Yeast dough is rolled into a wide round, stamped with a hammer-like tool in the center, and baked. This round bread is a staple of Uzbek tables and is also enjoyed as a shared evening snack at large gatherings.
Knead the flour with the warm water, fresh yeast, and salt for 8 minutes, until you have a soft dough.
Cover the dough and let it rise in a warm place for 40 minutes, until doubled in size.
Roll the dough into a wide round and stamp a pattern in the center with a special bread stamp or a fork. Sprinkle with nigella seeds and sesame seeds.
Bake in an oven preheated to 220°C / 430°F for 15 minutes, until golden brown.
Do not skip stamping the dough; the pattern gives the bread its traditional look and helps it bake evenly. Allergens: contains gluten (flour) and sesame.
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