Samarkand Non - Traditional Uzbek Bread Recipe

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) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 30ml (2 tbsp) vegetable oil 30ml (2 tbsp) vegetable oil
• Sesame seeds, for garnish (optional) Sesame seeds, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 47g, 1g
• Protein: 7g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil.
3. 3.
   Mix the ingredients together until a dough forms. 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 clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F). Punch down the dough and divide it into two equal portions.
6. 6.
   Shape each portion into a round loaf and place them on a baking sheet lined with parchment paper. Sprinkle sesame seeds on top if desired.
7. 7.
   Cover the loaves with a kitchen towel and let them rise for another 30 minutes.
8. 8.
   Bake the loaves in the preheated oven for 20-25 minutes or until they turn golden brown and sound hollow when tapped on the bottom.
9. 9.
   Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can be used as a substitute, but the texture may be slightly different.
• Yeast — Ensure that the yeast is fresh and active to achieve a good rise. Check the expiration date and proof the yeast before using.
• Vegetable oil — Any neutral-flavored oil, such as canola or sunflower oil, can be used in place of vegetable oil.

Tips & Tricks

• To achieve a crispier crust, place a pan of water on the bottom rack of the oven while baking the bread.
• For a richer flavor, brush the top of the bread with melted butter immediately after removing it from the oven.
• Experiment with different toppings such as nigella seeds or poppy seeds for added flavor and visual appeal.
• To freeze the bread, allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. Thaw at room temperature before serving.
• Serve the Samarkand Non warm for the best taste and texture.

Serving advice

Samarkand Non is best enjoyed fresh out of the oven. Serve it as a side dish with traditional Uzbek dishes like plov (rice pilaf), shashlik (grilled meat skewers), or manti (dumplings). It can also be enjoyed with spreads like hummus, baba ganoush, or butter and jam.

Presentation advice

Present the Samarkand Non on a wooden cutting board or a traditional Uzbek bread plate. Tear the bread into rustic pieces and arrange them in a basket or a bread bowl for a cozy and inviting presentation.