Obi Non is a flatbread from Uzbekistan made with just a few ingredients without any butter and traditionally baked in a Tandoor. This bread is also called the water bread as it just has the yeast, flour and water in it.
I adapted this from Sandhya and naturally didn’t look any further as she had mentioned that she couldn’t find anything else. Like I said, for some of the tough letters, I simply struck with my bookmarked list.
This is also the first bake where I have used a water bath as in the traditional method. I was little skeptical about it but figured out a way as my Microwave Convection oven doesn’t have a rows and the plate rotates.
Obi Non looks very much like a bagel. The texture tastes somewhat similar to the Naan, but is more thicker. It also has pattern printed in the middle made with a stamp called the Chekich. Also I checked out different pictures from net and those flatbread looked huge. I made mini versions and was asked for me to be given. I used fork to make patterns, but after baking those imprints were not obvious.
Obi Non has a very crusty outer layer and the inside is soft and has a distinct crumb. The bread tastes great when eaten right of the oven. It does get a little chewy if stored for a long time, but a good bowl of soup or stew will help with that. The bread is a staple in every meal in Uzbek cuisine and is eaten as is or with stew.
While Sandhya had substituted with wheat flour, I struck with All purpose flour. Rest of the recipe is all the same. I got about 4 numbers.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
Step by Step Pictures for making Obi Non
Obi Non ~ Vegan Uzbek Flatbread
2.5 All Purpose Flour
1.5 Instant Yeast
1 cup Water
1 tsp Salt
1/ 2 tsp Sugar
Cooking Oil to grease the bowl
Nigella seeds /Onion Seeds, to sprinkle on the bread
Procedure to make Obi Non –
To make the dough –
In the food processor, take the flour, salt, yeast and sugar, Mix well. Then slowly add water and knead to a soft dough.
Transfer the dough to a greased bowl and cover with cling film.
Let it rest for about an hour and a half until it doubles in volume.
Shaping the dough
Preheat the oven to 210 C.
Once the dough has doubled in volume, punch it down gently and divide it into 4 equal parts.
Working with one piece at a time, form a smooth and tight ball. Flatten the ball with your palm and then using your thumb, make a wide deep indentation in the centre of the dough. Make sure that the sides are thick and the centre is thin and also be careful that you don’t poke a hole through the dough.
Place the shaped dough on the parchment lined baking tray.
Repeat the same with the rest of the dough pieces and cover them with a kitchen cloth and leave it to rest for about 20 to 25 minutes.
Using a fork, make patterns in the centre indentation. Traditionally, the pattern is the centre is made using a stamp called chekich. Since I don’t have the stamp, I used a fork to make a pattern in the centre. Make sure to do this right before you bake the Non.
Apply some water or oil on the surface of the obi non and sprinkle the nigella seeds. You could leave them as it without any seeds as well.
Baking the Obi Non
Since I was using a microwave convection oven, I heated a bowl of water and placed on the plate and had the stand placed over it. I placed the baking tray on the stand and baked it for 15 to 20 mins.
Do not be tempted to open the oven too often, but make sure to keep an eye on it from about 12 minutes. If you open the oven too often, the steam will escape and will not have the effect that it is supposed to have.
Once the bread sounds hollow and is golden brown, remove it from the oven and cool it a bit before serving.
It does become very chewy, so warm it for 30 secs in the microwave before serving.
If you don’t have Nigella Seeds, you could use sesame seeds as well.