Pasta & rice
Jalpak nan
The quintessential round flatbread of Kyrgyzstan, wide, thin in the centre and thicker at the edges. It is baked in a tandoor and keeps for several days, ideal with soups and stews.
Ingredients
Ingredients
Spices & seasoning
Nutrition facts
469 kcal per serving
- Protein
- 17.8 g
- Carbohydrates
- 84.8 g
- of which sugars
- 1.9 g
- Fat
- 4.7 g
- Fiber
- 4.8 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Dissolve the yeast in the lukewarm water and let it foam for 5 minutes.
- Mix the flour and salt, add the yeast and oil, then knead for 10 minutes.
- Let the dough rest for 1 hour, covered.
- Divide into 2 large balls and roll each into a large disc about 25 cm across, thicker at the edges.
- Prick the centre, then bake in a very hot oven at 250 °C for 12 to 15 minutes until nicely coloured.
Variations and tips
With what you can find here. A preheated pizza stone or an upturned baking tray reproduces the tandoor's heat well.
More ideas
Kourmanji45 min · 4 serv. · budget-friendlyKhalyat (халят)45 min · 4 serv. · budget-friendlyAshlyan-fu (ашлян-фу)35 min · 4 serv. · budget-friendlyBozo (steamed meat dumplings)1 h 25 · 4 serv. · budget-friendlyChakapa1 h 35 · 4 serv. · budget-friendlyChochoto (lamb stew with green onions)1 h 30 · 4 serv. · budget-friendlyMilk chorba (süt chorpo)45 min · 4 serv. · budget-friendlyFresh cheese galettes (kurut togok choocho)50 min · 4 serv. · budget-friendly
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Original Ecomely recipe.