Uzbek flatbreads in a frying pan

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make Uzbek flatbreads in a frying pan? First, prepare the necessary ingredients. Use premium flour. You can replace butter with margarine.

2. STEP 2

   

   Dissolve salt and sugar in warm water. You can replace the water with milk.

3. STEP 3

   

   Melt the butter in the microwave or in a water bath and cool.

4. STEP 4

   

   Sift the flour into a bowl and make a well in it. Thanks to sifting, the flour will be saturated with oxygen, and the finished cakes will be more tender.

5. STEP 5

   

   Add an egg to the flour, pour in warm water and vegetable oil. Mix thoroughly and, adding a little more flour if necessary, knead into an elastic, non-sticky dough. However, do not rush to flour the entire dough in an attempt to get rid of stickiness, otherwise the finished cakes will turn out too dense and tough.

6. STEP 6

   

   Roll the finished dough into a ball, wrap it in a bag or cling film and leave to rest for 20-30 minutes. During this time, gluten will develop in the flour, and the finished dough will be more elastic and pliable. If the dough remains sticky, sprinkle flour on the rolling pin and table when rolling. The dough itself will take as much flour as it needs.

7. STEP 7

   

   Roll out the dough on a floured table into a large circle about 2 mm thick. Brush the dough with melted butter.

8. STEP 8

   

   Roll the dough into a tight roll and cut into pieces up to 1 cm thick.

9. STEP 9

   

   Press down each piece with your hand. Place the preparations on a dish, cover with film and place in the freezer for 10 minutes.

10. STEP 10

    

    Roll out the cooled pieces on a floured table into thin round cakes with a diameter no larger than the diameter of the frying pan in which they will be fried.

11. STEP 11

    

    Heat vegetable oil in a frying pan over medium-high heat. Place the flatbread and fry on both sides until golden brown. If you fry the flatbreads just a little, they will be soft; if you fry them longer, they will become crispy. Therefore, determine the degree of roasting yourself. The flatbreads fry very quickly, so don’t leave the stove.

12. STEP 12

    

    Place the finished flatbreads on top of each other and serve. I sprinkled the baked goods with extra sugar because I needed a sweet option. Bon appetit!

Comments on the recipe

Regina Kinzikeeva

19.10.2023

4.7

The flatbreads according to this recipe turned out very tasty, crispy and filling! They are very simple to prepare and do not take much time. They were a great substitute for bread since I didn't sprinkle them with sugar as they say at the end of the recipe. I advise all lovers and connoisseurs of flour to try cooking!

svetikS

19.10.2023

4.9

Thank you very much for the recipe for Uzbek flatbreads in a frying pan! They turned out very tasty and tender. I was baking scones for tea, so I sprinkled them with a little powdered sugar before serving.

Maystin

19.10.2023

4.8

Today I fried Uzbek flatbread in a frying pan. To knead the dough, I used vegetable broth instead of water. Roll out the rested dough and brush with melted butter. Rolled it up and cut it into pieces. After they had been in the freezer, I rolled them out with a rolling pin and fried them in oil. The result was rosy, delicious Uzbek flatbreads that went great with a vegetable salad. Thank you for the wonderful, delicious recipe!