{"id":68974,"date":"2026-10-25T09:40:00","date_gmt":"2026-10-25T06:40:00","guid":{"rendered":"https:\/\/retsept.food\/?p=68974"},"modified":"2026-10-25T09:40:15","modified_gmt":"2026-10-25T06:40:15","slug":"tyreckie-drojjevye-lepeshki-bazlama-na-syhoi-skovorode-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68974","title":{"rendered":"Turk xamirturushli «Bazlama» nonlari (quruq tovada) — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

6<\/b> porsiya<\/i>1<\/b> soat 40<\/b> daqiqa (sizning 30<\/b> daqiqangiz) <\/i> <\/p>\n

Bazlama — xamirturushli xamirdan tayyorlanadigan g’ayrioddiy ichi bo’sh nonlardir. Odatda xamir faqat suvda qoriladi, lekin bu retseptda bundan tashqari sut ham bor. Quruq tovada qovurilgan bunday xamirturushli nonlar mazali va yumshoq bo’lib chiqadi. Bazlama asosiy taomlarga non sifatida mukammal mos keladi, shuningdek uni ichiga masalliq solib ham tayyorlash mumkin.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(6 porsiyaga) Xamir uchun:<\/p>\n

Sut (iliq) — 160 ml<\/p>\n

Suv (iliq) — 160 ml<\/p>\n

Un — 500 g<\/p>\n

Quruq xamirturush — 10 g<\/p>\n

Shakar — 1 osh qoshiq<\/p>\n

Tuz — 1 choy qoshiq<\/p>\n

Zaytun moyi — 18 ml + idishni moylash uchun<\/p>\n

*<\/p>\n

Qo’shimcha (xohishga ko’ra):<\/p>\n

Sariyog’ — 20 g<\/p>\n

Quritilgan chili qalampiri (xlopiya) — 1 choy qoshiq (ta’bga ko’ra)<\/p>\n

Yangi to’g’ralgan petrushka — 1-2 osh qoshiq<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

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

Masalliqlarni tayyorlang. Sut va suvni iliq holatga qadar isiting (ularning harorati 40\u00b0C dan oshmasligi kerak).<\/p>\n

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

Xamir uchun idishda iliq sut va iliq suvni birlashtiring. Shakar va quruq xamirturush qo’shing. Yaxshilab aralashtiring.<\/p>\n

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

Elangan unni qo’shing — xamirni ortiqcha un bilan to’ldirib yubormaslik uchun avvaliga 450 g (250 ml hajmli 3 stakan) qo’shing, qolgan miqdor xamir juda yopishqoq bo’lsa kerak bo’ladi. Tuzni soling.<\/p>\n

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

Xamir bir bo’lakka yig’ilgunga qadar aralashtiring.<\/p>\n

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

Zaytun moyini quying.<\/p>\n

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

Xamir silliq va bir xil bo’lgunga qadar qoring.<\/p>\n

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

Idishni yupqa qatlam moy bilan moylang va unga xamirni soling.<\/p>\n

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

Idishni qopqoq yoki nam sochiq bilan yoping va xamir 45-60 daqiqa davomida ko’tarilishiga qo’ying. Xamir hajmi ikki baravar ko’payishi kerak.<\/p>\n

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

Xamirni stolga qo’ying, 6-7 ta teng bo’lakka bo’ling, sharchalar qilib yumaloqlang va sochiq ostida 5 daqiqa qoldiring. Shu vaqt ichida qalin tubli tovani plitaga qo’ying va isitishni yoqing.<\/p>\n

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

Har bir xamir sharchasini diametri 18-20 sm va qalinligi taxminan 5 mm bo’lgan doira shaklida yoying.<\/p>\n

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

Yoyilgan xamirni yaxshilab qizdirilgan tovaga qo’ying. Nonni o’rtachadan yuqori olovda taxminan bir daqiqa pishiring (isitish darajasi tova tubining qalinligiga qarab farq qilishi mumkin). Shu vaqt ichida non pastdan biroz qurishi va ozgina qizarib boshlashi kerak.<\/p>\n

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

Nonni boshqa tomoniga ag’daring va yana taxminan bir daqiqa qovuring. Shundan so’ng nonni yana ag’daring. Ikkinchi ag’darishdan keyin non faol ravishda shishib boshlaydi. Non ikki tomondan yaxshi qizarib va to’liq pishishi uchun uni yana 1-2 marta ag’daring.<\/p>\n

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

Tayyor nonlarni ustma-ust qo’ying va uzoqroq issiq turishi va qurib qolmasligi uchun qavariq qopqoq yoki sochiq bilan yoping.<\/p>\n

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

Tayyor bo’lishi bilan nonlarni eritilgan sariyog’ bilan surtish va chili qalampiri xlopiyasi hamda to’g’ralgan petrushka sepish mumkin. Shuningdek ularni ta’bga ko’ra sevimli masalliq bilan to’ldirish ham mumkin.<\/p>\n

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

Turk xamirturushli «Bazlama» nonlari tayyor. Yoqimli ishtaha!<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 6 porsiya1 soat 40 daqiqa (sizning 30 daqiqangiz) Bazlama — xamirturushli xamirdan tayyorlanadigan g’ayrioddiy ichi bo’sh nonlardir. Odatda xamir faqat suvda qoriladi, lekin bu retseptda bundan tashqari sut ham bor. Quruq tovada qovurilgan bunday xamirturushli nonlar mazali va yumshoq bo’lib chiqadi. Bazlama asosiy taomlarga non sifatida […]<\/p>\n","protected":false},"author":1,"featured_media":68975,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-68974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turkiya_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68974","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=68974"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68974\/revisions"}],"predecessor-version":[{"id":69600,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68974\/revisions\/69600"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68975"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}