{"id":188175,"title":"Cl\u0103tite din f\u0103in\u0103 de n\u0103ut","modified":"2026-10-06T14:36:12+02:00","plain":"Cl\u0103tite din f\u0103in\u0103 de n\u0103ut, f\u0103r\u0103 ou\u0103 \u0219i f\u0103r\u0103 lapte: sub\u021biri, aurii, crocante pe margini \u0219i flexibile \u00een centru.\n\n\n\nSub\u021biri \u0219i aurii, flexibile \u00een centru \u0219i u\u0219or crocante pe margini, aceste cl\u0103tite au o arom\u0103 discret\u0103 de n\u0103ut. Aluatul necesit\u0103 foarte pu\u021bine ingrediente: f\u0103in\u0103 de n\u0103ut, ap\u0103, sare, apoi pu\u021bin\u0103 gr\u0103sime pentru pr\u0103jit. Calcula\u021bi 45 de minute \u00een total, dintre care 30 de minute pentru preg\u0103tire \u0219i odihna aluatului \u0219i 15 minute pentru pr\u0103jire, pentru trei cl\u0103tite sub\u021biri \u00eentr-o tigaie de 24 cm. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de mic dejun keto.\n\n\n\nCe sunt cl\u0103titele din f\u0103in\u0103 de n\u0103ut?\n\n\n\nAceste cl\u0103tite se recunosc dup\u0103 marginile crocante, centrul flexibil \u0219i structura mai fragil\u0103 dec\u00e2t a unei cl\u0103tite clasice din f\u0103in\u0103 de gr\u00e2u \u0219i ou\u0103. Se pot sf\u0103r\u00e2ma sau rupe c\u00e2nd le rula\u021bi, mai ales dac\u0103 folosi\u021bi cantitatea mai mic\u0103 de f\u0103in\u0103.\n\n\n\nAici, f\u0103ina de n\u0103ut d\u0103 singur\u0103 structur\u0103 aluatului, f\u0103r\u0103 ou\u0103 \u0219i f\u0103r\u0103 lapte. Apa \u00eei confer\u0103 fluiditate, sarea d\u0103 gust, iar uleiul de cocos sau untul ung tigaia \u0219i ajut\u0103 la rumenire. Dup\u0103 cel pu\u021bin 30 de minute de odihn\u0103, aluatul devine omogen \u0219i aproape cremos, suficient de fluid pentru a se \u00eentinde repede.\n\n\n\nDe \u00eencercat \u0219i: Avocado cu ou la cuptor.\n\n\n\nUn aluat cu ap\u0103, f\u0103r\u0103 ou\u0103 \u0219i f\u0103r\u0103 lapte\n\n\n\nPrepararea se bazeaz\u0103 pe un aluat cu ap\u0103, pr\u0103jit \u00een strat sub\u021bire \u00eentr-o tigaie \u00eencins\u0103. Pr\u0103jirea necesit\u0103 mai ales delicate\u021be: prima parte trebuie s\u0103 se \u00eenchege \u00eenainte de \u00eentoarcere, deoarece aluatul din f\u0103in\u0103 de n\u0103ut r\u0103m\u00e2ne mai fragil dec\u00e2t unul \u00eembog\u0103\u021bit cu ou\u0103.\n\n\n\nF\u0103ina de n\u0103ut se g\u0103se\u0219te \u00een magazinele bio, \u00een unele supermarketuri \u0219i \u00een magazinele alimentare indiene sau mediteraneene. Are un gust mai pronun\u021bat dec\u00e2t f\u0103ina de gr\u00e2u \u0219i o textur\u0103 aparte, cu margini care devin repede crocante \u0219i un centru flexibil. Prin folosirea unei f\u0103ini din leguminoase, aminte\u0219te de unele preparate din buc\u0103t\u0103ria indian\u0103.\n\n\n\nIngredientele principale\n\n\n\nLa 200 ml de ap\u0103, cantitatea de f\u0103in\u0103 de n\u0103ut variaz\u0103 \u00eentre 60 \u0219i 75 g, \u00een func\u021bie de consisten\u021ba dorit\u0103: cu 60 g ob\u021bine\u021bi cl\u0103tite foarte sub\u021biri \u0219i fragile, iar cu 75 g, cl\u0103tite ceva mai rezistente. F\u0103ina d\u0103 structur\u0103 aluatului f\u0103r\u0103 ou\u0103 \u0219i f\u0103r\u0103 lapte \u0219i \u00eei confer\u0103 un gust rotund, u\u0219or vegetal. \u00cen mod natural f\u0103r\u0103 gluten, necesit\u0103 totu\u0219i verificarea absen\u021bei contamin\u0103rii \u00eencruci\u0219ate \u00een cazul persoanelor cu boal\u0103 celiac\u0103.\n\n\n\n\u00cen aceea\u0219i not\u0103: Terci cu semin\u021be de in.\n\n\n\nApa hidrateaz\u0103 f\u0103ina \u0219i formeaz\u0103 un aluat fluid. Odihna de cel pu\u021bin o jum\u0103tate de or\u0103 este important\u0103: micile cocoloa\u0219e se reduc, iar aluatul devine omogen, fiind apoi suficient s\u0103 \u00eel amesteca\u021bi scurt \u00eenainte de pr\u0103jire. Sarea d\u0103 pur \u0219i simplu gust, f\u0103r\u0103 s\u0103 schimbe structura.\n\n\n\nLa pr\u0103jire, uleiul de cocos faciliteaz\u0103 desprinderea cl\u0103titelor, favorizeaz\u0103 rumenirea \u0219i accentueaz\u0103 textura crocant\u0103 a marginilor; calcula\u021bi 362 de calorii pentru cele trei cl\u0103tite, inclusiv gr\u0103simea folosit\u0103 la pr\u0103jire. Untul are acela\u0219i rol de ungere, ad\u0103ug\u00e2nd o not\u0103 mai lactat\u0103.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nDup\u0103 odihn\u0103, aluatul trebuie s\u0103 curg\u0103 u\u0219or, p\u0103str\u00e2nd o textur\u0103 fin\u0103, aproape cremoas\u0103. Este potrivit\u0103 o tigaie de 24 cm, bine \u00eencins\u0103, la foc destul de mare (aproximativ treapta 6 sau 7 pe o plit\u0103 cu induc\u021bie): ad\u0103uga\u021bi gr\u0103simea doar dup\u0103 ce tigaia s-a \u00eencins. Pentru fiecare cl\u0103tit\u0103, este suficient un polonic mic, iar aluatul trebuie s\u0103 aib\u0103 timp s\u0103 se \u00eentind\u0103 \u00eenainte de a se \u00eenchega; prima parte se pr\u0103je\u0219te 2 p\u00e2n\u0103 la 3 minute, p\u00e2n\u0103 c\u00e2nd marginile se rumenesc, iar a doua, 1 p\u00e2n\u0103 la 2 minute. Dac\u0103 cl\u0103tita crap\u0103 pu\u021bin c\u00e2nd o plia\u021bi, nu \u00eenseamn\u0103 c\u0103 este nereu\u0219it\u0103, iar o simpl\u0103 pliere este adesea preferabil\u0103 unei rul\u0103ri str\u00e2nse.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i stil: Shakshuka cu vinete.\n\n\n\n\u00cen varianta s\u0103rat\u0103, aceste cl\u0103tite se servesc al\u0103turi de legume g\u0103tite, br\u00e2nz\u0103 sau o crem\u0103 tartinabil\u0103 \u0219i se potrivesc cu un chana masala sau un palak paneer. Pentru o not\u0103 de prospe\u021bime, ad\u0103uga\u021bi pu\u021bin\u0103 raita; se potrivesc \u0219i al\u0103turi de varz\u0103 chinezeasc\u0103 sotat\u0103. \u00cen varianta dulce, le pute\u021bi servi cu fructe ro\u0219ii, nuci sau crem\u0103 de cocos, \u021bin\u00e2nd cont c\u0103 f\u0103ina de n\u0103ut aduce un aport semnificativ de carbohidra\u021bi, care trebuie ajustat \u00een func\u021bie de por\u021bie. Dup\u0103 r\u0103cire, se p\u0103streaz\u0103 la frigider \u00eentr-un recipient \u00eenchis ermetic, cu h\u00e2rtie de copt \u00eentre ele, \u0219i se re\u00eenc\u0103lzesc u\u0219or \u00een tigaie.\n\n\n\nPentru alte idei cu pu\u021bini carbohidra\u021bi, r\u0103sfoi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tCl\u0103tite cu f\u0103in\u0103 de n\u0103ut\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t60 p\u00e2n\u0103 la 75 g f\u0103in\u0103 de n\u0103ut200 ml ap\u0103praf de sare (roz de Himalaya sau sare de mare celtic\u0103)de 3 ori ulei de cocos (pentru pr\u0103jit; sau 3 por\u021bii de unt (din lapte de la vaci hr\u0103nite cu iarb\u0103), pentru pr\u0103jit)\t\n\t\n\t\tAmesteca\u021bi f\u0103ina cu sarea. Ad\u0103uga\u021bi apa \u0219i bate\u021bi cu telul p\u00e2n\u0103 dispar cocoloa\u0219ele mai mari. Pot r\u0103m\u00e2ne c\u00e2teva cocoloa\u0219e, care vor disp\u0103rea dac\u0103 l\u0103sa\u021bi aluatul s\u0103 se odihneasc\u0103 pu\u021bin. L\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 cel pu\u021bin o jum\u0103tate de or\u0103.Mai bate\u021bi pu\u021bin aluatul cu telul \u00eenainte de a coace cl\u0103titele. Aluatul are acum o textur\u0103 fin\u0103, aproape cremoas\u0103.\u00cencinge\u021bi tigaia la foc destul de mare (treapta \u0219ase, \u0219apte pe plita cu induc\u021bie) \u0219i ad\u0103uga\u021bi untul sau uleiul c\u00e2nd tigaia este fierbinte.Turna\u021bi \u00een tigaie o por\u021bie de aluat (c\u00e2t un polonic de sup\u0103). L\u0103sa\u021bi s\u0103 se coac\u0103 dou\u0103 p\u00e2n\u0103 la trei minute pe o parte. Marginile pot \u00eencepe deja s\u0103 se rumeneasc\u0103 pu\u021bin.Coace\u021bi cealalt\u0103 parte timp de una p\u00e2n\u0103 la dou\u0103 minute.Repeta\u021bi de dou\u0103 ori, pentru un total de trei cl\u0103tite.F\u0103ina de n\u0103ut formeaz\u0103 mici cruste crocante delicioase; de aceea, cl\u0103tita se poate sf\u0103r\u00e2ma pu\u021bin c\u00e2nd o rula\u021bi.\t\n\t\n\t\tNum\u0103rul de calorii este indicat pentru 3 cl\u0103tite, inclusiv uleiul de cocos folosit la pr\u0103jit.\nUstensile: tigaie (de 24 cm (cu baza de 20\/22 cm)), bol + tel, spatul\u0103 plat\u0103, polonic de sup\u0103.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/188175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=188175"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/188175\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184871"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=188175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=188175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=188175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}