Obi non is a kind of flat bread popular in Afghan, Tajik and Uzbek cuisine. It can be likened to naan because it is shaped like a disc and while it's comparatively thicker than most of the naan you'll encounter, it has the same texture and flavor that characterize the Indian staple.

Obi Non: Uzbek Flatbread [Vegan]



  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon instant yeast
  • 1/4 cup non-dairy milk
  • 3 tablespoons water
  • 1 1/2 teaspoons salt
  • 3 tablespoons vegan butter
  • 2 tablespoons nigella seeds
  • 2 tablespoons white sesame seeds
  • Oil, for greasing


  1. Sieve the wheat flour and all-purpose flour in a wide mixing bowl. Add the salt and yeast and combine.
  2. Slowly add milk, and mix it in. As you mix, the flour will start to resemble crumbles.
  3. At this stage add 1 tablespoon of water at a time and combine the crumbles to form a dough.
  4. Knead the dough for 5 minutes.
  5. Grease a big bowl with oil, spread some oil on top of the dough, and place the dough in the bowl.
  6. Now wrap the bowl with cling film. For a slow rise, you can keep it refrigerator for up to 8-9 hours and for an instant rise, you can keep it a warm place for about 2 hours or until it doubles in size.
  7. After the dough has risen, punch the dough and knead it for 2-3 minutes to remove the air pockets.
  8. Divide the dough into five equal portions and flatten each piece into a small circle. Let them sit for 20-25 minutes for another rise.
  9. Meanwhile, preheat the oven to 425°F with the pizza stone inside.
  10. Make sure you drizzle some corn meal or semolina on top of the pizza stone to prevent the bottoms from burning.
  11. After 25 minutes, brush the obi non with some oil and sprinkle the nigella and white sesame seeds on top.
  12. Carefully place them on the pizza stone and bake them for 10 minutes.
  13. Remove them and brush them with more oil and bake them again for 3-5 minutes until the crust browns up.