Tajgi

Directions

1. First, grind the unhulled wheat and rinse it thoroughly. ≈ 2 min
2. Next, soak the wheat in water for two days, changing the water four to five times a day. ⏱ ≈ 30 min
3. After two days, when the wheat stalks turn white, spread a cloth inside a sieve. ⏱ ≈ 10 min
4. Pour apply the wheat, place it on the fabric and cover it with another layer of fabric, leaving some space for the water to drain. ≈ 3 min
5. Allow the water to drain for three to four hours, until the wheat grains reach a size of approximately one to two centimeters (about the size of a small pea). ≈ 2 min
6. Next, dry the wheat grains in the open air and then grind them. ≈ 3 min
7. This flour does not need to be sifted. ≈ 3 min
8. Enjoy your meal, dear friends. ≈ 3 min
9. Finally, here are some key points to remember: ≈ 3 min
10. Traditionally, the fruit to be cooked was placed under a heat source, such as a wood fire, and the container was covered with charcoal to ensure even cooking on both sides. ⏱ ≈ 10 min
11. Once cooked, the dough doesn’t have a strong binding quality. ≈ 3 min
12. That’s why, nowadays, a little bit of wheat flour is often added to improve its texture. ≈ 3 min
13. The taste of the fig is different from that of the plum, the plum, and the sea plum. ≈ 3 min