Uzbek Flatbread Obi Non Recipes

UZBEK FLATBREAD - OBI NON

Steps:

• Add about 1/2 cup of lukewarm water , sugar, yeast and mix everything together. Let the yeast bloom.
• If the yeast does not bloom after 10 minutes, discard and start again.
• Once the yeast mixture has bloomed, in a big bowl or your stand mixer, add in the whole wheat flour, salt, yeast mixture and mix everything.
• Knead the dough by adding water slowly. You should require a total of 1 cup , plus a bit more or less depending on the flour. Knead the dough until it is springy and forms a smooth elastic ball.
• Cover and keep it aside for at least an hour and half or until double in size.
• Once the dough has double in size, punch the air out of the dough and knead it for a minute.
• Divide the dough into equal size portions. I was able to make 6.
• Roll each dough into circular ball first, then flatten it using your palm, to form a disc. Then using your thumb, make a wide deep indentation in the center of the dough.
• Be careful not to poke a hole just an indentation, so that it is thicker on the sides and thinner in the center.
• Repeat the above steps for the remaining dough balls, and cover and rest them on a pizza tray for 25-30 minutes.
• Preheat the oven to 200 C. Just before baking make patterns/indentation in the center with the help of a fork.
• Brush milk on all the dough balls and sprinkle with sesame or onion seeds. Very lightly dab them, so that they stick to them. Be careful not to deflate them.
• Bake them in a preheated oven for 15 to 20 minutes. Keep an eye on the bread after 12-15 minutes. The bread should be golden brown and should sound hollow.
• Once baked apply some butter on all the Non's and let it cool on a wire rack.
• Enjoy this delicious bread with a bowl of soup.