Uzbek flatbreads

Description

The baking is simple and quick. These flatbreads have gained popularity far beyond their homeland due to their unique taste and aroma. Since a tandoor oven is rare in our region, I recommend baking Uzbek flatbreads in a regular oven. I've made them many times using this recipe, and the result always delights. My family loves eating this bread instead of regular bread, or even on its own. Serve cooled down or slightly warm.

Instructions

1. 1

   Step 1

   Put sugar into a bowl and pour warm milk over it. Sprinkle yeast on top. Let it sit without stirring for 30 minutes.

2. 2

   Step 2

   Pile the flour onto the work surface in a mound. Make a well in the center and pour in the milk with yeast, oil, and salt.

3. 3

   Step 3

   Knead the dough. It should come out soft and sticky.

4. 4

   Step 4

   Wrap the dough in a towel and let it rise in a warm place for 30 minutes. Punch it down and let it rise again in a warm place for another 30 minutes.

5. 5

   Step 5

   Knead the dough again, but this time place it on a greased baking sheet and shape it into a flat round. Let it rise again for 30 minutes.

6. 6

   Step 6

   Make several punctures in the center of the flatbread with a knife.

7. 7

   Step 7

   Preheat the oven to 250 degrees and bake the flatbread for 15 minutes. Every 5 minutes, open the oven and spray the flatbread with water.

8. 8

   Step 8

   Ready. Serve at the table.