Kazakhstan's traditional round bread, nan, is a yeasted dough pressed thin in the centre with a raised rim, baked at high heat in a tandyr or oven. Topped with nigella and sesame seeds, it's served warm as the centrepiece of a brunch spread.
Dissolve the dry yeast and sugar in the lukewarm water and let it froth for 10 minutes.
Add the flour, salt and olive oil, then knead for 10 minutes into a soft dough.
Cover the dough with a damp cloth and let it rise in a warm spot for 90 minutes, until doubled in size.
Shape the dough into a round, pressing the centre thin while leaving the rim thick, then sprinkle with nigella and sesame seeds. Bake in an oven preheated to 230°C for 18 minutes.
Cover the dough with a damp cloth while it proves — a dried-out surface cracks and bakes into a tough crust. When you press the centre thin with your fingers, remember to leave the rim thick, or the bread won't puff evenly. Allergens: contains wheat (gluten), sesame.
If you can't find nigella seeds, sesame alone works well too; doubling the sesame keeps the look balanced.
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