Semolina cakes in a pan

Category: Yeast bread
Semolina cakes in a pan

Ingredients

Fresh yeast !!!!!!!!!!! 20 g
Sugar 1 tea the spoon
Water (I have 150 ml of milk + 150 ml of whey) 300 ml
Salt 1 tea the spoon
Semolina (Weichweizengrieß) 500 g

Cooking method

  • Option 1, according to the original recipe.
  • Load all the ingredients into a food processor or dough mixer. Knead for 8-10 minutes.
  • Option two, using HP.
  • Load the ingredients into the HP bucket in the order indicated in the recipe. Switch on the dough program (heating for 22 minutes, kneading for 21 minutes with pauses). After the end of the batch, turn off the HP.
  • Grease hands with vegetable oil. Put the dough on a work surface, knead slightly, divide into 8 pieces (for a frying pan with a diameter of 15 cm) or into 4 pieces (for a frying pan with a diameter of 26 cm).
  • Roll out 0.5 cm thick into a circle and bake the cakes in a well-heated (but not hot!) Dry frying pan, covered for 5-7 minutes on each side.
  • The cakes are very tasty, soft, easily divided into two layers. Ideal for homemade shawarma. I baked 4 large ones according to the second option (in HP).
  • Semolina cakes in a pan

Note

Recipe from the TV show "Tim Malzer Cooking".

tatulja12
Wow!!!! Sеrn, and you don't need to soak semolina on purpose before kneading the dough?
Stern


tatulja12 , since I was preparing the dough in HP, the semolina was soaked during heating.


Alexandra
Sternochka, thanks for the idea

Made a dietary analogue from rye-wheat grains (like semolina, but with bran and wheat germ) and whole flour. My delighted

Semolina cakes in a pan

Omela
I join the thanks!
I do it in the country every other day. The taste is awesome! Nobody believes that this is from decoy!
irenka
Reporting !!! The flatbreads (codenamed lavash) were widely approved and quickly eaten !!!
But ... the first pancake is lumpy: I made the first cake thin and it dried into a crouton, but it was still devoured!
Now the problem of bread at the dacha and picnics is solved !!!
Thank you very much!!
Summer resident
I know I have breakfast tomorrow
Only I didn't understand whether the dough should fit or not?
Stern
irenka , to your health! Semolina cakes in a pan

Quote: Summer resident

I know I have breakfast tomorrow
Only I didn't understand whether the dough should fit or not?

The dough should not fit! We immediately cut it and put it in a frying pan.
ilyakugel
I did it 2 times both times it turned out delicious but the cakes remained flat, however, I use dry shivers.
Stern
ilyakugel , I believe that the yeast must be fresh, because the dough is not suitable, but is cut immediately. The dry yeast just didn't have time to work.
Gypsy
Stеrn, thank you very much for the semolina cakes! I liked it very much - delicious
DJ
Stеrn Thanks for the cakes, what did I get
Semolina cakes in a pan
or not quite. The cakes are delicious, but they did not rise, because I did not read the page to the end, and I made them with dry yeast.
The main principle is clear, next time I will cook it strictly according to the recipe
shade
Peace be with you bakers!
I didn't understand something
Load all components into a food processor or dough mixer. Knead for 8-10 minutes
Load the ingredients into the HP bucket in the order indicated in the recipe. Start the "dough" program (heating for 22 minutes, kneading for 21 minutes with pauses).
since I was preparing the dough in HP, during the heating the semolina was just soaked.
in my stove kneads immediately without heating and the combiner also does not seem to soak
half a kilo of semolina, of course, it's not too bad to spoil \ really wanted to cut it in half for a start \ but nevertheless it is necessary to give some time for the swelling al to start up immediately
Stern
shade, OR according to the first option, OR according to the second. The semolina will have time to swell during the batch.
In any case, there is no need to wait, to start up immediately.
lesik_l
Well, I have no "live" yeast. No problem. Everything worked out great
Instead of fresh, I put 3 tsp in the dough. active dry yeast. I poured it directly into the liquid, added all the dry ingredients, kneaded the dough (5-7 minutes). Turned it off (I missed the stage) and put it on for proofing for 20 minutes. The dough managed to rise. She rolled out all the cakes at once, left them for 5 minutes, and began to bake from the first (she had already been in bed for 10 minutes). It turned out great. We rose well. No yeast taste.
Pogremushka
Yesterday I baked these cakes. Delicious, we liked, in my opinion, an excellent substitute for quick bread. Stella, as always, kudos for the recipe.
Tane4ka
Very tasty cakes, everyone liked it and even my husband, today I will do it for the second time, I specially bought fresh yeast. Thanks for the recipe.
shade
Peace be with you bakers!
nonsense, some kind of stove has been kneading for 15 minutes and there is semolina in a bucket and not a hint of dough
Summer resident
Add decoys
Stern
shade, judging by the fact that many cakes turned out, apparently, something is wrong with your semolina.
shade
Peace be with you bakers!
Summer resident
the semolina of course added, gave 10 minutes to stand, divided and baked
2 in a skillet under a lid on the fire and 2 in a skillet in the oven at the very bottom \ I usually do it like this \ and in both cases they did not rise absolutely
which turned out to be overdried on the stove
but in fairness it should be noted that the taste is very good
but something didn't fuse, maybe semolina g ... or maybe magnetic storms
Stern
... maybe today is not your day

It's good at least that the products have not been translated.
svetik25
Hello!! I have a question. If you don't have a combine and bread machine, is it possible to knead this dough with your hands?
lesik_l
Quote: svetik25

Hello!! I have a question. If you don't have a combine and bread machine, is it possible to knead this dough with your hands?

The harvester and HP are just tools that make work in the kitchen easier. Everything that these machines do before, the hostesses did by hand. Just knead well, letting the semolina swell first.
ilyakugel
thank you for the answer, sorry that late
Albina
I came across an interesting recipe. I'll bookmark it. Need to try

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