Description Edit

Bread baked in a cauldron

Ingredients Edit

Directions Edit

  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.
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