Puff cakes

Puff cakes

Category: Special bread

Ingredients
wheat flour	400 g
hot water	200 ml
salt	0.5 tsp

Cooking method

• These cakes are always made by my mother, they are good instead of bread, and for tea. I tried to cook them a couple of times, but it didn't work out. And finally it happened, it turned out exactly those! So:
• Pour hot, almost boiling water, water into a bowl, dissolve salt in it, and add flour. First, I knead with a spoon, then put the dough on a floured table and stir with my hands. The dough turns out like for dumplings, dumplings, soft and not sticky, if necessary, add flour, I always throw flour on my eye.
• 
• Cut off a piece of dough, hide the rest under a towel.
• 
• On a floured table, roll out this piece of dough very thinly, until transparent.
• 
• We lubricate the rolled layer with vegetable oil, we do not regret oil, but it should not flow either. Now you can sprinkle with dry herbs or green onions or finely grated cheese (I had feta cheese). The filling should be a little bit so that it does not come out when rolling. You can not put anything, but immediately roll up the tube.
• 
• 
• 
• Then the sausage is rolled up with a snail, the ends are tucked into the center.
• 
• And roll out to the size of the pan. The thickness of the cake is about 05-1 cm.
• 
• Pour some oil into the pan, heat well and bake the cake under the lid, over medium heat until golden brown, on both sides.
• 
• Here is such a layered it turns out.

The dish is designed for

4 -5 pcs

Note

Delicious, flaky, soft cakes. I love them warm with jam and tea, if they are without filling or with cheese. The cheese melted and only a creamy aftertaste remained.

We call these flaky cakes "malawach", they are prepared without cheese and herbs, fried in a dry skillet under the lid and served with salsa, pickles and boiled eggs.

Gorgeous !!!!

[Lesya]

Lesya, an interesting recipe, and most importantly, a method of achieving lamination with a small amount of oil thanks, I will certainly try it!

but on a tip Caprice in a dry frying pan, otherwise I was already upset that I would not try ... I hardly fry anything

Thank you!!! This is my first recipe here.
In a dry frying pan, I tried, well, on an almost dry one, I was sorry for the oil, I always try everywhere with less oil and less fried. But you can't spare the butter on these cakes, then they turn out as it should. Although dry, this is also an option!
Caprice, I can imagine how delicious it would be with salsa. Once I tried it all, cooked by my American friend's husband, salsa and tortillas with meat, cheese, it was very tasty!

[lessik]

lessikwhat delicious cakes! I just want to take a bite. Thanks for the recipe!

These flaky cakes are called "malauach"

My friend, when I was staying with her, fed me these "Malavakhs" (as she called them). But, she made these tiny cakes. I smeared it with oil and piled them on top of each other. And then I made pizza. It turns out that layering can be achieved in different ways.
The cakes are delicious!
Thanks for your option!

[lessik]

lessik, congratulations on your debut!
Ah, the cakes are good, mmmmm
Took away in! Thank you!

Thank you all very much! I am very glad that my version of the cakes is interesting. Now I think that I can do that, which is not on the site, in order to post more recipes.

And I make samsa from such a test. Well, very tasty! Thanks for the recipe. Now I’ll try just cakes.

Les, what wonderful cakes you have! I will certainly make them today, just go and buy cheese or feta cheese. I wanted to make them with just such a filling. Thanks for the recipe!

The recipe is just a fairy tale! Thank you so much! I will definitely do it!

Very tasty! We, too, make them all the time, with cheese and herbs. Rarely empty, but I love it too. Sometimes with the remains of mashed potatoes and adjika. We always coat with melted butter. I tried to do it in a dry frying pan and even in a pizza maker, but I get the wrong coat. Thanks for submitting the recipe!

Yes, yes, Zaira, not that coat, that's for sure! Do you coat the finished ones with butter? By the way, I didn't think of mashed potatoes, it's my favorite pies in childhood, I sculpted them from dumplings, rolled them thinly and presented them, yummy Thank you for reminding me!
Valentina, Velli, just put a little cheese, and on a fine grater it, the main thing is that it does not break the dough strongly during rolling.

[lessik]

lessik, the recipe is wonderful! And if you sprinkle sugar on top of the butter, you get sweet puffs. As a child, my mother made us such a katlama for breakfast (Uzbek)

[Lesya]

Lesya, Wow! I have never tried to mold cakes like that! Thanks for the recipe, Bookmark! About the filling I thought that it would be good to rub an egg to the onion, and another option with dill.

And I will definitely try! Great! Thank you!

: o Both the recipe and the molding really liked it !! : a-kiss: Thank you Les !!! I will definitely try !!

[lessik]

lessikThanks for the wonderful recipe! Because without butter in a frying pan, I can't make delicious cakes. Therefore, now I made half the rate, so as not to spoil a lot of products. Divided into 3 parts, one, the first - ate. And I sit quite happy, because everything succeeded: puff, tender, tasty! I unrolled the other two, put them on parchment and put them in the refrigerator - I will fry tomorrow for breakfast. I put some cheese and fried onions inside.
The recipe will now be my permanent one, because it is simple and guaranteed to be delicious. A lifesaver for many occasions.

Irina, thanks for the feedback, I'm glad that it turned out and liked the cakes!
Girls, thank you all! Try it, it's delicious!

[lessik]

lessik, I will also report for breakfast: my husband diminished the cake well, just in a second! I will take a picture of how I will do next time, but for now I will share my experience: it is great to make these cakes for future use, for several days in advance. Probably, it can be in the freezer, but so far they have survived the night only in the refrigerator. Not stuck together, not lost in quality at all. In the morning I fried fresh ones - very tasty!

Do you coat the finished ones with butter?

No, we grease the dough itself instead of the sunflower cream. Not dietary at all, but very tasty !!!

No, we grease the dough itself instead of the sunflower cream. Not dietary at all, but very tasty !!!

Haa, of course delicious, I can imagine how, this is butter, I just adore it

Irina, thanks for the report, I am very glad that you liked it! And thanks for the idea of ​​storing in the fridge, otherwise I don't like yesterday's, fresh, warm tastes better!

How is it in the fridge? Put ready-made, rolled cakes in the refrigerator? And if you bake and then heat? Delicious?
In my life, I would not find a recipe in gluten-free, today I leafed through the floor of the forum. I'll take it to your bookmarks.
Thanks for the recipe!
Is the water very hot? Steep boiling water?

Yes, cook everything, roll it into the refrigerator, and in the morning on the frying pan and to the table.
I frozen samsa from such a dough raw, and then in the oven. Everything is fine.

Our rolled flatbreads are stored in the freezer. And they are sold frozen too. Paper or cling film between the cakes. We throw it straight from the freezer into the frying pan.

Thank you girls!

I didn't put it in the freezer yesterday, just because I was going to fry it the next morning. Paved with baking paper.
And so, yes, there will be time, I will make it for future use with all sorts of fillings and freeze it. Once in Ashan, on some national display, I bought frozen Indian flatbreads, lined with thin plastic squares, it was very convenient.

lessik, thanks a lot for the recipe. I baked them today, I liked them very much!. We love that.I made one with sugar, and the rest with cheese. And it's not difficult at all. But it is eaten at such a speed ... Tomorrow I will do it again at the request of eaters and probably 2 portions at once.

Caprice, which is straight from the freezer to fry, you don't need to defrost a bit?

Loksa, the water is not just steep boiling water, it boils and stands until the flour is sifted, then I pour water into the bowl, add salt and chop until the salt dissolves, and then flour. Somewhere, probably 70-80 degrees turns out.

Now I'll roll the cakes and into the freezer! Thank you so much for this idea!

Cvetozek, did you like it with sugar, delicious? Yes, they are eaten with lightning speed, that's why I do them very very rarely.

I did as Vladimirovna wrote, first, butter, and sugar on it, and so on and puffs. Mine liked it. Now this recipe will be registered with us. One more time for the recipe

Peace be with you bakers!
I make similar baked goods, only with fry in a mechanized way
Kneading with knives in a blender, then I roll the layers on a dough rolling machine, fold them, smearing them with oil, then fold them and cut them in half, Ivy and roll the resulting semi-finished products to the size of the pan
I mainly do it with fried onions, and sometimes, after turning the tortillas for toasting on the other side, sprinkle with grated cheese on top

Quite not stressful and very tasty.

Caprice, which is straight from the freezer to fry, do not need to defrost a bit?

This is exactly what we do. Moreover, we fry without a drop of oil. I cover with a silicone lid while frying. In our Malawahs, the puff pastry itself is fatty. And they rise well.
And sometimes I go nuts: I bake in the oven and then coat with cream. Then it turns out such a mini-"Napoleon".

I'll try frying from the refrigerator in the morning. She also automated the processes: she chopped the dough with knives, rolled the layers, I didn’t think to fold them, I smeared and twisted them, then the most pleasant thing: I tried to roll them out, did not roll them very thinly, so we got flat cakes. Well, next time I will be more agile, I sorely miss the countertop about taste - tomorrow.

[Anatoly]

Baked as promised in the morning. No one has tried it yet, except me: layered and tasty, but I have small ones. They grew a little, rather swelled, but then sank. I do not know if I have the right ones or not, next time I will try to use not quite boiling water.
Anatoly, did not understand a little how you then cut them?
Baking in Ferrari.

Peace be with you bakers!
Loksa-
From the machine I spread the layers one by one, smearing with oil
When the dough is over, I roll it up into a ball and cut it in two.
I digest ivy and roll it to the size of a frying pan
It turns out as in your photo \ well, maybe more luxurious \
pysy - I do it with plain water at room temperature

When the dough is over, I roll it into a ball and cut it in two.
I digest ivy and roll it to the size of a frying pan

I don't understand how into a ball, maybe into a roll. And the second sentence "Digest ivy" that it is

Peace be with you bakers!
Freudian slip
In a roll, turn it over, ivy and roll it to the size of a frying pan
In a frying pan and in the oven, it turns out to be sunburned and in a cartoon it is more fluffy twice

[Anatoly]

Well I got that, Anatoly,: rose: thanks! I'll try another time, I think my water was still too hot.

Oksana, you have very tasty cakes! I just want to take a bite.

Girls, help! Who did it, but can you put the minced meat thinly? I want something with meat ...

I had meat, one cutlet remained not fried, I smeared it very thinly, but my husband did not notice the meat in the cake

Thanks for the quick response. So I'll try to do it.
Thanks to the author for the recipe.

[Loksa]

Loksa, I missed something ... Why didn't you like too hot water? I poured boiling water, only I stirred the salt in it and immediately flour. For some reason, it seems to me that after the flour is brewed, the dough is less sticky, and it is more convenient to store it.Once I made Chinese dumplings on choux pastry, so the leftovers in my freezer lay for three months ... Until they were found by chance)))) And they were virgin good!

I took it to your bookmarks, thanks!

About hot water. It seems to me that the dough turns out to be more elastic, it is easier to roll it out very thinly, I also make dumplings and dumplings from boiling water dough, the dough is thin and never breaks when cooking. I always freeze dumplings and dumplings, then when I need to cook, the dough is always tasty.
Essenia, you can spread the minced meat thicker, roll it with a roll, then with a snail, and then not roll it out, but flatten it with your hand, carefully so that the dough does not break, and not so thinly as, for example, an empty cake, and fry it under the lid. I think it should be delicious! Write later how it happened.

How I missed something so delicious !!! Bookmark definitely !! Thank you!!

[Lesya]

Yes, yes, today I made dumplings, noodles and puff pastries from choux pastry. Everything is delicious.
LesyaThanks for the recipe

: yahoo: pNatalya, I haven't tried making noodles. Did you dry it, or did you cook it right away?
Your flatbread is very appetizing!