How to make Uzbek Naan | Uzbek bread | Lepyoshka | Uzbek Naan | Bread Recipe | easy bread recipe 🍞🔥

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sesame seeds

🥗Healthier: poppy seeds

💰Cheaper: sunflower seeds

Poppy seeds provide a similar crunch and flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories while adding moisture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

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

Add warm water and milk to the mixture and stir until combined.

Knead the dough on a floured surface for about 10 minutes until smooth.

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

Preheat a tandoor or oven to a high temperature, around 450°F (230°C).

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

Roll each portion into a round shape about 1/2 inch thick.

Brush the tops with yogurt and sprinkle with sesame seeds.

Place the naan on the tandoor's wall or a baking sheet if using an oven.

Bake for 5-7 minutes until puffed and golden brown.

Remove from the oven and brush with melted butter before serving.

Cooking Techniques

Spice Level:

Allergens