Chapatis on rye-wheat dough with tan

Category: Bakery products
Chapatis on rye-wheat dough with tan

Ingredients

Wheat flour 1 st
Rye flour 1 st
Hot water 0.5 -0, 75 st
Tan (ayran) 0.25 st
Butter 1 tbsp. l
Sea salt pinch

Cooking method

  • To begin with, I note that all the ingredients were measured with a classic 250 ml measuring cup.
  • - Mix both types of flour.
  • - Pour enough hot water into the glass (my water almost started to boil), add butter, salt and tan (ayran) to the glass. Stir, immediately pour into the flour and knead a very soft, slightly sticky dough, but no spreading dough.
  • - Leave the dough to ripen on the table under the plastic wrap for at least 20 minutes.
  • - Roll into balls with a diameter of 4.5 cm and bake the cakes in your usual way.
  • I made the dough in a Panasonic bread maker on the "Pelmeni" mode, baked in a chapatit.
  • The recipe for the dough is prefabricated, I just added tan and did not regret! From my few experiments so far, these cakes turned out to be the most successful :) But there is no limit to perfection!
  • So far it turns out like this:
  • Chapatis on rye-wheat dough with tan
  • The filling is simple: mash the avocado flesh with a fork, add your favorite chopped greens, you can have a little garlic, sour cream and salt. Thanks to Omela for the idea of ​​the filling, I just didn't have feta cheese at the moment, added sour cream and a little grated suluguni cheese. I think it will be the most delicious with cheese!

The dish is designed for

10-12 pcs

Time for preparing:

1 hour

Cooking program:

pastries in chapatnitsa

Note

Omela and Tanyulya! Many human thanks to you for "dragging" me into the story with these wonderful cakes and for your selflessness and work that you share with others !!

Omela
Rada-dmsGreatly pouted, especially with rye flour! Congratulations on the victory!!!
Tanyulya
Cool caps. Congratulations on the balls !!!
I sit drinking coffee with a cap. Girls, when I warm them in the grill with cheese, they kind of puff up and exfoliate, kaaayf !!
Tashenka

I still don't want to pout and crawl away ... It seems that this is the only kitchen assistant with whom I cannot make friends in any way ... The youngest grandson will recover, I will definitely try this recipe.
Olya, thanks!
Kokoschka
Super caps!
I also really like chapatis after Afochka! Especially with a mixture of Pormezan and any hard cheese?
Rada-dms
Tashenka, as I understood, the dough should not be very tight, you need to press it only to flatten it, so as not to tear the edge, then open it, hold it open, then, without turning it over, cover it and not press it, and peep, it will start to inflate, let it inflate a little and turn it over, and here it already begins to inflate to the fullest, you can form a bubble a little, pressing it with wooden spatulas! the edges.
On rye, it does not slip to the edge when first closed. We slipped on wheat, but I got used to it: put the ball down, start closing it. and, looking in, with a spatula, with its end, hold the ball until it closes, at the last moment, remove the spatula quickly or at the moment you see that the cake is spitting: rose: start.
When the dough is very tight, you press down hard, and then the edge breaks, that's exactly what happened to me with the first cakes, although the composition was very strong for me for dry biscuits.
Rada-dms
kokoshka, Thank you! with parmesan cheese in general .. ......... I love cheddar very much !!

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