Taba Nan is a big round leavened flatbread. They have a raised edge and are decorated on the central dough. Traditionally they where cooked in a dung fire.

The dough is very wet. I let it rise for 2 hours but you could leave it for up to 8 or 9. I intend to experiment with a long fermentation version sometime in the future.

Taba Nan

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Prep Time 2 hrs 15 mins
Cook Time 30 mins
Total Time 2 hrs 45 mins
Course Bread
Cuisine Kazakh
Servings 4


  • 3 cups All purpose Flour
  • 1.5 cups Luke warm water
  • 0.5 cups Milk or Yogurt
  • 1 tsp Active Yeast
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 tbsp Olive oil


  • Mix the sugar, water and yeast and let it activate
  • Add the yeast mixture to the flour, milk/yogurt, salt and olive oil
  • Mix well, kneed for 5 minutes and let sit to rise under a damp towel for 2 hours.
  • After 2 hours, remove the dough and separate into 3 or 4 balls of dough. Cover with the damp towel and let it rise again for 15 minutes.
  • Place a ball of dough onto some baking paper. Punch down the dough, create a depression in the middle.
  • Decorate your dough. Place into a dutch oven and bake covered in a 190 degree Celsius oven for 15 minutes and uncovered for another 15 minutes.
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