Recipes for cakes in a pan and in the oven

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A unique selection of tortilla recipes from different parts of the world will not leave indifferent any lover of delicious and simple pastries. All flatbreads are good because they are prepared very quickly, do not require special expenses and can be used with a wide variety of dishes.

Simple cakes on kefir

This is the most common pancake recipe. In Ukraine, they are called “donuts” because, due to the interaction of kefir with soda, the dough becomes fluffy during baking, with a large number of bubbles. To prepare, you need to mix 2 cups of fermented milk with 1 tbsp. a spoonful of sugar, a pinch of s alt and 0.5 tsp. spoons of soda. You can add one egg if you like. Mix the mass and pour 600-700 grams of flour into it, kneading a soft dough. It is advisable not to hammer it with flour during further actions, but to form cakes on a greased table, rolling it into circles no more than 1 cm thick.

Fry in a pan: you can deep-fry or in a small amount of oil, but over medium heat so that the middle has time to fry. Donuts are so versatile that they can be used as food with the mostdifferent products: from s alty and spicy to sweet.

Rye flatbread

This recipe for kefir cakes made from two types of flour will appeal to lovers of yeast-free bread, as well as people who make sure that food brings not only satiety, but also useful substances to the body. For cooking you will need:

• 1 glass of kefir, which can be replaced with curdled milk or fermented baked milk;
• 150 grams of rye flour;
• 60 grams whole wheat flour;
• 2 tsp each honey and vegetable oil;
• 0.5 tsp each s alt and baking powder for dough.

Mix both types of flour with s alt, baking powder. In a separate bowl, combine honey, butter and kefir, mix until dissolved and pour the liquid into the flour, kneading the dough with a spoon. It will not look like the usual lump of dough, but will be sticky and viscous. Leave it alone for twenty minutes, and then, with oiled hands, take half of the dough and form a cake on a baking sheet lined with parchment.

Do the same with the second part of the dough, while kneading it is not necessary, as it should remain airy and light. Cakes are baked in the oven until cooked and can be used as food already hot.

Bhaturi

Another recipe for cakes in a kefir pan comes from sunny India. In this country they are well versed in flatbread, as they make up a large part of the diet of the poorest segments of the population. Preparation is elementary: sift 400 grams of wheat flour and mix with 1 tsp. soda and the same amount of s alt,add a spoonful of sugar and pour in 1.5 cups of curdled milk, stirring the mixture with a spoon and then with your hands. It is advisable not to add more flour, it is better to grease the table and hands with oil and try to knead a soft, slightly sticky dough. Divide into 12-14 pieces, which are rolled into balls and rolled with a rolling pin into cakes 2 cm thick. Next, you need to heat the vegetable oil in a pan. Sprinkle each cake with 1 tsp. black sesame, distributing it evenly in a circle, and roll out to a thickness of 1 cm with a rolling pin, pressing the grains into the dough. Fry in a pan until golden brown, turning with a spatula. Fluffy, light bhaturis are delicious even the next day, although they are usually eaten in the first half hour.

Indian chapati bread

This recipe (with photo) of cakes also comes from India. Chapati is a traditional daily bread that vegans love because it contains no animal products. Everything is eaten with it: from curry (rice with spices and vegetables) to sweet fruit fillings. And this is very convenient, because when baking, the dough inflates, forming a “pocket” in which food is placed, and wrapped in a roll, so you can eat it anywhere.

For cooking, boil a glass of water with 1 tsp. s alt and, stirring actively, pour two cups of flour into it. Knead until smooth and add the same amount of flour, kneading the dough already on the table. Wrap it in polyethylene for an hour or two, and then divide it into small pieces, roll each one very thinly (no more than 2-3 mm) and bake in a dry frying pan, coveringlid. Caution: the cakes bake very quickly, so don't leave the stove for a long time!

Fellow from Mexico: recipe with photo

Pancakes in a pan, cooked in a similar way from cornmeal, are very popular in temperamental Mexico. There they are wrapped in stewed beans, salsa (fresh vegetable salad with spicy sauce) or simply dipped in syrup and eaten. Pour half a glass of wheat flour into a glass of boiling water with a large pinch of s alt and mix thoroughly so that there are no lumps. This type of flour is a link, as corn flour has poor elasticity. Next, add 1.5 cups of cornmeal to the still hot dough and stir until smooth.

The dough will crumble a little - this is normal, so it is better to roll it into a cake between two layers of parchment. Thickness - no more than 5 mm, otherwise they will not bake well. A dry frying pan and low-medium heat are used. You can also bake the tortillas in the oven, they will be just great, but you don’t need to bring them to a brown state - just a slight blush.

Taftan is the Iranian brother of lavash

Despite the fact that the recipe for flatbread contains yeast, taftan is considered a close relative of Armenian lavash and Mexican tortilla. For cooking you need:

• three incomplete glasses of wheat flour;
• a teaspoonful of sugar and yeast;
• 200ml water;
• large spoon each of olive oil and black sesame seeds;
• s alt to taste.

Water must be warm tothe yeast started to grow. Mix all the ingredients, kneading a light dough, which must be thoroughly kneaded on the table for at least eight minutes, then cover it in a bowl with a towel and leave it warm for an hour. After the time has elapsed, grease your hands and the table with vegetable oil, knead the dough and divide it into ten parts, roll each of which into a thin cake, no more than 2 mm thick, sprinkle with sesame seeds and walk with a rolling pin again.

Iranian cakes are baked in a dry frying pan, preferably under a lid, and the fire should be made medium, as they are baked almost instantly. It is convenient to wrap salads, meat dishes or sliced \u200b\u200bcheese with spices in taftan and eat it while still warm.

Shelpek

These Kazakh yeast dough cakes are prepared for big religious holidays, as well as commemorations or weddings, while each clan has its own special way of making shelpek, which is passed down from generation to generation. At the same time, there is a recipe for tortillas, which are a local variety of bread:

500 grams of flour sift through a sieve and mix with 1/3 tsp. soda quenched with vinegar, and the same amount of s alt. Mix a glass of warm milk with 2 tbsp. l. melted butter and pour into the flour, stirring with a spoon. Knead the dough and knead it thoroughly on the table so that it becomes smooth and elastic. Cover with a towel and leave for half an hour, and then divide into seven parts and roll each into a very thin cake, which is deep-fried. Ready-made schelpeks are eaten, dipped in sauces, jams and honey,or they wrap food in them, like in pita bread.

Jewish coriander cakes

This oven-baked flatbread recipe is great because it doesn't require any special ingredients, and the taste is so overwhelming that one can only be surprised.

Preparing yeast dough from a glass of water mixed with 4 tbsp. l. kefir, sour cream or yogurt, 1 tbsp. l. sugar and the same amount of dry yeast. You should also add a pinch of s alt. When the yeast is activated, add about 500 grams of flour or a little more, knead the dough and leave it warm for an hour to fit. Grate 300 grams of hard uns alted cheese and add to the dough, then roll it out to 1 cm thick and cut out circles with a saucer, brush each with a beaten egg and sprinkle with ground coriander. Bake in the oven until cooked at a temperature of 160 degrees and wrap hot in a cloth. Then they will become soft and keep fresh for a long time.

Moldavian pies

These are tortillas with potatoes cooked in a completely dry frying pan, which Moldovan shepherds took with them for lunch. Placindas are good because they do not get stale on the second and even third day. If you put them in a pan for half a minute, they again become as fragrant as on the day of preparation. The recipe for cakes is quite simple: unleavened dough is made from 1 glass of water, a pinch of s alt and 500 grams of flour, while 1-2 tbsp is additionally added to the dough. l. oils for elasticity.

They have the same fillingordinary: boiled and mashed potatoes are mixed with a lot of chopped dill and parsley, s alt and black pepper are also added to taste. The dough is not divided into small cakes, 2 tbsp is placed in the middle of each. l. fillings, pinch the edges to the center, forming a circle. Next, with a rolling pin, the cake is carefully rolled out to a thickness of 1 cm and fried in a dry cast-iron frying pan until golden brown. Wrap the finished pies in a linen towel and let them cool there, although they are very tasty hot.