This bread is very hearty and can be served with stew, soup or any subzi. Considered downright holy to Uzbeks, the flatbread is certainly good to look at—all those whorls and deftly placed punch marks, and that shiny surface with a glaze of milk, water or an egg wash. I am yet to try the water bath in baked goodies and I think I will try from these obi nons. Transfer the dough to a greased bowl and cover with plastic wrap and then a towel. Heat two cups of water, dissolve it in a teaspoon of salt. Since I don’t have the stamp, I used a fork to make a pattern in the centre. Bake a simple cake (Obi-non), designed for home use, from simple yeast dough. Love the fact you made them vegan too. Your email address will not be published. I love baking with steam now You have nailed the recipe. If you are not vegan, you could use egg wash or milk to brush the top of the bread. Let it rest for about an hour and half until it doubles in volume. LEPYOSHKA – UZBEK FLATBREAD (adapted from this video) 1 + 1/2 cups water, at room temperature 1 cup yogurt, full-fat 1 tablespoon instant yeast 1 teaspoon sugar 2 cups whole-wheat flour (I needed to add quite a bit more) 1 tsp salt 2 tablespoons olive … They look so fluffy and soft , steam baking these flatbread sounds very interesting . Then slowly add water and knead to a soft dough. Obi mom looks perfect valli! Do not be tempted to open the oven too often, but make sure to keep an eye on it from about 12 minutes. Place the shaped dough on the parchment lined baking tray. Working with one piece at a time, form a smooth and tight ball. Let the cakes rasstoyatsya for fifteen to twenty minutes. The bread must have a great crunch! Your mini obi non looks so good. Flatten the ball with your palm and then using your thumb, make a wide deep indentation in the center of the dough. Make sure that the sides are thick and the centre is thin and also be careful that you don’t poke a hole through the dough. C Cascioni Romganoli The bread is a staple in every meal in Uzbek cuisine and is eaten as is or with stew. If you open the oven too often, the steam will escape and will not have the effect that it is supposed to have. To do so, place some boiling water in a tray (about 1 inch) and place it in the bottom rack of the oven. Please read our disclosure policy. Brush each loaf with cottonseed oil with sesame seeds. These are looks like bun or bagels.. Repeat the same with the rest of the dough pieces and cover them with kitchen cloth and leave it to rest for about 20 to 25 minutes. A very good pick for O . Traditional Uzbek yeast buns that are so good. This bread is also called the water bread as it just has the yeast, flour and water in it. G for Gur aur Til ki Roti The bread is a staple in every meal in Uzbek cuisine and is eaten as is or with stew. Growing up, having freshly baked bread was always a must in our family. Working with one piece at a time, form a smooth and tight ball. You could leave them as it without any seeds as well. It was exciting to see a bread with no added oil or butter or milk. I fell in love with it when I made them and yes they had a unique texture. Obi Non has a very crusty outer layer and the inside is soft and has a distinct crumb. GReat pick. Soak in the cotton oil, sesame seeds, Put the dough on the table, divide it into pieces two or two hundred and fifty grams, roll from them balls, put the balls next and cover with a napkin. Obi Non is a flatbread from Uzbekistan made with just a few ingredients without any butter and traditionally baked in a Tandoor. Once the bread sounds hollow and is golden brown, remove it from the oven and cool it a bit before serving. If you are interested to know what’s O for Street Food, Check my other space. Apply some water or oil on the surface of the obi non and sprinkle the nigella seeds. Since I was using a microwave convection oven, I heated a bowl of water and placed on the plate and had the stand placed over it. I adapted this from Sandhya and naturally didn’t look any further as she had mentioned that she couldn’t find anything else. Most of us Ukrainians were raised eating bread with just about every meal, (by just about I mean every meal). Mix well and cover with a cloth and let the yeast proof for about 10 minutes. Traditional Uzbek yeast buns that soft, fluffy, and delicious. I made my dough in the stand mixer. The bread tastes great when eaten right of the oven. Afghan Flatbread | How to make Afghan Nan. I noticed that the seeds don't stick well when using water or oil. 1/ 2 tsp Sugar It does become very chewy, so warm it for 30 secs in the microwave before serving. Obi Non is a flatbread from Uzbekistan made with just few ingredients without any butter and traditionally baked in a Tandoor. Looks so perfect. So far i have used water bath in baking, guess it gives that unique texture !!! It does become very chewy, so warm it for 30 secs in the microwave before serving. Do not be tempted to open the oven too often, but make sure to keep an eye on it from about 12 minutes. Place the shaped dough on the parchment lined baking tray. It looks super soft and yum.. Obi Non has been on my to try out list for a long time. Place the bread tray on the center rack and bake for about 15 to 20 minutes. Love the pretty golden color on top! Like I said, for some of the tough letters, I simply struck with my bookmarked list. B for Bale Hannina Chapathi Let it rest for about an hour and a half until it doubles in volume. They look so much like bagels, Valli. You could leave them as it without any seeds as well. Since I was using a microwave convection oven, I heated a bowl of water and placed on the plate and had the stand placed over it. We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com. Cooking Oil to grease the bowl Uzbek hot tortilla favorably in taste from bread sold in the shop. Then slowly add water and knead to a soft dough. Rest of the recipe is all the same. Each of the 12 provinces of Uzbekistan produces its own range of bread sorts. Wow, that’ again something totally to me !!! Quick Shahi Paneer Recipe | Instant Rich Gravy with Indian Cottage Cheese. C for Chocolate Cupcakes with Chocolate Buttercream Frosting, Chakka Varatti | Jackfruit Halwa | Jackfruit Preserve, Andi Unda | Kerala Style Cashew Rice Ball, Saag Aloo | Vegan Spinach And Potato Curry, Sesame seeds or Nigella seeds - to sprinkle on the bread. Roll them in. If you don't have Nigella Seeds, you could use sesame seeds as well. The dough should not be sticky. Using a fork, make patterns in the centre indentation. How cute those obi non looks, and this vegan Uzbek flatbread looks absolutely wonderful Valli, now i know that this obi non is going to have its own place in our upcoming mega marathon.. Lol .. Well done. Let it rest for about an hour and a half until it doubles in volume. Procedure to make Obi Non –. I for Injera The bread is traditionally baked in Tandoor and as an alternate can be baked in the oven. Working with one piece at a time, form a taut ball. Place the shaped dough on the pizza stone or parchment line baking tray. Once the bread sounds hollow and is golden brown, remove it from the oven and cool it a bit before serving. Uzbek hot tortilla favorably in taste from bread sold in the shop. Pakoda Curry | Side Dish for Biryani / Pulao ~ Step by Step, Ganesh Chaturthi Greetings ~ 2012 | Vinayaka Chavithi Subhakanshalu | Festival Dishes for Ganesh Chaturthi. I made Obinon as well. Once the dough comes together, knead the dough for about 10 minutes until it is soft. Flatten the ball with your palm and then using your thumb, make a wide deep indentation in the centre of the dough. These breads look fantastic and has got a beautiful brown color. If you open the oven too often, the steam will escape and will not have the effect that it is supposed to have. You will see the yeast mixture all bubbling and frothy by 10 minutes. I think Obinon was the popular dish for O during last April BM. I made mini versions and was asked for me to be given. A for Afghan Flatbread Pour the flour into a basin in parts, vimosewa and again adding water and flour. N for Nicaraguan Quesillo, 2.5 All Purpose Flour Apply some water or oil on the surface of the obi non and sprinkle the sesame seeds or the nigella seeds. If you observe carefully you can see those fork indents , wonder why they disappear , I had a similar problem in one of the posts . Make sure that the sides are thick and the centre is thin and also be careful that you don’t poke a hole through the dough. I have never baked with a water bath but was so impressed by it when I first saw it on Masterchef Australia.

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