Kazanzhappai

Description
Bread baked in a cauldron

Ingredients

 * 2 cups of flour
 * 1 tablespoons of yeast
 * 1 teaspoons of salt
 * a cup of water or milk
 * sour cream or butter to taste

Directions

 * 1) Dough is made like for Taba-Nan.
 * 2) 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.
 * 3) The dough must closely adjoin the cauldron's walls or it can fall of during baking.
 * 4) Then dough is pierced along the whole surface, the cauldron is turned over the charcoals and the bread begins to be baked.
 * 5) 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.
 * 6) Kazanzhappai can also be baked in the oven at 200°C.
 * 7) In this case a cast iron frying-pan is put on the cauldron.