{"id":58729,"date":"2026-07-25T07:44:34","date_gmt":"2026-07-25T04:44:34","guid":{"rendered":"https:\/\/retsept.food\/?p=58729"},"modified":"2026-07-25T07:44:54","modified_gmt":"2026-07-25T04:44:54","slug":"katlama-fatyr-sloenaia-lepeshka-v-dyhovke-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=58729","title":{"rendered":"Katlama fatir (qatlama non) duxovkada — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept tekstlaridagi so’zlarda hatolar bo’lsa uzur so’raymiz.<\/p>\n

<\/p>\n

1<\/b> soat 40<\/b> daqiqa (sizning 25<\/b> daqiqa) <\/i> <\/p>\n

Katlama fatir — o’zbekcha qatlama non, ichlik bilan yoki ichliksiz, bu holatda ichliksiz. Ushbu retsept bo’yicha katlama sut va kefirda tayyorlangan xamirda tayyorlanadi. Yoyilgan xamir yog’ bilan surtiladi va ilon shaklida o’raladi. Pishirilgan qatlama katlama xrustli, mayin va sariyog’ ta’miga ega. Non o’rniga ajoyib variant.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Sut — 100 ml<\/p>\n

Kefir — 100 ml<\/p>\n

Tuxum — 1 dona<\/p>\n

Un — 350-370 g + xamir bilan ishlash uchun<\/p>\n

Tuz — 1,5 choy qoshig’i<\/p>\n

Xamir qavartmasi — 1 choy qoshig’i (to’liq emas)<\/p>\n

*<\/p>\n

Xamirni surtish uchun:<\/p>\n

Sariyog’ — 80 g<\/p>\n

Qatiq\/smetana — 20 g<\/p>\n

Tuxum sarig’i — 1 dona<\/p>\n

*<\/p>\n

Patnisni surtish uchun:<\/p>\n

O’simlik moyi — 10 ml<\/p>\n<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Barcha kerakli mahsulotlarni tayyorlaymiz. Unni (350-370 g — bu 200 ml hajmli uchta stakanning to’liq emas) elaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Idishga sut va kefirni quyamiz. Tuxumni qo’shamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shuningdek, tuzni qo’shamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Bir xil bo’lguncha ko’pirtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

So’ngra unning yarmini, xamir qavartmasi bilan aralashtirilgan holda qo’shamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamirni aralashtirishni boshlaymiz, asta-sekin qolgan unni qo’shamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamir elastik, qo’llarga yopishmaydigan, juda qattiq bo’lmagan bo’lishi kerak.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamirni 2 qismga bo’lamiz, plyonka bilan yopamiz va 15 daqiqaga qoldiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Stolni un bilan sepamiz. Har bir xamir qismini ezamiz va sharga aylantiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Birinchi xamir sharini yoyib non shaklida qilamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamirni iloji boricha yupqa qilib yoyishni davom ettiramiz, taxminan 1 mm (xamir qanchalik yupqa yoyilgan bo’lsa, non shunchalik mayin bo’ladi). Yoyilgan xamirni un bilan sepamiz, bir necha marta buklab, qisqa vaqtga qoldiramiz. Ikkinchi xamir qismini ham shunday yoyamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Sariyog’ni mikroto’lqinli pechda eritamiz. Birinchi xamir qatlamini ochamiz va sariyog’ bilan suramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ikkinchi qatlam bilan yopamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ikkinchi xamir qatlamining yuzasini qolgan sariyog’ bilan suramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shundan so’ng, ikkala qatlamni ham rulet shaklida o’ray boshlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Hosil bo’lgan ruletning chetlarini qisamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ruletni ilon shaklida o’raymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ruletning uchini buklab ichiga yashiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yengil tekislab, «ilon»ni qo’l bilan bosamiz. Tayyor mahsulotni plyonka bilan o’rab, muzlatgichga 30 daqiqaga joylashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Katlamani muzlatgichdan chiqaramiz. Duxovkani 200 darajaga qizdirish uchun yoqamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Un sepilgan stolda nonni 1-1,5 sm qalinlikda yoyamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Patnisni pergament bilan qoplab, o’simlik moyi bilan suramiz. Katlamani patnisga joylashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tuxum sarig’i va qatiqni birlashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Bir xil bo’lguncha aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Hosil bo’lgan aralashma bilan nonning yuzasini yaxshilab suramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Vilka bilan katlamaning yuzasida naqsh hosil qilamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Nonli patnisni 200 darajaga qizdirilgan duxovkaga qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Katlama fatirni 25-30 daqiqa davomida, oltin rangli qobiq hosil bo’lgunga qadar pishiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qatlama non tayyor. Uni biroz sovutamiz va keyin dasturxonga tortamiz. Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept tekstlaridagi so’zlarda hatolar bo’lsa uzur so’raymiz. 1 soat 40 daqiqa (sizning 25 daqiqa) Katlama fatir — o’zbekcha qatlama non, ichlik bilan yoki ichliksiz, bu holatda ichliksiz. Ushbu retsept bo’yicha katlama sut va kefirda tayyorlangan xamirda tayyorlanadi. Yoyilgan xamir yog’ bilan surtiladi va ilon shaklida o’raladi. Pishirilgan qatlama katlama xrustli, mayin va sariyog’ […]<\/p>\n","protected":false},"author":1,"featured_media":58730,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[149],"tags":[],"class_list":["post-58729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ozbek-taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58729"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58729\/revisions"}],"predecessor-version":[{"id":59077,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58729\/revisions\/59077"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/58730"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}