Uzbaki-style bread is shaped like a disc and thicker than naan. Usually made with white flour.

Ingredients

• 3 cups flour
• 1 tps dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 Tablespoon oil
• 2 teaspoons black sesame seeds

Method

Step 1

Mix flour, dry yeast, sugar, and salt in a bowl and gradually add one cup and two tablespoons warm water. Make a ball and leave that in the bowl, and cover with a thick cloth and allow to rise until double in bulk; this can take about 2 hours.

Step 2

Heat oven to 500 degrees F, and put parchment paper or aluminum foil on two baking sheets.

Step 3

Divide dough in half, roll each half, one at a time, on a cold towel to make a 9-inch circle. Cover with heavy cloth and let rise until it doubles again, about 15 minutes.

Step 4

Uncover, leaving one-inch sides, punch down the center, or make a hole and gently shape it doughnut-like. Repeat with other half of the dough. Brush foil or parchment and the dough with oil. Sprinkle sesame seeds on the top of each piece of dough. Put on the oiled baking sheet.

Step 5

Put ten ice cubes, or a very wet towel bunched up in a ball in a pan, on the floor or lower shelf of the oven. Put the baking sheet into the oven and bake the dough for 8 minutes. Then remove the towel (use tongs), brush tops with a little more oil, and bake another 7 minutes or until crisp and nicely colored.

Step 6

Cool and serve