Uzbek flatbreads in the oven
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There are several types of Uzbek flatbread made from different doughs; one of the most popular is gizhda non (a fluffy flatbread with thick edges).
Traditionally they are baked in a tandoor oven, but modern ovens can also cope with this type of homemade bread. Prepare flour, salt, yeast, water and sesame seeds.
Ингредиенты
Flour - 430 g
Salt - 1 tsp.
Dry yeast - 1 tsp.
Water - 290 ml
Sesame
Рецепт
1. Mix flour with salt and dry yeast.
2. Pour in water at room temperature.
3. Knead the dough, let it rise twice, knead it both times and hit it on the table several times.
4. Then divide the dough into 4 parts, form flat cakes 1.5-2 cm thick, press chekich or something similar to chekich into the middle of the flat cake. Brush with water, sprinkle with sesame seeds and let sit for 15 minutes.
5. Bake in a preheated oven at 250 degrees for about 12-15 minutes.
6. Uzbek flatbreads are ready. Bon appetit!