Thin dough flatbreads Udmurt tabani

Name: Thin dough flatbreads Udmurt tabani
Total time: 5 h
Yield: 10
Ingredients: 500 g Wheat flour; 2 tablespoon Sugar; 10 g Dry yeast; 2 tablespoon Vegetable oil; 1 L Water; to taste Salt; 50 g Butter; 1 cup Milk; 1 Eggs; 50 g Wheat flour; to taste Salt; 20 g Butter

Udmurt tabani are hot, rosy, oily, like the sun! Tabani, Udmurt sour dough flatbreads, are a bit reminiscent of Russian pancakes or pancakes. The preparation of Udmurt tabani has its own nuances. They are necessarily baked in a cast iron frying pan, in a Russian oven and over an open fire. As my friend from Udmurtia put it, fire should caress the taban. They are eaten hot with zyret. Zyret is a kind of sauce for taban. Zyrets can be sweet and salty, curd, potato, or made from eggs with milk. I took the risk of cooking tabani on a gas stove, due to the lack of a Russian stove in urban conditions. It turned out delicious too. True, I cooked in a cast iron frying pan and high heat. Tabani really needs to be eaten hot; when it cools down, it loses its charm. Tabani is a festive dish. It is prepared for Maslenitsa, for dear guests, or when they want to please the children.

84

52785

Elise Brown

Author of the recipe

Calories

327Kcal

Protein

8gram

Fat

12gram

Carbs

43gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

500g

2tablespoon

10g

2tablespoon

1L

to taste

50g

1cup

1

50g

to taste

20g

Step-by-step preparation

Cooking time: 5 hr

STEP 1
Products for making dough. You need about a liter of water, but you need to focus on the consistency of the dough. The dough should be liquid.
STEP 2
Dissolve yeast in warm water.
STEP 3
Add sugar
STEP 4
Add vegetable oil.
STEP 5
Mix all ingredients.
STEP 6
Add flour and knead the dough.
STEP 7
The dough should resemble liquid sour cream. It is best to start preparing the dough with 2 glasses of water, and when kneading, add water and bring the dough to the desired consistency. Place the dough in a warm place to ferment for 2 - 3 hours.
STEP 8
During fermentation, the dough must be monitored and kneaded periodically.
STEP 9
Pour the dough, approximately 3-4 mm thick, into a very hot cast iron frying pan.
STEP 10
The taban is fried on both sides.
STEP 11
Be sure to grease each flatbread with a small piece of butter.
STEP 12
Ready-made tabani can be cut into four parts and dipped into zyret. You don’t have to cut it, put the zyret in the middle and roll it into a tube.
STEP 13
Ingredients for zyret.
STEP 14
beat the egg
STEP 15
Add flour and milk to the beaten egg. Beat, then pour the whipped mixture into a stainless saucepan and heat until thickened and bubbles appear.
STEP 16
Add butter to the finished sauce, mix salt and cool. If you want to prepare sweet zyryat, you can add 1/4 cup of sugar.
STEP 17
You can put the zyryat in the middle of the flatbread, roll it up and eat it. You can simply dip the taban in the zyryat.