just not fair.
Omela
Snitka , welcome to the forum! Fair. I gave a link to the original recipe, and wrote about my changes. Consider that I am making an advertisement real with my wrong batboots.
Nathalte
Snitka, you are probably right. But! We've got a pocket, so it's already babutes. In addition, there are also a lot of lavash recipes: yeast and no, and all are delicious. So why can't you call it babuts. For me personally, there is no fundamental difference.
Element
Mistletoe, and my thanks! Delicious! And fast! I made half of the portion according to the recipe, and the other half was made only from rye flour. It turned out very tasty. True, there was no malt at home, but rye buttered buttered rye for breakfast - yum-yum !!!)))
Batbouts - miniature Moroccan tortillas
Omela
Nataliya, glad you liked!! In my opinion, nobody has baked batboots from pure rye flour yet !!!
Galina Byko
Batbouts - miniature Moroccan tortillas
Ksyusha, thanks for the recipe, delicious buns: nyam: and really taste of bagels.
Omela
Galina, what curvy turned out! Glad you liked!
C
Omela,: crazy: Omelochka, at me, krivorukogo creation, did not work! Shame and shame on me! It turned out just dry cakes! I started reading all the rave reviews - did you have to let the dough distance after kneading? I kneaded and immediately rolled it out .... Here's another sin on kefir, it was very sour (you must at least somehow justify yourself!). And the dough turned out just magical - elastic, soft and not sticky at all. But everything else ...
C
I sit, write, gnaw at my handicrafts and imagine how delicious they are !!! Probably...

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