Tashkent Non Uzbeki Bread
Transport your taste buds to the heart of Uzbekistan with Tashkent Non Uzbeki Bread, a traditional recipe that captures the essence of Central Asian baking. This iconic flatbread boasts a soft, airy interior and a beautifully golden crust, thanks to the perfect balance of all-purpose flour, yeast, and a touch of sugar. Elevated by a light brushing of egg yolk and a sprinkle of sesame seeds, it’s truly a feast for the eyes and palate. Perfectly baked using a chekich (bread stamp) to create its signature design, this bread pairs seamlessly with hearty stews, savory soups, or even as a standalone snack. With a total preparation time of just under two hours, this recipe promises a deeply satisfying baking experience and an unforgettable journey into Uzbekistan’s culinary heritage.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 500 grams All-purpose flour
- 250 ml Warm water
- 7 grams Dry yeast
- 10 grams Sugar
- 10 grams Salt
- 30 ml Vegetable oil
- 1 large Egg yolk
- 10 grams Sesame seeds
Directions
Step 1
In a large mixing bowl, dissolve the sugar in warm water and sprinkle the dry yeast over the top. Let it sit for 10 minutes until frothy.
Step 2
Add the salt and vegetable oil to the mixture, then gradually incorporate the all-purpose flour. Mix until a soft dough forms.
Step 3
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Step 5
Preheat your oven to 220°C (430°F) and place a baking stone or tray inside to heat up.
Step 6
Once the dough has risen, punch it down and divide it into two equal parts. Shape each portion into a smooth ball.
Step 7
On a floured surface, flatten each ball into a circular disk about 1-2 cm thick. Using your fingertips or a chekich (bread stamp), create an indentation in the center without tearing the dough.
Step 8
Transfer the shaped dough to parchment paper. Brush the top with beaten egg yolk and sprinkle sesame seeds over the center and edges.
Step 9
Carefully place the dough onto the preheated baking stone or tray. Bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
Step 10
Remove the bread from the oven and let it cool slightly on a wire rack. Serve warm or at room temperature as a complement to soups, stews, or other meals.
Nutrition Facts
| Serving size | 836 grams (836.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2226 |
| Total Fat 42.40g | 54% |
| Saturated Fat 7.10g | 36% |
| Polyunsaturated Fat 19.60g | |
| Cholesterol 185mg | 62% |
| Sodium 3959mg | 172% |
| Total Carbohydrate 396.10g | 144% |
| Dietary Fiber 16.20g | 58% |
| Total Sugars 11.70g | |
| Protein 59.10g | 118% |
| Vitamin D 18IU | 91% |
| Calcium 98mg | 8% |
| Iron 25mg | 137% |
| Potassium 733mg | 16% |
Source of Calories