Pizza and Turkish flatbreads
A staple on tables in Uzbekistan, non bread is made by shaping yeast dough with a thin center and raised edges, decorating it with nigella seeds and poppy seeds, and baking it at high heat. Usually served at gatherings and celebrations, this loaf is shared by tearing off pieces by hand.
Dissolve the dry yeast and granulated sugar in warm water and let it foam for 5 minutes. Mix the flour with the salt, then add the yeast mixture and olive oil. Knead for 10 minutes until a smooth, elastic dough forms.
Cover the dough with plastic wrap and let it rise in a warm place for 15 minutes, until it doubles in volume.
Divide the dough in half and shape each portion into a ball. Press it out by hand so the edges remain thick and the center is thin. Press indentations into the center with your fingertips, sprinkle with nigella seeds and poppy seeds, and brush with egg yolk.
Bake in an oven preheated to 240°C / 465°F for 10 minutes, until the edges are dark golden.
Add the water gradually while kneading; the amount may vary by flour brand. Allergens: contains gluten (flour) and egg.
Kenarları biraz fazla kabarsın diye hamuru 20 dakika yerine 35 dakika mayalandırdım, sonuç gerçekten çok güzel oldu, kenar kısmı tam istediğim gibi kabardı. Ortasındaki delikleri derin açmayı unutunca orta kısım biraz fazla şişti ama tadını etkilemedi.
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