Tandir oven is a hand built. They take the form of a cylinder with a narrow spout and two-centimeter thick walls made from mountain soil and camel or sheep hair. A finished tandir has to dry under the sun for a week. Sometimes big clay pitchers for wine, oil or grain are also used as tandirs. Tandirs are made in the yard under the awning and near the wall; the base of a tandir needs to touch the wall. Since obi non is a baked in Tandir, to bring the same effect, you can bake this Uzbek Obi non with pizza stone. However i opted for a usual baking method. Am running a month of blogging marathon with A-Z International flatbreads for this september. And my today’s post goes for the alphabetic letter ‘O’, hence i opted for the Uzbekistan staple bread aka Obi Non. These flatbreads are just prefect to have with any sort of spreads or simply with some salted butter. We had with butter and honey for your breakfast and loved it.
Recipe Source: Here
5cups All purpose flour
1tbsp Instant yeast
Sesame seeds for sprinkling
Take the flour, salt, instant yeast in a bowl.
Add the lukewarm water and knead everything well. Drop the dough on floured surface and knead everything well for few minutes until the dough turns smooth and soft.
Cover the dough and let it rest for 2 hours in warm place.
Divide the dough as 6 balls. Flatten each dough and transfer them to a baking sheet lined on a baking tray.
Stamp in the middle with “chakich”(the traditional utensils that makes beautiful stamp on the bread)or a fork.
Sprinkle the sesame seeds. Let it stand covered for another half an hour.
Preheat the oven to 400F.
Bake them in preheated oven until the bread turns golden brown.
Take from the oven and brush them with oil.
Serve immediately with some butter and honey.