Tabani

Category: Bakery products
Kitchen: Udmurt
Tabani

Ingredients

Whole grain wheat flour 200 g
Whole grain rye flour 30 g
Serum 300 ml
Pressed yeast 4 g
Salt 1.5 tsp.
Chopped green onions (optional) 2 tbsp. l.
Self-leavening dough 50 g

Cooking method

  • Mix the flour, add the crumbled yeast, the "old" dough in pieces ( self-leavening dough recipe - here), rub with hands and leave for an hour. Then add salt, knead the dough with whey (or milk diluted with water).
  • The dough should be slightly thicker than for the pancakes.
  • Leave to ferment overnight.
  • In the morning add chopped green onions (optional) and fry in a cast-iron pan like pancakes.
  • Grease the finished tabani with butter.

The dish is designed for

3 pcs.

Note

Tabani very similar to pancakes, differ, perhaps, in size.
From this amount I got 3 pieces.
Can be made with buckwheat, pea flour.

Tabani
tabani plural "kind of thick pancakes", vyatsk. (Dahl). Possibly, initial meaning - "soles"; borrowing. from Tur., Tat., Crimean-Tat., Kypch. taban "sole", Eastern Türk. taran ".
"Buranovskie grandmothers" encouraged the search, writing and cooking of tabany.

Tabani

Tanyulya
An interesting recipe. I have to try, my son just loves pancakes
MariV
Yes, very similar to pancakes!
exay
The dish is very tasty, I am Udmurt myself and I live in Udmurtia.

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