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
- Sieve the wheat flour and all-purpose flour in a wide mixing bowl. Add the salt and yeast and combine.
- Slowly add milk, and mix it in. As you mix, the flour will start to resemble crumbles.
- At this stage add 1 tablespoon of water at a time and combine the crumbles to form a dough.
- Knead the dough for 5 minutes.
- Grease a big bowl with oil, spread some oil on top of the dough, and place the dough in the bowl.
- 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.
- After the dough has risen, punch the dough and knead it for 2-3 minutes to remove the air pockets.
- 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.
- Meanwhile, preheat the oven to 425°F with the pizza stone inside.
- Make sure you drizzle some corn meal or semolina on top of the pizza stone to prevent the bottoms from burning.
- After 25 minutes, brush the obi non with some oil and sprinkle the nigella and white sesame seeds on top.
- Carefully place them on the pizza stone and bake them for 10 minutes.
- Remove them and brush them with more oil and bake them again for 3-5 minutes until the crust browns up.