Bread Non - Uzbekistan
In most of the Central Asian countries along the former Silk Road, live cake non. The non-cake version here is shown from Uzbekistan, and is very similar to the Tajik and Afghan versions. In the preparation of this traditional cake, a loaf of bread known as chekich is used. The name non pogace itself depends on its ingredients and the region of the country in which it is prepared, and are accordingly known by names such as sutli, jizalli, piyozli, katlama, and others. They are baked in outdoor, clay tandoor ovens that are built in the backyards of houses. They usually lean on one side against the wall of the house, or are self-contained, round in shape like concrete mixers. The loaves are inserted and arranged on the inner edges of the tandoor, and about thirty of them often fit in one oven. My version is “homey,” and in the absence of housing, improvised and decorated with the help of kitchen utensils. Countries along the Silk Road still can’t imagine a meal without non-bread, and whe
Preparation steps
- One non-cake is obtained from the listed ingredients. Activate the germ in lukewarm water with sugar. Add them to room temperature yogurt. Then add the sifted flour with salt, and knead a smooth dough. Leave it to rise covered until it doubles in size.
- Preheat the oven to 230 C. Transfer the ball of dough to a shallow baking sheet lined with baking paper, and gently flatten it with the palm of your hand. Roll out to a thickness of approximately 2 fingers. a) On the edges of the cake, with the thumb and forefinger of both hands, simultaneously knead the dough in a circle. The following order of decorations as desired: press the edge of the spoon into the dough; Decorate the interior with a cookie cutter, cocktail stick, meat mallet, and other kitchen utensils of your choice, and available. Press as much as possible so that the form remains even after baking, taking care not to puncture the dough.
- b) Approximately 3-4 cm from the edge, again pinching the dough with your fingers, create a circle. From the outside of the circle, press the edge of the spoon into the dough. Inside the circle, press a cookie cutter, inside it a wheel from a children's car. Let the fat free.
- Bake for about 13 to 15 minutes, until finely browned, depending on the oven. Pogaca non is served with all meals, breakfast, lunch and dinner, and is the main meal on the Uzbek table. To imprint various shapes in the dough, a loaf of bread is used - chekich. Oq yo'l! (Have a nice trip)