Cooking description:
Uzbek flatbreads are usually baked in a tandoor or fried in a cauldron in a large amount of vegetable oil. I will show a more simplified, so to speak, homemade version - fry the cakes in a pan. Prepare them for breakfast or a snack throughout the day, with tea or milk - delicious!
Purpose: For lunch / For dinner
Main ingredient: Dough / Puff pastry
Dish: Baking / Flatbread / Salty
Cuisine geography: Uzbek / Eastern
Ingredients:
- Flour - 700 Grams
- Water - 350 Milliliters
- Salt - 1.5 Teaspoons
- Ghee butter - 100 grams
- Vegetable oil - To taste (for frying)
Servings: 6
How to cook "Uzbek puff pastry"
Prepare all ingredients.
Sift flour into a deep bowl.
Add warm water and salt.
Knead the dough. Gather the dough into a ball, cover with a clean towel and let sit for 30 minutes.
Then roll out the dough into a rectangular layer approximately 2 mm thick. Brush the dough with soft ghee.
Roll the greased layer into a roll, wrap it in cling film and refrigerate for 30 minutes. Then divide into 6 equal parts.
Place each part on the cut and press down with your hand, giving the shape of a cake.
Sprinkle a rolling pin with flour and roll each piece about 2 mm thick and about 22 cm in diameter.
Fry the cakes in a preheated pan in vegetable oil, cover the pan with a lid, on both sides for about 3-5 minutes.
Uzbek puff pastries are ready. Enjoy your meal!
Chef's advice:
You can use margarine or lamb fat instead of ghee.