This layered bread is something you have to absolutely try. It is called Qatlama Patir in the Uzbek language, which means Layered flatbread. Its crispy and buttery texture will have you craving for more in no time.
Breads and Dough
This easy naan recipe will rock your world if you need bread on the table very quickly. Even if you don’t care for the ease of it. It is good to have something to fall back onto in case there is a bread shortage in the house.
Simit is a circular bread product, laden with sesame seeds, which is similar to sesame bagel here in the United States. However, the baking process and the taste vastly different from that of bagel products we are used to eating. Simit is light, has a very buttery texture and in combination with sesame seeds will give your mouth a luxurious treat. Simit is one of my very favorite bread to enjoy. Making it at home is a breeze and you will want to make a double batch of this simit recipe if you want to have enough to enjoy the taste for a couple of days.
Flaky, tender, melt in your mouth galette dough is a dessert nailed every time. For me, this is a perfect galette dough recipe. Although I go between two recipes now or then, I like how this particular dough recipe has that fresh citrusy vibe to it. I usually go for fruits or berries when I use it for a dinner dessert. However, with proper consideration of the consistency of the filling, you can wrap just about anything in it.
This homemade noodles recipe will change how you perceive noodles in your soup. These noodles are very easy to make. Store bought alternatives of these noodles do not come close in texture and in taste. You can always make extra and store it in a ziplock bag.
Today I come to you with a delicious Adjarian Khachapuri recipe. Khachapuri is one of the dishes that is very, very popular both in Georgia and all over ex-soviet Union countries. If there is one thing that all Soviet countries shared and treasured, that would be their love for each other’s food and culture. Trust me, where there is food being shared, everything else must be in order.
There are so many pizza dough recipes out there and while all of them might be good, I keep coming back to my old and trusted dough, which turns out consistently good every time. Especially when almost all the baking is done in the regular ovens, and not in the clay ovens, this dough is quite forgiving and will not turn hard the next day after baking. I use this recipe on a multiple other recipes which require a similar dough. Turkish Pide and Adjarian Khachapuri being some of them.
I have a special relationship with Naan (we call it “Non” in Uzbek language) – I like it with everything! In fact, my whole family likes bread with everything. Indian Naan and Uzbek Non share something more than the similarity of the names. They are both baked in a clay oven and resemble in taste. Naan translates from Persian as bread and it is very popular in many Middle-Eastern, South Asian and Central Asian countries.