Breakfast Feast Fit for Kings with Fresh Uzbek Bread in the Village!

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding flavor.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds depth of flavor and is often easier to digest.

sesame seeds

🥗Healthier: poppy seeds

💰Cheaper: sunflower seeds

Poppy seeds provide a similar crunch and flavor.

In a large bowl, combine 4 cups of flour, 1 tablespoon of salt, and 1 tablespoon of sugar.

In a separate bowl, dissolve 1 tablespoon of yeast in 1 and 1/2 cups of warm water and let it sit for about 5-10 minutes until frothy.

Pour the yeast mixture into the flour mixture and stir until combined.

Add 1/2 cup of milk, 1/4 cup of vegetable oil, and 1/2 cup of yogurt to the dough and mix well.

Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

Place the kneaded dough into a greased bowl, cover it with a cloth, and let it rise for about 1 hour until it doubles in size.

Preheat the oven to 220°C (428°F).

After the dough has risen, punch it down and divide it into equal portions.

Shape each portion into a round flatbread, about 1-2 cm thick.

Place the shaped flatbreads on a baking sheet lined with parchment paper.

Brush the tops of the flatbreads with a beaten egg and sprinkle sesame seeds on top.

Bake the flatbreads in the preheated oven for 15-20 minutes until they are golden brown.

Once baked, remove the flatbreads from the oven and let them cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens