A light snack served with tea in Uzbekistan, çalpak is made by rolling dough thin, pricking it with a fork, and frying it in hot oil until puffed. Since it is made from a single thin layer of dough rather than laminated layers, it has a crispier, lighter texture.
Add the sugar and dry yeast to the warm water and leave for five minutes. Add the salt and flour and knead into a smooth dough. Cover and leave to rise for twenty minutes.
Divide the risen dough into six pieces and roll each into a thin circle. Prick the surface all over with a fork.
Heat the oil in a deep pan. Fry the rounds one at a time for three minutes per side, until golden and puffed.
Do not roll the dough too thin; if it tears, oil will seep into it during frying. Allergen information: Contains wheat (gluten, flour).
Kızartma için tavam biraz zayıf ısıtıyordu, tarifte üçer dakika yazsa da benim tarafımda her iki yüzü beşer dakika sürdü, ama sonunda güzelce kabardı. Altı yuvarlağı art arda kızartmak beklediğimden uzun sürdü, akşam çayına yetiştirmek isteyenler erkenden başlasın.
Tarifte hamurun yirmi dakikada mayalanacağı yazıyor ama benim hamurum o sürede pek kabarmadı; kışın mutfağım soğuk oluyor, bu da etkili olmuş olabilir. Kırk dakikaya çıkarmadan hamur yeterince hafiflemedi, verilen süreyi biraz iyimser buluyorum.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
