Uzbek Flatbreads Without Yeast in the Oven – Step-by-Step Recipe

Source: Alexey Borodin, AdobeStock

Appetizing and golden Uzbek flatbreads without yeast are great because the dough for them is quickly mixed, and the flatbreads themselves are quickly baked in the oven. They pair perfectly with meat dishes, soups, or fresh vegetables. We share a step-by-step recipe that will be easy to replicate at home!

Preparation time: 1 hour.
Servings: 4.

Ingredients

• 125 ml milk;
• 50 g butter;
• 250 g wheat flour;
• 1 chicken egg;
• 1/2 teaspoon baking powder;
• 1/2 teaspoon salt.

Step-by-step recipe

1. Mix together the sifted flour, salt, and baking powder, make a well in the center, then pour in room temperature milk and melted butter.
2. In the classic Uzbek recipe, this can be melted lamb fat. But keep in mind that it gives the baked goods a rather specific taste!
3. Knead a smooth, elastic dough, cover it with a napkin, and leave it in a warm place for 15 minutes.
4. Next, divide the dough into portions, roll each into a ball, and leave for another 15 minutes.
5. Roll out the flatbreads, prick them with a fork, and brush with beaten egg. You can sprinkle with sesame seeds.
6. Bake the Uzbek flatbreads for about 15 minutes in the oven at 220-230 degrees Celsius (425-450°F).
7. Sprinkle the finished flatbreads with water, cover with a towel, and let them rest for another 10-15 minutes before serving.