Uzbek flatbreads in tandoor

We heat the water to about 30 degrees so that the yeast becomes more active faster and better. Pour the specified amount of salt into the water, as well as dry yeast. after that, mix everything well. We let them stand in this form for 5-10 minutes, and at this time we sift wheat flour. It is necessary to sift it in order to saturate it with oxygen. This will allow you to get especially lush and delicious tortillas.

Add flour to the other ingredients and knead the dough. Knead it thoroughly until smooth and smooth. At least 5 minutes. Next, we form the resulting dough into a bun, put it on the bottom of a deep bowl, cover it with a towel on top. We put the dough in this form in a warm place for one and a half to two hours. The dough should increase in volume almost three times.

After the dough is kneaded, divided in half, spread on the work surface. We form tortillas, as if turning the dough down. We make a recess in the center, pressing on the ball with our fist. We continue to form tortillas. If there is a special rolling pin, we use it. If not, then by improvised means or by hand. The point is that there should be a recess in the center, and the edges of the cake should be lush. We create patterns with a special stamp. If there is no stamp, you can stick it beautifully with a fork. We make incisions along the edges.

We do the same with the second half of the test. The result is two beautiful cakes. Lubricate their surface with water, sprinkle with sesame seeds. The bottom of the tortillas is moistened with salted water and we set the tortilla to bake in a tandoor until it is ruddy.

Everything is ready! Tortillas can be served both hot and cold. They are very tasty and will completely replace the usual, familiar bread. They will complement both the first dishes and the second. And with jam or jam they will become a delicious treat for tea.

Bon appetit and successful culinary experiments!