May Tokoch (Kyrgyz Pancakes)

"Mai Tokoch"

The cuisines of nomadic peoples are simple. They predominantly feature dishes made from meat, milk, and flour. Therefore, such flatbreads replace bread for first courses, and they are also served with tea. In modern Kyrgyz cuisine, there is an effort to preserve traditions and national dishes. The pancakes made from this recipe turn out fluffy, airy, and delicious.

To prepare Kyrgyz pancakes, you will need the ingredients listed below.

Ingredients:

Flour - 3 cups
Milk - 1 cup
Chicken egg - 1 pc.
Dry active yeast - 5 g
Vegetable oil - 1 tbsp.
Salt - 0.5 tsp.

All ingredients should be warm, so take them out of the refrigerator in advance. Add the yeast to the warm milk. Mix well. Add the egg, salt, and sugar.

The flour must be sifted. Gradually add the flour, mixing and kneading the dough. Cover it with a towel or, if in a container, with a lid. Place it in a warm place. The dough should fill the bottom of the container.

When the dough has doubled in size, gently press it down; it will settle. Allow the dough to rise once more. The dough should rise for about two hours, depending on the temperature in your home. When the dough has risen well, place it on the table and divide it into 4 parts. The size of the pancakes depends on your frying pan. The larger the frying pan, the larger the pancakes can be. Roll out the pancakes to a thickness of 1 centimeter. Make 3 slits in the center.

Fry the pancakes in melted butter; they turn out very aromatic. Fry on one side. Flip and fry on the other side.

Mai Tokoch are ready! They turned out light and porous.

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