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There are several types of Uzbek flatbreads made from different doughs. One of the most popular is gijda non (a fluffy flatbread with thick edges). Traditionally, they are baked in a tandoor oven, but modern ovens are also suitable for home cooking. When baking, a chekich or stamp is used to apply a pattern to the product. When piercing the dough, excess air is released, and as a result, the taste improves. In the recipe for Uzbek flatbreads in the oven, we will tell you how to cook them deliciously and easily.

Step 1

Start kneading the dough for the flatbreads. Mix the flour with salt and dry yeast. Pour in room temperature water and leave it for 7-10 minutes to let the yeast swell. Knead the dough. Let it rise twice for 20 minutes, knead both times.

Step 2

Form the flatbreads. Divide the dough into 4 parts, form flatbreads 1.5-2 cm thick, press the center of the flatbread with a chekich, mortar pestle or potato masher. Grease with water, sprinkle with sesame seeds and let rise for 15 minutes.

Step 3

Put the flatbreads to bake. Bake in a preheated oven at 250 degrees for about 12-15 minutes.