Obi Non

Baked Naan | Uzbek special Obi Non

Today’s recipe is a “naan” recipe from Persia called – Obi Non. Obi non or lepyoshka is a kind of flat tandoor bread popular in Afghan, Tajik and Uzbek cuisine. It is shaped like a disc and comparatively thicker than naan. There are different varieties of Naan, and it originates from Central and South Asia with influence from the Middle-East. I am going to share one of the naan varieties called obi non which is quite popular in Uzbekistan.

If you were expecting an oats recipe, then I am sorry. :-) Initially, I was thinking a baked goodie with orange or oats, but when I came across this obi-non-recipe, I decided to take this up. The disc-like shape intrigued me a lot and doesn’t it resemble more like Bagel? :-) The obi nons are pretty similar to our Indian Naan bread recipe. But they are topped with Nigella seeds and sesame seeds. The nigella seeds add a nice flavor to this recipe. We enjoyed the bite of this non with the nigella seed. Traditionally these obi nons are baked in clay ovens, and it is consumed hot with a generous amount of butter. As I don’t have a clay oven, I decided to cook it on my pizza stone to get the similar effect.

Baked Naan | Uzbek special Obi Non

Also, the traditional recipes use a mold called “chakich/chekish” to form the pattern in the middle and on the side. But I used kiddo’s tiffin box cover to form the middle pattern and used a fork for the striped pattern. :-) You can find a lot of Obi non-recipe online. But I went with my measures combining both APF and wheat flour. I used instant yeast for this recipe, which doesn’t require any proofing. As I prepared this over a weekday, I made the dough in the morning and kept in the refrigerator for about 8 hours. I missed taking a picture of the raised dough for two recipes. This is one recipe and one more coming on Wednesday. If I prepare a recipe in the evenings, then I chase the daylight so that I can take decent pictures in natural light. The weather in Bay area is crazy and its middle of April, but still no sign of the sun. I know it’s scorching hot in India, and I should not complain, but at times especially when it comes to photography errr I do. ;-)

Without any further ado, here is the recap from previous marathons and then the recipe. The printable recipe at the bottom.

     Baked Naan | Uzbek special Obi Non  

Ingredients:

  • Wheat flour – 1 cup
  • All purpose flour – 1 cup
  • Instant Yeast – 1 tsp
  • Milk – ¼ cup
  • Water – 3 tbsps
  • Salt – 1.5 tsps
  • Butter – 3 tbsps
  • Nigella seeds – 2 tbsps
  • White Sesame Seeds – 2 tbsps
  • Oil for greasing.

Steps:

  • Sieve the wheat flour and all-purpose flour in a wide mixing bowl.
  • Add the salt and yeast and combine them.
  • Slowly add milk, and mix. As you mix, the flour will resemble like crumbles. At this stage add 1 tbsp of water at a time and combine the crumbles to form a dough.

  • Knead the dough for 5 minutes. Grease a big bowl with oil and also spread some oil on top of the dough and place the dough in the bowl.
  • Now wrap the bowl with cling film, and for a slow rise, you can keep it refrigerator for up to 8 or 9 hours and instant rise, you can keep it a warm place for about 2 hours or until it doubles up.
  • After the dough has risen, punch the dough and knead for two to three minutes to remove the air pockets.

  • Divide the dough into five equal portions and now flatten each piece into a small circle like below.

  • Traditionally chekish is used to form a pattern, but as you can see I used kiddo’s lunch box lid to make a dip in the middle and using fork I created the striped pattern around.
  • Prepare the other nons in a similar way and let it sit for 20 to 25 minutes for another rise.
  • Meanwhile, preheat the oven to 425 deg F with the pizza stone inside. Make sure your drizzle some corn meal or semolina on top of the pizza stone.

  • After 25 minutes, brush the obi non with some butter and sprinkle the nigella and white sesame seeds.
  • Carefully place them on the pizza stone and bake for 10 minutes.
  • Remove carefully and brush them with more butter and bake again for 3 to 5 minutes until the crust browns up.

Baked Naan | Uzbek special Obi Non

Serve hot with butter and any curry. The non gets hard once it cools down, so reheat before serving. I served with kurma, and also I used two of the nons to prepare the kothu Parotta. Instead of Parotta, I used this. ;-)

Notes:

  • It’s not mandatory to place the dough in the refrigerator. During weekdays, I usually prepare the dough in the morning and put them in the fridge to rise. But you can keep them in a warm place and once the dough has doubled up, make sure you prepare the nons within 2 hours if not refrigerate it.
  • For this measure, you can go up to 1.25 to 1.5 tsps of yeast.
  • As I used instant yeast, I didn’t proof it. If you are using active dry yeast, mix the yeast in the lukewarm milk and let it sit for 10 minutes. Then use this milk mixture for preparing the dough.
  • You can make this non only with APF or only with wheat flour.
  • Instead of brushing the non with butter, you can use milk too.
  • A pizza stone is not mandatory; you can directly bake on a baking tray if you don’t have a pizza stone.

Baked Naan | Uzbek special Obi Non

Obi Non
Yields 5
Obi non - flat tandoor bread shaped like a disc and comparatively thicker than naan, popular in Afghan, Tajik and Uzbek cuisine.
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Prep Time
8 hr 30 min
Cook Time
15 min
Total Time
8 hr 45 min
Prep Time
8 hr 30 min
Cook Time
15 min
Total Time
8 hr 45 min
Ingredients
  1. Wheat flour – 1 cup
  2. All purpose flour – 1 cup
  3. Instant Yeast – 1 tsp
  4. Milk – ¼ cup
  5. Water – 3 tbsps
  6. Salt – 1.5 tsps
  7. Butter – 3 tbsps
  8. Nigella seeds – 2 tbsps
  9. White Sesame Seeds – 2 tbsps
  10. Oil for greasing.
Instructions
  1. Sieve the wheat flour and all-purpose flour in a wide mixing bowl.
  2. Add the salt and yeast and combine them.
  3. Slowly add milk, and mix. As you mix, the flour will resemble like crumbles. At this stage add 1 tbsp of water at a time and combine the crumbles to form a dough.
  4. Knead the dough for 5 minutes. Grease a big bowl with oil and also spread some oil on top of the dough and place the dough in the bowl.
  5. Now wrap the bowl with cling film, and for slow rise you can keep it refrigerator for up to 8 or 9 hours and for instant rise, you can keep it warm place for about 2 hours or until it doubles up.
  6. After the dough has risen, punch the dough and knead for two to three minutes to remove the air pockets.
  7. Divide the dough into five equal portions and now flatten each piece into a small circle like below.
  8. Traditionally chekish is used to form a pattern, but as you can see I used kiddo’s lunch box lid to make a dip in the middle and using fork I created the striped pattern around.
  9. Prepare the other nons in a similar way and let it sit for 20 to 25 minutes for another rise.
  10. Meanwhile, preheat the oven to 425 deg F with the pizza stone inside. Make sure your drizzle some corn meal or semolina on top of the pizza stone.
  11. After 25 minutes, brush the obi non with some butter and sprinkle the nigella and white sesame seeds.
  12. Carefully place them on the pizza stone and bake for 10 minutes.
  13. Remove carefully and brush them with more butter and bake again for 3 to 5 minutes until the crust browns up.
  14. Serve hot with butter and any curry. The non gets hard once it cools down, so reheat before serving. I served with kurma, and also I used two of the nons to prepare the kothu Parotta. Instead of Parotta, I used this. ;-)
Notes
  1. It’s not mandatory to place the dough in the refrigerator. During weekdays, I usually prepare the dough in the morning and put them in the fridge to rise. But you can keep them in a warm place and once the dough has doubled up, make sure you prepare the nons within 2 hours if not refrigerate it.
  2. For this measure, you can go up to 1.25 to 1.5 tsps of yeast.
  3. As I used instant yeast, I didn’t proof it. If you are using active dry yeast, mix the yeast in the lukewarm milk and let it sit for 10 minutes. Then use this milk mixture for preparing the dough.
  4. You can make this non only with APF or only with wheat flour.
  5. Instead of brushing the non with butter, you can use milk too.
  6. A pizza stone is not mandatory; you can directly bake on a baking tray if you don't have a pizza stone.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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18 thoughts on “Obi Non

  1. Wow another obi non..this is the first time I am hearing about this bread and two of you already baked it!..your bread has come out so good Srividhya..and yes that pizza stone seems to be used well..:)

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