Kyrgyz Tandyr Nan
A traditional Kyrgyz flatbread baked in a tandoor oven, characterized by its slightly chewy texture and savory aroma. It's a staple accompaniment to many Kyrgyz meals.
🧂 Ingredients
- 500 g All-purpose flour
- 300 ml Warm water
- 7 g Active dry yeast
- 1 tsp Sugar
- 1.5 tsp Salt
- 2 tbsp Vegetable oil
- 2 tbsp Milk(for brushing)
- 1 tbsp Sesame seeds or nigella seeds(optional, for topping)
👨🍳 Instructions
- 1
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour and salt. Make a well in the center.
💡 Tip: Ensure salt is evenly distributed - 3
Pour the yeast mixture and vegetable oil into the well. Mix until a shaggy dough forms.
💡 Tip: Start mixing with a spoon or spatula - 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
💡 Tip: Add a little more flour if too sticky, but avoid adding too much - 5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 6
Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball.
💡 Tip: Work gently to avoid deflating the dough too much - 7
On a lightly floured surface, flatten each ball into a disc about 1/4 inch thick. You can use your hands or a rolling pin.
💡 Tip: Aim for an even thickness - 8
Preheat your oven to its highest setting (around 500°F/260°C), ideally with a pizza stone or baking steel inside for at least 30 minutes.
💡 Tip: A very hot oven is crucial for good bread - 9
Carefully transfer the flattened dough onto the preheated pizza stone or baking steel. Brush the top with milk and sprinkle with seeds, if using.
💡 Tip: Use a pizza peel or the back of a baking sheet for transferring - 10
Bake for 5-7 minutes, or until the bread is puffed up and golden brown.
- 11
Remove from oven and let cool slightly on a wire rack before serving.
💡 Tip: Serve warm
💡 Pro Tips
- ✓For a tandoor-like effect in a home oven, preheat a baking stone or steel to the highest possible temperature.
- ✓Don't overcrowd the oven; bake in batches if necessary.
- ✓The dough should be soft and slightly sticky before the first rise.
🔄 Variations
- Add a pinch of cumin or coriander to the dough for added flavor.
- Brush with melted butter after baking for extra richness.