Pellet in tandoor: recipe, cooking details, serving to the table

National cuisines of the peoples of the Caucasus are attracted by originality and bright tastes, wonderful combinations of juicy meat, aromatic spices, herbs and vegetables. And far beyond the limits of the region is famous for wonderful pastries. Recipes of fresh yeast dough, which lie at its base, at first glance may seem simple and unpretentious. But what is the result!

If you were lucky enough to get a tandoor, be sure to learn how to cook in it not only barbecue, but also baking. An excellent option for start - a flat cake in tandyra. The recipe of this dish has more than one century, but even with the modern variety of bakery products does not lose relevance.

Required Products

In the East, it is customary to measure the ingredients not with glasses, but with bowls. Therefore, do not be surprised by this term, which occurs in most original recipes. The capacity of a bowl is equal to the capacity of a faceted glass that is familiar to us and is 250 grams.

The classic recipe for bread dough in tandoor consists of the following products:

• Flour - 6 pial;
• Water - 1.5 cups;
• Salt - 1-1,5 st. L .;
• Yeast - 50 g.

Use products of room temperature. If they are too chilled, more yeast (up to 70 g) will be required.

Cooking dough

Knead the steep dough, carefully blot it without adding flour. This is to ensure that the flat cake in tandyr, the recipe of which has been checked for centuries, has come out lush.

Thoroughly crumpled com leave in a bowl, cover with a towel and leave in a warm place for proofing. It will take at least an hour before it is ready for the next stage.

Divide the dough into balls weighing approximately 250 g. Each ball is covered with a napkin so that the dough does not become airborne. This stage of preparation of the test is a good time to start burning the tandyr.

Formation of products

We take the ball in the palm of your hand, knead it, and gradually flatten it. Pellet in tandyr, the recipe of which we took as a basis, is baked very quickly, the dough is filled with air bubbles, rising and increasing. To ensure that the product does not lose shape, its center is made thinner than the edges and pierced. The thickness of the edges is on average 2-2.5 centimeters, and the middle should be no more than one.

We put the finished cake on the cutting board, gently puncture the middle with a fork. In the Caucasus for these purposes there is even a special kitchen utensil - chekich. If you want, you can decorate the middle with ornament. It is convenient to use a toothpick or skewer.

We do the same with the other balls.

Baking

Many recipes for tandyr mean a fairly short term of heat treatment. This amazing oven copes with the matter surprisingly quickly. Cakes are no exception, the baking process will take just a few minutes.

Both surfaces of the flat cake are sprinkled with water. We glue the products on the walls of the furnace, close the lid. Do not be afraid if the spray gets to the coals, steam generation will only benefit. Finished flat cakes take off from the walls, fold in a pile and cover for several minutes with a towel.

Additives

When you "stuff your hand" on this easy recipe, you can start experimenting with new flavors. You will certainly like a baked scone in a tandoor, the recipe of which contains spices. For example, flat cakes with sesame seeds and black cherry seeds in the Caucasus are prepared even for wedding feasts. And they are treated to the most long-awaited guests. Cakes sprinkled with water soaked in water before they went to the tandoor.

Another popular method involves replacing water with not warm milk. The dough turns out lush and has a pleasant milky flavor.

Feed to the table

Tandyr cakes are eaten by hand, breaking off small pieces. In the recipe, not a drop of fat is used, so this kind of baking perfectly suits the baked meat and fish, it can be dipped in sauces. In the Caucasus, flat cakes are served to soups, pilaf, gravy, dolma, shish kebabs and many other national dishes.