Tashkent Non Uzbeki Bread
Transport your taste buds to the heart of Uzbekistan with Tashkent Non Uzbeki Bread, a traditional recipe that captures the essence of Central Asian baking. This iconic flatbread boasts a soft, airy interior and a beautifully golden crust, thanks to the perfect balance of all-purpose flour, yeast, and a touch of sugar. Elevated by a light brushing of egg yolk and a sprinkle of sesame seeds, it’s truly a feast for the eyes and palate. Perfectly baked using a chekich (bread stamp) to create its signature design, this bread pairs seamlessly with hearty stews, savory soups, or even as a standalone snack. With a total preparation time of just under two hours, this recipe promises a deeply satisfying baking experience and an unforgettable journey into Uzbekistan’s culinary heritage.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 ml Warm water
- 7 grams Dry yeast
- 10 grams Sugar
- 10 grams Salt
- 30 ml Vegetable oil
- 1 large Egg yolk
- 10 grams Sesame seeds
Instructions
In a large mixing bowl, dissolve the sugar in warm water and sprinkle the dry yeast over the top. Let it sit for 10 minutes until frothy.
Add the salt and vegetable oil to the mixture, then gradually incorporate the all-purpose flour. Mix until a soft dough forms.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F) and place a baking stone or tray inside to heat up.
Once the dough has risen, punch it down and divide it into two equal parts. Shape each portion into a smooth ball.
On a floured surface, flatten each ball into a circular disk about 1-2 cm thick. Using your fingertips or a chekich (bread stamp), create an indentation in the center without tearing the dough.
Transfer the shaped dough to parchment paper. Brush the top with beaten egg yolk and sprinkle sesame seeds over the center and edges.
Carefully place the dough onto the preheated baking stone or tray. Bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool slightly on a wire rack. Serve warm or at room temperature as a complement to soups, stews, or other meals.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 3959 mg | 172% | |
| Total Carbohydrate | 396.1 g | 144% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 11.7 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 733 mg | 16% | |
*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.
