Chigustei

Recipe by Chef Otaktay
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Blend shortening with dry ingredients.
  • Add water.
  • Mix well, knead lightly.
  • Let dough rest, covered, in a warm place for 30 minutes.
  • Divide dough into 6 to 8 pieces. Keep the dough covered until it is used.
  • Take a piece of dough and roll it into a flat circle no more than 1/4 inch thick and cook on a non-stick griddle or lightly greased iron griddle over medium-high heat turning the bread once.
  • They should have dark speckles on one side and dark spots on the other.
  • Serve them warm.
  • They are often torn into pieces and dropped into the broth with the boiled meat.