How To make Oi Naani (Uzbek Home Style Bread)
3 1/2 c Flour (add up to 1/2 cup
-more if needed) 1 ts Salt
1 pk Yeast
1 1/2 c Milk
1 Egg (beaten)
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Yield 6 flat loaves Combine 1 cup flour, salt and yeast in a large bowl. Heat milk to hot (125 to 130 degrees) in saucepan, then stir into flour. Add enough flour to make moderately stiff dough, two and a half to three cups. Knead 10 minutes. Let rise, covered in a warm place until doubled in bulk, about 2 hours. Punch risen dough down and divide into 6 balls. On 3 lightly greased baking sheets, flatten balls with hands into round pizza shapes 7 or 8 inches in diameter and 1/4 inch thick in center, with 1 inch wide raised edges about 1 inch thick. Using ice pick or head of brad, cover flat center of bread
with decorative holes in concentric circles. Cover loaves in cloth and let stand 10 minutes. Brush loaves with beaten egg. Bake at 400 degrees until browned, 15 to 20 minutes. Each loaf contains (approx): 311 calories, 436 mg sodium, 40 mg cholesterol, 3 gram fat, 59 grams carbohydrates, 11 grams protein, 0.18 gram fiber. From the Register Guard, 9/2/1992, by Charles Perry (LA Times)
How To make Oi Naani (Uzbek Home Style Bread)'s Videos
Dangerous process l Baking bread by sitting inside of huge tandoori
Hello dear and respected friends! Welcome to our channel! We visited Samarkand in order to prepare a wonderful video for your attention.
This is about how the baker bakes Samarkand bread by sitting inside of huge tandoori. As you know, baking bread is hard process. It is demanded extra action and responsibility by bakers. The tandoori is about 200-220 degrees hot.
Watch the process of the work and share our channel's videos with your friends
Extremely rich in taste horse meat sausages l Energetic meaty food
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The centre of traditional Uzbek pilaf l Great place for consumers
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Soft and tasty flatbread during 24 hours per day l National food of Uzbek people
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The best meaty meals of Great Food channel | Meaty dishes for your taste
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Turkish Chicken Adana Kebab Recipe With Homemade Skewers by Aqsa's Cuisine, Adana Kebab,Kebab Recipe
Turkish Chicken Adana Kebab Recipe With Homemade Skewers by Aqsa's Cuisine, Chicken Adana Kebab,Kebab Recipe
#Adanakebab #Seekhkabab #kabab #AqsasCuisine #TurkishAdanaKebab
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Ingredients:
Chicken thigh mince 1kg (1000g)
Onion 1 medium
Red bell pepper 1 medium (150g-170g)
Parsley or Coriander chopped 1 cup
Salt 3/4 tbsp or to taste
Chilli flakes 1 tbsp
Paprika powder 1 tbsp
Green chilli paste 1 tbsp OPTIONAL (use fresh)
Garlic paste 1 tbsp (use fresh)
Oil 2-3 tbsp
For Salad:
Red Onion 1 large thinly chopped in slices
Tomato 1 large
Parsley or Coriander 1 cup
Sumac powder 1 tbsp (substitute of sumac powder is Pomegranate powder or fresh Lemon juice)
Salt 1 pinch
Cooking Time 15 -20 mins
Cooking Time on charcoal grill is 8 -10 mins
DO NOT OVER COOK THE KEBAB, KEEP THEM JUICY
This quantity makes 10-12 medium size kebabs.Kebab should be 10 inches long.
Serving 5-6 People
مكونات:
أوراك دجاج مفروم 1 كجم (1000 جم)
بصل 1 وسط
فلفل أحمر 1 متوسط (150 جم -170 جم)
1 كوب بقدونس أو كزبرة مفرومة
ملح 3/4 ملعقة كبيرة
أو حسب الرغبة رقائق الفلفل الحار 1 ملعقة كبيرة
مسحوق الفلفل الحلو 1 ملعقة كبيرة
معجون الفلفل الأخضر 1 ملعقة كبيرة اختياري (استخدم طازج)
معجون الثوم 1 ملعقة كبيرة (استخدم طازج)
2-3 ملاعق كبيرة زيت
للسلطة:
1 بصلة حمراء كبيرة مفرومة ناعماً إلى شرائح
طماطم 1 كبير
1 كوب بقدونس أو كزبرة
مسحوق السماق 1 ملعقة كبيرة (بديل مسحوق السماق رمان او عصير ليمون طازج)
ملح 1 رشة
وقت الطهي 15-20 دقيقة
مدة الطهي على شواية الفحم هي 8-10 دقائق
لا تطبخوا الكباب أكثر من اللازم ، واحتفظوا بعصائرهم
هذه الكمية تجعل 10-12 كباب متوسط
الحجم ويجب أن يكون طول الكباب 10 بوصات.
يخدم 5-6 أشخاص
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NAAN BREAD / AFGHANI NAAN / EASY NAAN RECIPE - MUMS SIMPLE COOKING
Welcome to Mums Simple Cooking and thanks for visiting my channel!
Simple Afghan Naan Bread Recipe
Ingredients:
Plain Flour: 4 Cups
Water: 400ml
Olive Oil: 3 Tablespoon
Sugar: 2 Tablespoon
Salt: 1 Teaspoon
Blackseeds: 1 Tablespoon
Yeast: 2 Tablespoon
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Ingredients:
All flour 3 & 1/2 Cups (500 Gram)
Lukewarm Milk 200 ML
Yogurt1/4 Cup
Salt 1/2 Tbs
Sugar 1/ Tbs
Instant Yeast 1 Tsp
Oil 1-2 Tbs
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ROGHNI NAAN RECIPE | Afghani Naan | نان روغنی | Desi SoCal Life
NAAN ROGHNI RECIPE
This bread is supper soft and fluffy. Super soft and fluffy Afghani naan roghni that can be made sweet or salty. Both ways it is delicious treat for breakfast or any teatime. It can be stored up to a week at room temperature or up to 3 months in freezer.
NOTE: if the dough is dry add few more tablespoons of milk or if it is very wet use more flour to have a soft dough.
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