Culture of making flatbreads and types of bread: katyrma, zhupka, yufka:
Baursaks are put on the table tea when drinkingkumis, shubat. Baursaks are baked from wheat flour of the highest or first grade. The dough should be kneaded vigorously. Then the doughcan be rolled and cut. It is advisable to cover the surface of dough. After the oil is completely heated in a cauldron, baursaks are placed according to the amount of oil. If the fire burns too much, the inside of baursak will be raw or too red. Baursaks cooked in red-maroon color are both luxurious and tasty.
Taba nan is a round sour dough bread which has butter worked into the dough before it is baked over charcoal.
Taba nan is kneaded in flour with the addition of butter, milk. The dough is baked on top of one pan with the other pan covered. It can be baked either in the ovenstove.
Kattama is very tasty type of bread. Pour butter, eggs, milk, thinly roll out the dough, which is kneaded to a solid state, grease the surface of the sheet, roll it up in a rolling pin, cut several pieces with a knife and roll out each piece again. Kattama bread is baked in a cauldron in heated oil.
The tradition of preparing qatyrma bread was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2016, at the proposal of Kazakhstan, Kyrgyzstan, Turkey, Azerbaijan, and the Islamic Republic of Iran (Addis Ababa, Ethiopia, 28 November – 2 December 2016).
