Tajik Non Flat Bread with Shallots
Elevate your bread-baking game with this Tajik Non Flat Bread with Shallots, a traditional artisanal bread that blends soft, fluffy dough with caramelized shallot goodness. Made from scratch using all-purpose flour and activated yeast, this flatbread delivers a perfect balance of crispy edges and a tender center. The addition of golden, butter-sautéed shallots creates a rich, savory topping, while a sprinkle of sesame seeds adds a delightful nutty crunch. Baked to golden perfection and brushed with melted butter for extra indulgence, this versatile bread can be served warm or at room temperature alongside soups, stews, or as an appetizer with dips. Easy to make and bursting with authentic flavors, this recipe is sure to impress bread enthusiasts and home chefs alike!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 300 ml Warm water
- 7 g Active dry yeast
- 1 tsp Sugar
- 1.5 tsp Salt
- 2 tbsp Vegetable oil
- 2 medium Shallots
- 3 tbsp Butter (melted)
- 2 tbsp Sesame seeds (optional)
Instructions
In a small bowl, mix the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy to activate the yeast.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and vegetable oil. Mix together until a soft dough forms.
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add a sprinkle of flour if the dough is too sticky.
Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, finely chop the shallots and sauté them in 1 tablespoon of butter over medium heat until golden brown and softened. Set aside to cool.
Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball and flatten it into a disc about 1-2 cm thick.
Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
Place the flattened discs on the baking sheet. Use your fingers or the back of a spoon to create an indentation in the center of each disc, leaving a thicker border around the edges.
Brush each flatbread generously with melted butter. Add a small spoonful of sautéed shallots to the center of each bread, spreading them evenly. Sprinkle with sesame seeds if desired.
Bake the bread in the preheated oven for 18-22 minutes until golden brown and cooked through.
Remove from the oven and brush the edges with any remaining melted butter while still warm. Let cool slightly before serving.
Serve warm or at room temperature. Enjoy your Tajik Non Flat Bread with Shallots!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.1 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
