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Flatbreads for main courses such as curry, lula kebab, barbecue, kofta (Arabic cutlets with spices) (page 2)

Lel
The cakes are wonderful, thank you Svetochka for the delicious! Girls, I add a little salt, but I tried to roll it out very thinly and not very thinly. I came to the conclusion that too thin inflate less. But when the thickness is approximately, as on dumplings, huge bubbles are obtained and after blowing these bubbles the dough seems flaky. Delicious! And warm and hot, and cold, and with something inside, but I just love with coffee. After baking the cakes, I grease them with nothing else, there is enough oil in them.
Lel
Girls, tell me what you need to press to thank, mark the author of the recipe. It seems that I reviewed everything, but I don't see a plus sign, or an asterisk, or any other sign.
nila
Lel, there is a word near the profile of each user thank. Click on it and a line appears where you can write words of gratitude.
Sveta, thanks for the recipe, I will also try such cakes.
Light
Quote: Lel
After baking the cakes, I grease them with nothing else, there is enough oil in them.
Lel, those that are without oil in the dough are lubricated.
Svetlenki
Waist, I left here for a week to feed the people in the amount of 30 people, and here you are so praising cakes! Sorry for not answering about the softness-stickiness, the Internet was completely limited, and there was no time ... I'm glad that the children and my husband like it. My boys are also very respected, not even the next day ...

Thalia, do you have a recipe for Irish soda bread in your bunk? I really want to try it, but I'm afraid to get a brick at the exit ...

I would appreciate that
Waist
Svetlenki,
Sveta, I have no recipe "Soda bread" I don't really respect him, I feel too soda and therefore don't eat it. My husband likes it, but once a year, it's easier to buy a ready-made loaf in the store.
I have never tried his oven I will look at the recipes, try and unsubscribe, but not tomorrow of course
Once again, this traditional bread has a strong soda flavor, just a warning.
Svetlenki
Natalia, thanks in advance, it really attracts me (this Irish soda bread) in terms of usefulness as an alternative to yeast ... the most interesting thing is that I have never tasted it
Light
Quote: Svetlenki
in terms of usefulness
Svetlenkithen try the liquid yeast bread. This is really useful.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417918.0
kseniya D
Thank you for the recipe! What turned out
Flatbreads for main dishes such as curry, lula kebab, shashlik, kofta (Arabic cutlets with spices)
Hell in Princesse. The dough is strictly according to the recipe. It is very tasty with vegetable stew, especially if you bathe a piece in the sauce.
And then also with tea and applesauce. Straightly universal some kind of cake.
Svetlenki
Ksenia, cool! As I see bloating bubbles, the soul immediately rejoices. With the children on vacation, I now make a triple bookmark every other day ... The boys just eat them and wrap them up in them that they find in the refrigerator. Indeed, universal.

Now I'm getting ready to try to mix wheat flour with whole grain maybe 50 to 50 ... there will be a lot of benefits, that's just how it works out ... probably the liquid will need to be increased and allowed to swell a little in the middle of the batch ... you will still have to decide and report back
kseniya D
We will wait for the report.
Light
Quote: Svetlenki
Now I'm getting ready to try to mix wheat flour with whole grain maybe 50-50 ... there will be a lot of benefits, that's just how it works out ...probably the liquid will need to be increased and allowed to stand a little to swell in the middle of the batch ... you will still have to decide and report
Svetlenki, I mixed with peeled rye. Knead allowed to stand for 20 - 30 minutes and more. Further according to the recipe. Tasty, edible
Svetlenki
Light, Sveta, thank you! My guess turned out to be correct, I have already read so much on our favorite site about different types of flour and bread products from them, it seems that everything is mixed up in my head, but no, thoughts seem to be correct.
Light
Quote: Svetlenki
it seems that everything is mixed up in the head, but no, thoughts like the right ones come to mind
Svetlenki, Sveta,
Waist
Quote: Svetlenki
Thalia, do you have a recipe for Irish soda bread in your bunk? I really want to try it, but I'm afraid to get a brick at the exit ...

I would appreciate that
Sveta, here here take a look.

The simplest soda bread. I'll add a photo later.


Ikra
Svetlenkiwhat a wonderful recipe! The first cakes that I got. I will certainly repeat! Thank you!

Flatbreads for main dishes such as curry, lula kebab, shashlik, kofta (Arabic cutlets with spices)
Thank you very much for the wonderful recipe!
spring
The cakes turned out like the author's, but the impression is that they are raw inside, as if unbaked, but swelled well. Is this how it should be?
marian82
Flatbreads for main dishes such as curry, lula kebab, shashlik, kofta (Arabic cutlets with spices)
Thank you so much
Svetlenki
Girls - Ikra, marian82, thanks for the great reports! I thought that my recipe was forgotten, but it turns out that notifications did not come to me !!!

Now the barbecue season will begin - I'm already preparing for the cake marathon. And now I have heaps of whey I also want to try adding whole grain flour for healthiness




Quote: spring
turned out like the author's, but the impression is that they are raw inside, as if not baked, but swelled well

spring, Elena, and rolled thin? how many millimeters? it must be straight, thin, thin ... I only have an assumption that the thick ones came out and were not baked therefore
Marina111
How do bubbles form if there is no soda ?!
Svetlenki
Marina111,

Quote: Glow
The flat cakes swell from the thickness of the rolled dough.

We discuss this on the first page in the comments. Have not looked? Heat also matters in my opinion ...
Tricia
Oh, what a healthy recipe! maybe I, krivoruchki, will get cakes with bubbles? I took it to bookmarks, I will try it one of these days

Thanks for the recipe!
Svetlenki
Tricia, Nastya! I'm changing A LOT of my tortillas for at least one of your sausages ...

The cakes are good, and in the summer they fly away! Hope you like the result!
Light
Quote: Tricia
I took it to bookmarks, I will try it one of these days
Tricia, Anastasia, be sure to try
Tricia
Svetlenki, Sveta! My will, I would change more than one sausage! For some reason, sausages are easier for me to make than such cakes.

Light, What a day I have ?! Again me on you ... I'm getting old or something
I will definitely make cakes like we eat bread
Svetlenki
Anastasia, everything will work out. The main thing is to roll it out thinly and heat the pan well. I'll tell you a secret, the very first cake I get is not very beautiful in terms of bubbling - I still regret my frying pan with a non-stick coating and do not heat up carefully, apparently ... but the rest, everything is fine already

Light
Quote: Tricia
I will definitely make cakes like we eat bread
Tricia, Anastasia, bread and flat cakes for different dishes. I eat cakes with spicy rice, they are unleavened, but with bread it's not the same.
Svetlenki
Quote: Glow
I eat cakes with spicy rice

Soooo, Svetik, you can read more from here Where to read? Or at least throw the algorithm. I love spicy too
Light
Quote: Svetlenki
Soooo, Svetik, you can learn more from here
Svetlenki, Sveta, here:
Biriyani with chicken.
50 g butter, a piece of fresh ginger root (2.5 cm), chopped on a grater, 2 crushed cloves of garlic, 0.5 tsp. cinnamon, 1 tbsp. l. coriander, 1 hour l. cardamom, 3 sticks of cloves, 2 tsp. ground cumin, 4 chicken breasts cut into strips, 1 onion cut into rings, 350-400 g of Basmati rice, 1.2 liters of chicken broth, a pinch of ground saffron, 0.5 tsp. ground nutmeg, 1 bay leaf, 50 g of pistachios, 50 g of raisins, a bunch of fresh cilantro.
Melt the butter in a skillet and fry the garlic, cardamom, coriander, cloves, cumin, ginger and cinnamon. Add chicken strips, fry and place out of the pan. Add the onion and fry for 2 minutes. Put the rice and stir. Pour in chicken broth, add saffron and bay leaf, bring to a boil.
Spread the strips of fried chicken over the rice and simmer under the lid for 15 minutes.Add nutmeg, pistachios and raisins, stir and simmer for another 10-15 minutes, until the rice becomes soft.
Fry the onion rings in vegetable oil until golden brown. Decorate biriyani with onion rings and cilantro.
Marina111
Quote: Svetlenki

Marina111,

We discuss this on the first page in the comments. Have not looked? Heat also matters in my opinion ...
I read it, but apparently looked it over. Thank you!
Svetlenki
Lightwhat a great recipe! Well spices are chosen and not confusing. I will definitely try! I think your biriani deserves a separate recipe.

Marina111, soda loosens, and here the dough is lamination, and bubbles due to this ... well, plus the process of making cakes - rolling and high heat in a pan
Light
Quote: Svetlenki
I think your biriani deserves a separate recipe.
Svetlenki, Svetawhen I get chicken I will definitely do
julia_bb
Svetlenki, Sveta! I baked cakes according to your recipe, very tasty, thanks
Flatbreads for main dishes such as curry, lula kebab, shashlik, kofta (Arabic cutlets with spices)
Svetlenki
OOOOO, Yulchikwhat a fine fellow you are! Revived the recipe! I bake regularly, so they are loved in my family!

But ... I want to admit ... Your result is just perfect layering !!! What did you knead in, what did you bake on? Just perfect (the second time the same word - all the rest are lost to me from your result)! I have something to strive for
julia_bb
Quote: Svetlenki
Revived the recipe! I bake regularly, so they are loved in my family!
Svetik, yeah, I looked into your recipes and decided to make these cakes
Quote: Svetlenki
the result is just perfect layering !!! What did you knead in, what did you bake on?
Yes? Kneading in HP Panasonic on dumplings mode, 15 minutes. Pizza mode I have 45 minutes.
Baked in a non-stick frying pan on gas, a frying pan made of cast aluminum. The diameter of my pancake is small and it is thin, there is no cast iron.
But I think which pan is better than a thick, thin or medium? And at maximum power?
Svetlenki
Quote: julia_bb
But I think which pan is better than a thick, thin or medium? And at maximum power?

Yulchik, my biggest bubbles were inflated after a good heating of the pan. The first cake, frankly speaking, is on it with many tiny little bubbles. I'm talking about a non-stick frying pan.

I made excellent cakes in a Ferrari, BUT, there the top ten could fry the bubble too much and perforate - smoke and all that ...

You made me think - next time I will try on one of my pancake cast iron. There should be a good result

Regarding a thin frying pan - if you keep it on the highest heat for a long time, it can "lead". Well, the non-stick coating, I think, is hardly designed for these loads. We also fry them dry. These are my thoughts, and there, maybe I'm wrong
julia_bb
Quote: Svetlenki
You made me think - next time I will try on one of my pancake cast iron. There should be a good result
It just seemed to me from the photo that you were doing on the cast iron. Unfortunately, I only have a cast iron grill. I'm thinking of buying some cast iron frying pan, only where to stuff it
Light
Quote: Svetlenki
there the top ten could have made the bubble too hot and made a hole - smoke and all that ...
And I put cakes from a frying pan on an open fire on purpose.
For a couple of seconds.
Then I grease with oil immediately.
Svetlenki
Quote: Glow
And I put cakes from a frying pan on an open fire on purpose.

Light, well, you are generally cool !!! Svetik, but do you get black burns or brown ones? I'm just out of curiosity, because I don't have gas, but an electric hob
julia_bb
Quote: Glow
And I put cakes from a frying pan on an open fire on purpose.
Light, and at what moment do you put it and how much time do you keep on fire? I have gas both at home and in the country, I will have to try.
PS. I watched the video on YouTube)
Light
Quote: Svetlenki
Are black burnt spots straight or brown?
Sveta, black ones.
It happens that the hole is burned.
But, when lubricated with butter (to save money, I make a mixture of butter and vegetable "by eye"), there is no burning taste.
Maybe because I love everything fried.

Quote: julia_bb
at what moment do you put it and how long do you keep it on fire
Yulia, when already cooked in a pan.
On fire, just to burn, on steam - three seconds.

Svetlenki
Quote: Glow
On fire, just to burn, on steam - three seconds.

Light, Light, what do you work with? With tongs?
Light
Quote: Svetlenki
Light, what do you do? With tongs?
Sveta, Yes.
And in a frying pan and on fire.
Yuri198
Today these flatbreads have expired, some with tea, some with ham - in general, they had supper.
While they were warm, they were soft, and when they cooled down, they were hard steel. That is how it should be? Instead of milk, I used kefir and water. Bubbles were of different sizes and quantities.
Svetlenki
Quote: Yuri198
While they were warm, they were soft, and when they cooled down, they were hard steel.

Yuri198, Yuri, yeah, that's right. Do not have time to wrap in film as they cool down - they harden. But they can be easily reanimated - in a micro or a princess, in an oven. In micra at low power, but of course they lose moisture. In the princess or the oven - pop a little water from a spray bottle and go there.

Thanks for trusting the recipe! I hope they will take root in your family
Light
Quote: Yuri198
were warm, were soft, but when they cooled down - they were hard steel.
It was like that until I began to fry over high heat.
They dry out in a pan.
The last 2 times I was upset.
Very soft, do not scoop spicy chickpeas with vegetables.
Svetlenki
Quote: Glow
The last 2 times I was upset.
Very soft, do not scoop spicy chickpeas with vegetables.

Svetik, why is this so? What happened? Flour or frying technology?
Quote: Glow
It was like that until I began to fry over high heat.
Yeah, so next time I’ll definitely throw them on cast iron! With a non-stick coating, I'm afraid to heat the pans too much - suddenly it will burst in fig
Light
Quote: Svetlenki
Yeah, so next time I’ll definitely throw them on cast iron!
Sveta, yes, a stronger fever is needed.
Although not very bloated.
But soft.
Svetlenki
Quote: Glow
Sveta, yes, a stronger heat is needed.

Light, Svetik, how good it is that you are in my recipe visitors and that you have improved the cooking technology !!!

Thank you!

I would never have guessed that the heat is not enough and because of this they harden faster
Light
Sveta, thanks for
Quote: Svetlenki
it's good that I have you in the recipe visitors and improved the cooking technology

Quote: Svetlenki
I would never have guessed that the heat is not enough and because of this they harden faster
Sveta, I also cooked them and did not understand why they harden so quickly.
And once during the cooking process I thought, wouldn’t they be baked in a pan for a long time?
They dry up.
And I decided to speed up the process by increasing the heat.
For biriyani, soft cakes are just right.

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