A yeasted dough is rolled into a wide round and stamped in the centre with a patterned press before baking. Sitting at the centre of Uzbek tables, this round bread is also passed hand to hand as a favourite late-night snack at large gatherings.
Knead the flour with the lukewarm water, fresh yeast and salt for 8 minutes until soft.
Cover the dough and let it rise in a warm spot for 40 minutes, until doubled in size.
Roll the dough into a wide round, stamp the centre with a special press or fork, and sprinkle with nigella and sesame seeds.
Bake in an oven preheated to 220°C until golden, about 15 minutes.
Do not skip the stamping step; the pattern is both traditional and helps the dough cook evenly. Allergens: contains gluten (flour), sesame.
If you do not have a special stamp, pricking a circular pattern in the centre with a fork's tines gives a similar look.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.