Bake homemade scones. Homemade Bread

Different cakes are popular in every national cuisine. So, in India, fry naan, in Georgia bake khachapuri, in Italy - focaccia. In the Mediterranean cuisine, pita is popular, in the Armenian - matnakash. This is just a small list of flat cakes and without, which are baked around the world. Most of the flat cakes replace bread, they can be consumed during religious holidays and fasting, they are great for any dish. The popularity of flat cakes is also explained by the ease of cooking.
In the Caucasus it is customary to bake salty cakes. These breads are served to both the first and second courses. Having a light salty taste, they are great for snacking. Tradition also began to prepare such flat cakes in the morning and serve for breakfast, greasing with butter.

Serve cakes should be, while they are hot, when cooled, their taste is lost. Therefore mistresses never bake them too much. But the simplicity of this dish is that the dough can be prepared more and put in the fridge, and bake already immediately before eating. We will prepare simple homemade scones in the oven, we will not use eggs and milk. To prepare our tortillas requires a minimum of ingredients and very little time.

How to cook homemade salty cakes in the oven

Dry yeast soak in warm boiled water, stir well and leave for 10 minutes for swelling.



When the yeast is activated, stir again, add the vegetable oil.



Add 1 teaspoon of salt. To make the breads more salty, then add another 0.5 tsp. Stir well.



Gradually add flour, knead soft elastic dough.






Leave the dough for 15-20 minutes in a warm place to come up. I turn on the hotplate on the stove and put a bowl next to the dough.



Divide the dough into 4 equal parts.



Each part is rolled into a thin cake not more than 1 cm thick.



Tray the strew with flour and lay out flat cakes. Leave for 5 minutes to allow the dough to rest.



Preheat the oven to 250 degrees.
Bake homemade scones for 15 minutes. Take care that the bread is not burnt. From the bottom, they should have a golden color, and on top - white. Caucasian tortillas never brown.



Ready to put flat cakes on a wooden board. You can smear butter on top, it will melt and soak cakes, making them even more delicious.

Cakes - the weakness of many gourmets. They are loved for a variety of style of presentation, taste and for the simplicity of cooking. In each country there is a national recipe for flat cakes: Italian focaccia, Mexican tortilla, Georgian mchadi (corn), Arab pita, Indian chapati, Dagestan miracle, Norwegian potato lefse, Uzbek lavash and many other unusual cakes.

This flour product perfectly matches with a variety of dishes and products. Therefore, often cakes are part of many recipes, for example, pita bread is made from shawarma. And Mexican tortillas serve to make burrito, tacos, fajitas.

Traditionally, flour cakes are made round, oval or square. They can be flat or fluffy depending on the recipe. Fry cakes in a frying pan (dry or with the addition of vegetable oil). They also prepare cakes in the oven, multivark, oven (conventional or tandyr.

The dough for flat cakes is kneaded from different types of flour - wheat, rye, whole grains, corn, buckwheat, etc. They are fresh or fried, flat cakes with and without filling. As a basis for the preparation of these products, sour-milk products are often used.

We picked up for you different recipes of flat cakes. You will learn how to prepare scones and what to serve them with.

A traditional Jewish cake matsu is prepared with only 2 products - water and flour, which is very symbolic. On the basis of matzo, you can cook a lot of different dishes.

Onion cakes on a yeast dough are a more delicious and flavorful alternative to plain bread. In form they resemble small buns. Try to bake them yourself, and feel how easy and fast it is.

The combination of cheese and apples as a filling of baking, only at first glance seems contradictory. Prepare a yeast cake according to our recipe and make sure that the flavor is pleasant!

Listening to the next news, a thought flashed through my mind: "Turkey, we are again far away. Now for material reasons, political ones have also been added. Sad ... ". But the food is apolitical, that's why I suggest you cook delicious pied hides from ...

Two-layer bread cake pitu can be easily baked at home, and then, adding inside any stuffing, turn it into an original and tasty snack. Pete can be a good snack at work or in nature.

Those who happened to visit Uzbekistan, surely remember the delicious Uzbek cakes. Traditional national pastries are most often cooked with sesame, stuffed with mushrooms, with meat and onions, and also in sweet execution.

Potato cakes are a simple and very tasty dish based on Scandinavian cuisine. Pancakes from potatoes are a kind of bread. In the dough can be added and other ingredients - pieces of cheese, mushrooms, ham.

Let's go today in the virtual culinary journey "Invite the world to yourself" to the capital of Chile, to the streets of Santiago, where local craftsmen, right before your eyes, bake and sell tasty, juicy soft ...

If you do not have time to cook borscht yeast dumplings with garlic, make a wonderful sour cream cake. Simple, fast, but incredibly appetizing. Such a flat cake can be used as a basis for sandwiches.

Let's go today to Mexico as part of a virtual tour "Invite the World to Yourself" and try the national tortillas - tortillas - round with delicious ruddy specks. It's such an exciting sight as a Mexican baker literally ...

Focaccia - Italian bread in the form of a cake with various additions of cheese and vegetables. The recipe for focaccia with brynza and onion has already been quoted on our website. Meet and prepare a new version - focacci ...

Bread in Central Asia is baked in a special oven, but in a simple oven cakes are soft and delicious.

Cooking process:

1. Combine dry yeast, salt and high-quality flour, pour in warm water. Stir well until completely dissolved.
2. The dough is kneaded and leave for 1 hour to rise. Then, double it and leave it again for 40 minutes, then double-click again.
3. Divide the dough into 5-6 equal parts, each roll into a bowl, place on a baking sheet, oiled.
4. Leave the blanks for 10-16 minutes to rise, covering with a film for food.
5. Then form cakes: press down with your fingers or a round object in the center, leave the edges lush.
6. With a fork or knife, pierce the center of each cake in several places.
7. From above, oil tortillas with kefir or water, sprinkle with sesame.
8. Bake in the oven for 25-35 minutes at 210-230 ° C.

Appetizing cakes are ready, cool and serve.

The recipe for an Uzbek flat cake

Products:

• Flour - 800 gr.
• Milk - 350 ml.
• Margarine - 40 gr.
• Egg - 1 pc.
• Sugar - 20 gr.
• Vegetable oil - 30 ml.
• Salt - 10 gr.
• Dry yeast - 10 gr.

Cooking process:

1. Fresh fatty milk warm, add to it yeast and sugar.
2. After the yeast dissolves well, combine them with the egg yolk and the melted salt margarine. Then gradually pour in the flour.
3. Mix the dough for 7-12 minutes, then cover it with a cloth and lid, put in heat for 1.4-1.7 hours, periodically whipping the dough.
4. Cut the dough into pieces, roll the balls and form flat cakes. Center each lozenge with hands or a round object, and leave the edges high.
5. On the oiled counter, lay out the cakes, leaving a distance between them. With a knife or fork, puncture the central part in several places.
6. Cover the blanks with food film and leave for 13-16 minutes.
7. Place the baking sheet in the preheated oven for 25-35 minutes, bake at 210-240 ° C.

Lubricate the cakes with butter.

Now you know that it's easy to cook Uzbek flat cakes at home. They can be served to the first dish instead of regular bread, or you can eat it simply by washing with kefir or yoghurt.

Hello! The other day I saved kefir so that it would not be lost 😉. The result was excellent homemade cakes.

I, of course, wanted to make homemade flat cakes, like my grandmother, but, not knowing her recipe, I decided to trust my beloved female logic. Logic did not fail, not without reason it's feminine. It turned out excellent cakes.

True, they look like grandmothers only in appearance. And the taste of others, but also very emotional. I feel that soon they will have to perform an encore (the husband transparently hints at them with the words: "And when will you still bake your cakes?").

To make homemade scones in the oven, we will need:

• 2 cups of yogurt
• 100 g of butter
• 2/3 cup sugar
• 2 eggs
• a pinch of salt
• 1 tsp soda without top and vinegar
• 6-7 glasses of flour

Homemade scones, recipe:

Softened butter is combined with sugar, salt, eggs, stir well. Then we add yogurt, vinegar soda, which is dried, vinegar, gradually (pozhakanno 🙂) we introduce flour and knead the elastic dough, not too steep (leave half a glass of flour on the pile).

Now let the dough stand a little at room temperature - about half an hour. During this time, you can just cook in the microwave and.

After the time (my) put on the table on the flour table and with your hands or a rolling pin roll the dough into a layer about 1 cm thick. I hasten to note that I cut the dough into two equal pieces, and removed one piece in a plastic bag in the fridge to prepare a fresh batch of flat cakes the next day. Why? Because all the dough at one time definitely does not fit on the baking sheet. And to charge the oven with a second portion of bread is somehow lazy. And anyway, how many do not bake, everything shoots for one evening, and the next day there will be (if will remain) pathetic crumbs. In addition, binge eating is a sin. And in my version it will be a normal number of flat cakes for two evenings. And the remaining dough can also be frozen, if the next day cakes are not planned.

So, roll out the dough and cut out the slices of flour in the flour (I mean, rub the edges of the glass with flour) and add them to the baking tray. Remain the remaining trimmings of the dough again and cut out our potential cakes until the dough is over.

Now lying on the baking tray, we puncture the fork in two or three places to get more even baked, and we send it to the heated oven for about 30-40 minutes, until ruddy and a delicious smell. The temperature is standard - 180 degrees, at the end of baking can be a little higher to blush.

"... And in this house life is a stream,

and the day flows slowly,

and the air is fresh, and he is nobody's,

and pulls baking rolls,

and there is no need to search for keys,

to be happy "

Marina Khlebnikova

Homemade bread (no doubt!) Is much tastier than purchased! Only the aroma of freshly baked bread causes salivation even in a well-fed person; everything starts to look hungry at once: a tanned, tanned, slightly dusted crust; crispy crusty crust; airy-furry crumb of wheat flour or dense, spongy, a holey slice of rye bread. And on it - fresh butter butter flakes, or a thick pink circle of sausage, or a thin transparent petal of smoked salmon with fresh green onions ... mmmm ... delicious!

In the house of my village grandmother in the Russian oven, they always baked their own, home-made bread. The simplest, without any frills and additives, in childhood it seemed unusually tasty, especially with milk - paired or cold, it does not matter. Already an adult, I did not dare to bake bread for a long time myself - and there was no Russian stove, and it seemed to me too incomprehensible, laborious. Many people consider yeast dough to be capricious, difficult to prepare. Fortunately, everything is not so. Even in a conventional oven, you can create perfect breads, the only condition is to do with the soul, with pleasure. However, it is only necessary to start: baking homemade bread is a creative business, it takes you seriously and for a long time.

Interesting:

· During the time of Peter I, the "average" resident of Moscow ate 12 poods of flour a year in the form of various pastries.

· According to the tsarist decree of bakers baking raw low-fat bread, they beat batohami in the places where they traded.

· In 1767 in Moscow for 1 penny you could buy the following amount of baked goods: bread of rye - 2 pounds (about 820 grams), sithnikov - 74.5 spools (317 grams), kalachi - 64 spools (270 grams). , pretzels - 53 spools (225 grams). The prices (dachshund) for bread were established by the Decree of the Emperor.

· Bread weighing more than two kilograms of the item was considered until the middle of the 50s of the 20th century by weight and sold for weight. Bread of a smaller weight was considered piece and was sold not for weight, but for pieces. This includes different loaves, bars, rolls, saki, whites, rogues, that is, white bread, which received special development only from the second half of the XIX century.

Many interesting things about bread - the basics of baking, technology, techniques and secrets, as well as the "history of Russian bread" - is in the books of the wonderful culinaryist William Pokhlebkin "Entertaining Cooking" and "Secrets of Good Food". The author believes that "the culinary alphabet does not begin with an egg, but with ... bread. Yes, making bread is the simplest, the very first in the culinary logic of action. " And in support of his words he suggests baking cakes according to his own recipe.

Let's bake! Tried by me, tested on relatives and friends more than once! The mother-in-law who came to visit went home with a prescription. Prepare very simple, indeed, after 25-30 minutes you can already stuck your teeth into the fragrant crumb of flat cakes of your own making.

Bread cakes-pyshki (according to Pohlobkina)

It will take:

Yeast- 1 packet of dry yeast (7 grams);

Water  - 1 glass (milk, whey, a mixture of this and that);

Vegetable oil  - third-quarter of a glass;

Bulb onions  - 1-2 pieces;

Salt  - 1 tsp;

Sugar  - 1 tsp;

Flour  - about 3 cups;

Note:

The recipe does not give the exact amount of flour. Flours should be as much as "take" the dough - until the formation of a stick that does not stick to the hands. This amount can vary - depending on many factors (the moisture content of the flour, its grade, milling, the type of fats, the liquid - milk, water, etc.).

Switch on the oven immediately.   The test does not need to be approached, almost immediately after batching it is possible to bake, and the oven by that time just warms up to a temperature of approximately 200 degrees.

Bulb (you can two) need to be cleaned and cut very finely (cut in a combine, grate). It seems to me that the onion gives the dough a light, unusual taste, slightly reminiscent of the taste of pies with stuffing.

1. It is necessary to make a "general liquid". In a bowl, pour warm water (or milk, whey, that is at hand, or a mixture of both with water), butter, put chopped onions, salt-sugar, mix. Actually, Pakhlebkin does not have sugar in the recipe, but it seems to me that it is more delicious with sugar, and cakes are better than rum. The temperature of the resulting mixture should be approximately 38 degrees. About oil : you can take cream, margarine, chicken fat, pork, any. Mix different fats - the main thing, melt, make liquid.

2. Sift flour, mix with yeast, and gradually pour into a liquid mixture, all the while mixing. Flours need so much to make a smooth dough that does not stick to your hands. The main thing is that the dough does not come out too cool.

"... the flour should be poured gradually, until it, while still very soft and tender, at the same time completely lagged behind the hands"

I did this - I poured 2 cups and mixed it well with a spoon. Then, a little added the rest of the flour, as long as it became difficult to interfere with the spoon. After that I began to crumple my hands - 3-4 minutes. It is convenient at this stage to get the dough from the bowl - on the table, the board - and vigorously crumple, as if folding it, wrapping the upper third and then pressing on the piece, and again the same way. With kneading and kneading, gluten of flour swells, so do not rush to add a lot of flour - the dough literally becomes more elastic, smooth, and non-sticky before your eyes. If all the same it seems to you that you have been kneading for a long time, but it's all sticky - pour a little flour on your hands, and then add a couple of minutes.

3. Divide into 10-12 parts. Make the balls, the size of a small apple, and flatten in a flat cake about 1 cm thick. The edges will be thicker than the middle. Seredinka to prick with a fork - then it will not swell and burn.

4. And you can immediately bake - 10-12 minutes, but no more than 15, otherwise the cakes will dry up. "The delay in time can be only because the oven bakes little or has not been warmed up beforehand" (Pokhlebkin)

5. Take out, put the flat cakes on the board, and cover with a towel for 15 minutes - rest. Done!

Bon Appetit!

P.S. 1. You can mix in a combine - did with a nozzle-dough mixer and even a big knife. By time and by the result comes out the same as if you knead your hands. Only still wash the bowl and nozzle. But if you knead lazily with your hands - you can quite.

2. Received the first time - I followed all the recommendations - I was surprised how quickly it was.