Pasta & rice
Kourmanji
A dense, round bread, traditionally baked in a tandoor or on a griddle, with a golden crust contrasting with a soft crumb. It goes with most everyday meals in Kyrgyzstan.
Ingredients
Ingredients
Spices & seasoning
Optional extras
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
- In a large bowl, dissolve the yeast in the lukewarm water and let it foam for 5 minutes.
- Add the flour, salt and oil, then knead for 10 minutes until you have a smooth, elastic dough.
- Let it rise for 1 hour, covered, until the dough has doubled in volume.
- Divide into 4 balls, flatten them in the centre to form thick discs, and prick the middle with a fork.
- Bake in an oven at 220 °C for 20 to 25 minutes, until the top is golden.
Variations and tips
With what you can find here. A very hot cast-iron pan can stand in for the tandoor: cook each disc for 4 to 5 minutes per side.
More ideas
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Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Original Ecomely recipe.