Cookware: bowl, measuring container, teaspoon, whisk, spatula, sieve, rolling pin, cling film or cellophane, baking sheet, container with a lid.
Ingredients
| Name | amount |
| Wheat flour | 500-550 g |
| Chicken egg | 2 pcs. |
| Filtered water (or broth) | 160 ml |
| Vegetable oil | 2 tbsp. l |
| Salt | ½ tsp |
Step cooking
Knead the dough
- Drive two large chicken eggs into a bowl. Salt eggs ½ tsp. salt, and pour 160 ml of filtered water or any broth. Mix the contents of the bowl thoroughly with a whisk until a homogeneous mixture.
- Pour 2 tbsp into the mixture. l vegetable oil, and mix again. After adding approximately 250-300 g of flour, sprinkle the working surface with a handful of flour, and put the contents of the bowl into the flour.
- Sprinkle with a small amount of flour on top, and knead until the entire volume of measured flour is over and the dough stops sticking to the palms and surface.
- Roll the finished elastic mass into an elastic ball. Wrap the ball with cling film, and leave for half an hour at room temperature to "rest".
Cut the dough
- After 30-40 minutes after kneading, remove the film, powder the work surface with flour, and divide the ball into four visually equal parts.
Did you know? If the dough sticks to the hands and surface during rolling, it can be slightly “dusted” with a pinch of flour. - Wrap three pieces again with a film, and roll a quarter into a layer, 2.0 mm thick. Cut the rolled layer into strips, 3-4 cm wide.
- Cut each strip into juicy diamonds or squares. Repeat the operation with the remaining three parts under the film.
- Finely chopped juices to dry well, spreading on any open surface (or on a baking sheet). Dry juices can be stored in a plastic or glass container under a lid.
Video recipe
The demo video for making beshbarmak dough shows you the easiest way to knead unleavened dough. The plot also provides numerous useful tips on how to simplify this already simple process as much as possible.
Thank you for your interest in the recipe for the simplest test for beshbarmak. How useful was the proposed information to you, and how much does it differ with your way of mixing fresh test? What method do you use? Also express your opinion on the purchased yeast-free test, and does it make sense to purchase it.
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