Post was not sent - check your email addresses! Obi non or lepyoshka is a kind of flat tandoor bread popular in Afghan, Tajik and Uzbek cuisine. Top Five Must Visit Coffee Shops In Kolkata For Travelers, Best Korean Restaurant in Jodhpur | Kim Mohan’s. But the basic characteristic is the stamping of beautiful images on the dough right before baking. Jospeph De Leo for The New York Times. Most common Obi Non is staple bread of Uzbek people. Make a hollow in the center of your pile of flour—like the middle of a volcano. Mix all ingredients in the order listed in a bowl. Put your milk and warm water in the middle. Traditionally chekish is used to form a pattern, but as you can see I used kiddo’s lunch box lid to make a dip in the middle and using fork I created the striped pattern around.

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. Directions. It is similar to non or patyr breads, in form and ingredients. Three Recipes To Savor To The Last Crumb. they’re so pretty! Today’s recipe is a “naan” recipe from Persia called – Obi Non.

Use a spoon and a bread stamp to decorate the surface. If it's obviously too dry, make a small indent in the dough and add a couple tablespoons more water and work it inches If it's too sticky, toss a little flour on the surface and work it inches You can tell when it's right if you pick it up by one side and it very slowly stretches on its own.
I could not wait to try it! Don't worry about getting it perfect. Cover with another cotton towel and let rise for about 2 hours. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) Bake in a 375 F oven inside a Dutch oven for about 20 minutes. You can make this non only with APF or only with wheat flour. Meanwhile measure the flour, salt and baking powder into a pile on a large sturdy work surface. After 25 minutes, brush the obi non with some butter and sprinkle the nigella and white sesame seeds. It is similar to non or patyr breads, in form and ingredients. ( Log Out /  At this stage add 1 tbsp of water at a time and combine the crumbles to form a dough. Here's where you get your therapy. Learn how your comment data is processed. I only have one for rolls that I found through Celia. Flatten each ball into a round. Make a pile of flour with an indentation in the middle. A couple of months ago I stumbled on this blog post and could not stop thinking about the beauty of those flat breads. ONE YEAR AGO: First Monday Favorite – Black Sesame Macarons, TWO YEARS AGO: Chocolate Orange Mini-Cakes, FOUR YEARS AGO: P90X3, a Review of Tony Horton’s Latest Fitness Program, FIVE YEARS AGO: Pasta and Mussels in Saffron Broth, EIGHT YEARS AGO: Bite-sized Chocolate Pleasure. It requires no kneading. At least a half-hour before dough is ready, heat oven to 450 degrees.

The Samarkand patyr is usually flavored with meat, vegetables and herbs. LEPYOSHKA – UZBEK FLATBREAD You are one lucky woman to have tripped across this. Kneed the dough for a full five minutes. Baker put their own stamp known as chekich in the center of the bread. Change ). In addition to Uzbekistan, it is also popular […]

Copyright © 2016. It should feel sticky, but hold together nicely. ( Log Out /  now, do try a formula with some white bread in it – I truly believe it will be even better – I like whole wheat bread, but felt that using exclusively WWF in the dough made it a bit too heavy… I want to do this again, maybe this weekend, and will try 75% white…. Me too… I get absolutely mesmerized by “new” foods that seem so appealing! I can imagine the beauties you will bake! 1 tsp salt Remove the cover after 10 minutes. It will be about ½ inches thick. Work all remaining flour into the dough until it becomes smooth and elastic. A typical lepyoshka is gold colored soft, round like a disc with a depression in the middle that prevents dough from rising. Uzbek never cut bread and they prefer breaking with hand it in smaller portions.

, Pingback: Sourdough Uzbek flatbreads… – The home of great sourdough. Sprinkle the yeast on the surface of the water and do not stir. Now wrap the bowl with cling film, and for a slow rise, you can keep it refrigerator for up to 8 or 9 hours and instant rise, you can keep it a warm place for about 2 hours or until it doubles up. I wanted my pattern to show. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. As I used instant yeast, I didn’t proof it. Now, give your sugar, … Traditional Bukhara obi non is often sprinkled with sesame or nigella and famous for its distinct delicate aroma. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water, and stir until blended; dough will be shaggy and sticky. Your email address will not be published. It’s a work of art. May 28, 2012 - Lepyoshka. Knead by hand for 10 minutes, or if using a KitchenAid type mixer, knead at medium speed for 6 minutes. I’ll report back on results. There are different varieties of Naan, and it originates from Central and South Asia with influence from the Middle-East. Now wrap the bowl with cling film, and for slow rise you can keep it refrigerator for up to 8 or 9 hours and for instant rise, you can keep it warm place for about 2 hours or until it doubles up. If you don't cheat on this part, you'll have a really nice consistency in your bread. It is shaped like a disc and comparatively thicker than naan. For this measure, you can go up to 1.25 to 1.5 tsps of yeast. My boyfriend lived many years in Russia and he has been teaching me about 'Old Country' food. Dough is ready when its surface is dotted with bubbles. You can find these round shaped dough bread sold at every street corner of Uzbekistan.

It is a good choice with a soup or stew.

Cover loosely with plastic wrap and let rest about 15 minutes. Love it, love it, love it.

59 %. Use a spoon and a bread stamp to decorate the surface. Remove the cover after 10 minutes. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. Cover and leave at room temperature for 5 minutes. Preparation. Make sure your drizzle some corn meal or semolina on top of the pizza stone. The yeast, water and sugar will begin to get a little foamy. The bread was delicious with hummus, with goat cheese, and black olive tapenade. As to the decoration, you can do pretty much whatever you feel like it. Don't worry, it will all get thoroughly mixed later. Stretch your dough into a 16-18 inch round. Visitors love to buy these varieties of cakes because it’s extraordinary peculiarity of staying soft for a long time without losing rich flavor. After the dough has risen, punch the dough and knead for two to three minutes to remove the air pockets. For my first adventure, I had not found a detailed recipe, it was more a vague set of instructions, so I made my own formula and used the fermentation time suggested. You can slice this flat bread if you like, but it's much more fun if you just tear it apart! I want to make it. Divide the dough in 4 portions, shape each as a small ball. For my next time I intend to use 75% white bread flour and 25% whole wheat or spelt. It is amazing how one can be a foodie (for lack of a better term) and still find “new” food items to dream about. Knead the dough for 5 minutes.
The stamp (like ma’amoul moulds) is on my ‘when I win the lottery’ wish list. Sprinkle sesame seeds or poppy seeds in the middle of the lepyoshki. Then use this milk mixture for preparing the dough. I opted for the technique in the video. Prepare the dough 3-4 hours before you plan to bake. Worked like a charm! Allow to set while measuring the rest of the ingredients. Required fields are marked *, Documenting our travel around the world! 1 tablespoon instant yeast Remove the tray and turn the flat bread bottom up to cool just a bit. Prepare the other nons in a similar way and let it sit for 20 to 25 minutes for another rise. Comments: The recipe I am sharing is in fact my second attempt at making Uzbek flat breads. In a large bowl combine flour, yeast and salt. Change ), You are commenting using your Twitter account. Food Stylist: Monica Pierini.

The recipe from video is actuall 5 cups flour, 3 of which is white. Including the link to that youtube video with the recipe I used. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

The lepyoshka is made of various types of dough: with butter, milk, eggs and sugar. A pizza stone is not mandatory; you can directly bake on a baking tray if you don’t have a pizza stone. It's right when it feels really nice to work.

Beat egg yolk and milk for the glaze. Beautiful. Adapted from Jim Lahey, Sullivan Street Bakery. 178 g Heat your oven to about 400°F When dinner is about 30 minutes away, turn your dough out on your work surface, punch it down and kneed it for a minute. Turn it. From type of flour to amount of yeast, duration of fermentation, type of fat added, it’s hard to find a common denominator. Press the center, forming a thicker layer of dough all around the perimeter. Change ), You are commenting using your Facebook account. Enter your email address to follow this blog and receive notifications of new posts by email. Uzbek people eat this all the time including with breakfast or major meals. NYT Cooking is a subscription service of The New York Times. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. Sieve the wheat flour and all-purpose flour in a wide mixing bowl. Created by touristvlog. But you can do several rounds of stamps in the center instead, leave the dough plain all around. I found a beautiful bread stamp for sale at Etsy, and a few weeks later it joined our kitchen. Then stir up the middle and wait for a few minutes until it bubbles up and turns into a foam. In addition to Uzbekistan, it is also popular in other central Asian countries namely: Kazakhstan and Kyrgyzstan. Put the sugar in a small glass bowl and add about half of the water. Yes, I adapted, did not use it exactly like described in the video, For those interested to know, the bread stamp the author used comes from this webshop: https://www.etsy.com/shop/artsyuzbek, You can also find other kinds of bread stamps here: ( Log Out /  Be careful that it doesn't get away from you. Pop the first one in the oven for about 15 minutes or until golden. Divide it in half with a knife and form two mounds. It not only identifies the baker, also helps in preventing dough to rise in the center. to print the recipe, click here 2 cups whole-wheat flour (I needed to add quite a bit more)