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

My mother-in-law, a craftswoman, baked similar cakes, only there is no oil in her recipe, but there is salt and a little yeast. The most important thing for her is the softest dough, and the skill is to roll it out very quickly with minimal dusting with flour. Accordingly, the cakes are so soft and tender that they cannot be taken from the table with your hands without deforming them.
To transfer to the frying pan, the cake must be rolled onto a thin short rolling pin, with which the dough was rolled out and very quickly rolled into a highly heated frying pan.
Since everything must be done very quickly, until the dough sticks to the table, rolling pin, to oneself, wound on a rolling pin, it is better to do all this together - the master (mother-in-law) rolls out the dough and puts it in the pan, and the journeyman (father-in-law) quickly fries the cake on both sides over high heat, removes and folds it into a mink made of a terry towel, wrapping it well.
I noticed that the inflation of the cakes increases from the first to the last (there are usually 16-20 of them), from which I concluded that it depends on the time of proofing of the dough balls. The first balls roll out almost immediately after cutting, and there are small bubbles on them, and the last ones, while they wait for their turn, will rest, settle, and can afford to inflate with a ball. But, let me remind you that we have yeast in a small amount (5-7 g per 1 kg of flour).

[Erhan]

Erhan, Svetlana, thanks for your story! I read and recalled the summer in one of the hotels in Side, where after lunch, at 3 o'clock, every day in one of the shady places two Turkish women sat down and cooked cakes with cottage cheese or herbs. HOW they worked with the dough and the long rolling pin. I looked just mesmerized! This is art! And they baked them, it seems, on such an iron hemisphere. In general, I didn't need cakes - I just stood and looked with all my eyes at this action!

I came with cakes

How interesting - I exhibited the recipe when I first came to the bread maker and how I "grew up" with our site ... In general, today I kneaded the dough in the combine "in 21 seconds". She melted the butter, added milk there and poured it all into the working harvester ... I waited until the dough gathered into lumps - that's all. The result is the softest, non-sticky dough.

In general, I am now firmly convinced for myself that there is no better kneading for dumplings-flatbread-dough dough made from VS flour (I have not tried it with central locks yet) than with knives in the processor.

Fried on cast iron - the son said that it turned out softer, softer. But, girls, I set a couple of cakes on fire, sorry - you just need to keep up with the cast iron, and not look for a good angle for the photo

In general, here are the cakes







Girls, thanks for talking to me about my recipe. Now I will make cakes MUCH more often. I probably made 5 cakes in 10 minutes. It used to be longer and harder, I don't know why

[Svetlenki]

Svetlenki, Sveta, delicious cakes!

[Svetlenki]

Svetlenki, Sveta, I laugh at myself! In the morning, we urgently needed a replacement of bread. I baked your cakes. But I didn't know that bubbles according to this recipe are right and cool 😁! So I pierced them so that they were blown away!

Mixed 3 portions. I experimented with the amount of dough from 60 to 80 g per cake. 80 g is a bit thick, 60-70 is normal, but I leaned towards 70. It turned out 11 pieces.
Since the cakes were not planned to be used immediately and for wrapping the filling, I immediately sprinkled water on top and wrapped the entire pile in plastic.
Svetulya, thanks for the recipe! It remains to fry correctly - so that they inflate!

[Accomplishment]

Accomplishment, Lenk, well, I'm laughing at you too!

And yet they to harm you turned out with bubbles!

Cool! Damn, I have to admit they look cooler than mine

Since the cakes were not planned to be used immediately and for wrapping the filling, I immediately sprinkled water on top and wrapped the entire pile in plastic.

thanks for the advice

[Svetlenki]

Svetlenki, Sveta, Light, you can make such cakes in the chapatnitsa, right?
and if you give dry rations with you to work and study, wrap the contents in a cold wrap and then put it in the micra on the spot? or will the cold one go too?

[Mirabel]

Light, with salt, is still incomprehensible!
You never add directly?
It seemed to mine that she would not be superfluous here. Especially if it is, instead of bread. Probably a matter of habit?



Mirabel, Vika, I ate cold with vegetables / chicken. I was too lazy to grill myself one. The rest with a shish kebab flew away normally for several hours!

[Mirabel]

Light, you can make such cakes in the chapatnitsa, right?

MirabelVic, is that like a tortilla maker? Baking a cake between two plates? Or is the frying pan just thin for the chapatis?

and if you give dry rations with you to work and study, wrap the contents in a cold wrap and then put it in the micra on the spot?

Why not? The filling will give even a little moisture to the cake. The cake must withstand the microwave, it will not fall apart.

Light, with salt, is still incomprehensible!
You never add directly?

Accomplishment, Lena, you know, mine did not say that there was not enough salt ... And the elder eats them so simply - he vomits in his mouth. If yours is not enough - so add, well, maybe a little more "rubber" dough will be or give a little more liquid ... What is that salt - quite a bit needed. In the original recipe, these cakes were served with Middle Eastern kebabs and tabuli - that is, there are enough aromas-spices-herbs-spices there and the cakes are simply fresh

Listen, I have a question for you - 70 grams of dough is for what diameter of the cake and on what did you bake? And you kneaded in HP?

Baking a cake between two plates?

she is!

I ate it cold with vegetables / chicken.

and everything chewed normally? on experience with my son, that is, practice according to our

ksatati is your colleague, he has biomedicine and chemistry. haven't chosen a direction yet. now works at a company for cleaning the environment from oil products

micra, of course, is. But it is more convenient not to fiddle with anything and chew what my mother put with her.

[Accomplishment]

with salt, after all, it is not clear!
You never add directly?
It seemed to mine that she would not be superfluous here. Especially if it is, instead of bread.

Accomplishment, Elena, depending on what you have.
If the dish isn't spicy, salt won't hurt.
If it is spicy, the salt in the bread is extra

was everything chewed ok?

Vic, finally did not understand the question! And what can not be chewed there? I stacked steamed vegetables, and today - grated with burner. Everything is chewing!

70 g of dough is for what diameter of the cake and on what did you bake? And you kneaded in HP?

Sveta, the diameter of all - 60, 70, and 80 g - 20-22 cm. She rolled it straight thin, almost into parchment. The 80-gram ones are thicker, of course! I fried it in an Ikeevsky frying pan with a non-stick coating (bought for the occasion, at a sale, so I don't really stand on ceremony with it). Warmed up at 14 (induction, 14 - maximum), fried at 10. If I didn’t roll out the dough at the same time, it could have been used at 12. Mesila in HP, 1: 1 = first grade: highest grade. I kneaded one portion, realized that it was not enough. I added 2 more portions there. But I accidentally poured not milk, but water (it turned out a third of milk, 2/3 water). Mixed by hand, because the dough was very sticky.
P.s. I looked at the pictures - probably an Oumberling pan, diameter 28 cm (and the bottom - 22 cm).

depending on what you have

Yes, that's understandable! But we tasted a novelty "without everything", in the heat of the moment. And then they said - oh, no salt!

[Accomplishment]

Accomplishment, Lena, thanks for the details - let everything lie here in the comments, help people and me!

Thank you for trusting the recipe and I am glad that your household appreciated

And what can not be chewed there?

sometimes my chapatis were a little rubbery, so I asked.

Oh, you mean the dough! And I'm talking about the filling.
No, no, no rubberiness of the cakes was observed!

Made a double portion. Vkusnoooo. And it reminded me of matzo. Immediately, nostalgia tortured us, we often ate it in childhood, there were many Jews around, we were friends, talked. They were rolled out with a dough sheeter, so they turned out to be uneven. And for some reason they almost did not pout. Probably a little warmed up. Still dare everyone in the blink of an eye

[Nathalte]

Nathalte, just today I baked something similar (not according to the recipe - 2 cups of flour, warm water about 2/3 of a cup, salt and a little vegetable oil on the table when kneading, that is, dumplings).
And right after I finished the cakes, a video came across (how did YouTube know?) Where the author of the video said that in order for the pita to swell correctly, it is important to roll out the dough evenly and in the shape of a circle. The more correct the circle is ... I didn't have a single circle at all, but I really noticed that those blanks that looked more like a circle were blown into my pocket better.

[Svetlenki]

One big bubble A little grated cheese is experimentally mixed into the dough, so, probably, this color came out. Vkuuusno.
Svetlenki, Sveta, thanks for the recipe!

[Karamelko]

Karamelko, Alyona, excellent result! My eldest son is raving with one big bubble. Then he can cut this cake in half, put the filling inside, twist and eat. But I rarely get such a big bubble.In general, there is something to strive for

a big bubble is very rare

I have good blisters from a not rested dough.
Made on Sun. the very first balloons were inflated on fire



And the second part of the dough lay down and the balls stopped pouting.
I began to mix the dough a bit and the balls returned

[Light]

Light, well, what chubby! You already know all the nuances of this recipe! And thanks for sharing with us

It is now clear that

And the second part of the dough lay down and the balls stopped pouting.
I began to mix the dough a bit and the balls returned

Did you have to take a break and lay the dough in a piece? In the fridge or so on the table? Or did you add a piece to each cake?

[Sveta]

Sveta, the dough is divided into 2 parts.
1 part rested on the table.
Then I cut it into pieces, rolled it out and baked it.
When 1 piece stuck strongly to the table, I crumpled it and rolled it out again.
The dough did not stick well and swell when baked.
I began to mix each piece a little.
It was necessary to immediately mix the 2nd part before cutting.

And I made "Napoleon" from flat cakes.

Iiiiii ... I don't see a photo

Svetiashka, is it tasty or very tasty? And why ask, you are already a super pro in the preparation of these cakes.



Oh, I saw! Well, class, what to say!

[Sveta]

delicious or very tasty

Sveta, quite edible.
A little more cream would have been great (this time they were well singed).
Insisted from Saturday evening to Monday morning.
The cakes are left over from the spicy beans.

[Light]

And will you lay out the spicy beans with a recipe or what?

LightThank you for being a die-hard cake fan. I am very, very pleased

[Svetlenki]

Svetlenki, Sveaaaa ... Finally I found them !!! Recipe..
thanks, I will definitely do it ..

[Sveta]

And will you lay out the spicy beans with a recipe or what?

Sveta, no, I will not post it.
I myself have bungled something like borscht.
Beans, onions, sweet peppers, carrots and cabbage drenched in tomato.
No potatoes and beets.
Spicy spices from here

Biriyani with chicken (Light)

[Light]

Light, you already cook Indian dishes better than Indians, it seems to me. I stole the idea. Thank you

gawala, Galya, without false modesty, delicious cakes. Do it!

without false modesty, delicious cakes. Do it!

Light, required ..

[Sveta]

I dragged away the idea

Sveta, you can cook with any meat.



Eat with your hands

Oh, what cool cakes!
Light, and how many ml is 1/3 cup of milk? Or what kind of glass would you have?

[caprice23]

caprice23, Natasha, I have a glass of 250 ml.

[Sveta]

Sveta, I'll try to portray for dinner. Thank you!



Svetul, won't it stick to the stainless steel? Fry in a dry frying pan?

I have a glass of 250 ml.

That's where my eyes are, it says in the recipe



Svetul, thank you very much for the great cakes. These are the first two

Baked in a tortilla. They swelled up very well. I baked one in stainless steel, remained flat. Either she heated the pan badly, or something else. I do not know. But it didn't stick

[caprice23]

caprice23Natasha, there were no notifications on your questions, but I was waiting with bated breath.

In the photo - very beautiful cakes!

Interesting experience with stainless steel. Judging by the videos that I watched, where Eastern people make cakes, usually either tandoor, or something a la metal, the so-called blue or carbon steel, that is, "Blue" or carbon steel ... the best result for these cakes was in a frying pan with a non-stick coating (I also did it on a pancake skeppschult - I could not adjust the heat, they burned on bubbles)

So we will be on a tortilla)). But you can immediately bake 2

So we will be on a tortilla)). But you can immediately bake 2

I don’t need to, not over, not overAAAAA you really have great products in the cake!

I don’t over, not over, not over

Naaadaaaa. I'll try to make them in tortilla tomorrow too

[Natalia K.]

Natalia K., Natus, do you have tortilla too ???

do you have tortilla too ???

Kaneshna is

[Sveta]

LIPESHKI

Sveta, well, you must ... I was looking for a similar recipe a couple of weeks ago. It seems that the whole network turned upside down. Found not the most successful, as it turned out. It's a shame (I will definitely do yours! Thank you!

[Zhanik]

Zhanik, Natalia, you see now! And now the recipe has almost found you! I hope you enjoy it.



Natasha, why didn't you ask in the topic "I am looking for a recipe on our forum"? Forgot? I would not be shy, I would give you an idea. There forum users will always help with a sensible link!

Light, I am without a photo. ... When I remembered what should be done, it was already too late .. Everything was eaten. I really liked the scones.

[gawala]

gawala, Galina, to your health!

Svetlenki, Light. Thank you so much . Very tasty cakes turned out. I didn't have time to read the whole topic before baking them and therefore pierced the bubbles and, as it turned out, I did it in vain. Baking in the Tristar pizza maker, they turn out great there. Here is a small report.


Oiled with oil. In the next. once (probably tomorrow or the day after tomorrow) I will repeat it with bubbles

[Svetlana201]

Svetlana201, wah, what bubbles! The pizza makers do a great job with these cakes as far as I can see. I have to try in my princess for fun. Did you bake with the lid open?

Beans,

Better chickpeas

Svetlenki, thanks for the praise of Pekla both with open and closed, where I don't remember what result I got. When I repeat, I will write it down and tell everything if I don’t forget

[Light]

Better chickpeas

Yes, it will be delicious.

Light, with your light hand, look how many cakes the girls have made

how many cakes did the girls make

Hostesses!