Bread baked in a cauldron
- 2 cups of flour
- 1 tablespoons of yeast
- 1 teaspoons of salt
- a cup of water or milk
- sour cream or butter to taste
- 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.
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