prubul
Quote: lappl1
I collected these apples on state farms, when I was young.
Do not tear your soul, and we picked apples in Talgar. They say now you can't buy a real apport in Alma-Ata. And we remember a huge apple biting and the smell of the whole apartment. I still remember when the water flowed constantly along the ditches along the streets and it was not so dusty and stuffy. And now everything has been rolled into concrete. And what kind of water from the tap flowed sweet you will not get drunk !! Sorry nostalgia !!! But your flatbread is a masterpiece, we went to Kaskelen there for such amazing bread baked.
louisa
Ludmila, thanks for the recipe and for the nostalgia)))
Quote: prubul
I still remember when the water flowed constantly along the ditches along the streets and it was not so dusty and stuffy.
all childhood passed in these irrigation ditches, ehhhh ...
Sveta Sokolova
Quote: prubul

I still remember when the water flowed constantly along the ditches along the streets and it was not so dusty and stuffy.
About three years ago in Alma-Ata, the entire irrigation system was adjusted. The water ran again.
lappl1
Quote: NataliARH

Ludmila , thank you for your work! Very fun to read, study and watch! And it's so nice to meet you visually
NataliARH, Natasha, thank you, dear! I am very pleased with your assessment! And yes, she opened her face ... Gulchitay ... But the photo turned out to be in the subject. now in the topic "Let's get to know visually" you can show other photos ...
lappl1
Quote: prubul
Do not tear your soul, and we picked apples in Talgar. They say now you can't buy a real apport in Alma-Ata. And we remember a huge apple biting and the smell of the whole apartment. I still remember when the water flowed constantly along the ditches along the streets and it was not so dusty and stuffy. And now everything has been rolled into concrete. And what kind of water from the tap flowed sweet you will not get drunk !! Sorry nostalgia !!! But your flatbread is a masterpiece, we went to Kaskelen there for such amazing bread baked.
prubulWhat names are native! Friends' dacha in Talgar. we often spent time there! And Kaskelen ... So all youth passed there. We were sent there to harvest the crop - tomatoes, apples, onions, potatoes ... Well, not in Kaskelen itself, but in nearby state farms .. It was great!
Quote: louisa
all childhood passed in these irrigation ditches, ehhhh ...
louisa, Louise ... Yes ... The ships were letting in ... They splashed .. Crystal water flowed from the mountains and cold. I confirm the words of Sveta:
Quote: Firefly1
About three years ago in Alma-Ata, the entire irrigation system was adjusted. The water ran again
Yes, the entire irrigation system was updated. And what a beauty now on Abai Ave. The channel was refined and everything is so beautiful. In the heat, you can rest there, cool down and refresh yourself.
Girls, fellow countrywomen, thank you for these memories!
louisa
Quote: lappl1
Girls, fellow countrywomen, thank you for these memories!
yes, indeed, thank you, common memories warm the soul so much))) I often say to my husband, although I grew up in Russia, my Motherland is Central Asia, it's so nice that there are people who understand you, thank you girls again, for our Kishlak
lappl1
Quote: louisa
Thanks again girls, for our Kishlak
Louise, exactly ..
AnastasiaK
lappl1, I could not get past this recipe. Although leavens have always seemed to me something inaccessible. And then it seemed that I could do it. Yesterday I put the sourdough, which is surprising, and a glass of broth was found in the refrigerator, and sour cream for sourdough. I put yogurt in a slow cooker at 30 degrees. She bubbled well there by morning.
I did everything else exactly according to the recipe. The only thing that confused me was the taste and smell of meat soup from the dough, I had never eaten such cakes. But I decided to try what they are.
Here's what happened
Asian flatbreads in sourdough with meat broth, onion and katyk
Here is such a rift
Asian flatbreads in sourdough with meat broth, onion and katyk
Delicious, lush, with a meat pie flavor. Tomorrow I will do the second batch. I fed the sourdough and sent it to the refrigerator.
Thank you!
Loksa
AnastasiaK, Nastya, very beautiful cakes!
AnastasiaK
Loksa, thanks, my first experience)). I had no idea what would happen.
lappl1
AnastasiaK, Nastenkaaaaa! Uryayayayayayayaya! Well, you must! Gemini - take mine. I even thought they were my cakes!
Oh, Nastenka, you can't even imagine how happy I am that you made them! Thank you for this joy! May God grant you health and all the best! Bake for health!
Tricia
Lyudochka! Thanks for the soulful recipe! Directly washed and swirled in your joy and love for the Motherland. From this, the cakes come out healthy, that yours and Lenochka's Power are invariably present in them. Thank you!
Your cakes are like hot eastern suns - you look at them and it becomes warm and light in your soul.

Nastya, AnastasiaK! Just awesome cakes!
And how did you like the taste, the combination of onion and bouillon smell in the dough? What did the family say?

And if, before baking, the cake is spread on top with finely chopped onions, and a pinch of oriental spices to sprinkle, it’s generally gone!

My husband told me that he smelled so much meat, that he was waiting for the pieces in the cake to come across, he even offered to sprinkle the lamb from the broth and mix it into the cake ... But I don't dare to spoil the beauty of the cake, because it will be not that. Although, I think, he will persuade me, of course - the brain will eat me up, but he will persuade
Galina Iv.
AnastasiaK, Anastasia, brilliant!
Elena Kadiewa
Nastya, what a beauty! Is it tasty? Give me a bite?
lappl1
Quote: Tricia
Thanks for the soulful recipe! Directly washed and swirled in your joy and love for the Motherland. From this, the cakes come out healthy, that yours and Lenochka's Power are invariably present in them. Thank you! Your cakes are like hot eastern suns - you look at them and it becomes warm and light in your soul
Tricia, Nastenka, thank you! This is how you can write! I was completely emotional. Thank you !
AnastasiaK
Girls, thank you all for rating the tortillas! You have no idea how long I have avoided the subject of leaven and even this recipe, constantly bumping into it in the news feed. Despite the fact that I live in Kazakhstan, I have never heard of such cakes, probably we also make cakes with yeast. And then there is such a miracle that any housewife can do.
When I came to the Bread Maker 2 years ago, I decided that I would only bake bread in a bread machine. Why do I need these difficulties with fussing with baking in the oven, with sourdough? I want to press a button and I'm done. How wrong I was !! It is impossible not to be among the people who are passionate about the art of baking bread! I started to bake in the oven. I needed a new modern oven, proofing baskets, bakeware, baguette rack, baking stone - I want to really bake real bread! I got to the leaven ..... It's so contagious!
Thanks to all the kind people who generously share their experience, secrets, kind words!
I love our Bread Maker!
AnastasiaK
Tricia, my husband will come from work now - he will take a sample, I think he will not be disappointed). Tomorrow I'll go to my parents with the second batch, let them bring criticism). I liked the most, the rubberiness is flat cake, salty, smeared with water.
lappl1
AnastasiaK, Nastenka, how familiar everything is to me! I started in the same way with HP, and then matured to the oven. And I never dreamed of leaven. But standing still is not interesting. Especially when we have such enthusiastic people on our site! I just want to repeat their successful experience.
Quote: AnastasiaK
I love our Bread Maker!
Nastenka, I also really love our site. I don't communicate anywhere else. Everything is there. and recipes, and help, and friendship. what else is needed!
Quote: AnastasiaK
my husband will come from work now - he will take the sample, I think he will not be disappointed). Tomorrow I will go to my parents with the second batch, let them bring criticism). I liked the most, the rubberiness is flat, salty, smeared with some water.
Nastenka, can you share later how your husband and parents will react. Good?
prubul
AnastasiaK, here is a clever girl while we hit the memories of a man worked! great!
AnaMost
Lyudmila, you have really beautiful bread! ... With such a tender crumb ...
lappl1
AnaMost, Anya, dear, thank you! I am very pleased with your assessment!
Natalishka
Ludmila, what a recipe: bravo: And how everything is shown and what inserts (y) You just have talent !!! You are also a beauty
lappl1
Natalishka, Natasha, thank you for your kind words and compliment! I was already embarrassed. I am very glad that you liked the recipe (and so did I.).
AnastasiaK
lappl1, today I made a joke with the remaining leaven - I took it all and kneaded the dough. Formed a loaf. Baked on the stone. It turned out quite a bar, rounded well.
Like this
Asian flatbreads in sourdough with meat broth, onion and katyk
Incision
Asian flatbreads in sourdough with meat broth, onion and katyk
It smells like whitewash)).
Thank you!!!
lappl1
Nastenka, she made a good hooligan ... Nice! And you can see that it is very tasty. Well, yes ... With a bar, yes, it's more dexterous to bake. But I still recognized him as an Asian. It's not easy to fool me .
To your health, Nastenka! Asian pies, even cakes, even bars, even bread.
Kisena
Girls, please explain for the one who is in the tank (at me), and grease the baking sheet with something ?! And then my first lump stuck to death!
niamka
Girls, made cakes three times. I like the taste. But I can't get it back to normal. In the middle, the cake swells like a ball, there is a void inside. I tried to pierce this way and that, it still swells.
niamka
Quote: Kisyona
Girls, please explain for the one who is in the tank (at me), and grease the baking sheet with something ?! And then my first lump stuck to death!
Baked on a stone and on a baking sheet with baking paper.
Kisena
Natalia, thanks for the advice! My middle is swollen too!
niamka
Quote: Kisyona
Natalia, thanks for the advice! My middle is swollen too!
I’m thinking, maybe it should be rolled out thinner and left thicker only from the edges?
lappl1
Kisena, I lightly spread the butter on a baking sheet. Nothing stuck. Maybe you have such a baking sheet. You see in the photo that I have them even without paper.
Quote: niamka
But I can't get it back to normal. In the middle, the cake swells like a ball, there is a void inside. I tried to pierce this way and that, it still swells.
niamka, Natasha, Chuchelka's middle also swelled. but in the tandoor. And in the oven - no. I don't even know what it depends on. we haven't figured out the subject of leaven. I think it might be in an oven with only bottom heating. What kind of oven do you have?
And the thickness of the dough and the diameter of the center do not affect this. Here, my flatbread is with a large center and is rolled out thinner than these from the recipe.

Asian flatbreads in sourdough with meat broth, onion and katyk
niamka
Ludmila, my oven heats both from above and from below. I tried to bake with a stone and without a stone, the result is the same. Your cake is beautiful. Mine is how the balloon is inflated at all. But still, thanks for the recipe, very tasty I will experiment further.
lappl1
Natalia, well, I'll still think about it! I'll try to figure it out! You know what else to try. Tandoor people moisten the bottom of the cake well with salt water. Try it too, at least not salty, but simple. Suddenly it will help.
niamka
Ludmila, okay I will try. I moistened the top, but did not try the bottom.
lappl1
Natalia, yeah, try it! Then you will tell.
lappl1
Quote: niamka
like. But I can't get it back to normal. In the middle, the cake swells like a ball, there is a void inside. I tried to pierce this way and that, it still swells.
Quote: Kisyona
My middle is swollen too!
Quote: niamka
I'm thinking, maybe it should be rolled out thinner and left thicker only from the edges?
niamka, Kisena, girls, I figured out why the middle swells. Today I baked cakes. And when molding, I made a very thin center. I never did this. And it turned out like this, because I decided to twist the workpiece on the cam so that it had a larger diameter, so as not to roll it out, not to squeeze out the bubbles (I saw this technique in real life and in the video).I screwed up to the point that the middle became thinner than usual. Well, in the oven, she pouted a balloon. Then I remembered that pits do this - they roll out thinly and they swell. So it is not necessary to roll out the middle very thinly, then it will not swell with a ball.
niamka
Quote: lappl1
niamka, Kisena, girls, I figured out why the middle swells. Today I baked cakes. And when molding, I made a very thin center. I never did this. And it turned out like this, because I decided to twist the workpiece on the cam so that it had a larger diameter, so as not to roll it out, not to squeeze out the bubbles (I saw this technique in real life and in the video). I screwed up to the point that the middle became thinner than usual. Well, in the oven, she pouted a balloon. Then I remembered that pits do this - they roll out thinly and they swell. So it is not necessary to roll out the middle very thinly, then it will not swell with a ball.
More details: https://Mcooker-enn.tomathouse.com/in...=419244.new;topicseen#new
And I rolled it thinly, not on a fist, just with my hands, it turned out well, it didn't swell like before.
Kisena
Quote: lappl1
niamka, Kisena, girls, I figured out why the middle swells.
Lyudmila, thank you! I'll try!
lappl1
Quote: niamka
And I rolled it thinly, not on a fist, just with my hands, it turned out well, it didn't swell like before.
niamka, Natasha, well, what happened!
Quote: Kisyona
Lyudmila, thank you! I'll try!
Kisena, Natasha, try it! Maybe it will work!
Albina
Lyudmilochka, came back to boast of a decent bread on this sourdough. I want to finish this sourdough before leaving it in bread. Of course, I left the recipe aside. But in order not to throw out the leaven, since the cakes do not work out. Or maybe it's just better to bake my bread. I didn't take the photo.
lappl1
Albinochka, it means that you have made friends with this leaven, since it gives you better and better bread. I am sure that you will get the cakes. With them, however, a little more work.
Have a nice vacation, Albinochka!
Albina
Darling, thanks We are still waiting for the middle son from Peter on July 1. And we'll go a little later.
Tatka1
lappl1, Lyudochka, the recipe is magical! In a creative tandem with Kubanochka, you could not have anything else.
And your photo ... Once again I am convinced that you are a beauty!
Took it in the bookmarks, I will definitely pull myself together and do it!
lappl1
Tatka1, Sharp, so many warm words! Thank you ! You know, I myself again read the recipe with pleasure!
And there is nothing difficult. The main thing is to make a katyk. You can see me in the Notes to this recipe, or you can see Zacharias in the recipe.
And the leaven turns out to be unkillable. At first, with a funky taste and aroma of broth and onions, and after a while, if you do not add onions and broth, it turns into a very strong ordinary leaven.
I would be glad if you cook it!
baba nata
Lyudochka, accidentally looked at the recipe, there are bookmarks, but everything is somehow lack of time. And now I decided that I will definitely make such a leaven, especially since there is a cartoon with f.-yogurt. Do these cakes look a little like yours?
lappl1
Natasha, I'll be glad if you try to do it. I just warn you right away that the katyk should be mature, not young. Pay attention to how to make it (me or Zakhariy's recipe for katyk).
It took me a long time - 5 days.
And to taste ... Well, these, of course, are better.
Katko
I’m not so lush, of course, but I’ll learn to shape correctly .. baked in the Princess pizza maker
Asian flatbreads in sourdough with meat broth, onion and katyk
Asian flatbreads in sourdough with meat broth, onion and katyk
Asian flatbreads in sourdough with meat broth, onion and katyk
Katko

Asian flatbreads in sourdough with meat broth, onion and katyk
Asian flatbreads in sourdough with meat broth, onion and katyk
Asian flatbreads in sourdough with meat broth, onion and katyk




Asian flatbreads in sourdough with meat broth, onion and katyk
Marysya27
lappl1, Lyudmila, thank you for the cake recipe AND the dreams that inspired Lenochka-Kubanochka to create a leaven
Asian flatbreads in sourdough with meat broth, onion and katyk
Asian flatbreads in sourdough with meat broth, onion and katyk


Sourdough after feeding:
Asian flatbreads in sourdough with meat broth, onion and katyk
Cakes are obtained
Asian flatbreads in sourdough with meat broth, onion and katyk
Asian flatbreads in sourdough with meat broth, onion and katyk
Asian flatbreads in sourdough with meat broth, onion and katyk
Asian flatbreads in sourdough with meat broth, onion and katyk

Katko
Marysya27, you got some pretty cakes

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