Baking Rustic Uzbek Bread: A Taste of Tradition

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, salt, and sugar in a large bowl.

Dissolve yeast in warm water and let it sit until frothy, about 5-10 minutes.

Combine the yeast mixture with the flour mixture.

Add milk, oil, and yogurt to the dough and mix until combined.

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

Place the dough in a greased bowl, cover, and let it rise until doubled, about 1 hour.

Preheat the oven to 220°C (428°F).

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

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

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

Brush the tops with beaten egg and sprinkle with sesame seeds.

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

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

Cooking Techniques

Spice Level:

Allergens