Uzbek flatbread without yeast (baked in the oven)

Description

Perfectly pairs with tea and coffee. Traditionally, these flatbreads are cooked in a tandoor. However, not everyone has such equipment, so this recipe has been adapted for a regular oven. You can make the flatbreads with onion, herbs, or seeds. The special feature of this baked good is that the flatbreads can be stored for about a week without losing their flavor. Serve with tea or coffee.

Instructions

1. 1

   Step 1

   Sift the flour into a bowl, add the baking powder and salt, and mix. Pour in the milk (it can be replaced with water) and add the softened butter. Knead the dough.

2. 2

   Step 2

   Divide the dough into 2 equal parts, roll each into a ball and cover with a towel; let rest for 15 minutes.

3. 3

   Step 3

   After the specified time, remove the towel and flatten each ball by hand into a pancake about 0.4 centimeters thick.

4. 4

   Step 4

   Form low edges and create a pattern with a check (a special tool). If you don't have one, use a fork.

5. 5

   Step 5

   Brush the flatbreads with egg yolk and sprinkle with sesame seeds, nigella seeds, pumpkin seeds, or other seeds. Transfer the flatbreads to a baking sheet or skillet.

6. 6

   Step 6

   Bake in a preheated oven at 250 degrees for 15-20 minutes.