Flat cakes are served to a table both in the form of independent snack, and in the form of addition to different dishes. They can be prepared from wheat, oat, rye, corn flour. And also with addition of fruit, vegetables, cheese, cottage cheese, honey.
It is required to you
- flour - 500 g;
- yeast powder - 1 h a spoon or 10 g pressed;
- milk (water) - 1 glass (approximately);
- oil (vegetable
- corn) - 2 tablespoons;
- salt - 0.5 h a spoon;
- sugar - 0.5 h a spoon.
Instruction
1. Part and activate a compressed yeast in water or the milk which is warmed up up to 30-350 add a pinch of sugar and a pinch of flour. While yeast rises, sift in a separate bowl flour through a sieve. Then pour in a bowl with flour in the activated yeast and milk (water), add oil, salt.
2. Further knead dough until homogeneous mass is formed. Mixed dough sprinkle with flour, cover with pure fabric and put to the warm place for fermentation, approximately for 4 hours. During this time it is necessary to press down dough not less than two times.
3. Divide the fermented-out dough into equal pieces. From each piece form balls, then flatten them, make round flat cakes (diameter of 12-15 cm) with raised edges and lay out on the baking tray oiled.
4. Again cover the formed flat cakes with fabric and leave for 10-15 minutes that they rose. While flat cakes approach, warm an oven.
5. When flat cakes approach, pin everyone a fork 2-3 times just before pastries. Bake at a temperature of 2500 With within 10-15 minutes. You don't depart from an oven as it is necessary to sprinkle every five minutes flat cakes cold water during all pastries until they become ruddy and magnificent (about about 3-4 times).
6. Take out ready flat cakes from an oven, let's cool down and you can give to a table.