In fact, baking is very simple and easy. To do this, it is not always necessary to knead the dough for a long time and wait for the yeast to rise. Ordinary yeast-free cakes can be a great help in the affairs of a hostess or a sophisticated gourmet. The main thing is to know how to cook and where to start.

It is important to remember the main points and characteristics:

• Various dried fruits and sweet ingredients do not mix well with starch, which is abundant in the dough. So moderation and minimalism in this matter should be observed.
• It is dangerous to mix protein and starch in large quantities. It follows that the addition of various types of nuts will make the dish heavier and create unnecessary problems for the digestive tract. However, adding fiber-rich foods will help increase peristalsis and enrich the dish.
• Use of fully germinated cereals. They will be better absorbed than “dry”, however, when crushed, only a kind of “minced meat” will turn out.

The most interesting and popular recipes for yeast-free cakes

Sour cream cakes

Do you remember how, as a child, your grandmother prepared an abundance of sour cream cakes for you? In those days, there were no famous branded snacks and people prepared their own treats. This recipe is kept in the best traditions.

You will need:

1. Sour cream 25-30% fat 1 cup;
2. Flour from 2 to 3 glasses;
3. 3/4 cup sugar;
4. And 0.5 teaspoon of soda.

Make sure the sour cream is chilled. Next, for sour cream goodies, mix the flour with soda and sift well. Separately, add sugar to sour cream and beat with a whisk. Slowly, in a thin stream, pour flour into the sour cream mass. Knead a thick but not too stiff dough. With a liquid consistency, add a little more flour.

We divide the finished dough into 2 equal parts, roll out on a non-sticky surface to a thickness of about half a centimeter. We cut out the desired cakes with any mold and send them to the oven at 200-210°C. Just remember to grease the baking sheet with oil or line it with parchment paper. Near 10-14 minutes and everything is ready. Cooking in a pan is not recommended, only in the oven sour cream cakes will turn out whole and tasty.

Rye cakes

Great alternative to unleavened bread. The ease with which this recipe is prepared is amazing. This dish will easily take root in your family.

Let's take:

• About 300 gr. flour;
• 350 gr. kefir;
• 1 tsp salt;
• 1 tsp coriander;
• 1 tsp olive oil, you can take sunflower;
• 1 tsp soda.

Rye cakes at the exit should turn out in quantity 6-7 pcs.

The recipe is very simple: mix all the dry ingredients, separately kefir with butter. Next, knead both parts into a soft dough and let stand minutes 20-25.

Future rye goodies can not be rolled out, but molded by hand. On a baking sheet, greased with oil, lay out our products, make holes and cook in the oven. The temperature should be around 200-220°С, cooking time - 15 minutes.

Like the previous recipe, this one is important in the way it is prepared. In a frying pan, rye products will quickly grab and become hard, while in the oven everything will go fine.

Unleavened cakes (lavash)

They are perhaps the simplest variety. The recipe is very simple.

Let's take:

• One glass of water;
• One and a half teaspoons of salt for taste;
• 2.5 cups flour;
• Vegetables optional. You can add tomatoes, bell peppers, garlic or greens of your choice.

First, mix water and salt. After a thin, barely noticeable stream, pour the flour into our liquid. We knead the dough with rapture and let our workpiece rest 25-30 minutes.

We put the pan on the stove and heat it up. We roll the dough thinly enough into cakes, we monitor the size so that they are not too large. Dry in a hot pan for just a few seconds. It is very important to cook in a pan, using the oven will take longer and dry out the dish.

The final touch will be sprinkling the finished pita bread with water so that they are not too dry. In fact, you should get about 9-12 cakes. It's great, isn't it? A very simple recipe.

Finally

Well, in conclusion, I would like to wish you to experiment and not be discouraged by failures. Culinary skill is a great art and requires a careful approach.

Has the house run out of bread? Is your family used to eating fresh bread for breakfast? But why not run to the store now? There is the easiest option - to cook delicious cakes on the water from the products that you probably have in your home. In addition, your cakes will be much healthier and tastier than ordinary bread from the store. And believe me, the household will appreciate your creation.

In order to quickly prepare the dough for our cakes, the main components are needed:

flour, water, vegetable oil, a little salt and sugar, soda (baking powder) - optional.

The easiest recipe

You need to mix flour (500 grams), water (1 tbsp), salt - ½ teaspoon and baking powder (20 g) or soda - ½ teaspoon (for fluffy dough). The finished dough must be covered with a napkin for 10 minutes.

Then cut the dough into several pieces, each of them must be rolled into small cakes. Fry them on a greased pan on both sides.

Ready tortillas on the water should be stored in a bag so that they stay fresh for a long time. Before eating, the cakes can be poured with garlic dressing (grated garlic mixed with butter, previously melted). They can be safely served with borscht.

Delicious tortillas with cheese

Bring 300 ml of water to a boil in a small saucepan, pour boiling water into a deep plate with flour (300 g). Knead the dough and leave it for 15 minutes. As you can see, the recipe for cakes on the water is quite simple and accessible to every housewife.

Cut the finished dough into small pieces and then roll each into a thin layer with a diameter of 15 centimeters. Put grated cheese in the center of each layer (you can use any hard cheese). Roll up each layer and carefully roll out. And now the finished cakes can be fried in a pan greased with any vegetable oil.

Please note that instead of the filling, you can put mashed potatoes with fried onions, salted cottage cheese, ready-made minced meat, etc.

green tortillas

To make cakes on the water, you will need flour (225 g) and warm water (half a glass). For the filling - fresh green onions (quantity - to your taste).

Make a soft dough out of flour and water. Leave it for a few minutes.

Roll out a layer with a diameter of 40-45 cm. Lubricate it with any oil and sprinkle chopped green onions over the entire surface.

And now the resulting "sausage" must be divided into 5 parts and then each of them rolled into a small cake.

Fry all the cakes in a frying pan, greased with oil. And our cakes are ready!

Sweet cakes with honey

Do you want to please your kids with sweet cakes? Try it - and you will see, they will leave with a bang! Of course, like the previous recipes, these cakes on the water are cooked using the same technology. So, we need two tbsp. flour, salt (a pinch is enough), lukewarm water (four tablespoons), honey (two tablespoons), 1 egg, sugar to taste. And, of course, any oil for frying.

Mix honey with salt in a deep plate, add water, an egg. Mix and add flour to the resulting mass.

Cut the finished dough into pieces, and then roll each into a layer. Fry the resulting cakes in a pan with oil.

Sprinkle with sugar before serving.

Cakes on mineral water

Mineral water cakes are prepared in the same way as regular ones. The difference lies in the fact that instead of ordinary water, mineral carbonated water can be added to the dough. The dough is fluffy and airy. We advise you to cook cakes, which can be minced meat, mashed potatoes, mushrooms with vegetables, etc.

For the test, you need to take: mineral water (1 tbsp.), Salt (teaspoon), sugar (2 teaspoons), rast. butter (2 tablespoons) and flour (2 tbsp.). Prepare dough from these ingredients.

Divide it into small pieces and then roll each into a small cake, grease with any oil and put any filling in the center. Pinch the edges and carefully roll out again into a small cake.

Fry the finished cakes in a hot frying pan.

Enjoy your meal!

Among the peoples of Central Asia, such cakes have been prepared for a long time according to the established tradition; they replace ordinary bread with them. Every day, Asian women fry them for the entire large family and serve them along with various dishes, it can be soups, salads or meat, fish. The basis of such cakes is kneaded on water from flour and salt, all kinds of fillings are added (optional), and fried in a special oven. Today we have prepared for you a quick recipe for such an unleavened flatbread fried in a pan, this is the easiest cooking option. Our recipe does not contain yeast. The dough includes only two required ingredients - flour and water, while cooking is not just kneading water with flour, but making choux pastry. If desired, salt, spices and any greens can still be added to the dough. Unleavened cake can be stuffed with any filling, serve sauce to it.

Taste Info Bread and Flatbreads

Ingredients

• Wheat flour - 150 g;
• Water (boiled or filtered) - 100 ml;
• Vegetable oil (refined) - 30-50 ml (for frying);
• Salt - to taste (optional).

Note. Our recipe does not call for salt, but if you cannot do without this ingredient, add it to your liking, it will not spoil the big picture.

How to cook unleavened cakes from choux pastry on flour and water, fried in a pan

Prepare a strainer, a bowl for dough and a frying pan. Put water in the kettle to boil.

A quick way to make tortillas without yeast.

Sift the flour through a sieve into a heat-resistant bowl, we will fill it with boiling water. If you are using salt, now is the time to add it to the flour.

Carefully pour boiling water in a thin stream, please do not burn yourself. Hot items in the kitchen must be handled with all safety precautions.

Without waiting for cooling, knead the dough, first using a spoon, and then collect it with your hands into one lump.

Place the bun on a floured cutting board. The dough should rest for a few minutes. In the meantime, prepare a knife and a rolling pin, they will come in handy.

Our rested bun is formed in the form of a sausage with a diameter of 5 cm, cut into pieces of 1-2 cm, depending on the size of the future cake.

Form each piece in the form of a ball and roll it into a cake no more than 0.5 cm thick. Make cuts in several places.

The dough is ready. Let's start frying. Heat the frying pan well, grease the bottom with oil with a shaving brush, do not pour it out of the bottle, you can pour too much or underfill.

Advice. Use a heavy-bottomed frying pan so that the tortillas cook well and do not burn.

Put the tortilla in the pan, when one side is browned, turn it over to the other side. And so on, fry all the cakes.

Ready-made cakes turn out beautiful, lush and crispy, if you fry them in a dry frying pan, they will be without a crispy crust, but absolutely soft, in a word, excellent.

These cakes can be used instead of bread, make sandwiches from them with any filling: cheese, greens, sausage. You can use various sauces and gravies, jam and jam. Here is where to roam your imagination. We wish you to enjoy your creations and give pleasure to your family members.

If you do not have time to buy bread in the store, we recommend that you cook such unleavened cakes in a hurry, they will completely replace bread: for breakfast, lunch and dinner. The recipe is very simple, you will spend no more than 15 minutes on it. It is also indispensable in hiking trips, when there is little food and there is not even oil and salt. We advise you to try, do not regret these minutes.

Calories: Not specified
Cooking time: Not indicated

Even if there is bread in the house, sometimes you really want to get away from the daily monotony. When I have time and desire, I try to bake something. For a light chicken broth, I often make hot cakes on water and flour and an egg in a pan. Previously, I always considered them a dish of exclusively Central Asian cuisine. But such fried bannock bread is prepared in Indian, mchadi - Georgian cuisine. They are loved in the countries of the Latin American continent, Finland. A distinctive feature that unites these pita breads is the absence of yeast. Sometimes spices, white cheese, overcooked lard or dried fruit are added to the dough. I propose to make quick cakes on water and flour. They can be used as a substitute for bakery products or the basis for rolls, sandwiches with a variety of colorful fillings. See step-by-step illustrated recommendations for this simple but very interesting treat. You will need a maximum of 30 minutes, but you are provided with a delicious breakfast or a hearty lunch. The recipe will help you quickly and easily prepare these cakes. I think you'll like these too.



Ingredients:

- 1 cup sifted whole wheat flour
- ¾ tablespoon of refined sunflower oil,
- 1 fresh egg,
- 70 milliliters of purified boiled water,
- 1/3 teaspoon of table salt.

How to cook with a photo step by step

Sift flour, combine with salt and mix the ingredients.




Enter the egg and, stirring constantly, add water.




Knead a sticky dough, gradually pour in the oil. Knead the flour mass, comparable in consistency to the dumpling dough piece.
To swell the gluten, leave the dough for a quarter of an hour, then roll it out in the form of sausages and cut into pieces no more than 2 centimeters thick.










Roll out each piece into a round cake. You can gently form a circle with your hands, then the workpiece will be softer and more pliable.




Preheat a frying pan, add just a little oil and fry over low heat on both sides.






When baking the first one, cover with a lid to retain moisture and protect the product from drying out. If you cook in a pan with a non-stick coating, you can not add oil to the following cakes, then they will be less high-calorie. These are very tasty too.




Fold the ruddy cakes in a pile (they do not cool quickly), spreading each with butter. Cut into 4 pieces when serving. Taste a wonderful delicacy with meat or sweet fillings, or as an accompaniment to a hot meal.

Real Uzbek cakes are very soft, tender and ruddy. Such home-made products cannot be compared with the bread sold in stores. That is why we decided to dedicate this article to a simple culinary question about how to cook Uzbek flat cakes on your own.

General product information

Uzbek cakes can be made using a different base. Today we will present some of the most popular recipes with which you can make delicious and tender bread yourself.

It should be especially noted that in the original Uzbek cakes are baked in a tandoor. This is a kiln made of fired clay. Of course, no one will build it specifically for preparing a flour dish. In this regard, we decided to bring to your attention a detailed recipe for Uzbek cakes in the oven and on the stove.

Cooking Uzbek bread with dry yeast

As mentioned above, Uzbek cakes can be baked in the oven from different dough. But the most popular in our country are products prepared on a yeast basis.

It should be noted that the recipe for creating Uzbek bread is so simple that even the most inexperienced culinary specialist can use it correctly. By strictly observing the requirements of this method, you will definitely get very soft and tender cakes with a delicious taste.

So, how is homemade Uzbek flatbread prepared? The recipe for creating such flour products requires the use of the following components:

Yeast dough kneading

The Uzbek flatbread, the recipe of which we are considering, turns out to be very ruddy, lush and tasty. Before placing it in the oven, knead the yeast dough well. To do this, you need to warm up a little fresh milk of maximum fat content, and then pour sugar and dry yeast into it. After the last component is completely dissolved, you need to add egg yolk, table salt and melted salted margarine to the dishes. Moreover, cooking oil should not be hot. At the end, high-grade light flour should be added to all ingredients. It is recommended to knead the dough for about ¼ hour. At the same time, it should move away from the palms quite well. If this does not happen, then a small amount of wheat flour must be added to the base.

In order for Uzbek cakes to rise well in the oven, become soft and fluffy, it is advisable to close the kneaded dough well with a dry rag and lid, and then put it in any warm place. It is recommended to keep the base under such conditions for about 1.2-1.6 hours. During this time, it should be “beaten” by hand about 3-4 times.

Formation process

As you can see, there is nothing difficult in kneading yeast dough for Uzbek flatbread. After the base is suitable, you can safely proceed to the formation of products. To do this, it must be sprinkled with wheat flour and divided into 10-11 parts. Next, each piece needs to be converted into an even ball and rolled into a cake 1 centimeter thick.

Heat treatment

Uzbek cakes in the oven are baked for a relatively short time. And before placing them there, the products should be properly laid out on a baking sheet. To do this, a large sheet must be generously greased with oil or other cooking oil. Next, it is necessary to place a part of the cakes on it so that the distance between them is about 3-4 centimeters. At the end, each product should be pierced in the middle with a fork, and then greased with a heavily whipped protein. In this form, semi-finished products are recommended to be kept warm for about 15-26 minutes. During this time, the products should rise slightly. Next, the filled baking sheet should be placed in the oven, where it is desirable to withstand for 30-45 minutes. In this case, the temperature must be maintained at about 200-220 degrees.

How should Uzbek bread be served at the table?

After the Uzbek cake is properly baked at home, the baking sheet with the products should be removed from the oven and immediately brushed with fresh butter or salted margarine. Next, the product must be removed from the sheet with a spatula and served at the table along with any first or second hot lunch. By the way, such cakes can be used with sweet and fatty kefir. Bon appetit!

Cooking puff Uzbek flatbread together

Uzbek flatbread at home turns out delicious not only from yeast dough, but also from a puff base. To make this bread we need:

• salted butter - about 100 g;

Base preparation

Undoubtedly, Uzbek cakes in the tandoor are much tastier than in a conventional oven. But if you don’t have such an oven, then you can bake a flour product using the mentioned kitchen device. And before you put it there, you should knead the puff pastry well. To do this, you need to slightly warm the drinking water, add an average pinch of salt, sugar to it and, stirring regularly, gradually add the sifted flour. As a result of such actions, you should get a fairly cool base. To make it fit, it should be wrapped with cling film and left warm for ¼ hours.

After the specified time, the steep dough must be rolled out into a very thin layer using a rolling pin. Next, the resulting sheet must be greased with softened butter. After that, the dough needs to be bent in half, rolled out and seasoned with cooking oil again. Similar actions should be carried out about 12-16 times. At the end, a dense square of many layers must be placed back in the bag and left aside for half an hour.

How to shape and bake?

After the specified time has elapsed, the puff pastry must be removed from the bag and immediately rolled into a thin cake. Next, holes should be made on its surface with a fork. After that, the semi-finished product must be placed on a greased baking sheet and sent to the oven. It is desirable to bake an Uzbek puff pastry at a temperature of about 195 degrees for 15-25 minutes. At the same time, the product must be monitored regularly. After all, if you miss the moment, then you will not get a tasty and tender cake, but an ordinary cracker.

Uzbek onion cakes: recipe with photos of products

Uzbek bread with onions is very fragrant and tasty. It should also be noted that the calorie content of these products is much higher than those presented above. After all, thermal processing of such cakes is required not in the oven, but in a frying pan with oil.

So, to prepare onion bread, we need:

• high-grade light flour - about 500 g;
• filtered water - 400 ml;
• granulated sugar - a full small spoon;
• salted butter - 2 large spoons;
• large sweet bulbs - 2 pcs.;
• table salt - an average pinch.

The process of preparing dough and forming products

To make onion cakes, you should warm up drinking water a little, and then add sugar, salt and light flour to it. It is advisable to knead the dough until you have a fairly dense and uniform base. To make it fit, it should be placed in a bag and left aside for 16-22 minutes. After that, the dough needs to be rolled out very thinly and greased with a large spoonful of vegetable oil. Having wrapped the base in a roll, this rolling manipulation must be repeated. At the end, the dough should be wrapped again with a film and left warm for ¼ hour.

While the base comes up, you can start preparing the filling. To do this, you need to peel large onions, and then chop them finely. Next, roll out the dough again into a large and thin layer. It is necessary to place chopped onion on it, and then roll it tightly into a roll. To get cakes, you need to cut it into pieces 3-4 centimeters thick and crush it with your hands so that you get a small and round sheet. For beauty, it is recommended to pierce it several times with a fork in the middle part.

Roasting on the stove

After preparing the semi-finished products, you need to put the pan on medium heat and pour sunflower oil into it so that it covers the bottom of the dish by 1 centimeter. Next, the finished onion cake should be placed in hot fat. Fry it on each side preferably about 3-5 minutes. After the product is browned, it must be put on a plate, and pour a little more oil into the pan and place the next semi-finished product.

We serve Uzbek bread to the table

After frying the onion cakes in a pan, they should be laid out in a pile on a plate and served immediately. You can use such products not only with hot first and second courses, but just like that, along with sweet freshly brewed tea. Bon appetit!

Summing up

Now you know how you can make delicious Uzbek cakes at home using yeast and puff pastry, as well as with the addition of sweet onions. It should be noted that these are far from the only ways to make flour products on your own. After all, some housewives cook them not only with water or milk, but also with kefir. As practice shows, such cakes are very lush, soft and tasty.