This bread is also called Tashkent Non which is sold in the streets of Tashkent. This bread is traditionally made in a clay oven called Tandoor and tastes best when eaten hot out of the oven slathered with butter.
In my recent disaster with my camera SD card, I was able to recover a few pictures of this bread and so I am so relieved.
U for Uzbek Bread from Tashkent, Uzbekistan.
Recipe Source here
Warm Water 1 cup
Sugar 1 tsp
Active Dry Yeast 1 tsp
Whole Wheat Flour 1/2 cup
Salt 3/4 tsp
Bread Flour 1 3/4 - 2 cups
Oil 2 Tbsp (divided use)
Sesame seeds for topping 1 tsp
Method Of Preparation -
In a bowl of warm water, add sugar and yeast and set aside.
After the yeast froths up, add wheat flour and mix well. Set aside for about 15 minutes.
In a stand mixer bowl add bread flour, salt and oil, whisk and then knead to a soft and pliable dough adding the yeast mixture.
Place the dough in an oiled bowl, cover and set aside for the dough to double (about 2 hours).
Deflate the dough and divide into 6 equal portions.
Roll each portion of the dough into 1/2 inch discs.
Just before baking, press one of the rolling pin into the center of the dough and then pierce the center with a fork in a 2 inch round pattern. Then brush the top of the bread with either milk, and sprinkle with sesame seeds.
Bake for about 15-18 minutes until the top is evenly brown.
Remove and brush with butter and serve them warm.
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Preparation Time 20 minutes + 2 1/2 hrs resting time + 18 minutes baking time