Uzbek flatbread in the oven - Like from a tandoor!
A ruddy flatbread according to the Uzbek recipe can be baked not only in a tandoor, but also in a regular oven. To make it airy, with a toasted crust and elastic texture, I use several secrets. I am happy to share them with you.
Cooking time: 2 hours +. Number of servings: 3 pieces.
Required Ingredients
To prepare three medium flatbreads you will need:
- wheat flour – 600 g;
- warm water – 430 – 450 ml.;
- dry instant yeast – 5 gr. (a teaspoon or half a small bag);
- refined oil – 2 tablespoons;
- sugar – 1 tablespoon;
- rock salt – 1 teaspoon;
- sesame – optional;
- chicken egg - 1 piece.
Necessary equipment
The following equipment will be useful during the preparation and baking process:
- standard oven-sized baking tray;
- sieve for sifting flour;
- whisk or tablespoon;
- frying pan for frying sesame seeds;
- a bowl with a volume of at least 3 liters for the dough;
- container with water;
- silicone brush for greasing the cake.
When starting to cook, turn on the oven immediately. We will place the dough next to it to make it fit better.
Step-by-step recipe for making flatbread in the oven
1. To prepare the dough, mix sugar, yeast, 2 tablespoons of flour in a bowl, pour in half the water (200 ml). Cover with a towel and put in a warm place until air bubbles form on the surface.
2. When the texture of the dough becomes porous, this means that the active fermentation process has begun. At this moment, add the remaining volume of water (230 - 250 ml.), vegetable oil, add salt to the dough and add flour.
3. Knead the dough with a spoon, and then with your hands until smooth. The texture should not be too thick or dense. Flatbreads with an elastic texture require a soft and flexible dough.
5. The top of the bowl can be covered with cling film or covered with a towel. In order for the structure of the cakes to be airy, the mixture must sit near the oven for at least 60 minutes.
6. While the dough is rising, fry the sesame seeds. After it has cooled, it can be transferred to a plastic bag and rolled on top several times with a rolling pin to break the integrity of the seeds. Then the sesame will reveal its aroma more strongly.
7. When the dough has risen, remove the towel from it and form cakes.
8. Since the dough is liquid, it sticks to your hands. Cold water will help make the baking process a little easier (we wet our hands in it periodically).
9. Using oven mitts, take the heated sheet out of the oven and place it on the stove with the bottom side out. Place the dough on a hot, dry surface.
On a note. During the baking process, I placed the first cake not on a hot, but on a warm baking sheet. It had to be removed from the surface using a knife. I placed the next flat cakes on a well-heated sheet. In this case, the baked goods were removed very easily when ready, and not even crumbs remained on the sheet.
10.We shape the cake so that the edges are more fluffy and there is a dent in the middle. To prevent the middle from rising during the baking process, you need to make several punctures in it with a fork. Brush the surface with beaten egg, sprinkle with sesame seeds and place in the oven for 4 - 5 minutes at 200 degrees. The first time, the raw cake should be on top of the baking sheet.
11. When the surface of the baked goods is fried to the sheet, turn it over to the reverse side. Let it brown.
12. Remove the finished bread from the sheet with a sharp large knife and transfer it to cool on a board or wire rack.
13. Cover the hot baked goods with a towel to prevent the formation of a hard crust.
The flatbread turns out as fragrant and beautiful as from the tandoor. It is stored for at least three days, remaining elastic, porous and tasty.
Watch video instructions
You can watch in detail how to properly form the dough on a baking sheet and turn it over in the video.
