Delicious simple sourdough Obi Non/lepeshka an Uzbek bread made with flour, sugar, salt, and water with sourdough starter.
What is Uzbek bread ?
Uzbek bread also known as non or lepeshka is round and flat bread, baked in tandyr (clay oven/ tandoor). There are two types of lepeshkas (Uzbek bread) one is plain (obi-non) and other one (patyr) with different fillings and flavors .
These breads differ from each other by its dough, appearance, and taste. They are also different according to different areas. Samarkand, Bukhara, and other regions has its own variation. With its own method of leaven, own peculiar technology of baking, and own inimitable taste.
Different types of Uzbek bread
In Fergana Valley it consists of delicious flaky layered Uzbek bread – katlama non, each layer spread with butter, oil, or sour cream.
When Non filled with cracklings called jizzali-non.
When made with cooked maize flour it is zogora-non, others leavened on herbal portion – kuk-patyr.
Lepeshkas/Non made in such a way that filling rolled along the sides as pizza crust filled with cheese.
How to make Sourdough Uzbek Bread (Obi Non/ lepeshka)
Earlier days made with yesterday’s bread dough used as starter for the dough. However nowadays everybody is using yeast.
I have used sourdough starter to make this Uzbek bread.
simple obi-Non/ Lepeshka made with following ingredients.
Sourdough starter: 100% all-purpose flour starter. If you don’t have it in hand, make one use the recipe here.
All-purpose flour : I think all-purpose flour work well, if you want you can use a mix of 75: 25 all-purpose and whole wheat flour.
Sugar : Only sweetener used in this .
Salt : It requires for the bread as it control fermentation and adds flavor.
Milk : I used whole milk you can try with 2 % but not less than that.
Melted Butter ensure the uniform incorporation into the dough.
Sesame seeds ( For decorations )
See recipe card for quantities.
In a large bowl add sourdough starter, rest of the ingredients, and mix well and set aside.
You can stretch and fold the dough in between if you want to do otherwise also fine.
When the dough double in size it around 5 hours divides it into two equal pieces and shape it into 7-inch round.
Bake and enjoy.
Tips to make this delicious Sourdough Uzbek Bread
Traditionally, this bread made in a tandoor; since we are not able to use that first bake the bread in the oven and then broil for 30 seconds to get good color.
Since there is not egg wash is used. It requires broiling in the end to get the golden brown color of the bread.
Make sure not to broil too much so that there will be brown spots there in the bread.
Bread dough is soft and easy to carve unique designs as it is signature of this bread.
Bread baking schedule
This bread is same day bread means everything start to finish in same day. 8 A.M Mix starter, salt, sugar, flour, water, milk, and melted butter and knead well.
9 AM-10 AM Stretch and fold the dough( about 5 at each time) at 1 hour interval.
1 PM Divide the dough into two equal pieces ( 425g each )
1.15 PM Shape them into two thick round and create design using bread stamps.
2.00 PM bake the bread.
How to serve Uzbek breads ?
Once this bread is cool, enjoy with coffee or tea.
Uzbek breads traditionally broken into pieces by hand and served. Never cut with a knife.
Do not place Uzbek bread with its flat side up as considered as disrespectful.
If you try this recipe, please tag me zestysouthindiankitchen in Facebook or nidhinikhil in Instagram.
If you are into artistic bread then try this Heart shaped sourdough Challah
Sourdough Uzbek Bread (Obi Non/ lepeshka)
- 3.25 cups / 400 g all purpose flour
- 1 Cup /200g sourdough starter I used 100% all purpose flour starter
- ½ cup / 102g water
- ¼ cup / 65g milk
- ¼ cup / 57g butter melted
- 1 tablespoon / 15g Sugar
- 1 teaspoon / 7g Salt
- In a bowl add starter, milk, melted butter, sugar, salt and half of water and mix well.
- To this add flour and mix once again.
- Add rest of water while mixing flour to form a soft supple dough.
- Set aside for bulk fermentation for about 5 hours at room temperature ( 73° F/ 23° C.)
- Once the dough double in volume. Divide it into two equal pieces.
- Then shape each piece into round boule and score and gradually spread it into 7–8-inch round with sides is thick and center is thin just like pizza.
- Transfer to baking sheet lined with parchment paper.
- Place the shaped round dough and stamp the center to dough with designs with Uzbek bread stamp Chekich,
- Dip your finger water and then press it in black sesame seeds thus create a design.
- Set aside for second proof about 35-40 minutes.
- End of proof time pre-heat oven to 425° F / 218° C bake about 20 minutes.
- After 20 minutes broil the bread for 1 minute or less depending upon the golden-brown color of the bread.
- Allow the bread to cool and enjoy.
- Make sure not to cut with knife only tear the bread and serve with some tea or soup.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.