Omela
Svetlana, but did you forget to put yeast?
C
No. I put everything according to the recipe. Kefir only got 20 grams more. The yeast was bubbling and the dough was just promising! I think the kefir was strongly peroxidized nevertheless. And I'll try to settle after mixing. Maybe even today.
C
I kneaded in Thermomix for 7 minutes on a spikelet, as you advised.
Omela
Quote: C
And I'll try to settle after mixing.
I am always upset now.
C
I am reporting. Better. I took the store kefir. Left for an hour to distance. I added a little less flour, a little more yeast. Bottom line: the crust is dry and crispy. Something like a barracks. In general, it doesn't look like buns yet. Since God loves the Trinity, I think the third time should be it.
C
BARANKS !!!
Omela
Svetlana, can you overdry in the oven ??? There have never been punctures with this bread.
C
You just have handles growing from the right place for this test. And I never had mutual love with yeast (or rather, I love him, but it does not reciprocate to me). I will try again. I also thought that a lower temperature should be done, not 200, and kept less, 15 minutes. Do you preheat the oven or put it in a cold one?
Omela
Darkness is not necessary, but the time can be adjusted. I preheat the oven together with the stone.
* Karina *
Ksyusha, I with a report, these are my * cakes * turned out! Super Thank you, it's just a lifesaver

Batbouts - miniature Moroccan tortillas
Omela
Karina, great buns-batbushechki !!))
* Karina *
Quote: Omela
Karina, great buns-batbushechki !!))
Thank you Ksyusha, the beauty is that they were quickly devoured
Omela
Yes, I always bake it for guests, it is eaten instantly.)
mylik.sv
Mistletoe, Thank you very much for the recipe for wonderful cakes!

Batbouts - miniature Moroccan tortillas

True, at the last moment I discovered that I did not have kefir, I had to replace it with potato broth + sour cream and a little mayonnaise. Smeared the top with sour cream.
Very tasty cakes turned out!
Omela
Elena, very beautiful trampoline turned out, correct !!! glad you liked!
mylik.sv
I am again with cakes:

Batbouts - miniature Moroccan tortillas Batbouts - miniature Moroccan tortillas

This time, I moved the dough to cutting and it seemed to me that the cakes turned out to be tastier this way.
And I cut them up with rectangles, so there was no waste of dough.
Thanks again for the recipe!
Omela
Elenawhat chubby !!!!

Quote: mylik.sv
This time, I moved the dough to cutting
Yes, I have already written many times that the result is better if you let the dough wander.
mylik.sv
Quote: Omela
I have already written many times that the result is better if you let the dough wander.
Yes, yes, I read. That is why I decided to try with proofing. Thanks for the tip!
Omela
lily_a
I liked the taste of the dough very much. Made a big cake.
The third time, the pitta was overgrown. There was no spreading after rolling, or the oven was immediately heated. What influenced? The dough was rolled out about 1 cm thick. The lid is really delicious and crispy.
Omela
lily_a, influenced by the fact that you rolled the dough thinly and the heated oven. The dough jumped right away!
SvetaI
Something I have not reported on the work done for a long time. I baked your batboots. True, it didn't work the first time - the dough turned out to be too steep and the batbutinas looked more like cookies than tortillas. But the second time it worked. I like making small ones. Like these ones:
Batbouts - miniature Moroccan tortillas
Batbouts - miniature Moroccan tortillas
I realized that you can make the dough in a bread maker, not pull it out ahead of time, but wait until the program is complete. And I didn't want to roll out the dough, I formed the cakes with my hands, they turned out more fluffy.And I put in more salt, otherwise it was completely bland. And the rest is all according to the recipe
Omela
Svetlana, gorgeous turned out !!! Did everything right !!!
lorens
Girls, did I understand correctly, a recipe without an egg?
Yesterday I made it with cheese, there were no sesame seeds in the bins,
I liked it, but my "cellmate" in the apartment (94 years old)
turned out to be rather dry. and who else did this recipe
garlic baguette?
Omela
Quote: lorens

turned out to be rather dry.
lorens, maybe the dough you have turned out to be cool, but the batbutiks should be not dry at all.

Quote: lorens

and who else made a garlic baguette according to this recipe?
In general, this recipe is universal. In whatever form it was not baked. Feel free to add additives at your discretion.
Trishka
Ksyusha, as I understand they can be done in HP on the "dough" mode?
I have 2.20 in Panasonic, not a lot?
And will these hamburger buns go?
Omela
Ksyusha, I leave after kneading for an hour. You can just pull it out earlier. And the dough is universal, suitable for anything.
Trishka
And then, knead, leave for an hour and then sculpt, right?
Thank you!
Omela
Look how the recipe says I haven't done it for a long time. but I do it like ordinary yeast bread, that is, kneading, fermentation (1 hour), molding (I make with one flat cake), proofing (45-60 minutes), baking.
Trishka
Mustache,
Crochet
Quote: Omela
I do it like ordinary yeast bread, i.e. kneading, fermentation (1 hour), molding (I make with one flat cake), proofing (45-60 minutes), baking.

I act in the same way.

Double dough and one batboot in the entire baking sheet.

Ksyushik, my gratitude has no limits !!!

I love your recipes !!!

But there are more of you !!!
Ikra
Just to liven up the topic. Suddenly, who has not seen this magical recipe?
Without a photo, but here, in the subject, my crafts are already enough.
I make this dough often, and never fails. Today it is in the form of an Italian-style flatbread, greased with olive oil with the remnants of olive paste, rosemary leaves and lightly sprinkled with cheese. Tasty to the point!
Thank you, Ksenechka!
julia_bb
Wow, Ira, thanks for bringing Temka back to life! We must try to bake the batboots straight today
Ikra
julia_bb, peki! And I will be glad if they fall in love with you as much as many of us. A universal recipe for different crafts from bread dough turned out to be.
Robin bobin
Girls, are they only for the oven? Nobody tried it in pizza makers? Will they be tall?
Light
Quote: Robin Bobin
are they just for the oven? Nobody tried it in pizza makers?
Robin bobin, Lena, they are baked in a pan.
Here is:
Quote: Omela
Batbuts are small Moroccan flatbreads, similar in appearance to pita bread, but differing from them in the way they are baked and in size. They are baked in a hot skillet with a thick bottom.

My changes: kefir instead of water, fresh yeast instead of dry, and baked goods in the oven instead of a frying pan.
I have a recipe in a frying pan.
But I didn't cook
Robin bobin
Oh, exactly. In general, I'll try in GF)
Guzel62
And I baked them today! I was very attracted by the recipe for its simplicity and speed! I did everything according to the recipe. Only the first part was rolled out thinly, the cakes turned out like a pita, with a pocket inside. And the second, as it should be, turned out to be buns. Both options are gorgeous! I would only add a little salt. Thanks for the recipe!
Batbouts - miniature Moroccan tortillas
Batbouts - miniature Moroccan tortillas
Light
Quote: Guzel62
I would only add a little salt.
Guzel62, guzel, and if sprinkled with sea salt on top?
Together with sesame seeds.
Crochet
Quote: Glow
and if sprinkled with sea salt on top?



That's what I do !!!
Guzel62
Quote: Krosh



That's what I do !!!

Why didn't she say it right away? What are you! You are hiding everything ... and here we are doing everything ourselves! : girl-th: s
Omela
Guzel62, what a beauty! 👍👍👍 Girls, I'm glad the recipe was revived. I never forgot it, I bake it all the time.
Ikra
Omelaand I bake. I forgot a little when I bought a new bread maker. And now I remembered. The main thing is that every time in a new form (buns, or a roll in a cartoon, or a flat cake), the husband says the same thing: something new and tasty! True, instead of kefir, I often put something else - yogurt, yogurt, sour cream in half with water. Apparently a slightly different dough turns out.But always delicious. Tomorrow in the morning I will again make a big cake on yogurt. Something didn't go this drink from this batch. Will go to baking.
Marina22
OmelaThank you very much for the recipe. Baked already a couple of days ago. But I was sick, so I can only thank you today.
My flour is two-thirds whole-grain spelled, one-third wheat. The yeast is less than the norm (the remainder that was, there was no strength to go to the store for new ones).
I kneaded the dough in the evening and left it in the refrigerator overnight.
In the morning I kneaded it once more and because of poor health + laziness, did not roll out and dispense it, but laid it out on the silicone molds that were.
She let me rise and baked in P2.
Well, the girls are right, this dough cannot be spoiled by anything Vkussnyatina
Batbouts - miniature Moroccan tortillas
Next time I will put more dough into molds. Although they have risen by half.
Husband stole one rectangular
Omela
Marina22, well, nobody baked in molds yet !!!! The main thing is that I liked it! Recover!
optimist
I baked it. For some reason they turned out rubbery and completely non-biting. It looks not very good either.
I guess the dough should have been allowed to rise before baking.

Batbouts - miniature Moroccan tortillas




Next time I will leave the dough for proofing in HP and add non-dry yeast.
Ikra
I was dismantling the kitchen and found the Chekichi. I remembered the batboots. I baked tortillas For some reason I can't insert a photo ... I'll go figure it out ...

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