Me too… I get absolutely mesmerized by “new” foods that seem so appealing! Prepare the other nons in a similar way and let it sit for 20 to 25 minutes for another rise. Obi non or lepyoshka is a kind of flat tandoor bread popular in Afghan, Tajik and Uzbek cuisine. I only have one for rolls that I found through Celia. Bread from Kokand, on the contrary, is thin and broad, 32-35 cm in diameter, its surface completely covered with ornamentation. Uzbek people eat this all the time including with breakfast or major meals. It should feel sticky, but hold together nicely.

Now with your finger tips, move it all around until the liquid is pretty much soaked up. Allow to set while measuring the rest of the ingredients. Put your milk and warm water in the middle. 178 g Cover and leave at room temperature for 5 minutes. I can imagine the beauties you will bake! Including the link to that youtube video with the recipe I used. Traditionally chekish is used to form a pattern, but as you can see I used kiddo’s lunch box lid to make a dip in the middle and using fork I created the striped pattern around. A couple of months ago I stumbled on this blog post and could not stop thinking about the beauty of those flat breads. There are different varieties of Naan, and it originates from Central and South Asia with influence from the Middle-East.

The Kokand patyr is rather large, about 32 – 35 cm in diameter, flat and thin, with a pattern stamped on the entire surface. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water, and stir until blended; dough will be shaggy and sticky. Prepare the dough 3-4 hours before you plan to bake. Carefully place them on the pizza stone and bake for 10 minutes. You are one lucky woman to have tripped across this. Sprinkle the yeast on the surface of the water and do not stir. Remove the cover after 10 minutes. It is similar to non or patyr breads, in form and ingredients. With a pastry brush, apply the glaze to the tops and sides of the lepyoshki. 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. Don't worry about getting it perfect.

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But you can keep them in a warm place and once the dough has doubled up, make sure you prepare the nons within 2 hours if not refrigerate it.

Enter your email address to follow this blog and receive notifications of new posts by email. Beat egg yolk and milk for the glaze. Then add the remaining water in the same way. Kneed the dough for a full five minutes. Sorry, your blog cannot share posts by email. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. The typical Tashkent lepyoshka is light, fluffy, chewy often decorated with sesame seeds and glazed with milk. The Samarkand patyr is usually flavored with meat, vegetables and herbs. If you have a large enough Dutch oven, you can bake two at a time. Although breads aka Non is ubiquitous, the variety changes with location. The lepyoshka is made of various types of dough: with butter, milk, eggs and sugar. 2 tablespoons olive oil. Such a pretty bread. Let rest and rise until they about double in size,... Bake at 365°F for about 35-40 minutes. My design was approved by all members of our family…. Punch it. ( Log Out /  These clay oven baked breads are mentioned in, In Andijon and Qashqadaryo, flaky Obi aromatic non bread is prepared with cream and butter and served during matchmaking meetings. Make a pile of flour with an indentation in the middle. I even have full fat yogurt on hand, bought accidentally in place of low fat. I imagine that each family has their own way to decorate their bread. Divide it in half with a knife and form two mounds. Make a hollow in the center of your pile of flour—like the middle of a volcano. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. If baking one at a time, leave the balls covered and make the decorations right before baking. Blogging Marathon page for the other Blogging Marathoners doing BM# 75, Instant Pot Moringa Rasam | Murungai Rasam | Mulligatawny Soup, Horse Gram Dal Rasam with Home made Rasam Powder | Kollu Rasam, Pathiya Rasam | Easy Postpartum Rasam | Pathiya Poondu Rasam.

You can make this non only with APF or only with wheat flour. Push it.

For my first adventure, I had not found a detailed recipe, it was more a vague set of instructions, so I made my own formula and used the fermentation time suggested. LEPYOSHKA – UZBEK FLATBREAD For my next time I intend to use 75% white bread flour and 25% whole wheat or spelt. 1 cup yogurt, full-fat Traditional Bukhara obi non is often sprinkled with sesame or nigella and famous for its distinct delicate aroma. I was a bit disappointed, even though the bread tasted pretty good. ( Log Out / 

ONE YEAR AGO: First Monday Favorite – Black Sesame Macarons, TWO YEARS AGO: Chocolate Orange Mini-Cakes, FOUR YEARS AGO: P90X3, a Review of Tony Horton’s Latest Fitness Program, FIVE YEARS AGO: Pasta and Mussels in Saffron Broth, EIGHT YEARS AGO: Bite-sized Chocolate Pleasure. If baking one at a time, leave the balls covered and make the decorations right before baking. I asked for help in a bread Facebook page, and got great advice. The recipe from video is actuall 5 cups flour, 3 of which is white. You'll need the second! Divide the dough into five equal portions and now flatten each piece into a small circle like below. As you mix, the flour will resemble like crumbles. Cover bowl with plastic wrap. 1 tablespoon instant yeast Now wrap the bowl with cling film, and for a slow rise, you can keep it refrigerator for up to 8 or 9 hours and instant rise, you can keep it a warm place for about 2 hours or until it doubles up. https://www.etsy.com/shop/artsystamp Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

NYT Cooking is a subscription service of The New York Times. The dough can be very simple, although I found countless recipe variations for them. Subscribe now for full access. As I used instant yeast, I didn’t proof it.

Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. It is a good choice with a soup or stew. As to the decoration, you can do pretty much whatever you feel like it. Divide the dough in 4 portions, shape each as a small ball. Heat your oven to about 400°F When dinner is about 30 minutes away, turn your dough out on your work surface, punch it down and kneed it for a minute. Change ), You are commenting using your Twitter account. Three Recipes To Savor To The Last Crumb. Oil a cookie sheet or large baking tray. A typical lepyoshka is gold colored soft, round like a disc with a depression in the middle that prevents dough from rising. such a simple idea, but it works wonders!

At least a half-hour before dough is ready, heat oven to 450 degrees. Turn it. It is about the size of a medium pizza however restaurants often serve smaller and colorful version. Click on "Watch later" to put videos here. Now, give your sugar, water and yeast a quick stir and pour it into the center of your flour volcano. Lepyoshka is round bread which is staple food of Uzbekistan. Preparation. Uzbek never cut bread and they prefer breaking with hand it in smaller portions. But you can do several rounds of stamps in the center instead, leave the dough plain all around. Don't worry, it will all get thoroughly mixed later. Created by touristvlog. Now, give your sugar, … https://www.etsy.com/shop/artsyuzbekplus. Uzbek people eat this all the time including with breakfast or major meals. ENJOY! Pop the first one in the oven for about 15 minutes or until golden. Transfer dough to a clean bowl lightly brushed with oil. This easy bread recipe goes great with stews, soups, salads, beans, meats, pastas almost anything. ( Log Out /  Now wrap the bowl with cling film, and for slow rise you can keep it refrigerator for up to 8 or 9 hours and for instant rise, you can keep it warm place for about 2 hours or until it doubles up. It uses a spoon all around the edge, then the stamp goes in the center. If you don't cheat on this part, you'll have a really nice consistency in your bread. Change ).

The stamp (like ma’amoul moulds) is on my ‘when I win the lottery’ wish list. they’re so pretty! Most common Obi Non is staple bread of Uzbek people. Put the sugar in a small glass bowl and add about half of the water. Put in half a packet of dry yeast, a teaspoon of sugar, a teaspoon of salt, and a pinch of flour. Powered by WordPress. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Sieve the wheat flour and all-purpose flour in a wide mixing bowl. ( Log Out /  Remove the tray and turn the flat bread bottom up to cool just a bit. From type of flour to amount of yeast, duration of fermentation, type of fat added, it’s hard to find a common denominator. But the basic characteristic is the stamping of beautiful images on the dough right before baking. awesome!

Get recipes, tips and NYT special offers delivered straight to your inbox. In addition to Uzbekistan, it is also popular in other central Asian countries namely: Kazakhstan and Kyrgyzstan. After 25 minutes, brush the obi non with some butter and sprinkle the nigella and white sesame seeds. Here's where you get your therapy. VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. And it takes very little effort — only time. You can find these round shaped dough bread sold at every street corner of Uzbekistan. In addition meat, vegetables and herbs are stuffed depending upon the recipe. Comments: The recipe I am sharing is in fact my second attempt at making Uzbek flat breads. Obi non - flat tandoor bread shaped like a disc and comparatively thicker than naan, popular in Afghan, Tajik and Uzbek cuisine. You can find these round shaped dough bread sold at every street corner of Uzbekistan. After the dough has risen, punch the dough and knead for two to three minutes to remove the air pockets. Remove the cover after 10 minutes.