Obi Non - Traditional Uzbek Flatbread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 0.5g, 0.1g
• Carbohydrates (total, sugars): 32g, 0.5g
• Protein: 5g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt.
2. 2.
   Gradually add warm water to the dry ingredients and mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 230°C (450°F) and place a baking stone or baking sheet inside to heat up.
6. 6.
   Punch down the dough and divide it into 4 equal portions. Shape each portion into a round ball.
7. 7.
   Roll out each ball into a circle about 1cm (½ inch) thick.
8. 8.
   Place the rolled dough on the hot baking stone or baking sheet and bake for 10-12 minutes or until the bread is golden brown and cooked through.
9. 9.
   Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can also be used for a slightly chewier texture.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Warm water — The water should be warm, but not too hot, as it can kill the yeast.
• Salt — Adjust the amount of salt according to your taste preferences.

Tips & Tricks

• To achieve a crispier crust, you can brush the surface of the bread with water or olive oil before baking.
• Experiment with adding herbs or spices to the dough for additional flavor variations.
• Serve Obi Non warm for the best taste and texture.
• If you don't have a tandoor oven, a regular oven or stovetop can be used to bake the bread.
• Obi Non is traditionally enjoyed with dishes like plov (Uzbek rice pilaf) or shashlik (grilled meat skewers).

Serving advice

Serve Obi Non as a side dish with traditional Uzbek meals or use it as a base for sandwiches and wraps. It pairs well with yogurt, hummus, or various dips.

Presentation advice

To enhance the presentation, you can sprinkle sesame seeds or nigella seeds on top of the bread before baking. You can also shape the dough into decorative patterns or designs.