Central Asian flatbreads "Non"

Central Asian flatbreads "Non"

Category: Yeast bread

Ingredients
Flour + panifarin	500 g 1 tbsp. l.
Water	170 ml
Milk	170 ml
Salt (you can safely put a full teaspoon of salt)	1/2 tsp
Rast. oil	2 tbsp. l.
Dry yeast + raw fresh yeast	2 tsp (a piece the size of a nutmeg)

Cooking method

• All products were placed in a bread maker, kneaded in the DUMPLING mode. She let me rise twice, lashed it with the same regime (dumplings) for 5-8 minutes. The dough was divided into two parts. Formed two cakes. I moved them to baking paper. She crushed the middle first with her fist, and then poked her with a round tenderizer. Well crushed, the middle should be thin. She baked in an oven preheated to 200 *. After 5 minutes from the start of baking, I took out the cake, smeared it with an egg, sprinkled it with sesame seeds and put it in the oven for another 20 minutes.
  

Note

The recipe is taken here 🔗
IT'S NOT UNDERSTOOD WHY THIS AMOUNT OF YEAST IS A LOT
The bottom line. Outwardly - very similar to our cakes. The smell is awesome. Delicious. But there is nothing to do with the cakes from my childhood baked in the tandoor. Such is the experience. The search continues. I'll try to put less oil. How to achieve that rubberiness? ...

Freken Bok, cakes are very even And maybe try, like in a sieve with dough in the evening and that rubberiness will appear?

here is a man baking cakes in the oven 🔗

In the topic East - a delicate matter, there are links to recipes for cakes. Based on the recipe, there should be rubberiness. Go there and have a look.