The Best Uzbek Bread Recipe | How to make Soft Uzbek Bread

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.

Mix flour, yeast, sugar, and salt in a large bowl.

Add warm whey to the dry ingredients.

Knead the dough until smooth and elastic, about 10 minutes.

Cover the dough with a cloth and let it rise until doubled in size, about 1 hour.

Preheat the oven to a high temperature, around 475°F (245°C).

Punch down the risen dough and divide it into equal portions.

Shape each portion into a round disc, about 1 inch thick.

Place the discs on a baking sheet lined with parchment paper.

Brush the tops with melted butter and sprinkle with sesame seeds.

Use a sharp knife to make decorative slashes on the surface of each disc.

Let the shaped dough rest for 15-20 minutes before baking.

Bake in the preheated oven until golden brown, about 15-20 minutes.

Remove from the oven and let cool on a wire rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens