Uzbek · side
Non (Uzbek Tandoor Bread) A round, flat Uzbek bread with a thick, puffy rim and a thin, stamped center, topped with sesame and nigella seeds. It is baked on a very hot stone to get a crisp, golden crust at home, the closest stand-in for a clay tandoor.
total 3 hr
prep 40 min
cook 15 min
servings 8 Keep this recipe Add a copy of Non (Uzbek Tandoor Bread) to your Saucepan library.
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Back to 8 servings dough 4 cups bread flour (about 500 g), plus more for dusting, all-purpose can be used for a softer crumb 1.5 tsp instant yeast, or 2 tsp active dry yeast 2 tsp sugar 1.5 tsp kosher salt 0.75 cup warm water, about 110°F (43°C) 0.5 cup full-fat plain yogurt or kefir, at room temperature 2 tbsp unsalted butter, melted and cooled slightly topping 1 egg yolk 1 tbsp milk or cream 2 tbsp sesame seeds, white, black, or a mix 1 tbsp nigella seeds, optional
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1 Step 1: Dissolve the yeast and sugar in the warm water and let stand 5 to 10 minutes, until foamy.2 Step 2: Pour in the yogurt or kefir along with the melted butter and salt, then add half of the flour and stir on low speed. Mix in the rest of the flour until the ingredients come together as a rough, shaggy dough.3 Step 3: Knead 8 to 10 minutes by mixer, or 10 to 12 minutes by hand, until smooth, elastic and slightly tacky.4 Step 4: Shape into a ball, oil the bowl, cover and let rise 1.5 to 2 hours until doubled.5 Step 5: About 30 minutes before baking, set a pizza stone or inverted heavy sheet on the middle rack and an old metal pan on the bottom rack. Preheat the oven to 450°F (230°C).6 Step 6: Divide the dough in two and shape each into a tight ball. Rest 5 minutes, then flatten each into an 8 to 9 inch disc with a thick rim and a center about 1/4 inch thick.7 Step 7: Press a pattern firmly into the center with a chekich stamp or fork, without piercing through, so the center does not puff.8 Step 8: Beat the egg yolk with the milk or cream, brush over the loaves, and sprinkle with sesame and nigella seeds.9 Step 9: Slide one loaf on parchment onto the hot stone. Pour boiling water into the bottom pan for steam, close the door and bake 18 to 25 minutes until deep golden brown and hollow-sounding when tapped. Repeat with the second loaf.10 Step 10: Cool on a wire rack. Cover with a towel while warm for a softer crust, if you prefer.getsaucepan.com/r/58d99f48-a654-50e0-b2c0-89c15f4b1bec
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