Uzbek flatbread

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.
How to cook Uzbek flatbread
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.
Uzbek flatbread - FAQ About Ingredients, Baking Time and Storage
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