Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups of flour
- 1 table-spoons of yeasts
- 1 tea-spoons of salt
- a cup of water or milk
- sour cream or butter to taste.
Directions
Dough is made like for taba-nan.
The ready dough is rolled in a layer about 1 cm thick and spread out on the inner surface of a cauldron which is beforehand well heated and oiled. The dough must closely adjoin the cauldron's walls or it can fall of during baking. Then dough is pierced along the whole surface, the cauldron is turned over the charcoals and the bread begins to be baked. 25 minutes later kazanzhappai is ready; it is taken off the cauldron's walls, cut in pieces of various shape, buttered or smeared with sour cream to taste.
Kazanzhappai can also be baked in the oven at 200_C. In this case a cast iron frying-pan is put on the cauldron.
Category:Kazakhstanian Recipes
Category:Kazakhstanian Vegetarian