Making 4 Types of Traditional Breads | Nomadic Life | Kyrgyzstan

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness and flavor.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking soda

Sourdough starter offers a unique flavor and is a natural leavening agent.

Mix flour, yeast, sugar, and salt in a large bowl until combined.

Add warm water and milk to the flour mixture, stirring until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1-2 hours until doubled in size.

Preheat the oven to 220°C (428°F).

Punch down the risen dough and divide it into equal portions.

Shape each portion into a round flatbread about 1-2 cm thick.

Place the shaped dough on a baking sheet lined with parchment paper.

Brush the tops with beaten egg and sprinkle with sesame seeds.

Bake in the preheated oven for 15-20 minutes until golden brown.

Remove from the oven and let cool on a wire rack before serving.

Cooking Techniques

Spice Level:

Allergens