A staple of Uzbek tables, non bread is made from a yeasted dough rolled thin in the center with a raised rim, topped with nigella and poppy seeds and baked at high heat. It is usually set at the center of gathering and celebration tables and torn apart by hand to share.
Dissolve the dry yeast and granulated sugar in the lukewarm water and let it foam for 5 minutes. Mix the flour with the salt, add the yeast mixture and the olive oil, and knead for 10 minutes until you have a smooth, elastic dough.
Cover the dough with cling film and let it rise in a warm spot for 15 minutes, until doubled in size.
Divide the dough in two and shape into rounds, pressing each out by hand so the rim stays thick and the center is thin. Poke the center with your fingertips, sprinkle with nigella and poppy seed, and brush with egg yolk.
Bake in an oven preheated to 240°C for 10 minutes, until the rim turns deep golden.
Add the water gradually while kneading, the amount can 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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