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Uzbek bread

Uzbek Bread Recipe

Calories:
Author: Victor
Authentic Uzbek bread recipe
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Ingredients

For the dough

  • 800 g all-purpose flour
  • 432 g water room temp
  • 3 g instant yeast
  • 10 g white sugar
  • 13 g kosher salt or sea salt
  • 32 g butter melted

For the wash

  • 3 Tbsp dry milk
  • 2 Tbsp water or as needed

Instructions

  • Add the flour and the rest of the dough ingredients to the bowl of a stand mixer. Mix on low speed for about 5 minutes. The dough should come together in a ball. The dough should be fairly stiff.
    Mixing dough for Uzbek bread obi non.
  • Shape the dough into a ball, place it into a large mixing bowl, cover with a damp towel or a piece of plastic and ferment at room temperature for 4-5 hours, or until it increases about 2.5-3 times in volume.
    Finished dough for Uzbek bread obi non.
  • Divide the dough into 4 equal pieces, shape each piece into a ball, press down to flatten into round disks, cover and proof for 30-40 minutes.
    Dividing and shaping dough for Uzbek bread obi non.
  • After the proofing is done, stretch each disk more, to about 8 inches, making the centers thinner than the outer parts.
    Stretching dough for Uzbek bread obi non.
  • You can also make the center thinner using an Uzbek bread press.
    Pressing down center of dough for Uzbek bread obi non.
  • You may use something similarly shaped, like the back of a glass, to flatten the centers.
    Pressing down center of dough for Uzbek bread obi non.
  • Using a chekich, stamp the center of the disk to add a pattern.
    Stamps down center of dough with kechich for Uzbek bread obi non.
  • You can use a fork to add the pattern if you don't have chekich. Prickling the center with a chekich or a fork will also prevent the center from puffing up during baking.
    Stamps down center of dough with kechich for Uzbek bread obi non.
  • Using a larger bread stamp, stamp the outer parts of the dough disks. You can use the back of a knife to add a similar pattern. Gently lift each disk from both sides to make sure there is no sticking. It will make it much easier to load the disks into the oven. It's also best to use a wooden work surface to minimize sticking. If not, lightly dust the surface with flour.
    Stamps down center of dough with kechich for Uzbek bread obi non.
  • Prepare the milk wash by whisking the powdered milk with water. Brush with the milk wash. Optionally, sprinkle with sesame seeds.
    Brush dough with milk for Uzbek bread obi non.
  • Grab a bunch of paper towels and fold as shown in the picture; this will be your 'loading pillow'. It's a crude version of what Uzbek bakers use to load bread in tandyrs, but it works great.
    Pillow for loading dough in the oven Uzbek bread obi non.
  • Gently put the pillow on top of each disk of the dough, pick one side of the disk and flip the dough onto the pillow as shown in the picture. The brushed part of the dough will be facing the pillow.
    Loading dough in the oven Uzbek bread obi non.
  • Then flip back onto the pre-heated baking stone.
    Dough loaded in the oven Uzbek bread obi non.
  • Bake at 425F with convection for 10-12 minutes, or until the bread is golden brown, as shown in the picture. Enjoy hot from the oven or cooled down to room temperature. The bread will stay fresh for 2-3 days.
    Uzbek bread baking in the oven.