Dish

Obi non

Obi non is made from a dough that is typically made from flour, water, salt, and yeast. The dough is kneaded and then allowed to rise before being shaped into flat rounds. The bread is then baked in a hot oven until it is golden brown and crispy on the outside. Obi non is typically served with savory dishes such as stews, curries, and grilled meats. It can also be used as a wrap for sandwiches or as a base for pizza.

Asian cuisine› Central Asian cuisine› Uzbek cuisine

Bread› Flatbread

Origins and history

Obi non has been a staple food in Uzbekistan for centuries. It is believed to have originated in the region that is now Uzbekistan and has been a part of the local cuisine for generations.

Dietary considerations

Obi non is typically made with wheat flour, which contains gluten. It is not suitable for those with celiac disease or gluten intolerance. It is also not suitable for those with a wheat allergy.

Variations

There are many variations of obi non, including those that are made with different types of flour, such as rye or cornmeal. Some variations also include additional ingredients such as herbs, spices, or cheese.

Presentation and garnishing

Obi non is typically served on a platter or basket lined with a cloth. It is often garnished with herbs or seeds.

Tips & Tricks

To keep obi non fresh, store it in an airtight container or wrap it in plastic wrap. It can also be frozen for later use.

Side-dishes

Obi non is typically served with savory dishes such as stews, curries, and grilled meats. It can also be used as a wrap for sandwiches or as a base for pizza.