Uzbek Bread/Non/Naan/Lepeshka

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 6 cups of bread flour, 1 tablespoon of sugar, and 2 tablespoons of salt in a bowl.

Add 1 tablespoon of active dry yeast in the middle of the flour mixture.

Warm 250 milliliters of milk and 250 milliliters of water together to room temperature.

Combine the warm milk and water with the flour mixture to form a dough.

Knead the dough by hand until all the flour is combined, then mix in the melted butter.

Transfer the dough to a table surface and continue kneading until smooth.

Place the dough in a bowl, cover with plastic wrap, and let it rise for at least 2 hours until doubled in size.

Cut the dough in half and form each half into a ball, letting it prove again for another 30 minutes.

Preheat the oven to 400°F (204°C) and place an empty roasting pan on the bottom.

Flatten each dough ball and shape it into a round bread, creating a thin center and thicker edges.

Transfer the shaped bread onto a pizza tray or baking tray.

Use a unique tool to create a pattern in the center of the bread.

Brush the top with heavy cream and sprinkle with sesame seeds.

Add 1 cup of hot water to the roasting pan in the oven to create steam.

Bake the bread for about 20 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens