A quick appetizer made by thinly slicing stale Uzbek non (flatbread) and pan-frying it in olive oil until crisp. This recipe puts hardened bread to use instead of wasting it and packs easily in a lunchbox.
Cut the stale bread into thin, evenly sized slices.
Heat the olive oil in a pan and arrange the slices without crowding them. Fry for 10 minutes, turning occasionally, until golden on both sides.
Sprinkle the hot slices with salt and nigella seeds, then serve.
Do not cut the slices too thick; thick pieces may brown while the inside stays soft. Do not crowd the pan; the slices will not brown evenly without space between them. Allergen: wheat (gluten).
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