Pasta & rice

Khalyat (халят)

Khalyat is a soft, flat bread typical of Kyrgyzstan, with an airy crumb and a golden crust. It accompanies family meals and hospitality, and is torn by hand rather than cut.

45 min
4 servings
Advanced
Budget-friendly
🇰🇬 Kyrgyzstan

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

Spices & seasoning

Nigella seeds (optional)

Optional extras

1 tbsp Milk for brushing

On the side

Black tea or a meat dish in sauce

Nutrition facts

503 kcal per serving

Protein: 17.6 g
Carbohydrates: 85.8 g
of which sugars: 3 g
Fat: 8.1 g
Fiber: 4.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix the flour, salt, sugar and dry yeast.
Pour in the lukewarm water and oil, then knead for 8 to 10 minutes until you have a soft, smooth dough that no longer sticks to your fingers.
Cover and let rise for 1 hour in a warm place, until the dough has doubled in volume.
Gently deflate, divide into 4 balls, then roll each into a disc about 1 cm thick, keeping the center a little thicker.
Prick the center with a fork in several places, brush with milk if you have some, and sprinkle with nigella seeds.
Bake in a preheated oven at 220 °C on the rack for 20 to 25 minutes, until the top is well browned.
Let cool under a tea towel before serving: khalyat is torn by hand.