Kitchen appliances and utensils: rolling pin, knife for cutting dough, a frying pan, a deep bowl for kneading dough, a dish for serving.
Ingredients
| Egg | 1 PC. |
| Water | 350 ml |
| Flour | 600 g (+/- 50 g) |
| Butter | 30 g |
| Salt | 2 tsp |
Step cooking
- Pour 550 g of flour into a deep bowl, 2 tsp. salt, drive one egg and pour 350 ml of water. Mix everything thoroughly and knead the dough. The dough should be very soft and elastic, but not stick to your hands. If after kneading the dough continues to stick to the hands, then add 10 grams of flour and continue to knead further. If this is not enough, then add another 10 grams and also continue to knead further. So add until the dough stops sticking to your hands. The difference in the consumption of flour is possible due to the size of the eggs used and small errors with the amount of water.
- Cover the finished dough with a towel and leave to infuse for 30 minutes.
- Form the dough on the table, lightly sprinkled with flour, into a small sausage and divide into six equal parts.
- We take one part and form a ball from it. On a table lightly sprinkled with flour, using a rolling pin, we roll this ball into a thin layer 1 mm thick.
- Lubricate the dough layer with soft oil and lightly sprinkle flour on top.
- From the center to the edge of the dough we make a cut. And, taking up one edge of the cut, twist the dough with a triangular tube.
- Flatten the formed tube on the table into a flat cake. It turns out a “crushed rose”.
- This “crushed rose” is rolled out a second time with a rolling pin into a layer of dough, the diameter of which is equal to the diameter of the pan. It is not recommended to use a pan with a small diameter, since the cake will turn out too thick, and the dough may not completely fry, that is, be raw inside.
- A well-heated pan is lightly greased with butter or any vegetable oil (optional). Put the cake on the hot oil and cover with a lid.
- After the formation of a golden crust, the cake is turned on the back side and fry with the lid closed until a golden crust is formed on the second side. We shift the finished cake to the dish. She is ready to eat. We do the same with the rest of the test.
Such cakes can be used instead of bread for first courses, for a sandwich with meat, cheese or jam.
You can also sprinkle soft dough with soft oil at the stage of lubricating the rolled dough, not with flour, but with sesame seeds, grated cheese, or something else to your taste. Such a mini-filling will be inside the cake, and it will also be very tasty.
Video recipe
In the video presented, you can examine in detail the kneading of the dough, the formation of the cakes themselves and frying them in a pan.
The recipe for making flat cakes on water is easy to prepare and versatile in use. Having spent a small amount of your time, you will please yourself and your family with an unusual dish that will appeal to everyone. Have you already made cakes for this recipe? If not, then do it as soon as possible, because you definitely have all the ingredients in the kitchen. And if you have already fried these cakes, then write about your experience.
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