Yeast-free bread cakes

Don't like yeast dough or just haven't made friends with it yet? Then today try very easy to prepare, but delicious and aromatic tortillas without yeast in the oven. Just look how beautiful and ruddy bread is like the sun!

Without a doubt, such cakes in appearance and composition of the dough resemble those that are baked by hostesses in Uzbekistan. I have a simplified version for the oven (instead of a tandoor), and I also changed the dough (for Belarusian culinary realities). But you will definitely like the result!

Ingredients

• Wheat flour of the highest grade (500 grams)
• MilkMilk (250 milliliters)
• Butter (50 grams)
• Pork fat(50 grams)
• Baking dough (1 teaspoon)
• Cooking Salt Cooking Salt (1 teaspoon)
• Egg yolk (1 piece)
• White sesame (0.5 teaspoon)
• Black sesame (0.5 teaspoon)

Directions

1. To prepare yeast-free bread cakes in the oven, we need the following ingredients: premium wheat flour, milk, butter and pork fat (lard), baking powder, salt, sesame seeds and egg yolk.
2. Sift 500 grams of wheat flour into a bowl. Add 1 teaspoon (without a slide) of baking powder and finely ground salt. By the way, depending on the moisture content of the flour, its amount may differ from mine, so first add 450 grams, and then add as needed.
3. Stir dry foods and pour 250 milliliters of milk at room temperature. Mix with a spoon, fork or hand - whichever is more convenient for you.
4. Then add 50 grams of butter and pork fat each, which must be melted in advance (on the stove or in the microwave) and cooled to a slightly warm state.
5. Use our hands to knead a soft dough that does not stick at all. It is very soft and pleasant to the touch. There is no need to knead for a long time: as soon as there are no dry spots left from the flour, it's ready (5 minutes). Remember what I wrote about the amount of flour? Cover the bowl with a towel and let the dough rest for 10-15 minutes.
6. After that, knead the dough well until it becomes smooth and even more pliable (another 3-4 minutes). Divide it into two equal parts, round it, cover it with a towel and let it sit for 10-12 minutes. For what? So that when molding it does not resist and stretches well.
7. Getting started molding - do it on the table or immediately on a baking sheet lined with baking paper. Roll out with a rolling pin or knead each ball of dough into a cake with our hands, making plump sides.
8. Very beautiful patterns are made on Uzbek flat cakes using a special device called chekich. I don't have it, so you can decorate the blanks with improvised means - a glass or a glass and a fork. Thanks to this technique, the dough will not rise much to the sides.
9. In addition, if desired, we make shallow cuts on the sides so that they open up beautifully during baking. Lubricate the blanks with shaken yolk and sprinkle with sesame seeds in the center (it took me about half a teaspoon of white and black).
10. We bake bread cakes in a preheated oven at its maximum temperature. I have a gas oven (for now, but soon, I hope, I will join the ranks of the happy owners of electric ovens), bottom heating, no convection. We bake for a very short time - about 15 minutes. Focus on the golden crust and appetizing blush.
11. The finished cakes are delicious! There is no sugar in them, so they are pleasantly salty: a great addition to first courses. Although with sweet black tea, it's also very good.
12. After cooling down, I advise you to store bread cakes in a bag in the refrigerator (if you don't eat them right away, of course, which I doubt very much). Cook for your health and bon appetit, friends!