Flat cake represents a flour product of flat round shape which is fried or bake in special furnaces. It is very difficult to overestimate popularity of flat cakes in many countries of the world – and for some people (for example, Armenians and Uzbeks) they also are the traditional bread slightly different according to the recipe.
Uzbek flat cake
The Uzbek flat cake differs from the Armenian lavash in the fact that fat tail fat is added to its structure, and the product is baked in the tandoor. Besides, it has quite large form – exceeding diameter of a soup plate. For preparation of the Uzbek flat cake it is necessary to take 1 kilogram of wheat flour, 2 glasses of milk, 50 grams of yeast, 0.5 teaspoons of sugar, 150-200 grams of fat tail fat and 1 teaspoon of salt.
Yeast gets divorced in warm milk from sugar, and in previously sifted flour pours in melted fat tail fat and mixes salt. Then there add milk with yeast, knead dough and allow it to approach. The Uzbek flat cake can be made in city conditions, using a usual oven instead of the traditional tandoor.
After dough lifting it is necessary to roll from it with a flat cake rolling pin, to press through deepening on the center and to pin it a fork. The prepared Uzbek flat cake is matured under a napkin for fifteen-twenty minutes, and then baked within twenty minutes in previously warmed oven. It is possible to give the given flour product or as independent bread, or using it as a basis for preparation of various dishes, including rolls with fresh greens, cheese and ham.
Armenian flat cake
The Armenian flat cake (lavash), unlike the Uzbek, doesn't contain fat tail fat (it is replaced with a desi) in the structure and also is baked in the dry warmed frying pan. Besides, it differs in more modest sizes and thickness. Preparation of a lavash requires 500 grams of wheat flour, 1 glass of warm water, 8 grams of dry or 20 grams of a fresh yeast, 50 grams of a desi and a pinch of salt. Before preparation of a lavash wheat flour needs to be sifted carefully several times. First of all it is necessary to mix with yeast ¼ of a glass of water and to wait until they play. Then add other water, the softened desi, salt and a sifted flour to them then knead dough and wait for it rise. After that dough should be divided into five-six pieces from which skatyvat balls with a diameter of five-six centimeters. Each ball rolls out in the thinnest flat cake, put it on a hot dry frying pan and bake for ten-fifteen seconds from each party on average fire. After the lavash turns white and zapuzyritsya, it needs to be turned instantly that it wasn't overdried. Ready Armenian flat cakes stack between wet towel wipes and after a while give to a table.