Cauliflower cakes, yeast-free

Category: Special bread
Cauliflower cakes, yeast-free

Ingredients

wheat flour 4 glasses
cauliflower (fresh or frozen) 4-6 inflorescences
sparkling mineral water 380-400ml
salt taste

Cooking method

  • The recipe from the magazine "Culinary Workshop" # 3 is suitable for those who fast strictly - according to all the rules.
  • Boil cabbage in salted water for 7 minutes, then cool and grind. It turns out about 1 cup of mashed potatoes.
  • Cauliflower cakes, yeast-free
  • Stir the cabbage puree with flour and knead the elastic dough.
  • Then pour in water in small portions and knead the dough. You should get a soft, rolling dough.
  • Divide the dough into several pieces (I got 4 pieces from a half portion) and roll it into a thin oval.
  • Cauliflower cakes, yeast-free
  • We spread the cakes on a hot baking sheet (you can cover with baking paper, as the magazine advises).
  • We bake for 10 minutes at 225 * C. The flatbread should be very bloated.
  • Cauliflower cakes, yeast-free

The dish is designed for

6-8 pieces

Time for preparing:

45 minutes

Cooking program:

oven

Note

Other cooked vegetables can be used instead of cauliflower, such as beets, carrots, spinach.
The scones will be pink, yellow, and green.

Vitalinka
Marinochka, treat yourself to a cake, so beautiful! I think I still have cabbage in the freezer, thanks for the recipe!
Admin

Well, wow! What an interesting recipe! I should take it as a keepsake

Marina, THANKS!
Sonadora
Marishwhat an interesting recipe! I must try, I haven't baked this yet.
Manna
Dragged into the burrow Cauliflower cakes, yeast-free thanks for the ideaCauliflower cakes, yeast-free
Merri
Delicious, probably!
MariS
Girls, thank you very much for your attention to such a modest recipe!
Try it for your health!
The cakes are very unpretentious, unpretentious - convenient when you need to bake quickly. True, we have so many quick breads on the site here!
Did I dry out the crust, perhaps because of the steam (I had to put a container of water under the baking sheet so that the bottom did not burn - I did not bake in my oven)?
Jiri
Marina, thanks for the recipe! Very useful in post.
Twist
Marisha, the cakes are very appetizing! And the recipe is interesting! We will try.
MariS
Jiri, Marisha, Thank you so much!
Try it for good health!
Cooking class
An interesting recipe, it did not come to life that cauliflower can still be used like that
I will definitely try.
Crochet
And I, and I baked so !!! It caught fire as soon as I saw this recipe in a magazine !!!

I recommend everyone to try it !!!

MariS , Marisha, thank you for taking the trouble like some and brought the recipe to the masses !!!

Your cakes are very pretty!

celfh
Marina! The recipe is wonderful! Thank you!!!
MariS
Quote: Cooking class

An interesting recipe, it did not come to life that cauliflower can still be used like that
I will definitely try.

Cooking class, Thank you! What is not put in the dough here?
Try it for your health!
Quote: Krosh

And I, and I baked so !!! It caught fire as soon as I saw this recipe in a magazine !!!

I recommend everyone to try it !!!

Crochet, Inna, thank you, I am very glad that you have already tried this recipe!
I liked the way the flatbreads swell so much. I think you can use this flatbread effect for the filling. It will turn out pita stuffed.

Quote: celfh

Marina! The recipe is wonderful! Thank you!!!

celfh, Tanyusha, thanks! Try it for health.
MariS
Today I decided to try carrot cakes. And that's what happened.

Cauliflower cakes, yeast-free

Definitely, you need to use the property of the cake to swell and make pita out of it.

Cauliflower cakes, yeast-free

For me, carrot cakes were tastier than cabbage ones.
Now I would also like to try beet cakes ...
milvok
Wonderful cakes! And carrots also have a pleasant color. Thanks for the great recipe!
MariS
milvokthanks for the praise!
Try it for your health!
Belorusska
I did it with beets - something completely different from the one in the photo turned out. It turned out after baking that the cake was swollen, but the top crust seemed to lag behind the bottom of the cake, that is, there was a void inside. Yes, and not baked at all. I also think that beets are not a good product for a flat cake. Maybe I did something wrong?
MariS
Belarusian,in my recipe it is stated about the property of cakes to swell, as it is written in the original text.
Roll out the cake thinly, given that this is a yeast-free dough.
Both flour and carbonated water play a role.
And then, a flat cake is a very unpretentious product and its taste is the same unpretentious.

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