Obi-non

Obi-non Recipe: A Vegetarian Delight from Uzbekistan

Region / culture: Uzbekistan | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 10 |

Vegetarian diet

Introduction

Obi-non is a traditional Uzbek bread that is a staple in Uzbek cuisine. It is a round, flatbread that is typically baked in a tandoor oven. The bread is known for its unique pattern on the top, which is created using a special tool called a chekish. Obi-non is enjoyed with a variety of dishes, such as kebabs, stews, and salads.

History

Obi-non has been a part of Uzbek cuisine for centuries, with its origins dating back to the time of the Silk Road. The bread was traditionally baked by nomadic tribes in Central Asia, who used simple ingredients and techniques to create a delicious and hearty bread that could be enjoyed on the go. Over time, Obi-non has become a beloved dish in Uzbekistan and is often served at special occasions and celebrations.

Ingredients

1 kg or 7.5 cups of flour
2 cups of water
2 tsp of salt
40 g (1.5 oz) of yeast

How to prepare

Add the lukewarm water and flour, 0.5 cup at a time.
If necessary, beat in as much of the remaining 0.5 cup of flour as needed to make a dough that does not stick to your fingers.
Gather the dough into a large, compact ball.
Divide the dough into 150 – 200 g (5 – 7 oz) pieces and roll them into balls.
Flatten the balls into round bread, with edges measuring 2 – 3 cm (0.75 – 1 inch) and the center measuring 5 mm (0.19 inch).
Create a pattern in the center using a chekish.
Sprinkle water on the underside and bake in a tandoor.

Variations

Add chopped herbs, such as dill or parsley, to the dough for a fresh and flavorful twist.
Sprinkle sesame seeds or nigella seeds on top of the bread before baking for added texture and flavor.

Cooking Tips & Tricks

Make sure to use lukewarm water when preparing the dough, as this will help activate the yeast and create a light and fluffy bread.

- Knead the dough well to develop the gluten, which will give the bread its chewy texture.

- Use a tandoor oven if possible to bake the bread, as this will give it a smoky and charred flavor that is characteristic of traditional Obi-non.

Serving Suggestions

Obi-non is best served warm with butter, honey, or jam. It can also be enjoyed with kebabs, stews, and salads.

Cooking Techniques

Use a tandoor oven to bake the bread for an authentic and traditional taste.

- If you don't have a tandoor oven, you can bake the bread in a regular oven at a high temperature.

Ingredient Substitutions

You can use whole wheat flour instead of white flour for a healthier version of Obi-non.

- Instant yeast can be used instead of active dry yeast for a quicker rise.

Make Ahead Tips

You can prepare the dough for Obi-non in advance and refrigerate it overnight. Allow the dough to come to room temperature before shaping and baking.

Presentation Ideas

Serve Obi-non on a decorative bread basket lined with a colorful cloth for a festive presentation. - Arrange the bread on a wooden board with small bowls of olive oil, balsamic vinegar, and spices for dipping.

Pairing Recommendations

Obi-non pairs well with dishes such as kebabs, pilaf, and salads. It also goes well with yogurt, pickles, and fresh herbs.

Storage and Reheating Instructions

Obi-non can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap the bread in foil and warm in a low oven until heated through.

Nutrition Information

Calories per serving

Each serving of Obi-non contains approximately 250 calories.

Carbohydrates

Each serving of Obi-non contains approximately 50 grams of carbohydrates.

Fats

Each serving of Obi-non contains approximately 2 grams of fats.

Proteins

Each serving of Obi-non contains approximately 5 grams of proteins.

Vitamins and minerals

Obi-non is a good source of iron, magnesium, and selenium.

Alergens

Obi-non contains gluten.

Summary

Obi-non is a nutritious bread that is high in carbohydrates and proteins. It is a good source of iron, magnesium, and selenium, making it a healthy addition to any meal.

Summary

Obi-non is a delicious and versatile bread that is a staple in Uzbek cuisine. With its simple ingredients and unique flavor, it is sure to become a favorite at your table. Enjoy this traditional bread with a variety of dishes for a taste of Central Asia.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Obi-non. It was many years ago, when I was just a young girl living in a small village in Uzbekistan. My grandmother, who was an amazing cook, had invited some friends over for a traditional Uzbek dinner. As I watched her prepare the meal, I was fascinated by the way she effortlessly combined different ingredients to create delicious dishes.

One of the dishes that caught my eye that day was Obi-non, a type of flatbread that is a staple in Uzbek cuisine. I had never seen my grandmother make it before, so I was eager to learn more about it. As she rolled out the dough and cooked it on a hot griddle, I asked her where she had learned the recipe.

She smiled and told me that she had learned to make Obi-non from her own grandmother, who had passed the recipe down through the generations. She explained that Obi-non was a simple yet versatile bread that could be enjoyed with a variety of dishes, from soups and stews to grilled meats and vegetables.

I was intrigued by the history and tradition behind the recipe, and I begged my grandmother to teach me how to make it. She agreed, and over the next few weeks, she patiently guided me through the process of making Obi-non.

First, we gathered the ingredients: flour, water, salt, and yeast. My grandmother showed me how to mix the dough until it was smooth and elastic, then let it rest and rise for several hours. As the dough doubled in size, she taught me how to divide it into small balls and roll them out into flat rounds.

Once the rounds were rolled out, my grandmother demonstrated how to cook them on a hot griddle until they were golden brown and puffed up. The smell of the cooking bread filled the kitchen, and I couldn't wait to taste the finished product.

When the Obi-non was ready, my grandmother served it warm with a simple meal of rice pilaf and grilled kebabs. The bread was soft and chewy, with a slightly crispy crust that added a delicious texture. As I took my first bite, I knew that Obi-non would become a favorite in my own cooking repertoire.

Over the years, I have made Obi-non countless times, experimenting with different variations and flavors. I have added herbs and spices to the dough, stuffed the bread with cheese and herbs, and even topped it with roasted garlic and tomatoes. Each time I make Obi-non, I am reminded of my grandmother and the love and tradition that she passed down to me.

Now, as I sit in my own kitchen, rolling out the dough for Obi-non and watching it cook on the griddle, I feel a deep connection to my roots and my family's history. The simple act of making this bread brings me closer to my grandmother and the generations of women who came before me, sharing their knowledge and their recipes.

As I take the finished Obi-non off the griddle and place it on a plate, I can't help but smile. This bread is more than just a recipe – it is a symbol of love, tradition, and the enduring connection between past and present. And as I share it with my own family and friends, I know that the legacy of Obi-non will continue to live on for generations to come.