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 stuck with my bookmarked list.
This is also the first bake where I have used a water bath as in the traditional method. I was a little skeptical about it but figured out a way as my Microwave Convection oven doesn’t have rows and the plate rotates.
Obi Non looks very much like a bagel. The texture tastes somewhat similar to the Naan but is thicker. It also has a pattern printed in the middle made with a stamp called the Chekich. Also, I checked out different pictures from the net and those flatbreads looked huge. I made mini versions and was asked for me to be given. I used a 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 off 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. The rest of the recipe is all the same. I got about 4 numbers.
Obi Non was my pick for O in the A to Z International Flatbreads. If you are interested to know what's O for Street Food, Check my other space.
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
Ingredients Needed:
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 such 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 it 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.
Recipe
Obi Non ~ Vegan Uzbek Flatbread
Ingredients
- 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
Instructions
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.
Notes
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Priya Suresh says
How cute those obi non looks, and this vegan Uzbek flatbread looks absolutely wonderful Valli, now i know that this obi non is going to have its own place in our upcoming mega marathon.. Lol .. Well done.
vaishalisabnani says
The name Obi non sounds interesting , and these buns look really nice and fluffy . If you observe carefully you can see those fork indents , wonder why they disappear , I had a similar problem in one of the posts . A very good pick for O .
Sandhya Ramakrishnan says
Valli, you made one of my favorite flatbreads. I fell in love with it when I made them and yes they had a unique texture. I love baking with steam now 🙂 You have nailed the recipe. Looks so perfect. Thanks for the mention!
srividhya says
I think Obinon was the popular dish for O during last April BM. I made Obinon as well. Loved it and great pick for O.
Pavani says
WOW, your Obi non have turned out just perfect Valli. They do look like bagels -- chubby and delicious. Love those nigella seeds on the top.
Sandhiya says
Wow, that' again something totally to me !!! Love the color you got the bread, it looks so perfect !!! So far i have used water bath in baking, guess it gives that unique texture !!!
Sharmila - The Happie Friends Potpourri Corner says
Have seen more Obi non during the last April Mega BM and once again from you and you nailed it..Beautifully bakes with golden crust!!
Harini says
They look so much like bagels, Valli. GReat pick.
Gayathri Kumar says
For the past two days, I have been watching YouTube video on how this bread is shaped and I don't know whether I can do it or not. Your mini obi non looks so good. It looks super soft and yum..
mayurisjikoni says
Obi Non has been on my to try out list for a long time. I too have bookmarked Sandy's recipe. They look so cute and baking them with steam is unique.Its gives any bread a chewy crust.
manjulabharathkumar2016 says
wow fabulous Obi non , it does look like a bagel .You have made them so cute mini versions valli.. They look so fluffy and soft , steam baking these flatbread sounds very interesting . You nailed the texture,looks so perfect !!
Priya Srinivasan says
Obi mom looks perfect valli! Water bath gives a crusty top! The bread must have a great crunch! Love the pretty golden color on top!
cookingwithsapana says
I am yet to try the water bath in baked goodies and I think I will try from these obi nons. Love the fact you made them vegan too.
Suma Gandlur says
These breads look fantastic and has got a beautiful brown color.
Padmajha PJ says
Such a lovely bread Srivalli. Looks so nice! I have never baked with a water bath but was so impressed by it when I first saw it on Masterchef Australia.
Simply Tadka says
These are looks like bun or bagels.. Awesome bread recipe.