When I saw this bread for the first time, I was fascinated with the different shape of this flatbread . I googled to check if this is really a flat bread as it looks more like a bagel. Thus i got more information on this interesting form of flatbread. Obi non, or lepyoshkya is a kind of flatbread in Afghan, Tajik and Uzbek cuisine. It is shaped like a disc and thicker than naan. Obi non are baked in clay ovens called tandyr. Uzbek bread is baked in the form of circular flat loaves with a thin decorated crispy center and puffy edges. Non in Uzbekistan is often eaten for dinner or supper with mere fruit or sweet green tea.
Each of the 12 provinces of Uzbekistan produces its own range of bread sorts. For instance, Samarkand Non is of medium size, thick and heavy, with smooth, glossy sides and a small patch in the centre covered with black sesame seeds. It is interesting that Samarkand bread with its original taste can be produced only in Samarkand, the very air of the city reported to be the bread’s main ingredient. Bread from Kokand, on the contrary, is thin and broad, 32-35 cm in diameter, its surface completely covered with ornamentation. These sorts of bread can for a long time remain soft and delicious, which is very convenient for tourists, who can bring home fresh bread from the hospitable and sunny Central Asia. Tashkent is famous for its ‘airy’ non, with crispy, light ‘bubbles’.
There are many other sorts of bread in Uzbek’s cuisine, such as simple bread, bread with crackling, bread with meat, bread from bran, puffy bread, flaky bread, bread fried in oil with onion and so on. In every city and town, at a market, you can see long rows of various kinds of bread decoratively disposed on the stalls. (Source)
Uzbek bread is made of simple or fat dough, sometimes with the additions of milk, sour cream, eggs and even herbs. In earlier times it was not the yeast but the remains of the dough from the previous batch to be used for fermentation.
This bread just needs a bit of preparation with respect to proofing of the dough, rest you are sorted. It can be enjoyed in the breakfast or in your main meal along with soup or some yummy curry. We enjoyed it for lunch with delicious hot soup . Also we had the leftovers in breakfast by topping it up with my 2 Ingredient Homemade Chocolate Hazelnut Butter. One can make different patterns on designs on this bread. I simply used a thumb impression in the center and some patterns with the fork. I enjoyed this bread thoroughly and would be definitely making it more often. I took the recipe from my blogger friend Sandhya’s blog. I did do some changes with respect to the quantity of yeast and the baking method.
Uzbek Flatbread - Obi Non
- 1 Cup Whole wheat flour
- 1.5 Cup All Purpose Flour
- 1 tsp Active Dry Yeast
- 1 -1.5 Cup Lukewarm water
- Salt to taste
- 1/2 tsp Sugar
- Oil to grease the bowl
- Sesame seeds of Onion seeds for sprinkling on the bread
- 2 tbsp Milk (For brushing the obi Non)
- 1 tbsp Butter (optional - For brushing the obi Non after baking)
To make the dough
- 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.
Shaping Obi Non
- 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.
Baking the Obi Non
- 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.
Recipes in this series of A-Z International FlatBreads
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Day 21 – International Flat Breads – Letter U
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