Some of may think that it is ordinary white bread with milky crust but that is not entirely correct: the dough is so thin, that you need to powder it with flour and then put it right into the oven where it sprawls right away. In Ancient Rus farmhouse bread was not sieved. In order to make it “fluffier” cow milk was added. The dough stood for a long time and was formed right before putting into oven. We do not have our own cow, but we make it with butter and whole milk. And the recipe is preserved with ferment and dough method.
Ingredients: wheat flour, milk, salt, water, butter, predough
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