BM# 75: A-Z Bake Around the World: Day 15
Bake of the Day: O for Obi Non
After yesterday’s Naan-e-barbari recipe, I have another naan recipe today. This one, Obi Nan aka Obi Non is from Uzbekistan. It is a flat bread typically made in Afghan, Tazhik and Uzbek cuisine. I used the recipe from Food52 to make this bread.It is a simple bread that needs just a few ingredients — flour, yeast and water. Traditionally it is made in a tandoor oven at high temperature. But like Indian naans, they can be made at relatively high temperature in the home oven.
Bread is a staple in these countries and is served with almost every meal. This Obi Nan is a versatile bread that is great to eat just by itself, fresh out of the oven. It is also great to serve with a bowl of soup or stew. This is a thick bread that is pressed down in the middle. The center of the bread has some unique looking designs stamped on. Bread stamps called ‘Chekich’ are used to make these designs. Since I don’t have a bread stamp, I used a small cookie cutter to make the design. The tines of a fork would also work. But unlike the actual stamp, these are not as prominent on the bread after baking.This is quite a light and fluffy with a chewy crust and an open crumb when served hot. I served it with some tea as a very filling afternoon snack.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.
Combine the flours, yeast, salt and water in a mixing bowl. Mix and knead to form a smooth, soft dough. Transfer to a lightly greased bowl, cover and set aside for 2 hours.
Divide the dough into 6~8 equal size pieces. Form each piece into a ball, cover and set aside for 20 minutes.
Preheat the oven to 425°F. Place a baking stone in the oven to preheat.
Roll each ball into a 5~6" round dish. Press the fist into the center of the dough to form a indentation. Traditionally this is then pierced with a stamp but a fork would do the job as well. Brush the top of the bread with milk or oil and sprinkle with nigella or sesame seeds.
Place the bread on the baking stone and bake for 15 minutes or until the crust is nicely browned. Serve right away.