Basics

Uzbek non (traditional bread)

Name: Uzbek non (traditional bread)
Total time: 150 min
Yield: 2 loaves
Ingredients: 500 g Flour; 7 g Baker's yeast; 1 tsp Salt; 1 tsp Sugar; 2 tbsp Olive oil; 1 tbsp Sesame seeds

Preparation time: 2 h 30
Servings: 2 loaves

Ingredients

2 loaves

Flour — to buy500 g
Baker's yeast — to buy7 g
Salt — to buy1 tsp
Sugar — to buy1 tsp
Olive oil — to buy2 tbsp
Sesame seeds — to buy1 tbsp

Preparation

Dissolve the baker's yeast in warm water with a pinch of sugar, let it foam for 10 minutes.
Mix the flour and salt, make a well, pour in the yeast and oil, knead for 10 minutes until you get a soft dough that no longer sticks to your hands.
Shape into a ball, place in an oiled bowl, cover and let rise for 1 hour in a warm spot, until doubled in size.
Deflate the dough, divide it into 2 pieces, shape each into a thick disc, hollowing out the centre with your fingertips to leave just a thick rim around the edge: this shape gives non its thin, crisp centre and soft edges.
Prick the centre with a fork, brush with a little salted water and sprinkle with sesame or nigella seeds.
Let rise for another 20 minutes, then bake at 250°C (preheated oven, ideally with a baking stone) for 12-15 minutes until nicely golden.
Let cool slightly on a rack before tearing the bread by hand, as is always done in Uzbekistan.