Nan Pan in bread pan (Kazakhistan)
Flour: 1 Kg.
Dough yeast 2 Cooking Sauce
Warm water (or milk) 2 Water Glass
Dessert sugar 1 Sweet spoon
Up to Salt Cap
Butter 2 Cooking Sauce
Prepared yeast, sifted flour, kneaded with flour, water, eggs, salt and sugar. Put it in a hot place, knead it again every 1.5-2 hours and rest.
Considering that the dough will grow, the dough is divided according to the size of the ceiling and placed properly in the greased pan.
The ceiling is covered with another taval. The prefabricated fire is buried all over with a sieve, after a while the pan is removed from the coffin and turned over and buried again. It is served hot or cold.
Tava breads are now cooked in the stove or oven. Bake at 200-220 ° C for 20-25 minutes.
It is understood that when you press a finger on a good plucking of your plant, the pitting site recovers.
Prepare the same dough, put it in the pan, pour all over the finger. Chopped tailpipes are placed and cooked in the same way.