Kazakh roasted flatbread

Kazakh roasted flatbread

　　Kazakh roasted flatbread is a thick bread baked using dried cow dung as fuel, known for its particularly fragrant taste. This type of bread is also an indispensable food when Kazakhs drink milk tea. Ingredients: flour, milk or sheep's milk, sheep tail fat. Method: Soak the starter dough in water, mix it with flour, sheep tail fat, and milk or sheep's milk, knead the dough well, and place it in a sheepskin bag to ferment (it can also be wrapped in thick cotton fabric to ferment). Once the dough has slightly risen, begin making the flatbread without adding any alkali. Generally, they do not prepare much dough at once, only making 2–3 pieces at a time, baking and eating them right away to keep the bread fresh. The size of the flatbread is determined by the size of the Kazakh “kapkan” (similar to a cast-iron flat pan used by Han Chinese). The “kapkan” is round, with a diameter of 25–30 centimeters and a thickness of 5–6 centimeters. After the dough is kneaded, it is placed inside the “kapkan” and flattened by hand. Another “kapkan” of the same size is then placed on top. The “kapkan” is placed over a burning pile of hot cow dung, and another pile of burning dried cow dung is placed on top. Due to even heat distribution, there’s no need to flip the bread. It is ready in about 20 minutes. The bread is generally 6–7 centimeters thick. Characteristics: the bread is golden yellow, with a fragrant, fluffy, and delicious taste; when serving, it is usually cut into small pieces for guests with a knife. Guests generally should not break the bread apart with their hands, as doing so is considered impolite. (Ili Kazakh)