This month the Bread Baking Babes are baking Uzbek flatbread. It is the13th anniversary, and our host is Tanna of My Kitchen in Half Cups picked this bread for this event. I joined the group recently and this is my first post in this group. I couldn't resist the stamps and hence started my trials of making this yummy bread. Tanna has given a great step by step guidance to try this in everyday yeast version as well as a sourdough version. I tried the wild yeast method and still need to improve on the sourdough version. We love sourdough bread and hence pretty soon would be making this version again.
They are great with stews and curries. I loved them especially with Dal Makhni (Dal cooked in butter and spices). They are good with soups too. I read about the tradition that it is torn and served and not cut into pieces. They taste great with chai too! Chai, non and fruits can be a great breakfast.This recipe makes 20-22 in nons, but can be made into 4 smaller ones too.
Sugar - 1 tsp
Salt - 1and 1/4 tsp
Butter - 3 tbsp (melted)
Active dry yeast - 1 and 1/4 tsp
Water - 3/4 cup
Heavy cream - 1 tbsp, for brushing
sesame seeds( for decoration)
After it has doubled size, punch and roll the dough. Divide the dough into 2 halves. Roll each dough onto a ball. Leave it covered for another 30 minutes to prove again. Preheat the oven to 420 degrees F. Keep a tray in the bottom of the oven.