Pancakes in the tandoor
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Hello everyone.
Today we're making authentic Uzbek flatbreads in the Obi-Non tandoor.
I've been working on these flatbreads from my childhood for a whole year.
This unforgettable taste of market flatbread.
Finally, I've achieved a truly remarkable taste and result, which I want to share with you.
Let me say right away: making flatbreads is much more difficult than, say, making meat.
It requires a lot of understanding of the process and experience.
Even I, after baking flatbreads every week, still have problems like those in the video.
It's all a matter of experience, and ingredients play a huge role.
Changing flour brands can cause the flatbreads to fall off or become unstickable.
I recommend always working with the same ingredient (flour) and learning from your mistakes.
This way, you'll achieve the best results.
Wish you all great flatbreads, good luck, and a good mood.
Evgeny.
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Dough recipe:
Obi-non
1 kg wheat or polba flour (Dinkelmehl)
650 ml cold water (also depends on the flour)
12 g dry yeast
1 tbsp salt (about 20 g)
1/2 cup sugar
sesame seeds to taste. 200g yogurt or kefir
for greasing the flatbreads.
Knead the dough and refrigerate for 12-48 hours.
Form the flatbreads using butter or flour.
#tandoor #flatbreads #Obinon
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