Baursaki Kazakhstan Fried Bread Recipes

ZHENT FROM KAZAKHSTAN

Steps:

• Mix all ingredients, form into a square, place in refrigerator for 2 hours.

ZHANYSHPA FROM KAZAKHSTAN

Steps:

• Mix well, serve in tea cups.

SPICE MIX FOR KAZAKH AND UZBEK RECIPES

Steps:

• Mix well and store in an air-tight container.

BHATURA, INDIAN FRIED BREAD

Steps:

• 1. Take a mixing bowl and mix both flours.
• 2. Add yogurt, baking soda, salt, 1 tbsp oil, and sugar.
• 3. Knead the dough using lukewarm water.
• 4. After kneading the dough apply 1 tbsp of oil.
• 5. Cover dough with wet towel and keep in warm place for 2 hours.
• 6. Divide them into 16 balls. Cover it with cloth and let them rest for 20 minutes.
• 7. Use a rolling pin and roll the dough into 5 inch diskettes.
• 8. Heat oil in pan for deep frying. Wait till oil gets hot.
• 9. Deep fry the bhatura and cook on both sides for one minute.
• 10. Remove the bhatura and place it on towel paper. This will help removing excess oil.
• Serve hot with Punjabi Cholle and Yogurt.

CHALLAH

Steps:

• Bread Machine method: Have liquids ingredients at 80 degrees and all others at room temperature.
• Place in pan basket in order listed.
• select dough/manual cycle.
• Do not use delay timer.
• Check dough consistency after 5 minutes of kneading, making adjustments if necessary.
• At the end of cycle, remove dough and follow shaping and baking insructions.
• Raising, Shaping and Baking: Place dough in lightly oiled bowl and turn to grease.
• Cover, let rise until dough until almost double.
• Turn dough onto lightly floured surface; punch down to remove bubbles.
• roll or pat into a 14-x7-inch rectangle, Starting with the shorter side, roll up tightly, pressing dough into a roll.
• Pinch edges and ends to seal.
• Place in greased 9-x-5-inch loaf pan.
• cover, let rise until indentation remains after touching, Brush loaf with slightly beaten egg mixed with 1 tablespoon water.
• sprinkle with sesame or Poppy seeds, bake in preheated 375 degree oven 30 to 40 minutes.
• Remove from pan; cool.