Flatbreads for main dishes such as curry, lula kebab, shashlik, kofta (Arabic cutlets with spices)

Category: Yeast bread
Flatbreads for main courses such as curry, lula kebab, barbecue, kofta (Arabic cutlets with spices)

Ingredients

flour 1 cup (250 ml)
butter (room temperature) 25 g
milk 1/3 cup

Cooking method

  • 1. Put all the ingredients in a bread maker (I have a Panasonic 2501) and turn on the "PIZZA" mode. Kneading for 7-8 minutes. The dough should be very soft, but not sticky to your hands.
  • 2. Take it out of the bread machine, roll it into a bun, wrap it in foil and let it rest for 20-30 minutes. I put it in the refrigerator, but you can do it without.
  • 3. Make a sausage from the dough and divide into 4 parts. Round off each piece, cover them with foil while working
  • 4. Roll out on a floured surface
  • 5. Fry in a pancake pan

The dish is designed for

4 pieces with a diameter of 23 cm

Time for preparing:

40-50 minutes

Cooking program:

PIZZA

Note

The recipe is taken from the TV show Masterchef Australia. The cakes from the jacket (cutlets with spices like lula-kebab) were prepared by the way by his future winner in one of the rounds.

These are my family's favorite flatbreads out of all the "flat" flatbreads I've tried. I have not done less than three servings. These cakes are delicious on the second day too. I make envelopes for my son for school.

The dough is very pleasant to work with, and frying the cakes is a pleasure. They swell very funny (I took pictures, but I don't know how to insert more photos). I fry without oil, my pan is non-stick. After frying, you can grease the cakes with ghee or butter.

Mikhaska
And, behold, they don't swell like that in vegetable oil ... So, I will cook in your way: in butter! I really liked your "dutik"!
Svetlenki
Thanks for attention. I highly recommend this recipe. He is "grateful". I just always succeeded. And for the season of kebabs and barbecue in general, it is the most!
Vesta
And in the Princess, I wonder, will it work out?
Light
Quote: Mikhaska
And, behold, they don't swell like that in vegetable oil ...
Mikhaska, and I, in order to swell the cakes, first brown in a pan, and then put the cake on an open fire for a few seconds. They open very quickly.
Watch the video

Svetlenki
You are lucky. I have an electric stove, such pancakes ...
Light
Svetlenki, but this will not work?

Mikhaska
Quote: Vesta
in the Princess, I wonder if it will work out?
Here, I also thought about Princess.
Quote: Glow
I put the cake on an open fire for a few seconds.
I have no open fire, unfortunately.
And thank you very much for the second video!
Svetlenki
Light, I bow to Irina Khlebnikova. Made her khachapuri, Moscow buns - excellent. Her work with the dough is fascinating. But here they are more sulky for me than for her. I have such big bubbles.
Mikhaska
Quote: Svetlenki
they sulk more for me than for her.
It was when I saw yours that I thought that perhaps a big "bloat", nevertheless, depends on what kind of oil is used ...
Light
Quote: Svetlenki
But here they are more sulky for me than for her. I have such big bubbles.
Svetlenki, it should be so. The flatbread on the fire opens completely.

Flatbreads for main courses such as curry, lula kebab, barbecue, kofta (Arabic cutlets with spices) Flatbreads for main courses such as curry, lula kebab, barbecue, kofta (Arabic cutlets with spices) Flatbreads for main courses such as curry, lula kebab, barbecue, kofta (Arabic cutlets with spices) Flatbreads for main courses such as curry, lula kebab, barbecue, kofta (Arabic cutlets with spices)
Light
Quote: Mikhaska
It was when I saw yours that I thought that perhaps a big "bloat", nevertheless, depends on what kind of oil is used ...
The flat cakes swell from the thickness of the rolled dough.
Svetlenki
Light, I am still afraid of this stage with the lattice ...this is really a classic way of making chapatis ... But today I already have tortillas, two types of curries, and yellow rice ...

And even on butter they turn out to be less stretching or something, less "rubbery", more tender, but at the same time exfoliate. In no case want to offend the classic recipe in vegetable oil
Light
Quote: Svetlenki
And even on butter they turn out to be less stretching or something, less "rubbery", more tender, but at the same time exfoliate.
May be. I didn’t know what you can do with butter. We only lubricate with oil.
Musenovna
I once did it with butter, but a different recipe. 320 g flour, 75 g butter and 125 ml cold water. The butter was too strong for my taste. I will try this recipe.
Musenovna
Interestingly, what if we replace wheat with corn ?!
Svetlenki
Musenovna, puzzled ... I read that you can use corn in cotton products, but in addition to wheat ... If you dare to try, please write down your impressions ... The most interesting ...

Feta
And what if you replace milk with whey? Otherwise the refrigerator is full, but it's a pity to pour it out
Svetlenki
Svetlana, I jump to the ceiling !!! Right now my recipe is also being improved here !!! I don't have a full whey refrigerator !!! I think it will be even cooler, the sourness will appear! It will set off the taste of meat from the main course! Please tell us about the result.

Honestly, my personal opinion is that the harsh texture of the cake is disappearing due to the fact that vegetable oil has been replaced with butter ... And sour milk should, in theory, only improve ...

All! We need to stop drinking all the kefir from the mushroom, make cottage cheese and use whey in flat cakes!
Feta
Svetlenki, Boom to try, but I don’t promise a quick result (you know the gardens), but how I’ll try - I’ll accomplish your goal!
Rada-dms
Svetlenki, cool tortillas! Let's try to do it in the chapatnitsa.
I have a recipe here with butter on tan (sometimes on whey). Sometimes I do it with the addition of rye flour. Now I'll try yours. I have not tried it on milk.
Svetlenki
Rada-dms, caught on the word chapatnitsa ... I went to see what kind of animal ... Oh ... the kitchen will soon occupy the whole apartment !!!
A few more pictures of cakes (I saw a red button at the top that allows you to insert a photo)
Svetlenki
Flatbreads for main courses such as curry, lula kebab, barbecue, kofta (Arabic cutlets with spices)
Svetlenki
Flatbreads for main courses such as curry, lula kebab, barbecue, kofta (Arabic cutlets with spices)
Rada-dms
Quote: Svetlenki

Rada-dms, caught on the word chapatnitsa ... I went to see what kind of animal ... Oh ... the kitchen will soon occupy the whole apartment !!!
A few more pictures of cakes (I saw a red button at the top that allows you to insert a photo)

Oh, but I still doubted whether to write about my own or not. We have girls here who baked a lot of cakes, very different and very interesting, look for a search. And the chapatnits discuss and buy. I personally use it all the time, especially in the summer. Therefore, your recipe is very useful!
Svetlenki
Rada-dms, There are never too many cakes, especially in the barbecue-barbecue season I looked through the recipes, but with such ingredients I did not find it. Thank you for the warmth
Light
Quote: Svetlenki
Rada-dms, there are never too many cakes, especially in the barbecue season
And I love them with Biriyani.
Nana
Quote: Musenovna

Interestingly, what if we replace wheat with corn ?!
Girls, in my experience, pancakes or bread made from pure corn flour is not for everybody: it is grainy and dry when ready. I would say this: products made from pure corn flour are really, really hungry.
Ipatiya
Quote: Nana

Girls, in my experience, pancakes or bread made from pure corn flour is not for everybody: it is grainy and dry in finished form. I would say this: products made from pure corn flour are really, really hungry.

This does not apply to polenta and hominy.
Nana
Quote: Ipatiya

This does not apply to polenta and hominy.
Mamalyga from corn grits is cooked. This is a completely different story.
tatabata
Sveta, thank you very much! I didn’t improve anything, it was still very tasty! I didn't have time to take a picture, as usual. I will bake often!
Svetlenki
tatabata, I am so glad! You were the first to tell us about the result ... Although I borrowed the recipe, it’s still nice that I succeeded!

To your health! May your family love these cakes as much as mine!
mihailovna
Svetlenki, we make classic kystybs from such flatbreads, a flatbread with mashed potatoes.There are many variations, Tatars are simply kneaded on kefir.
Waist
Svetlenki, Sveta, and milk exactly 1/3 cup?
Quote: Svetlenki
The dough should be very soft, but not sticky to your hands.
My dough is not even going into a lump, but it must also be kneaded VERY soft.
tatabata
Exactly, exactly! I just kneaded it and put it in the refrigerator. Moreover, I have 1 grade, it seems to take more water.
julia_bb
Svetlenki, great cake recipe, I wanted to try to prepare them
tatabata
Julia will definitely not regret it! I do it all the time, and we use it not quite for the intended purpose. Now they smeared with honey and washed down with tea. Very tasty and simple. Thanks again to Sveta
Waist
I've already fried it. Delicious! True, I have not yet understood: I already love them or not yet
After supper, my daughter tore off a piece so languidly, I looked - she was thinking. And then suddenly such delight
My beloved husband also liked it, but I'm sure that he, like me, has not yet fully tasted

I started the dough both with milk and whey. I have a store serum, it does not sour, but even sweetens a little. So, the milk cakes taste a little sweet, and the whey cakes are more neutral. The cakes themselves look the same, they break the same

Sveta, Thank you !

PS: Girls, do you need to bake these cakes over medium or high heat? I baked it, but suddenly it’s wrong ... suddenly it’s tastier, but I don’t know
Light
Quote: Waist
PS: Girls, do you need to bake these cakes over medium or high heat? I baked it, but suddenly it’s wrong ... suddenly it’s tastier, but I don’t know
Waist, I fry on moderate, and then on an open fire, so that they open up, but so that they do not burn out.
Waist
This morning I continued: I took out a portion of the dough from the refrigerator, which I kneaded yesterday and ... the cold dough cakes did not swell (I baked as on the proposed Light video), just fried it in a pancake pan. It turns out that for the "pockets" the dough should lie on the table at room temperature, without refrigeration. If you just need cakes, you can also from the fridge.In any case, it turned out like this

Flatbreads for main courses such as curry, lula kebab, barbecue, kofta (Arabic cutlets with spices)

Then my daughter came running and it dawned on me: I made her small cakes - "pockets" in which just a cutlet with cheese is placed and something else can be shoved Conveniently carefully eat

Flatbreads for main courses such as curry, lula kebab, barbecue, kofta (Arabic cutlets with spices)

I wanted to add a little salt to the dough with whey, it turned out very bland. Next time I will add a little.

Another sweet option for serving THESE cakes.
Once upon a time I was at the wedding of Koreans (who really knows how to have fun) and there they served similar cakes (without "pockets"), just like that, anointed with honey and sprinkled with toasted sesame

SvetikTHANKS for the delicious and universal recipe!!!

Quote: Glow
Thalia, I fry on moderate, and then on an open fire, so that they open up, but so that they do not burn.

Yeah, yeah, and I'm almost so Thanks!
Light
Quote: Waist
I wanted to add a little salt to the dough with whey, it turned out very bland. Next time I will add a little.
My brother even sprinkles it with salt later if I don't salt the dough.
Waist
Quote: Glow
brother even sprinkles with salt later

Thank you, it will be for my husband, he loves salted pooshche than me and my daughters
Light
Quote: Waist
he loves salted pooshche than me and my daughters
And my brother greases the finished cakes with butter, that's why he adds some salt. He loves them with sweet tea.
S * lena
Greetings, read three pages, saw questions, no answers. Has no one tried the recipe in a month at the Princess? The result and impressions are very interesting.
Waist
Quote: Glow
And my brother greases the finished cakes with butter, that's why he adds some salt. He loves them with sweet tea.
AAAAaaaaaaa ... And we are bread and butter and sprinkled with salt and sweet tea Here is an almost equivalent replacement THANKS !!!
Light
Quote: Waist
And we are bread and butter and sprinkled with salt and sweet tea Here is an almost equivalent replacement
Waist, but, if you also chop the garlic finely. Super!
Vesta
Quote: S * lena
Has no one tried the recipe in a month at the Princess?
Oh, I tried the other day, I didn't want to write, I wanted to try it in a frying pan to compare, I didn't have time, but I didn't like the Princess, they turned out to be very, very dry, like a photo, I can't find
S * lena
Thank you, then I won't try. I really like her size. Immediately I imagined how big and tasty they would be, and with a barbecue!

Crochet
Svetlenki, Svetlana, how thin should you roll out the dough?

The thinner the better or not?

Is there no salt in the recipe at all?
Light
Quote: Krosh
The thinner the better or not?

Is there no salt in the recipe at all?
Crochet, yes, the thinner, but not to the transparency of the dough. You get croutons.
There is no salt in the recipe, but if you really need it, you can. My brother makes salt when he lubricates with oil.

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