Caucasian bread and its varieties

Bread is the main food of any people inhabiting our planet. Each national cuisine has its own recipes for baking, its own subtleties in cooking technology. In recent decades, the food products of the Caucasian peoples have become especially popular. In particular, dishes from meat, vegetables and dough.

Matnakash, shotti, lavash and others

What is traditional Caucasian bread? Its original names: matnakash - from the Armenians and their nearest neighbors, mchadi; Shoti and lavash - among Georgians and Azerbaijanis; Tunukcha - among the Tajiks and other inhabitants of Transcaucasia. Of course, for our Russian ear these words sound unusually. But the taste of each of these products is just wonderful. In addition, Caucasian bread is used as food not only by itself, but also as a constituent part of new dishes. After all, in pita bread wrap various stuffing, getting shawarma, for example. Or pieces of suluguni cheese with sauce, butter, ground with sugar. So it can quite replace our Russian pies.

Prepare Caucasian bread on the spoon and without, with wheat and corn flour. Often add almonds, ginger, other ingredients to the dough, making it spicy or spicy, and sometimes sweet. Then cakes are baked with honey, raisins and other dried fruits. What is more interesting: Caucasian bread - a special, because many of its varieties do not have a crust or crumb. Here is an unusual piece of mountain cooking!

Hospitable Armenia

With bread and salt it is customary to greet dear guests not only among the Slavic peoples. Armenia has long been famous for its hospitality. In every house, wherever you look, you will be asked to try matnakash - Caucasian bread, whose name you already know. He is just an exception to the rules and is a pretty plump cake with a roasted crusty crust and air crumb.

To bake it yourself, you need 2 types of flour: 300 g of wheat and about 150 g of corn, fine grind, 1 teaspoon of dry yeast, salt, 2 teaspoons of sugar, a little malt and a tablespoon of vegetable oil. Plus a small amount of water. How is the matnakash getting ready? First, combine the yeast and sugar, malt, water, mix and let the mixture stand for about 10-12 minutes. Then add flour, salt, butter, carefully knead and put in heat - rise. In the process of proofing, two more times it will be necessary to crumple the dough that has come up, and only then it is possible to work with it. From the main mass, cut small pieces, stretch them with your hands in rounded flat cakes 1 cm thick. Put the baking tray with flour, place billets on it and bake in a preheated oven for about half an hour.

Georgian Mzadis

Mzadi is a Caucasian bread-cake, which is not baked, but is fried. That's probably why it is so loved by all connoisseurs of good cuisine. And it is not difficult to prepare mchadi. Especially if you use our recipe.

You need half a kilogram of cornmeal, 200 grams of water, vegetable oil, salt and sugar to taste. So, pour the salt into the flour (about half the teaspoon for the indicated amount of flour is enough), sugar and pour in a little hot water, kneading the dough. It must be elastic and elastic. Divide the resulting mass into small portions, roll it out, or spread it into hands in flat cakes and fry them in a frying pan in oil on both sides until ready.

T-shirts in Tajik

Also, another kind of delicious loaf-bread is easily prepared - Tajik tuna fish. It is equally good as with the first and second dishes, and for tea, with jam or honey. A product requires nothing at all.

For each glass of wheat flour is taken for 1 egg, a little salt and oil for roasting. Mix the dough on the water. It should be quite steep. When you can do it, roll it into a layer and divide it into an equal number of parts. Roll each part thinly, giving a round or oval shape. In the cast iron, heat the vegetable oil and fry the prepared tortillas in it. Finished bread sprinkle with water so that it does not dry out, and wrap it for 15 minutes in napkins - remove excess fat. All, you can try!