Obi Non is an Uzbek flatbread.

Obi Non is an Uzbek flatbread.

Category: Sourdough bread

Kitchen: uzbek

Ingredients
baking wheat flour	500 g
liquid (curdled milk + water)	240 g
ripe wheat sourdough (100% hydration)	330 g
salt	1 tsp
cottonseed oil (cottonseed)	1 tbsp. l.

Cooking method

• Prepare the starter dough: knead the flour and liquid for 3-4 minutes, let it rest (for autolysis) for 20-30 minutes. Then add the leaven and start kneading, add salt to the middle of the batch, and cottonseed oil at the end of the batch. Proof until double in volume.
• Divide the ready-made dough into two equal parts, shape the balls. We give a distance of 30 minutes.
• Then we give each piece of dough the shape of a cake with a thickness of 2.5-3 cm at the edges, and 1 cm in the middle.
• In the center of the cakes, apply a pattern using chekich (chakich), sprinkle with sesame seeds, cover with a napkin and leave for 10-15 minutes.
• Baking on a ceramic circle at T 180 * C for 50 minutes with steam for the first 10 minutes.
• Grease hot cakes after baking. oil. Cover with a linen towel.

The dish is designed for

2 tortillas

Note

CHEKICH (chakich) - a tool for decorating Uzbek flat cakes.

Stella, please tell me, here I have grown "eternal" leaven here this Will it fit?
How is 100 percent hydration? Thank you in advance!
Your cakes are just a feast for the eyes!

[Finely chopped onions are added to a strong meat broth, mixed with sour milk fermented in a special way (katik), flour is added and left for 16 hours to ferment. Then the sourdough is again diluted with water, mixed with flour and again left to ferment for 4-6 hours.]

Thank you, Ideally, of course, you need a tandoor, a lot of subtleties, which, of course, cannot be repeated at home, when baking in the oven ... and ... nevertheless, .. the bread is simply amazing

".... The most common types of flat cakes in Uzbekistan are" obi-non ", the dough for which is prepared according to the old technology.
The dough for obi-non is simple, the secret lies only in the leaven for it.
Here's how it's done according to an old recipe. Finely chopped onions are added to a strong meat broth, mixed with sour milk fermented in a special way (katik), flour is added and left for 16 hours to ferment. Then the sourdough is again diluted with water, mixed with flour and again left to ferment for 4-6 hours. The finished dough, mixed with sourdough, is again left for a distance of 40 minutes before shaping. After that, portioned pieces of dough are rolled into balls, and then cakes are made manually from them, the middle is pricked with a special tool called chekich, sprinkled with caraway seeds and sesame seeds, and into the oven .... "

In the absence of the Uzbek leaven, I took my current one according to E. Kaiser. I think you can try another one, as long as it is wheat. Happy bread

Thank you so much! Wheat leaven, now I fed it, I'll bake it in the evening, then I'll tell you how it happened.

No, well wait. If the sourdough is made the way Misha wrote, then cakes are made on it, then what an interesting taste it should turn out, because it is based on onions and broth! And not just water and flour. I'm intrigued.

No, well wait. If the sourdough is made the way Misha wrote, then cakes are made on it, then what an interesting taste it should turn out, because it is based on onions and broth! And not just water and flour. I'm intrigued.

I met a description of the sourdough on onions ... Scarecrow, there are not only onions and broth (which one?), But also fermented milk culture is present ... and we do not know the proportions. I’m trying to make one that works, I’ll write ... Maybe there are connoisseurs, they will tell you, but for now there will be variations on the obi non theme. The real taste can never be recreated in the oven ... as well as with pizza, tandyr samsa, lavash, etc., etc.

["ONION"]

No sooner said than done

I found such meager information on sourdough for Uzbek flat cakes, which I gave earlier ...
".... The most common types of flat cakes in Uzbekistan are" obi-non ", the dough for which is prepared according to the old technology.
The dough for obi-non is simple, the secret lies only in the leaven for it.
Here's how it's done according to an old recipe. Finely chopped onions are added to a strong meat broth, mixed with sour milk, fermented in a special way (katik), flour is added and left for 16 hours to ferment. Then the sourdough is again diluted with water, mixed with flour and left to ferment again for 4-6 hours. The finished dough, mixed with sourdough, is left again for a distance of 40 minutes before molding ...

It was decided to grow something similar. On reflection, I decided that the broth is most likely in Uzbekistan from the most affordable lamb meat, and the dairy culture is most likely a common fermented milk product, which is called differently by different peoples, in the Caucasus it is "yogurt"

As a result, I got an amazing result.
I bring the recipe here:
So:
Sourdough for Uzbek bread "obi non"

"ONION"

1. On the first day, I mixed 200 grams of warm strong lamb broth, 200 grams of wheat flour and 1 large white (juicy and not bitter) onion, cut into large pieces.
Allowed a day to approach (it is cool now, it may take more time), until the characteristic signs of fermentation-bubbles appeared.
2. Mix 100 g of the previous starter culture (without onions) with 100 g of yogurt and 100 g of wheat flour. Let it rise for about a day, too, until the leaven "plays out"
3. Mix 100 grams of the previous starter culture with 100 grams of water, and 100 grams of wheat flour. Leave to rise.
Well, then the connoisseurs of sourdough breads know how to handle it (we leave the starter for reproduction and feeding, the rest in bread).
Bake tortillas for good health.
Let's see how the leaven will behave further, I think to feed it with water and flour (when baking Uzbek tortillas, a piece of dough is left as a starter, and the dough is kneaded with flour-water, so this feeding method seems correct).

A few words of praise about the leaven.
Honestly, I just didn't expect such an amazing result. The cake is so fragrant, you don't want to eat it but smell it ..)))))))
photo of sourdough:
1. broth + onion + flour.

2.starter + yogurt + flour.

3.starter + water + flour.

Here I am with my cake! Very tasty, though I didn't make 2, but one big one. And the middle was thin and crispy, it didn't work out - it ripped it apart by 2-3 cm in height, even though I was crushing and poking it mercilessly. Thank you very much for the recipe: girl_love: now we have to try it on the broth.

About onions in sourdough.
I started a sourdough (semi-finished rye) in the fall on white onions and I update it (sourdough) with onions too. Nothing rye bread turns out!

MariV, I did a great sourdough on the onion, I also did it, but this one on broth, onion and yogurt is a scent of such a cake that just dizzy with pleasure, I thought it was difficult to surprise me, but no, nice leaven, oh yes I am

Yes, oh yes Misha-Stella!
I played enough with leaven; now I only keep it for rye bread (which can stand in the refrigerator without special care).

Well, it is impossible to resist how fragrant they are on this "onion-broth-matsonium" sourdough
This time the obi-non was baked like this: 500g millet. flour + 300 g of liquid (aged kefir + water) shortly kneaded in cotton, left for 25 minutes, then added ripe OBI-NON sourdough culture (see description above), started kneading in "pizza" mode, by the middle of the batch +2.5 tsp salt, by the end of the batch + 2 tbsp. l. unrefined sesame oil. I put the finished dough in the refrigerator on the top shelf overnight.
In the morning I took it out, let the dough come up, molded a ball, after 40 minutes I molded a cake. Sprinkled with salt water, sprinkled with caraway seeds.
Bake in a preheated oven (up to 275 * C), 10 minutes at maximum T, then reduce to 180 and bake for another 30 minutes.

Stella, good afternoon! What kind of cakes you have, the break is just a miracle! I ask for your clarification for the "especially gifted"

2.100 g of the previous starter culture (without onions)

The previous sourdough is from item 1 which was kneaded with onions, and then you need to pick out the onions?

3.100 g of the previous starter culture mix

And here is the previous one, which is obtained from item 2?

[Mikulishna,]

Mikulishna, yes, you understand everything correctly

Thank you, the leaven is just amazing, it's worth spending your time and work

[mikulishna,]

mikulishna, yes, you understand everything correctly

Thank you, the leaven is just amazing, it's worth spending your time and work

I will definitely do it, but first I'll torture you with questions
1. Wheat flour - high or varietal
2.

then I added the ripe OBI-NON sourdough culture (see description above),

sc. put the leaven in grams?
3. I am still a little starter, in what proportion should I feed the rest?

Stella, my lamb is already boiling

Stella is no longer online

Quote:
Well, then the connoisseurs of sourdough breads know how to handle it (we leave the starter for reproduction and feeding, the rest in bread).

Let's see how the leaven will behave further, I think to feed it with water and flour (when baking Uzbek tortillas, a piece of dough is left as a starter, and the dough is kneaded with flour-water, so this feeding method seems correct).

So further, for the cultivation of starter cultures, we go to the starter culture section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

[Romochka,]

Romochka, Thank you

1. flour for sourdough - baking.
2.feed in a 1: 1 ratio - and this in grams, and not in units of volume.

And in fact - if you are a young, green, inexperienced leavener, it will be right to first study the topic of leavens properly, then tackle difficult ones, otherwise you will throw questions here

Thank you. I have been carefully studying the topic with leavens for the second week. For example, from the first time, the Kefir leaven from Admin turned out and got accustomed to myself, now I'm with a thick French nanny. My work is connected with business trips, so I don't have a lot of time to study all the starter topics, I liked this recipe. I asked a question about a specific sourdough only because you wrote

It was decided to grow something similar. On reflection, I decided that the broth is most likely in Uzbekistan from the most affordable lamb meat, and the dairy culture is most likely a common fermented milk product, which is called differently by different peoples, in the Caucasus it is "yogurt"

and I realized that this is your "child" means I have to ask you

And if you can't ask, then I won't, although you never wrote to me how much leaven should be put in the recipe which is in post # 11 25 Jan. 2012, 15:09.

Add 330g of ripe OBI-NON starter culture

If you have already made sourdoughs, then it is not quite young and green sourdough, then everything should work out

And for my child, yes, I am responsible

Thank you! I went to start the leaven

Stella, good afternoon! And tell me please, this stage should take approximately how long. I did it late at night, in the morning I looked, it did not increase so much, the aroma is excellent, it smells like barbecue, but the whole mass is still homogeneous, there are several bubbles on top, it tastes sour, I worry if it has stopped at night. Standing on the windowsill, T 18 *

3. Mix 100 grams of the previous starter culture with 100 grams of water, and 100 grams of wheat flour. Leave to rise.

That is why we sent you to the topic of sourdoughs to read ... 18 * will be too low for sourdoughs, for growing ...

That is why we sent you to the topic of sourdoughs to read ... 18 * will be too low for sourdoughs, for growing ...

Thank you, I will try to figure it out for an exhaustive answer. Why then place the recipe if there is a difficulty in answering the question. Not everyone can spend a day in a particular topic to study all the posts, it is much faster to get an answer in a specific recipe. I'm new to this forum of course, but the rules are strange.

you don’t want to spoil the Temko, but here you are obliged to explain everything from scratch, you are an interesting person, because they gave you a link to the leaven.

Why are the recipes complicated on the forum .... so, I guess, for further incentive

you don’t want to spoil the Temko, but here you are obliged to explain everything from scratch, you are an interesting person, because they gave you a link to the leaven.

Why are the recipes complicated on the forum .... so, I guess, for further incentive

Yes, fullness to you, you do not owe me anything. The first recipe on this forum, where they always send me somewhere. I wish you success

Sorry for sending you to study ... you know, topics are also not just created and written here, in that topic there is a huge experience in growing sourdough cultures ... but if you have no time and are not interested ... this is your problem.
That is why I am sending you there again (thanks to Admin for the link), so that you don’t carry the alphabet of growing sourdough culture in ... Nny volumes. Sorry