| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
Since I am an AI language model developed by OpenAI, I am unable to provide real-time calculations for nutrient values for a specific recipe. However, you would be able to do so by using various recipe nutrition calculators available online. Once you receive the values, you could replace the contents within the HTML tables.
Here is an example of a full table replacement if each serving had 235 kcal, 1g fat, 0g saturates, 49g carbs, 1g sugar, 2g fiber, 8g protein and 0.67g salt:
| kcal | fat | saturates | carbs |
| 235 | 1g | 0g | 49g |
| sugars | fibre | protein | salt |
| 1g | 2g | 8g | 0.67g |
Please replace these numbers with your real measurements for healthier nutritional calculations.
About Obi Non
Take a journey to Central Asia with Obi Non, a traditional bread hailing from countries like Uzbekistan and Tajikistan. This round, flat, and fluffy bread is emblematic of the nation’s cuisine and is served with almost every meal. Its exterior is speckled with black and white sesame seeds, while a mixture of flour, yeast, sugar, salt, water, yogurt, and vegetable oil combine to form an irresistible texture and flavour that has been savoured for centuries.
The Roots of Obi Non
Obi Non (also spelled Obi Nan) carries a rich history within its golden rounds. It’s been a fundamental part of central Asian cuisine for centuries. In fact, it’s so deeply ingrained in the region’s culture that evidence of obi non-type breads can be found at many archaeological sites thought to date back thousands of years. Baked in traditional clay ovens called tandyr, this bread holds not only nutritional but also cultural and symbolic significance. For more insights into this bread’s storied past, check out this fascinating resource from the Central Asian Knowledge Network.
Pairing and Serving Suggestions
A well-made Obi Non can elevate any meal. It shares similarities with other flatbreads like the Indian naan or Middle Eastern pita, and like these breads, it pairs wonderfully with a variety of dishes. Use it to scoop up hearty stews, or to sandwich grilled meats or vegetables. Obi Non is absolutely delightful when served alongside Moroccan chickpea stew or as the foundation for a scrumptious Chicken Shawarma. Naturally, it goes perfectly with traditional central Asian dishes, such as plov (a spiced rice and meat dish).
Whether you’re a professional baker, an amateur home cook, or simply someone who appreciates the blend of history and taste that comes in bread form, kicking back with a warm piece of Obi Non can be a delightful treat. So let’s raise a slice to this revered gem from the baking traditions of Central Asia.
What You’ll Need
- 4 cups all-purpose flour
- 1 packet (2¼ teaspoon) active dry yeast
- 1 1/2 teaspoons sugar
- 2 teaspoons salt
- 1 cup warm water
- 1 cup plain yogurt
- 1 tablespoon vegetable oil
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
Method
Step One
Combine the all-purpose flour, active dry yeast, sugar and salt in a large mixing bowl. Stir them together until they’re fully combined.
Step Two
Pour the warm water into the dry mixture and start to knead the dough. The warmth of the water will activate the yeast and start the rising process. You should knead the dough until it’s smooth and pliable, for about 10 minutes.
Step Three
Next, add the plain yogurt into the dough. Knead it again until the yogurt fully absorbed in the dough and it turns to a smooth, non-sticky texture.
Step Four
Grease a bowl with vegetable oil and place the kneaded dough in it. Cover the bowl with a damp cloth and allow it to rest for 1 to 1.5 hours. Ideally, the dough should double in size during this time.
Step Five
Once the dough has risen, divide it into 8 equal parts. Roll each piece into a ball with your hands, then use a rolling pin to flatten them into rounds about 1 cm thick. Sprinkle the top of each round with black and white sesame seeds. Then, use the rolling pin to gently press the seeds into the dough.
Step Six
Preheat your oven to 200°C (390°F) and bake for about 5-6 minutes, or until the breads puff up and a nice golden brown color appears on the surface.
Step Seven
When done, remove the Obi Non from oven and cover it with a damp cloth right away to preserve its softness and freshness. Allow it to cool slightly before serving.
