A simple dough of flour, water, and salt is rolled into thin sheets, cut by hand into long strips, and boiled in vegetable stock. This labor-intensive Kazakh recipe is made without dairy.
Mix the flour with the salt, then gradually add the water and knead into a firm, smooth dough.
Wrap the dough in plastic wrap and let it rest for 12 minutes so the gluten relaxes and the dough can be rolled thin.
Roll the dough until almost translucent, then cut it by hand into long strips.
Boil the strips in the vegetable stock for 3 minutes. Garnish with green onions and serve.
Dust the dough generously with flour as you roll it to prevent sticking. Rolling it thin takes practice, but gets easier with experience. Contains wheat (gluten).
Hamuru 12 dakika yerine biraz daha uzun dinlendirsem açması daha mı kolay olur, yoksa fazla dinlendirmek hamuru gevşetip yırtılmaya mı sebep olur? Sebze suyu yerine tavuk suyu kullanmak lezzeti nasıl değiştirir merak ediyorum.
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