The smell of fresh bread is unforgettable. Even when a person is well-fed, at the sight of hot, fragrant, fresh bread, there is a desire to break off a piece and enjoy the taste. Delicious, beautiful, personifying the sun tortilla in Uzbek cuisine has a special role. Of course, I can't cook it in tandoor, but I finally got this wonderful tool for decorating bread and decided to try it out. What a delicious Uzbek bread it is!
| Cook Time | 100 minutes |
| Servings |
Ingredients
- 230 ml Milk
- 30 ml Vegetable oil
- 1 teaspoon Dry yeast
- 500 gram Flour wheat / Flour
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 tablespoon Sesame seeds
- 1 piece Egg yolk
Ingredients
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Instructions
- To prepare tortillas, prepare the necessary products. Pre-sift the flour through a fine sieve.
- In warm milk, dissolve the salt, sugar and yeast.
- Combine the liquid component with the flour and start kneading the dough. During the kneading process, pour in the vegetable oil.
- Knead a fairly thick dough, put it in a bowl and cover with a kitchen towel to leave in a warm place for an hour to rise.
- After an hour, divide the dough into two parts, about 390-400 grams. Slightly round off the blanks, trying not to disturb the dough too much.
- To form a tortilla, press your thumb in the center of the dough and rotate the tortilla, moving from the center to the edges gradually stretch the middle.
- You will get a blank with a thin layer of dough in the middle and thick rounded edges. Leave them for proofing for another 30 minutes.
- Using chakich stamp for the dough in the center of the pellet to make a pattern, or you can use a conventional fork. Grease the bread with egg yolk and sprinkle with sesame seeds. Bake in the oven, preheated to 220-230 degrees until delicious ruddy.
- Uzbek milk tortilla is perfect for Adana kebab.
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