Made from leftover scraps of dough, this Kazakh flatbread is cooked on a griddle or cast-iron pan until it puffs on both sides; it is served hot as a snack, often with cheese or clotted cream.
If you have leftover scraps of dough, use them directly; otherwise knead the flour, dried yeast, salt, lukewarm water and vegetable oil into a soft dough.
Cover the dough and let it rest somewhere warm for 20 minutes.
Roll the dough out into a round flat shape and cook it on a hot griddle or cast-iron pan until both sides puff and turn golden.
Do not heat the griddle too high; the outside can burn while the inside stays raw. Cook patiently over medium heat. Allergens: contains wheat (gluten).
Adding a spoon of yoghurt to the dough keeps the bread softer and helps it stay fresh the next day.
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