Kazakh flatbreads (Bauyrsaki)

8 servings

95 minutes

Bauyrsaq are fragrant, airy flatbreads that symbolize hospitality and abundance in Kazakh and Tatar cuisine. Their history dates back to ancient times when nomads prepared these golden pieces of dough in hot oil, creating the perfect treat for long journeys. The taste of bauyrsaq is delicate with a slight sweetness, and the crispy crust combined with soft, porous dough makes them a versatile delicacy. They pair wonderfully with honey, jam, sour cream or even kumis, adding warmth to the meal. Bauyrsaq are traditionally served at festive tables; they embody the hospitality and warm atmosphere of family gatherings.

Energy value per serving

• Calories: 930.6
• Proteins: 10.9g
• Fats: 71.7g
• Carbohydrates: 61g

Ingredients

• Kefir: 0.25 l
• Water: 0.5 l
• Salt: pinch
• Fresh yeast: 250 g
• Vegetable oil: 0.35 l
• Sugar: 0.5 glass
• Wheat flour: 0.5 kg
• Butter: 250 g

Cooking steps

1. Dissolve yeast in warm water. Add a pinch of salt and sugar to taste.

   Required ingredients:

   • Fresh yeast: 250 g
   • Water: 0.5 l
   • Salt:  pinch
   • Sugar: 0.5 glass

2. Melt the butter, cool it down, and add it to the dough. Mix it. You can add kefir or milk.

   Required ingredients:

   • Butter: 250 g
   • Kefir: 0.25 l

3. We will add enough flour to make a non-sticky dough. We will knead it, greasing our hands with vegetable oil. We will leave it to rise, covered with a kitchen towel.

   Required ingredients:

   • Wheat flour: 0.5 kg
   • Vegetable oil: 0.35 l

4. Then, we roll out small flatbreads with a rolling pin and cut the baursaks into medium or large cubes.

5. Fry in a large bowl in sunflower oil until golden brown.

   Required ingredients:

   • Vegetable oil: 0.35 l