Tashkent Non Uzbeki Bread Recipes
TASHKENT NON (UZBEKI BREAD)
Courtesy of instructables.com, which has some great photos. This is a light and fluffy bread that is sold everywhere in Tashkent. The bread is traditionally baked in a tandyr oven, but we will make do with our ovens. The author states that is is addictively delicious with honey and butter (well, buttery lard is what he said, but I don't think so!)
Provided by duonyte
Categories Yeast Breads
Time 3h30m
Yield 4 loaves
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the water.
- Add the flours and salt to make a soft dough.
- Turn out and knead until it's smooth, but still a little sticky.
- Let rise in a warm place for two hours, or until doubled.
- Turn out and divide into 4 pieces.
- Form each pieace into a flattened round. Press in the center section of each round - you don't want it to rise as much.
- Let rest, covered, on a lightly floured surface for about 20 minutes.
- Preheat oven to 450 or 475 deg - if you have a pizza stone or quarry tiles, use those, otherwise use a cookie sheet.
- Press down the center of each round again, and then press in a chekich, if you happen to have one, or prick the center area with a fork - the chekich makes a nice pattern - star shapes etc. - so why not use your fork to make a nice pattern, too? Do this just before putting into the oven, so if your oven will not hold all four loaves at once, hold off on the ones that are staying on the counter.
- Lightly brush the loaf with milk, oil or melted lard and sprinkle with nigella or sesame seeds.
- Bake for about 15 minutes or until golden brown.
- Best eaten hot or within a day or so.
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