- Taba-nan is baked of leavened dough.
- At first yeasts are diluted in a small quantity of whrm water or milk, 2 table- spoons of flour are added and they are put in a warm place. As soon as the yeasts have risen the rest of water or milk is added, all this is salted and the dough is kneaded.
- The flour is beforehand thoroughly screened. The made dough is put in a large pan, the lid is put on and the pan is put in a warm place. As soon as the dough increases in volume two times it is kneaded and again left to rise. The ready dough does not sink even being kneaded. Depending on the frying-pan's volume the dough is divided in round pieces large enough to fill 2/3 of this volume.
- The frying-pan is oiled, then dough is put in it and left for 15–20 minutes. Then a second fryingpan is put on the one with dough and they are burried in hot charcoals. Some time later they are taken out, tirned over and again burried. The baked bread is of a brownish colour. Inder present-day conditions this bread is baked in two frying-pans in the oven at 200-220_C during 20–25 minutes.
- The ready bread can be eaten hot and cold. On the hot bread small pieces of butter can be put. According to this recipe taba-nan with fat of tail can be made. The ready dough is oiled, pierced in some places where small pieces of fat of tail are put and baked like taba-nan.
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