A unique selection of cakes recipes from various parts of the world will not leave indifferent any lover of delicious and simple pastries. All cakes are good in that they are prepared very quickly, do not require special expenses and can be used with a wide variety of dishes.
Simple kefir cakes
This is the most common recipe for tortillas in a pan. In Ukraine they are called “crumpets” because, due to the interaction of kefir with soda, the dough during baking becomes lush, with a large number of bubbles. For cooking, mix 2 cups of fermented milk with 1 tbsp. spoon of sugar, a pinch of salt and 0.5 tsp. tablespoons of soda. If desired, you can add one egg. Stir the mass and pour 600-700 grams of flour into it, kneading a soft dough. It is advisable not to clog it with flour during further actions, but to form cakes on a greased table, rolling into circles no more than 1 cm thick.
Fry in a pan: it is possible in deep fat or in a small amount of oil, but over medium heat, so that the middle has time to fry. Dumplings are so versatile that they can be used with a wide variety of foods: from salty and spicy to sweet.
Rye cakes
This recipe for yogurt kefir from two types of flour will appeal to lovers of yeast-free bread, as well as people who make sure that the food brings not only saturation, but also useful substances to the body. To prepare you will need:
- 1 cup of kefir, which can be replaced with yogurt or fermented baked milk;
- 150 grams of rye flour;
- 60 grams of whole grain flour;
- 2 tsp. honey and vegetable oil;
- 0.5 tsp. salt and baking powder for the dough.
Mix both types of flour with salt, 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 be like the usual lump of dough, but will be sticky and viscous. Leave it alone for about twenty minutes, and then with hands oiled in oil, take half the dough and form a cake on a baking sheet lined with parchment.
Do the same with the second part of the test, but do not need to knead it, since 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 pan of kefir originally from sunny India. In this country, they are well versed in cakes, since they make up the majority of the nutrition among the poorest segments of the population. Elementary preparation: sift and mix 400 grams of wheat flour with 1 tsp. soda and the same amount of salt, add a spoonful of sugar and pour 1.5 cups of yogurt, 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 flat cakes 2 cm thick. Next, you need to heat the vegetable oil in a pan. Sprinkle each scones on 1 tsp. black sesame seeds, distributing it evenly in a circle, and roll out to a thickness of 1 cm with a rolling pin, pressing grains into the dough. Fry in a pan until ruddy, turning over with a spatula. The airy, light bhaturi are delicious even the next day, although they are usually eaten in the first half hour.
Indian chapati cakes
This recipe (with photo) of tortillas is also from India. Chapati is a traditional daily bread that vegans like for not containing animal products. Everyone eats with him: from curry (rice with spices and vegetables) to sweet fruit fillings. And this is very convenient, because when baking, the dough is inflated, 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. salt and, stirring vigorously, pour two cups of flour into it. Knead until smooth and add as much flour, kneading the dough on the table. Wrap it in polyethylene for an hour or two, and then divide it into small pieces, each roll out very thinly (no more than 2-3 mm) and bake in a dry pan, covering with a lid. Caution: cakes are baked very quickly, so you should not leave the stove for a long time!
Brother from Mexico: recipe with photo
Flatbread cakes made in a similar way from cornmeal are very popular in temperamental Mexico. There they wrap stewed beans, salsa (fresh vegetable salad with spicy sauce) or simply dipped in syrup and eat. Pour half a glass of wheat flour into a glass of boiling water with a large pinch of salt and mix thoroughly so that there are no lumps. This type of flour is a connecting link, since corn has poor elasticity. Next, add 1.5 cups of cornmeal to the still hot dough and stir until uniform.
The dough will crumble slightly - 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 bake poorly. A dry frying pan is used and the fire is below average. Also, the cakes can be baked in the oven, they will be just great, but you do not need to bring them to a brown state - only a slight blush.
Taftan - Iranian Lavash Brother
Despite the fact that the tortilla recipe contains yeast, taftan is considered a close relative of Armenian lavash and Mexican tortilla. For cooking you need:
- three incomplete glasses of wheat flour;
- on a spoon (teaspoon) of sugar and yeast;
- 200 ml of water;
- a large spoonful of olive oil and black sesame;
- salt to taste.
Water must be warm so that the yeast begins 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 time, grease the hands and the table with vegetable oil, knead the dough and divide it into ten parts, each of which is rolled into a thin cake, not more than 2 mm thick, sprinkle with sesame seeds and once again go for a rolling pin.
Iranian cakes are baked in a dry 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 cheese with spices in a taffan and eat still warm.
Shelpek
These Kazakh flat cakes from yeast dough are prepared for major religious holidays, as well as commemorations or weddings, while each genus has its own special way of making shelpek, which it passes from generation to generation. At the same time, there is a recipe for tortillas, which are a local type of bread:
Sift 500 grams of flour through a sieve and mix with 1 \ 3 tsp. soda, quenched with vinegar, and the same amount of salt. A glass of warm milk mixed with 2 tbsp. l melted butter and pour into flour, stirring with a spoon. Knead the dough and knead it thoroughly on the table to make it 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 shelpeks are eaten, dipped in sauces, jams and honey, or wrap food in them, as in pita bread.
Jewish coriander cakes
This recipe for cakes in the oven is good because it does not require any special ingredients, and the taste is so stunning that one can only be surprised.
Preparing a 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 salt. 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 make it fit. Grate 300 grams of hard unsalted cheese and mix into the dough, then roll it 1 cm thick and cut the circles with a saucer, grease 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.
Moldovan Crickets
These are cakes with potatoes, cooked in a completely dry pan, which the Moldavian shepherds took with them for lunch. Placinths are good in that they do not stale on the second or even third day. If they are put in the pan for half a minute, they again become as fragrant as on the day of cooking. The recipe for tortillas is quite simple: a fresh dough is made from 1 glass of water, a pinch of salt and 500 grams of flour, while 1-2 tbsp. l oils for elasticity.
Their filling is also very ordinary: boiled and mashed potatoes are mixed with a lot of chopped dill and parsley, salt and black pepper are also added to taste. The dough is not divided into small cakes, 2 tbsp. Are placed in the middle of each. l fillings, the edges are pinched to the center, forming a circle. Then the rolling cake carefully rolls the cake to a thickness of 1 cm and fries in a dry cast iron pan until it is rosy. Ready-made pincers need to be wrapped in a linen towel and allowed to cool there, although they are very tasty hot.