Gushtli non (cakes with meat) in the Princess pizza maker

[Dough:]

Gushtli non (cakes with meat) in the Princess pizza maker

Category: Yeast bread

Kitchen: uzbek

Ingredients
Dough:
Flour	430 g
Salt	7 g
Dry yeast	3 g
Warm water	290-300 ml
Filling:
Minced meat (any)	250 g
Onion (finely chopped)	1 average
Salt	0.5 tsp
Zira coarse	1/3 tsp
Black pepper	1/4 tsp
Dried greens (dill, parsley)	1/3 tsp

Cooking method

• Along with simple cakes (obi non), very tasty meat cakes are also baked from unleavened dough - gushtli non, which my husband reminded me of the other day. As soon as the plan of action was outlined, I galloped for permissions from our girls: Nadya selena and Omeloki, from whom I got a recipe for a completely incomparable dough for cakes, which I decided to take as a basis. Nadia agreed immediately, blessing me with all kinds of kind words, but Melka had to be pinned to the wall. She resisted a little for order, but could not withstand the onslaught of my damn powerful charm, and, after bargaining for herself 10 cakes with meat, graciously deigned to give in:
• And here I am, at your noh!
• First, knead the dough*: depending on the "floating" of the flour, we also calculate the amount of water: if the flour is dense, such as Makfa, then 300 ml of water is needed, but if the flour is soft or of 1 grade, then 290 ml of water is used. I use a dough mixer in which, having combined all the ingredients, I knead the dough at first speed for 7 minutes. Further, right in the bowl, covered with a bag or plate, I send the dough to a warm place for 2-2.5 hours. In between, the dough needs to be taken out, kneaded into a small cake on a table dusted with flour and, folded four times, sent back to the bowl, rise. You need to fold the dough twice: after half an hour from the beginning of the rise and then again - after an hour. Then he only has to reach 30-60 minutes (depending on the strength of the yeast). Total: 2-2.5 hours.
• While the trial is up, we mix all the ingredients for the minced meat. You do not need to add any liquids to make the minced meat soft - as it turned out, let it remain so, we do not need a lot of juice.
• So, our dough is ready. We divide it into two equal parts, send one back to the bowl, let it wait at room temperature. With the second piece, we do the following:
• On a floured table, without using a rolling pin, make a small cake, gently kneading the dough with your hands. The diameter of the cake is 20-21 cm:
• 
• Now on this cake you need to put half of all the minced meat we have. But it is impossible to spread a rather dense minced meat on the most delicate, airy cake. Therefore, we take the minced meat in small portions and, flattening it with the palm on the palm, spread it in layers, gradually filling the entire surface of the cake, leaving a small distance to the edge of the dough:
• 
• Now we twist the cake into a roll and pinch all the seams:
• 
• Next, we need to twist this roll, well, as if we were wringing out the laundry. We make several turns (it is believed that this way the meat mixes better with the dough):
• 
• Now we cut this roll in half and, pinching the cuts, put our rolls on them vertically, like stumps, and with our fingers press the upper seam into the very middle, to the end:
• 
• We transfer our blank onto baking paper (mine - with silicone impregnation), cut in a circle in diameter slightly larger than that of the bottom of the Princess. And we begin to press on the middle with our knuckles, gradually expanding it:
• 
• Despite the apparent complexity, one cake takes no more than 5 minutes, or even less.
• Let's widen the middle a little more, and we'll slightly accept the barrel (in the very middle, the dough turns out to be thin, thin, almost transparent). See how the dough has thinned also on the sides.It's not scary even if it breaks somewhere, the cakes are sold like that - they smell from a kilometer away!
• 
• That's it, we leave our cake under the towel for 15 minutes, but for now we are making the second one (we still have half a roll lying around, have you forgotten?)
• After the first cake has come up, grease it with a beaten egg (preferably with an orange yolk. If the yolk is light, add a pinch of turmeric or ground paprika, or even saffron to the egg, if only our buttermilk turns out to be yellow). We lubricate it twice: as soon as the first layer is absorbed (for two or three minutes), we grease it again. In this way we obtain a pleasant golden crust in a relatively short baking time. Sprinkle the cake with sesame seeds and send it directly on paper to our warmed shaitan-tandoor called Princess, for exactly 20 minutes. You can also bake in the oven.**
• 
• While "back and forth", make a third cake from the remaining dough in the bowl. But this cake will be quite simple: knead the dough on baking paper into a small cake - 20-21 cm.And now, in the most shameless way, we stick minced meat into it:
• 
• And we don't just stick it in, but to the very bottom, until the finger rests on the table. It is not worth pressing the minced meat into the dough with your palms, we risk squeezing out the air. We leave our cake under the towel, let it rise. When the time came, I poked the meat with my finger again, because the dough, coming up, kept trying to spit it out. Then, in the same way, we smear the cake with an egg twice, right along with the meat, and sprinkle with sesame seeds:
• 
• We send our cake to the oven again - for 20 minutes.
• I note that it makes no sense to bake these cakes for longer than 20 minutes, we can, of course, thus achieve a darker crust, but at the same time we risk drying out the crumb, and making the crust hard and rubbery.
• So, here are our cakes:
• 
• And this is beauty, for the sake of which everything was started. Well, isn't it lovely ?!
• 
• Everything turned out in the best way - beautiful, fragrant, and the spirit stood throughout the apartment ... My husband thought I started samsa for no reason, no reason.
• 
• In general, despite the small amount of onion, the meat is still juicy:
• 
• And the crumb baked very well:
• 
• Well, now - the second cake:
• 
• It, of course, looks more like focaccia with meat, but, you know, it smells so interesting ... once, in the distant past ... in a teahouse, if you want to take food with you and order a lula, then it is placed between two flat cakes ... And when you open the bag at home ... This is how my today's cakes smell!
• Look, the meat is slightly baked:
• 
• Vkusnotischschaaaa!
• 
• But! I liked the real, correct gushtli nonchiki more. In them, the dough seemed to be saturated with juices and aromas from the inside ... It's hard to describe in words, you need to try it. In any case, I’m unlikely to do the focal version yet. And not because it is less tasty, but because ... well, simply because it generally loses both externally and a little more dry, perhaps, even despite the fried meat ... well, or I was simply insolent.
• I highly recommend trying these cakes. I am sure they will not leave anyone indifferent!
• And I also baked simple cakes from the same dough:
• 
• The crumb turns out to be all perforated, soft, like fluff. The crust is too small:
• 
• From the specified amount of dough, 2 standard cakes are obtained.
• She formed it like this: the dough is gently kneaded into a flat cake 1-1.5 cm thick, no more. Further, since I do not have chakicha (and I am not going to buy it), with our knuckles, starting from the middle, we beat the dough, accelerating it from the center to the edges in circular movements. The platform should be as wide as the palm of your hand, otherwise the middle may overgrow without using chakicha. After all, how does chakich work - it pierces the dough and slightly pressing it, squeezes air out of the punctured places, simultaneously forming a beautiful pattern. For punctures I used the so-called "toothpick" from Teskom's garlic press:
• 
• But you can also use an ordinary fork or even a hammer for meat (its small part), that is, first we pierce the dough with a fork, and then either with a fist or a hammer we push the dough. Without a lot of air in this place, the dough simply has no chance to rise again and it remains a flat "clearing".It is better to do this procedure twice: when forming the cake and again immediately before planting in the oven. Then it will definitely not pout.
• It is better not to plant a cake in a cold oven, it needs an instant high-temperature environment. In order not to suffer with shifting the cake from the table, when it can lose its shape, we form the cake on heat-resistant baking paper, cut in diameter slightly larger than the bottom of the Princess. Then we simply drag the entire sheet along with the cake onto the cutting board placed on the side of the table, and from it we also drag the whole thing into the preheated oven. Thus, since the cake remains motionless during all these manipulations, it does not lose its shape.
• And yet, if you just spread the cake with water, then after 15 specified minutes, it will be pale, but you should not bake further, forming a hard crust and hard crumb, but better, just before baking, just spread it with milk. Or, to make the cake glossy - a beaten egg. But in any case, it is not worth baking for more than 15 minutes, and the cake will turn out to be soft and airy, with a thin crust. From the oven, transfer the cake to a towel and cover. After 10-15 minutes it will soften and you can eat with great pleasure!
• Yes, I will not even look for any other recipes! Thanks to Nadya and Melka, I found an absolutely perfect dough, in which even salt is exactly as much as the opa who sells lean cakes in the bazaar would add.
• Bon appetit to you all!

Note

* If a dough mixer is used, then the yeast can be mixed directly in a bowl with flour and salt, turn on the first speed and pour in water. Everything will mix perfectly. But if manual kneading is planned, then it is better to first dissolve the yeast in the warm water we have, and only then add it to the flour. This way we can be sure that there is no undissolved yeast left in the dough.

** Olya Biryusa I baked these cakes in the oven: first I set the temperature to 220C, then, after a few minutes, reduced it to 200C and baked until golden brown.
A Natasha Arka baked in the oven on a stone: convection, 240C - 10 minutes, then 190C - 10 minutes (for 2 cakes) or 15 minutes (for 1 large).
The choice is yours!

Leeyenk, beautyaaa !! I will do it !!! This is what they eat for sure !!

[Elena Tim]

Elena Tim, A-ah-ah! I'm the first for a cake! What a deliciousness! It's a pity, I've already put on lazy manti, but for the weekend it is necessary!
In the meantime, she was typing, not the first.
Tanyulya, I make your lazy manti, stumps in the fill! I just wanted to write thanks!

Leeyenk, beautyaaa !! I will do it !!! This is what they eat for sure !!

Thank you, Tanyulchik! They will definitely eat it!
We, sobsno, have already eaten half ...

for the weekend a must!

Nastyush, thank you! I hope you enjoy it as we do!
Sat down to wait ...

No, or rather, I went to bed - I have no strength, I want to sleep. I'll wait for you in a dream!

I passed today. We have water for a day ... they even turn off more ...

Well, Lenochka, you gave me such a completely unexpected treat! Good morning, sleepy day to you, small bird!

[Leeyen,]

Continuous mooing from stunnedness!
Leeyen, Do you pour yeast straight into flour, or do you first sprinkle it in warm water?

Lena, wow! Such yummy comes straight from the screen! This must be done, this must be done !!! Thank you

Gushtli non (cakes with meat) in the Princess pizza maker

You can not do it this way!!!!!!!!!!!! I tell myself every day that I DO NOT need a princess !!!!!!!!!!!! And then again, twenty-five !!!!!!!!!! Straight, you persuade me: BUY, BUY !!!!!!!!!!!!!!

[Elena Tim]

Elena Tim! Lenochka, and if there is no shaitan-tandoor, bake the same amount in the oven?
I apologize, my interest is selfish - I want to try.

Straight, you persuade me: BUY, BUY !!!!!!!!!!!!!!

Buy TWO at once !!! And kaaak happy missions!

Buy TWO at once !!! And kaaak happy missions!

Afigeeeet !!!!!!!
Lenk, what a smart kid you are!
I look with one eye - I'm afraid to open the other.

This cake is waiting for me for breakfast .... maybe just have lunch before they snapped it up?

[THAT]

Irus, did not have time, now wait, closer to night Lenka will wake up, then you will ask ..

But! I liked the real, correct gushtli nonchiki more. In them, the dough seemed to be saturated with juices and aromas from the inside ... It is difficult to describe in words, it must be tried. In any case, I’m unlikely to do the focal version yet. And not because it is less tasty, but because ... well, simply because it generally loses both externally and a little more dry, perhaps, even despite the fried meat ... well, or I was simply insolent.

Len, just THAT taste, it is practically absorbed with mother's milk for you. For me, too, lavash is only the one that is baked in our Castle, the other is no longer lavash, so, flat cake .. And then you repeated both the taste and appearance of the original, and decided to play with the recipe, the cake is possibly more and better and more interesting, but not that!

[Elena Tim]

Elena Tim, Lena thank you very much, she described and showed us everything in such detail, I will definitely do it at the weekend, I’ll go straight to the market for meat tomorrow.

This cake is waiting for me for breakfast .... maybe just have lunch before they snapped it up?

Alain, this smell only remained while we slept, everything gobbled up ate ...

[RUN TO PREPARE]

RUN TO PREPARE

Timkina, it's good that you bought the Princess _{and Grass and the rest of the equipment are stopped}and shower us with an explosion of recipes! Fasting people give up before your culinary talent, and those who lose weight quit counting calories. So these gushtli nonchiks took possession of, if not stomachs, then minds for sure!
Nothing more to add, put the dough ...

[Elena Tim]

Elena Tim, as always, super, thanks for another new recipe, we won't go through the door soon (just kidding). WELL DONE.

[Lenchik,]

I woke up a little and came across your new cakes Lenchik, and stuck ... About 20 minutes already watching these photos. What a smart worker you are, while others are asleep, you sculpt everything and bake beauty ...
Flax, does not the bottom of the cakes burn at all in 20 minutes of baking? Do you think paper also protects against searing?

It's good when a person's hands grow from the right place! Clever, beautiful and our nurse
Well, now half of the forum will know what to do and pamper your family! Thank you!

Lenus, this is already a blow in the stomach. And what should I buy now, Princess? But I held on for a long time.

[Elena Tim]

Elena Tim, Lena, thanks for such a yummy, I'll have to cook it somehow, but I don't have a Princess, so

and if there is no shaitan-tandoor, bake the same amount in the oven?

join the question

Gide has this woman's conscience? Gide ?!

while others sleep, you sculpt everything and bake beauty ...

That is why you will not wait for answers to questions until evening. She sleeps all day ... And at night eating bakes

Bliiin, well, how can I live now, I'm sitting in a country house where the current is electricity, Princess in a basket on Ozone is waiting for a direct start, well, I thought, maybe it’s not Nada for me to stove. Lena, well, I went to buy it! Aha Aposlya cakes, and even with meat, I can't find a place for myself all morning!
Photo otpad, for them a separate +

Lenaaaa !!!!!!!! She took revenge, the infection))))))) I almost choked with saliva. Damn, Africa is on the street, and I'm going to the store for the missing products, it's too beautiful cakes))

Helen, what a smart girl you are, eh? !!!
Aki bee, you bake for us, those are sleeping in the night, and without suspecting that we have such a hard worker !!!!
Kaneshna cakes are freaky, if I gather my courage, I'll try to portray a shoto similar, thanks!
Before the original, it is kaneshna to me, as to the moon ...

And vapsche Lenka, this is a uniform disgrace,: girl_cray: to create such beauty, which then say on our, and so not very slender forms

I just defrost the minced meat, you need to cook such a beauty! Mmm ...

I just defrost the minced meat, you need to cook such a beauty! Mmm ...

And I already defrosted the meat, cooked the frash, and kneaded and folded the first groove of the dough ...
I will bake IN A Miracle

Lenchik !!!! What a beauty and deliciousness !!! No words Well, looking at the photo and an interesting description, solid reflexesyyy Umnichka you are ours !!!!!!

Len, how I envy your husband !!!

Lenusik! You have got some extraordinary cakes! Mind-blowing!
I will try to cook it, especially with meat of this kind I have not eaten! What an omission!
Thanks for the shaping master class - everything is new and terribly interesting for me!

Here! Already half devourate ... and the rest cooled down ...

.

no words ... ... choked with saliva

Yoshkin cat! Well, you can't make fun of hungry people like that. Usa, now, without having dinner, I will not look at hp. Delicious cakes!

Lenk, and when there is Melchik going to you for cakes? We must meet her.

Delicious !!!

Yoshkin cat! Well, you can't make fun of hungry people like that. Usa, now, without having dinner, I will not look at hp. Delicious cakes!

Yeah, it's easier for you. What should I do? I am starving for the third day, but it seems that this is the last straw for my willpower.

Elena, you are my idol!

Noon is approaching, and Herman Frau Tim still not
Great cakes !!!!!!

Yeah, it's easier for you.

Yes ... now the buns will finish baking - I'll go and crack.

Noon is approaching, and Herman Frau Tim still not

Again, I suppose, she does magic in the kitchen to mock us later.

[Elena Tim]

Elena Tim, Ay-ay-ay here everything is shocked by the cakes.

now the buns will finish baking - I'll go and crack.

Sinister !!!

[Lenchik]

Lenchik, this is delicious! Thanks for the recipe! Catch:

and I'm sorry - what ?!

[Elena Tim]

Elena Tim, hello, garage! What happened? Why are we pouring tears?

Did you see a bad dream? Don't cry

This is me from the feelings, sir ... Bliiiin, how pleasantaaaaaa!
It's been an hour since I woke up, and I'm still in a sour, blissful state.
SchA, I'll wake up a little more and start answering and scribbling thanks.

Helen Tim, full of delight! : rose: It is not possible to pass by, everything is already at a low start to the cakes! Yesterday I baked your Uzbek flatbread for the guests, everyone did not eat bread in delight, but this flatbread was completely torn into pieces. Thank you, our inspirer, for all sorts of delicious things! now you need to try with meat
And I will note that half of the guests do not eat bread (lose weight), they could not resist the cake! You can't buy this in a store

Aaaaaaaaaaaaaaaaaaaaa! Thank you!