Non, the everyday bread of Uzbek tables, is traditionally baked in a tandoor; this oven version works soaked pieces of stale bread into the dough, cutting waste while keeping the crumb moist. The top is finished with cumin and nigella seeds before baking.
Soak the stale bread in warm water for 10 minutes to soften it, then mash it well with your hands.
Dissolve the yeast in warm water with the sugar and let it sit for 5 minutes, then add it to the flour along with the salt, oil and soaked stale bread and knead into a smooth dough.
Cover the dough with cling film in a greased bowl and let it rest until doubled in size.
Divide and shape the dough into rounds, gently dimpling the centre with your fingers, then sprinkle with cumin and nigella seeds.
Bake in an oven preheated to 220°C until the top turns deep golden.
Let the dough rise somewhere warm and free of drafts — in a cold spot it can take far longer to double. Allergens: contains wheat (gluten).
You can use the same amount of bread crumb instead of stale bread; with crusty bread the soaking time just needs a few extra minutes.
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