[ad_1]
Obi non is a thick Uzbek flatbread made with bread flour, water, salt, and yeast, and baked in a tandoor oven. It is marked with a distinctive design using a tool called a cheeky. Other types of Lepyoshkas pastries, such as Bukhara lepyoshkas and piyozli, are also prepared in tandoor ovens.
In the Middle Eastern countries of Afghanistan and Uzbekistan, different types of flatbreads are prepared in tandoor ovens to accompany or form the center of various meals. Obi non, one of several types of Lepyoshkas pastries historically prepared, is similar to the more common flatbread naan style, only thicker. A simple blend of bread flour, water, salt, and yeast, this thick flatbread is marked with a cheeky texture before entering the oven, leaving a distinctive, raked mark in the center and along the edges.
While obi is not thought to be just another style of Uzbek pastry, it is made with savory ingredients shared by many tandoor breads. After rolling the flour, water, salt, and yeast into a ball, the dough is flattened into a round disk that is thicker around the edges than the center. According to one recipe, the edge is almost 3cm thick, while the center is 5mm thick. To get the right consistency, you need 2 cups (473 mL) of water, 2 teaspoons (about 10 mL) of salt, and 1.5 ounces (43 g) of yeast for every 7.5 cups (1 kg) of flour.
After the paste has been rolled to the appropriate measurements, a tool called a cheeky is often used to add aesthetic value to the obi non. Available in a range of designs, letters and religious symbols, the device also creates a distinctive design of rays along the edges of the disc. When the bread is baked in the tandoor oven, the design becomes more apparent.
Tandoor ovens have been used since the Sumerian culture took root in ancient Mesopotamia more than 5,000 years ago. It is still a favorite method of cooking a variety of appetizers and breads throughout the Middle East and South Asia. While styles vary widely, a traditional tandoor oven has a cylindrical top into which bread and meats are fed and suspended from the walls, while a fire burns deep within the oven to provide intense, even heat.
Several Lepyoshkas, in addition to the obi non, are in the tandoor cook’s arsenal. Bukhara lepyoshkas add sesame seeds to the bread husk before baking. Another variety, called a patir, is usually prepared for wedding rituals and incorporates sweet cream and butter for a more mellow effect. Perhaps the tastiest of these breads, piyozli doesn’t add yeast, milk, and diced onions for a ready wrap.
[ad_2]