Kunjutli va Sedanli Non

Kunjutli va Sedanli Non Recipe - Vegetarian Food

Preparation time: 1 hour | Cooking time: 10-15 minutes | Servings: 10-12 |

Vegetarian diet

Introduction

Kunjutli va Sedanli Non is a traditional Uzbek bread that is popular for its unique flavor and texture. This bread is typically made with flour, water, salt, yeast, and poppy seeds. It is a staple in Uzbek cuisine and is often served with various dishes.

History

The recipe for Kunjutli va Sedanli Non has been passed down through generations in Uzbekistan. It is a popular bread that is enjoyed by many people in the region. The bread is typically made in a tandoor oven, which gives it a crispy crust and a soft interior.

Ingredients

1 kg or 7.5 cups of flour
2 cups of water
2 tsp of salt
30 g (1 oz) of yeast
10 g (0.5 oz) of sesame and poppy seeds

How to prepare

Add 0.5 cup of lukewarm water and flour gradually.
If needed, add the remaining 0.5 cup of flour to achieve a non-sticky dough consistency.
Shape the dough into a large, compact ball.
Divide the dough into pieces weighing 150 – 200 g (5 – 7 oz) and roll them into balls.
This recipe is the same as Obi-non, except the dough should be slightly less stiff and allowed to rise for an additional 25 – 30 minutes.
Flatten the dough into round bread, with edges measuring 2 – 3 cm (0.75 – 1 inch) and the center measuring 5 mm (0.19 inch).
Create patterns on top, sprinkle with sesame and poppy seeds, and bake in a tandoor oven.
Sprinkle water on the underside and bake in a tandoor oven.

Variations

You can add different seeds or herbs to the dough for added flavor.

Cooking Tips & Tricks

Make sure to knead the dough well to develop gluten and achieve a light and airy texture.

- Allow the dough to rise properly to ensure a fluffy and soft bread.

- Sprinkle water on the underside of the bread before baking to create steam and help the bread rise.

Serving Suggestions

Kunjutli va Sedanli Non can be served with soups, stews, or grilled meats.

Cooking Techniques

Bake the bread in a tandoor oven for the best results.

Ingredient Substitutions

You can use whole wheat flour instead of white flour for a healthier option.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight for a quicker baking process.

Presentation Ideas

Serve Kunjutli va Sedanli Non on a platter with other Uzbek dishes for a complete meal.

Pairing Recommendations

This bread pairs well with kebabs, pilaf, and salads.

Storage and Reheating Instructions

Store any leftover bread in an airtight container at room temperature. Reheat in a toaster oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Kunjutli va Sedanli Non contains approximately 250 calories.

Carbohydrates

Each serving of Kunjutli va Sedanli Non contains approximately 50 grams of carbohydrates.

Fats

Each serving of Kunjutli va Sedanli Non contains approximately 2 grams of fats.

Proteins

Each serving of Kunjutli va Sedanli Non contains approximately 5 grams of proteins.

Vitamins and minerals

Kunjutli va Sedanli Non is a good source of iron and B vitamins.

Alergens

This recipe contains gluten from the flour and may not be suitable for individuals with gluten allergies.

Summary

Kunjutli va Sedanli Non is a nutritious bread that provides carbohydrates for energy, fats for satiety, and proteins for muscle building.

Summary

Kunjutli va Sedanli Non is a delicious Uzbek bread that is easy to make and perfect for serving with a variety of dishes. Enjoy the crispy crust and soft interior of this flavorful bread!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a rainy afternoon, and I was rummaging through an old chest of my grandmother's belongings. Amongst the yellowed letters and faded photographs, I stumbled upon a tattered and stained piece of paper. The words written in elegant script caught my eye: Kunjutli va Sedanli Non.

Intrigued, I carefully unfolded the paper and read the ingredients and instructions. The recipe called for flour, yeast, sugar, salt, sesame seeds, and a generous amount of butter. It seemed simple enough, but there was something about it that spoke to me on a deeper level. I could almost smell the warm, buttery aroma wafting from the oven as the bread baked to golden perfection.

I knew that I had to learn how to make this bread. I had always been drawn to the art of cooking, and my grandmother had been my greatest inspiration. She had taught me everything I knew about the culinary arts, passing down recipes from generations past and instilling in me a love and appreciation for good food.

As I studied the recipe, I realized that I didn't have all the ingredients on hand. Determined to make the bread that had captured my heart, I set out to gather what I needed. I walked to the market in the pouring rain, my umbrella held tightly in one hand and the recipe clutched in the other.

The market was bustling with activity, despite the dismal weather. I weaved my way through the crowded stalls, carefully selecting each item on my list. The flour was coarse and fragrant, the sesame seeds dark and shiny, and the butter rich and creamy. I could feel the excitement building inside me as I collected the ingredients, eager to bring the recipe to life.

Back at my grandmother's kitchen, I set to work. I measured out the flour, yeast, sugar, and salt, mixing them together in a large bowl. The butter was soft and pliable, and I kneaded it into the dough with practiced hands. The sesame seeds added a nutty crunch to the mixture, and I could already imagine the delicious flavor they would impart to the finished bread.

As I shaped the dough into small rounds and placed them on a baking sheet, I thought of my grandmother and the countless hours we had spent together in this very kitchen. She had taught me so much about cooking, about patience and precision, about the importance of using fresh, quality ingredients. I felt her presence with me as I worked, guiding my hands and infusing the bread with her wisdom and love.

The oven hummed to life, and I slid the baking sheet inside, watching through the glass door as the bread began to rise and turn golden brown. The aroma that filled the kitchen was intoxicating, a heady mix of butter and sesame that made my mouth water in anticipation.

When the timer finally buzzed, I pulled the bread from the oven, the tops golden and crusty, the insides soft and fluffy. I couldn't resist tearing off a piece and biting into it, the warm bread melting in my mouth, the nutty sesame seeds dancing on my tongue. It was perfection.

I knew then that I had unlocked a treasure trove of memories and flavors with this recipe. The Kunjutli va Sedanli Non had captured my heart and soul, just as my grandmother had so many years ago. And as I savored the bread and thought of her, I knew that she was smiling down on me, proud of the cook I had become and the legacy I carried on in her honor.