. “I Baked This Traditional Uzbek Bread in a Clay Oven!”

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and probiotics.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding a nutty flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats.

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

Warm water and milk until lukewarm, then add to the dry ingredients.

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

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

Punch down the dough and divide it into equal portions.

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

Let the discs rest for 30 minutes, covered with a cloth.

Preheat the clay oven to high heat.

Place the discs on the wall of the clay oven.

Bake until golden brown, about 10-15 minutes.

Remove from the oven and brush with vegetable oil, if desired.

Sprinkle sesame seeds on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens