Some breads are so beautiful that the first instance you see them, you are too tempted to try them. Obi Non is one such bread. Having its origin from Uzbekistan and Afghanistan, these are beautiful artistic oven baked breads. These are thicker than naan and are baked in clay ovens called as Tandyr. There are some types in this bread. The one With sesame and nigella seeds sprinkled on top is called as the Bhukhara Lepyashka. There are also festive version made with butter and cream, and also a pastry version made with a short crust patsry dough. The pattern made in the centre is made with a special mould called chekish.
I made a non months back. But it was not like the traditional ones, so I made one yesterday. I watched some videos before attempting the shaping. For the centre design, I used the bottom of a smaa cup and my tiny spatula for the designs. The bread recipe is the most basic one, but the difference lies in the shaping. It makes the bread beautiful. Even though I don’t eat breads now, I love looking at them. I can sit and watch breads for hours. And the nigella spread a wonderful aroma in the house. Usually Sruti gets her breads on week ends, but yesterday was an exception. She was so happy and lved it.
The crust of the bread is so crisp and it has a soft crumb. Use highest temperature in your oven to bake. Though we can’t replicate a clay oven’s interior temperature, you can still get a nice bread with the highest temperature setting. Slice the bread once it is completely cooled.
Makes 1 Bread
All Purpose Flour / Maida – 1 cup
Salt – 1/2 tsp
Instant Yeast – 1/2 tsp
Water as needed
Butter – 1 tbs
Nigella Seeds For Topping
In a bowl, combine together flour, salt and yeast.
Add in butter and enough water to make a soft dough.
Cover and let it rest for 15 minutes.
Knead the dough for one or two minutes until smooth and elastic.
Cover and set aside until it doubles in volume.
Preheat oven to 250°C.
Knead the dough to form a smooth ball.
Place it on a greased tray and gently flatten it.
Using a blunt knife or spatula, make lines around the edge of the circle.
Using a small bowl, make a deep indentation in the centre.
Make criss cross pattern in the centre and using your fingers make the edges of the centre indentation deep.
Brush the bread with milk and sprinkle nigella seeds.
Bake in the preheated oven for 20 – 30 minutes or until the top is golden.
Serve it warm or at room temperature.