Homemade cakes – a detailed recipe for cooking.
Recipe author – Kathleen Daelemans – culinary writer
Time: 2hour. 15 minutes. Difficulty: easy Amount: 20 flat cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 packet (7 g.) Instant yeast
- 1/2 tsp Sahara
- 1 and 3/4 Art. premium flour
- 1 tsp coarse salt
- 1 tbsp. l fresh thyme leaves
- 3/4 Art. water (may need more)
- 1 tsp lubricating oils
Recipes with Similar Ingredients: Tortilla
Recipe preparation:
- Combine yeast, sugar, flour, salt in a food processor bowl and thyme. Beat in pulse mode. Pour in water and knead the dough, until a sticky lump forms. Put on the board and knead with your hands, do it with your wrist, pushing the dough with force until You get a smooth and elastic mass.
- Oil the bowl, place the dough, and cover with a damp cloth. Put in a warm place to increase in volume, about 1 hours
- When the dough is doubled, collect it from the walls and form a smooth ball. Roll lengthwise and chop into 20 parts, from each blind flat cake with a diameter of 15 cm.
- Preheat a grilled pan with a ribbed bottom to medium temperature, for such a pan oil is not needed. Put cake, and fry until you see bubbles, about 1 – 2 minutes. from each side. Keep them hot until use by prescription.
