Piyozli Non

Piyozli Non Recipe from Uzbekistan | Ingredients: flour, salt, yeast, milk, beef, onions, vegetable oil, sesame seeds, water

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

Introduction

Piyozli Non is a traditional Uzbek bread that is known for its delicious flavor and unique texture. This recipe has been passed down through generations and is a staple in Uzbek cuisine.

History

Piyozli Non has been a popular dish in Uzbekistan for centuries. It is often served at special occasions and celebrations, as well as during everyday meals. The bread is typically made with simple ingredients that are readily available in the region.

Ingredients

1 kg or 7.5 cups of flour
30 g of salt
30 g (1 oz) of yeast
60 g (2 oz) of dry milk
40 g (1 – 2 oz) of beef fat
180 g of onions
14 g or 1 tbsp of vegetable oil
20 g of sesame seeds
730 ml or 3 cups of water

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). The recipe is the same as Obi-non.
Stamp patterns on top and sprinkle with thinly sliced onions and sesame seeds.
Allow the dough to rise for another 15 – 20 minutes under a pastry cloth and bake it in a tandoor oven.

Variations

You can add herbs or spices to the dough for a different flavor profile.

Cooking Tips & Tricks

Make sure to use lukewarm water when preparing the dough to help activate the yeast.

- Be sure to allow the dough to rise properly before baking to ensure a light and fluffy texture.

- Stamp patterns on top of the bread before baking to add a decorative touch.

Serving Suggestions

Piyozli Non is best served warm with butter or a side of yogurt.

Cooking Techniques

Piyozli Non is traditionally baked in a tandoor oven, but you can also bake it in a regular oven.

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 before baking.

Presentation Ideas

Serve Piyozli Non on a decorative platter with fresh herbs for a beautiful presentation.

Pairing Recommendations

Piyozli Non pairs well with grilled meats, salads, and pickled vegetables.

Storage and Reheating Instructions

Store leftover Piyozli Non in an airtight container at room temperature. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Piyozli Non contains approximately 300 calories.

Carbohydrates

Each serving of Piyozli Non contains approximately 50 grams of carbohydrates.

Fats

Each serving of Piyozli Non contains approximately 10 grams of fats.

Proteins

Each serving of Piyozli Non contains approximately 8 grams of proteins.

Vitamins and minerals

Piyozli Non is a good source of iron, magnesium, and vitamin B6.

Alergens

This recipe contains gluten and dairy.

Summary

Piyozli Non is a nutritious bread that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Piyozli Non is a delicious and nutritious bread that is perfect for any occasion. With simple ingredients and easy preparation, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Piyozli Non. It was a warm summer day, and I was visiting my dear friend Fatima in her cozy kitchen. I had always admired Fatima's culinary skills and the delicious meals she prepared for her family.

As soon as I entered her kitchen, I was greeted by the enticing aroma of freshly baked bread. Fatima was busy kneading the dough while humming a tune to herself. I couldn't help but be drawn to the rhythm of her hands as she expertly shaped the dough into perfect rounds.

Curious, I asked Fatima what she was making, and with a twinkle in her eye, she replied, "Piyozli Non." I had never heard of this dish before, but the name alone had my mouth watering in anticipation.

Fatima explained that Piyozli Non was a traditional Uzbek bread filled with onions and spices. It was a staple in her household, passed down through generations of her family. She offered to teach me how to make it, and I eagerly accepted, eager to learn the secrets of this mouthwatering recipe.

We began by preparing the dough, a simple mixture of flour, yeast, salt, and water. Fatima showed me how to knead the dough until it was smooth and elastic, a process that required patience and precision. As we worked, she shared stories of her grandmother, who had taught her how to make Piyozli Non when she was just a young girl.

Once the dough had risen, Fatima instructed me on how to divide it into small balls and roll them out into circles. She then demonstrated how to fill each circle with a mixture of finely chopped onions, cumin, and coriander, a fragrant blend that added depth and flavor to the bread.

As we assembled the filled circles on a baking sheet, Fatima told me about the significance of Piyozli Non in Uzbek cuisine. It was often served at special occasions and family gatherings, a symbol of hospitality and warmth. I could see why this bread held such a special place in her heart.

Finally, we placed the baking sheet in the oven and waited anxiously for the bread to bake. The kitchen was filled with the delicious scent of onions and spices, making my stomach growl with anticipation. When the timer finally dinged, we removed the Piyozli Non from the oven, golden and steaming hot.

Fatima insisted we try a piece immediately, and as I took my first bite, I was transported to a world of flavors and textures. The bread was soft and fluffy, with a savory filling that burst with every bite. It was unlike anything I had ever tasted before, a true delight for the senses.

That day, I learned not only how to make Piyozli Non but also the importance of tradition and family in the kitchen. I left Fatima's house with a full belly and a heart filled with gratitude for her generosity in sharing her cherished recipe with me.

Since then, I have made Piyozli Non countless times for my own family and friends, each batch a reminder of the day I learned this special recipe from my dear friend. It has become a staple in my own kitchen, a symbol of love and connection that I am proud to pass down to future generations.

As I knead the dough and fill the circles with onions and spices, I can't help but smile as I remember that warm summer day in Fatima's kitchen, where I first discovered the magic of Piyozli Non. The recipe may have come from her family, but now it holds a special place in mine as well.