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Obi Non

Uzbek Bread (Obi Non)

736kcal
5 from 1 vote
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Prep 25 minutes
Cook 36 minutes
Rise & Rest Time 2 hours 15 minutes
Total 3 hours 16 minutes
Traditional Uzbek bread, known as Obi Non, is celebrated for its iconic shape—a beautifully puffed outer rim with a thin, decorated center. While historically baked in clay ovens called tandyrs, this clever recipe uses a preheated, stovetop cast-iron Dutch oven to replicate that intense radiant heat. The result is a deeply golden, authentic flatbread with a chewy crumb, perfect for serving alongside soups, grilled meats, or warm with butter and tea.
Servings 3 Loaves
Cuisine Uzbek / Central Asian

Ingredients

Sourdough Main Dough
  • 500 g Bread flour (or all-purpose flour)
  • 250 g Water
  • 15 g Sugar
  • 30 g Neutral oil
  • 10 g Baking salt
  • 5 g Instant dry yeast
For Finishing
  • 1 egg (beaten with 3 tablespoons of water for the egg wash)
  • Sesame seeds

Equipment

  • Large Mixing Bowl (or Stand Mixer fitted with a dough hook)
  • Cast-iron Dutch Oven with lid (Essential for the stovetop baking method)
  • Uzbek Bread Stamp (Chekich) (Or a standard kitchen fork)
  • Pastry Brush (For the egg wash)
  • Thin Spatula or Knife (For releasing the baked bread from the lid)
  • Kitchen Scale

Method

Make the Dough
  1. Combine the 500g of bread flour, 250g of water, 15g of sugar, 30g of neutral oil, 10g of baking salt, and 5g of instant yeast in a large bowl or the bowl of a stand mixer.
  2. Kneading by Mixer: Knead on low speed for about 5–6 minutes until the dough becomes smooth, elastic, and no longer sticks to the sides of the bowl. (Do not mix at high speed to avoid warming the dough).
  3. Kneading by Hand: Knead for 8–10 minutes by folding, pressing, and rotating. The dough should feel quite firm, smooth, and elastic, springing back gently when pressed with your finger.
  4. Cover the bowl and let the dough rise until doubled in size, which typically takes 1 to 1½ hours depending on room temperature.
Divide and Rest
  1. Transfer the risen dough onto your work surface and divide it into 3 equal portions (approximately 260g each).
  2. Shape each portion into a smooth, tight ball by gently stretching the surface underneath itself.
  3. Cover the dough balls with a towel or plastic wrap and let them rest for 15–20 minutes to allow the gluten to relax.
Shape the Bread
  1. Flatten each dough ball into a round disc measuring approximately 6–7 inches (15–18 cm) in diameter.
  2. Using your fingertips or the palm of your hand, firmly press the center of each disc until it is noticeably thinner than the thick, puffy outer edge.
  3. Decorate the outer edge by pinching or scoring it with a knife.
  4. Stamp the thin center of the dough using a traditional Uzbek bread stamp (chekich) or prick it generously with a fork to prevent the middle from ballooning during baking.
  5. Brush each loaf with the prepared egg wash (1 egg beaten with 3 tablespoons of water) and sprinkle generously with sesame seeds.
  6. Cover loosely and let the shaped loaves rest for 20–30 minutes.
Prepare the Cast Iron & Bake
  1. About 20–30 minutes before baking, preheat your cast-iron Dutch oven on the stovetop over medium heat with the lid on.
  2. Once thoroughly heated, carefully remove the lid and place it upside down on a heat-safe surface.
  3. Lightly dampen the bottom of one of the loaves with water.
  4. Carefully place the damp side of the bread directly onto the hot, upside-down lid. Cover it immediately with the preheated Dutch oven base.
  5. Cook over medium heat for 10–12 minutes, or until the bread is deeply golden brown.
  6. Carefully lift off the pot and gently release the flatbread from the lid using a thin spatula or knife if necessary.
  7. Repeat this process with the remaining 2 loaves.
  8. Allow the bread to cool on a rack for at least 10 minutes before serving to let the crumb set.

Nutrition

Calories736kcalCarbohydrates127gProtein22gFat14gSaturated Fat2gPolyunsaturated Fat3gMonounsaturated Fat8gTrans Fat0.01gCholesterol55mgSodium1321mgPotassium203mgFiber4gSugar6gVitamin A83IUVitamin C0.003mgCalcium37mgIron2mg

Notes

  • Dough Consistency is Key: The dough for Obi Non must feel firm, not soft or sticky. Resist adding extra water during the first few minutes of mixing; as gluten develops, the dough will naturally become smooth and pliable.
  • Flour Choice: Bread flour yields a chewier flatbread with optimal oven spring. All-purpose flour will produce a softer, more tender crumb. Adjust with 1 teaspoon of water if too dry, or a pinch of flour if too sticky.
  • Alternative Oven Baking Method: If you prefer not to use the stovetop, bake the loaves on a preheated baking stone or baking steel in the oven at 475°F (245°C) for 12–15 minutes, or until deeply golden brown.
  • How to Freeze and Reheat: Allow the baked flatbreads to cool completely. Wrap them tightly and freeze for up to 2 months. Reheat directly from frozen in a preheated 350°F (175°C) oven for 10–15 minutes until warmed through.

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