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Uzbek flatbread

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Cookinero 11 Apr 2025
9100
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

Uzbek flatbread

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

Uzbek flatbread

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

Uzbek flatbread

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

Yes, you can substitute dry yeast with instant yeast. Use the same amount and mix it directly with the flour—no need to let it swell in water first.
Store cooled flatbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in foil or plastic and refrigerate for up to 5 days.
Yes, replace regular flour with a gluten-free blend (look for one with xanthan gum for better texture). Note that the dough may be stickier, so handle with lightly oiled hands.
Use the bottom of a small glass or a measuring cup to press the center of the flatbreads. Just dip it in flour first to prevent sticking.
Absolutely! Once baked and cooled, wrap tightly in plastic and freeze for up to 2 months. Reheat in a 180°C oven for 5-7 minutes until warm and crisp.
Pair it with dips like hummus or yogurt sauce, use it to scoop stews, or enjoy with grilled meats. It's also delicious plain with tea.
For extra crispness, bake on a preheated pizza stone or baking steel. Spritz the oven with water before closing the door to create steam.
Yes, halve all ingredients to make 2 flatbreads. Keep yeast at ½ tsp (adjust if using instant) and maintain the same rising/baking times.

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