How To make Oi Naani (Uzbek Home Style Bread)
3 1/2 c Flour (add up to 1/2 cup
-more if needed) 1 ts Salt
1 pk Yeast
1 1/2 c Milk
1 Egg (beaten)
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Yield 6 flat loaves Combine 1 cup flour, salt and yeast in a large bowl. Heat milk to hot (125 to 130 degrees) in saucepan, then stir into flour. Add enough flour to make moderately stiff dough, two and a half to three cups. Knead 10 minutes. Let rise, covered in a warm place until doubled in bulk, about 2 hours. Punch risen dough down and divide into 6 balls. On 3 lightly greased baking sheets, flatten balls with hands into round pizza shapes 7 or 8 inches in diameter and 1/4 inch thick in center, with 1 inch wide raised edges about 1 inch thick. Using ice pick or head of brad, cover flat center of bread
with decorative holes in concentric circles. Cover loaves in cloth and let stand 10 minutes. Brush loaves with beaten egg. Bake at 400 degrees until browned, 15 to 20 minutes. Each loaf contains (approx): 311 calories, 436 mg sodium, 40 mg cholesterol, 3 gram fat, 59 grams carbohydrates, 11 grams protein, 0.18 gram fiber. From the Register Guard, 9/2/1992, by Charles Perry (LA Times)
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25 Tandoor | 15.000 Pieces Samarkand Flatbread a Day | Uzbek cuisine
Hello Friends. Today we travel with you to Samarkand once again. Here you can see the large amount of Samarkand bread that you see on our channel, which is about 15,000 a day in 25 tandoors. You can evaluate the work of bakers yourself. If you like the video, click like and share it with your friends.
25 Tandoor | 15.000 Pieces Samarkand Flatbread a Day | Uzbek cuisine
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25 Tandoor
15.000 Pieces Samarkand Flatbread a Day
AFGHAN AUTHENTIC BREAD (NAAN -E- WATANY)
Hello dear family and friends, do you remember Naan-e-Khamry from old days? If not, here is the recipe for you to refresh the old day memories!
It’s our traditional Naan from that we grown up with ????
BARBARI BREAD | AFGHANI NAAN RECIPE | SOFT AND DELICIOUS BREAD RECIPE
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Turkish Bread That Drives Everyone Crazy! Bazlama is the tastiest I've ever eaten! Anyone can do it.
*This is the tastiest Bread I've ever eaten! Fluffy, Bubbly and Chewy Turkish Flatbread, No oven! Anyone can do it in their kitchen.* Grilled Flatbread that drives the whole world crazy. It is very tasty to eat with fried chicken or baked meat. This flat bread can be used as a base for a taco, pizza or sandwich. Just wrap it around your favorite food. This recipe has been proven over the years, the dough is tastier than in Turkish restaurants, I have been on vacation in Turkey several times and I am sure this is the recipe that makes me make this bread again and again. ????
???? *SUBSCRIBE:*
*Recipe and ingredients for 6 pieces of flat bread:*
2 teaspoons dry yeast (10 grams).
2 teaspoons sugar (10 grams).
2/3 cup warm water (165 milliliters).
Add to bowl.
2/3 cup warm milk (165 milliliters).
Stir to dissolve yeast.
Cover for 10 minutes.
Sift 500 grams of flour (3 heaped cups).
Add 1 teaspoon salt (5 grams).
Add liquid with yeast and mix with a spoon.
1 tablespoon olive oil (15 milliliters).
Knead the dough by hand for 2 minutes.
The bread dough is very soft and a little sticky.
Cover the dough for 1 hour and leave in a warm place to rise.
The dough has doubled in size.
Sprinkle the table with flour and let the air out of the dough a little.
Divide into 6 equal parts.
Make balls.
Cover the dough so it doesn't dry out while you roll it out.
For convenience, you can use a silicone cooking mat.
Roll out the dough into a circle with a diameter of 18 centimeters (7 inches).
The thickness of the dough is about 5 millimeters.
Cook in a hot pan without oil.
On medium heat for about 3 minutes.
When bubbles appear, flip the bread.
This Turkish bread is similar to Naan bread in other regions of the world.
Cover hot flatbreads immediately with a tea towel to keep them soft.
All actions are very fast, while one bread is fried, we roll the next one.
Fry in a pan in the same way until the bread is golden brown on both sides.
Finely chop some parsley.
Brush each flat bread with olive oil.
Sprinkle with parsley.
Add red pepper to taste.
Nobody will ever mistake this for just another basic flatbread.
Perfect for slopping up your favourite curries – yet so good that you'll happily devour it plain, straight out of the skillet.
Fluffy, bubbly and chewy, just like you get at Turkish restaurants.
*Bon Appetit!*
???? *I recommend to look at these popular bread recipes:*
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Written Recipe in Hindi
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Written Recipe in Hindi
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