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Kazak Flat Bread

Batters and Breads

Kazak Flat Bread
1 teaspoon dry yeast (or one yeast ball)
2 teaspoons sugar
1 teaspoon salt
1/4 cup corn oil
8 cups flour
1/2 cup diced onions
1. Mix yeast, sugar, and salt in a bowl and add half cup of warm water, and then slowly add the oil.
2. Slowly mix in the flour until a stiff dough holds together. Take dough out of the bowl and knead until smooth. Cover with a towel and let it rest for half an hour.
3. Cut dough into eight parts, and roll each of them into a ten inch circle. Spread one-eighth of the onions on each and pat them into the dough with your hand. Let them rest and rise slightly for half an hour. Then take a small knife and use it gently to make tiny holes in the dough. Now they are ready to steam or bake.
4. To steam them: Put cloth on a plate and put a circle of dough on it and place it on a streamer rack over simmering water. Steam for twenty minutes. You can stack them four deep, if you have four steaming racks, but be sure the plate doe not touch the edge of the rack. Serve them warm or rewarm them, if need be.
or to bake them: Put these circles on a pre-heated baking sheet and bake in a pregeated 500 degree Farenheit oven for five minutes, watch them after three minutes so that the edges do not burn. If they do, put small pieces of aluminum foil over the edges that are turning dark. Take themout of the oven and serve warm.

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