Quick & Easy Uzbek Flat Bread Recipe - Tashkent "Lochira"

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.

Sift 1 kilogram of flour and 2 teaspoons of baking powder into a large bowl.

Add 2 teaspoons of salt and mix.

Mix on low speed while adding 500 ml of room temperature milk or water and 200 grams of melted or clarified butter.

Mix until smooth and elastic, then finish kneading the dough by hand.

Divide the dough into two equal parts and shape each into a ball.

Brush the balls with some oil, cover with a towel, and let rest for 15 minutes.

Roll each ball into a 4mm thick round.

Transfer the rounds to a sheet pan and use fingers to form a thicker border.

Pierce the center of the dough using a fork or a special pattern tool.

Brush the tops with an egg yolk and sprinkle with sesame seeds, sunflower seeds, or black cumin seeds.

Bake in an oven preheated to 250 degrees Celsius for about 10 minutes.

Remove from the oven and cool on a rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens