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.