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

[Light]

Light, I saw yesterday at once your breathtakingly appetizing photo. But since I hadn’t had dinner yet, I was afraid that I would gnaw the phone while writing the answer.

Thanks for the beauty. Immediately breathed in the aromas of oriental spices. Your cakes are awesome

Your cakes are awesome

Overdried this time, but delicious with spicy beans

Svetlenki, here are the promised cakes. To get the bubbles, I had to bake with the lid closed for 2 minutes on each side. Very tasty, thank you again.

see what bubbles are wonderful

flipped the cake

back side .
Treat yourself to such beauty.

[Svetlana201]

Svetlana201, very appetizing in appearance. Bubbles are feast for the eyes.

Svetlenki, I bake almost every day. Now 1 piece stayed, baked only in the morning. Delicious, thank you

I have the next episode.
She did not take pictures.
The cakes and beans are the same

[Svetlenki]

Svetlenki, I read the whole topic, and you have not tried to make cakes with whey and c / s flour, how were you going?
I had several attempts to bake pita bread or similar cakes, but I cannot consider them successful, and after reading your topic, I seem to have understood my mistakes. I rolled out the dough very thin, it cooks quickly and there is no moisture left in the cake to inflate the bubble. Now I think the cake should be 2-3 mm thick, ideally round and no more than 18-20 cm in diameter, it should be quickly fried in a hot frying pan on both sides and "thrown into the fire", steam forms from the high temperature inside, but baked crusts it is not released and therefore a bubble is inflated. A large flatbread produces a few small bubbles and the effect is not the same. Probably, even without an open fire, you can get an inflated cake if you turn it over to the other side in a frying pan and immediately cover it with a lid.
I am alone now, I have no one to experiment with the test for, so for now I am theorizing. For yourself, if you bake these cakes, it’s not from white flour, but something c / s or buckwheat, but I don’t know how these flours behave. :-)

[Light]

read the whole topic, and you have not tried to make cakes with whey and c / s flour, how were you going?

No, I haven't tried it. I'll try, if I can find fine flour, so that there are no bran.

I rolled out the dough very thin, it cooks quickly and there is no moisture left in the cake to inflate the bubble. Now I think the cake should be 2-3 mm thick, ideally round and no more than 18-20 cm in diameter, it should be quickly fried in a hot frying pan on both sides and "thrown into the fire", steam forms from the high temperature inside, but baked crusts it is not released and therefore a bubble is inflated.

In my opinion, Light, Svetik very sensibly explained why crackers come out, not flat cakes. The heat is not enough. But your thought about 2 mm deserves attention too. 3 mm will still be thick ...

Light, Svetik, how thick are you rolling the workpiece?

How thick are you rolling the workpiece?

The thinner the better.
This time we got croutons again.

This time we got croutons again.

By you??? I won't believe in life! You already know how to do these crap with closed eyes, probably. With one left hand

By you??? I won't believe in life!

Aha!
And that's all.
Leftovers.

Svetik very sensibly explained why crackers come out, not flat cakes. The heat is not enough.

And not vice versa? Thin ones dry out quickly, and thicker ones are fried on top and remain slightly moist inside, hence the softness. Not?
I also fried thin Armenian lavash in a crouton, but I began to fry / bake it, like an authentic one, only on one side, moreover, now I make it from yeast (sourdough) dough.
This problem was closed for me, now it remains to figure out the unleavened cakes.
And Arabian pita is also baked from thick dough, but it is soft and with a hole inside, although I don't know how it is made.

[Galina]

Thin dry up quickly

Galina, Yes.
Therefore, fry quickly on both sides.
I still hold over an open fire for a couple of seconds on both sides.

[Light]

Light, but why is it over the fire, it won't swell anymore, only burns?

[Galina]

She won't swell anymore, only burns?

Galina, sometimes inflated with a balloon.
I burn it for taste.

I'll try, if I can find fine flour, so that there are no bran.

I used to buy a French thing, it is small, it seems that it even goes through a sieve. Now I began to grind wheat groats in a mill, it also turns out fine.

[Svetlenki]

Svetlenki , Sveta
I really liked the baking of cakes from CZ flour. Everything was exactly according to the recipe, I did only half a portion. It turned out very tasty. Thanks again.

[Light]

Light, I just looked at the video from your last post and made sure that my theoretical fabrications are absolutely correct - the cake should be round, thick and small in diameter, then it will blow it up well with steam on fire. :-)



Yes, and they throw them hot into a saucepan under the lid, then the cakes remain soft.

they throw them hot into the pan under the lid

Yes.
I still grease mine with melted butter.

then the cakes are soft

Mine are not always.
Even oiled and covered.

Mine are not always.
Even oiled and covered

Try rolling a bit thicker and compare, it might be softer. ;-)

[Svetlana201]

Svetlana201, Sveta, it turned out great! Is it in Tortilla?

And what brand of flour did you take? Did you feel the nutiness inherent in ZZ flour? Did you ride well? Didn't break during rolling?

roll thicker

And bake longer.
This dries them.
I'm fine with thin ones.

And the dough is thick without salt

Svetiashik, I didn't understand

And the dough is thick without salt

is it prescribed without salt?

And bake longer.

I counted from the video - 10-15 seconds in a frying pan and 2-3 seconds on fire, on each side, less than a minute for each cake.

[Light]

And bake longer.
This dries them.

I also tend to think so. Or you need a tandoor. Then you can thicker.

Light, Svetik, maybe your gas is different in the heat? Or do you have electricity? I have something to blame for this - that there is not enough heat, not because you make it insufficient, but is fed to your house.

is it prescribed without salt?

There is no salt in the recipe here.
I have a recipe on water and also without salt.

different gas

No, Svetochka, I roasted and rolled at the same time

[Svetlenki , Sveta. Flour VkusVill ZZ fine grinding. I baked in my favorite tortilla, everything rolled out perfectly, nothing broke. I will not say anything about the nutty]

Svetlenki , Sveta. Flour VkusVill ZZ fine grinding. I baked in my favorite tortilla, everything rolled out perfectly, nothing broke. I will not say anything about the nutty

Fresh, soft, tasty

And as always, from the remaining cakes, a cake a la Napoleon.

[Light]

Light, Svetul, what kind of cream do you use?

[Olya]

what cream do you lubricate

Olya, this
Custard.
Egg 1 pc., Flour (no slide) 1 tbsp. l., starch (no slide) 1 tbsp. l., sugar (without a slide, I took 2.5 spoons) 3 tbsp. l., milk 400 ml, butter, butter 10 g, salt (a pinch, without salt, an empty sweet taste is obtained).
Break one egg into a small saucepan so that later you can cook the cream in it, if you take a double or triple dose, then the capacity should be larger.Add flour and starch to the egg and grind (I rubbed with a mixer) until smooth. Add sugar and vanillin to milk, a pinch of salt and heat, stirring constantly. After the milk has warmed up, in a thin stream, interfering, pour it into the egg-flour-starch mixture. Put the future cream on the stove, stirring vigorously, and cook over high heat. As soon as it begins to thicken, make the smallest fire, out of breath - remove from the fire. Spoon the hot custard to achieve more uniformity. Add butter (hot cream) to it and stir well. Cool the finished cream to room temperature and fill the cakes with it.

I take flour and starch with a slide.
Sugar to taste.
Here I added 100 g (it could have been more).

Piping hot

Fresh

Fresh

And another cake of them (were frozen)

[Light]

Light, Brightwing! What a hostess you are! What are you not doing only from them !!!

Listen, you can still wrap the finished filling in them, brush with oil and fry in a pan. It will be delicious too! Have you tried it?

[Sveta]

because you can still wrap the finished filling in them

Sveta, sure you may.
I did not try.
I only cook them for beans.
And a cake, if there are at least 5 pieces left.

I'm with cakes and beans again

[Light]

Here I am! Light, sorry that it took so long to write compliments to you! Well, smart girl, what can I say. Tasty and healthy.

Svetiashka, I'm sorry it took so long to write compliments to you!

Tasty and healthy

There were only cakes and I decided to make hot dogs out of them.

[Light]

Light, and what did you hide inside? You have a hot dog / burrito

And you do not paneer, by the way? Oh, it would be delicious to make your beans puree so heterogeneous, soft cheese fried in cubes there and sharpen kaaaak!

And you do not paneer, by the way?

No, I don't.
I'm in economy mode now.

and what did you hide inside?

Ketchup, sausage and cabbage salad.
The edges are wrapped and that's it.

Ketchup, sausage and cabbage salad

delicious too!

delicious too!

Aha!

Brought another thank you for the cakes. Thank you
I cooked rye from CH, very tasty.

[Svetlan]

I cooked rye from CH

ABOUT! Brave! And they puffed up and didn't break! There are some nuances Svetlan? Longer kneading or something else? I am very pleasantly surprised by the result, great!

[Svetlenki]

Svetlenki, I did the batch on dumplings, turned it off at the end of the program (after 20 minutes), maybe it was possible earlier, but I did not look. The bubbles were maybe a little less than with regular flour, they just taste great. I have not made them from ordinary flour for a long time, I use CH all the time, wheat CH is over, so I threw rye and everything is OK.

Today I am again with cakes for spicy cabbage soup
No photo today

I came to tease

[Svetlenki]

Svetlenki, Sveta, baked a double portion, simple and tasty. Baked in two pans, so different sizes. Now I'll cut the salad, fry the meat, try it. From my observations: if you fry without a lid, it inflates a bubble. If you immediately cover with a lid, then the entire surface swells.