• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Baking » Flatbreads

Published: Apr 18, 2017 · Modified: Jun 15, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Obi Non | Vegan Uzbek Flatbread

Jump to Recipe
obi non with soup

Obi Non is an Uzbek flatbread that is very similar in shape to a bagel. This vegan flatbread is traditionally baked in a tandoor. This bread has a crusty exterior and a soft interior.

Obi Non, a flatbread from Uzbekistan was the first and only choice I had decided for the alphabet 'O'. Obi Non is made with just a few ingredients and has no fat in it.

Obi Non in a tray

This Uzbek flatbread is traditionally baked in Tandoor and as an alternate can be baked in the oven. It was exciting to see a bread with no added oil or butter or milk. The bread is also called the water bread as it just has the yeast, flour and water in it.

Obi Non is very similar to the shape of a bagel. It is somewhat similar to the Naan, but is more thicker. It has a very obvious pattern in the middle made with a stamp called the Chekich.

Sign up to my newsletter

I used fork to make some pattern, but it is not as obvious as the traditional one. The bread is baked in the tandoor and some water is sprinkled to the underside of the bread to help it stick to the tandoor.

This water also creates a steamy environment in the tandoor, that helps in the breads texture. Obi Non has a very crusty outer layer and the inside is soft and has a distinct crumb.

Obi Non in a tray with Soup

This Uzbek flatbread tastes great when eaten right of the oven. It does get a little chewy if stored for a long time, but a good bowl of soup or stew will help with that. The Obi Non bread is a staple in every meal in Uzbek cuisine and is eaten as is or with stew.

I also used a cup of whole wheat flour in the recipe and it worked great. I have used 50 % whole wheat substitutions in many breads and they have almost always produced great results.

This bread was no exception and I actually loved the earthy whole wheat flavor in it. I made the bread without any fat as I wanted to get as close as the traditional one.

A little oil will do no harm if you prefer as it would make the kneading much easier. I did use some oil to grease the bowl, that I proofed the dough in.

Uzbek flatbread in a plate

Ingredients Needed

  • Whole wheat flour - 1 cup
  • All purpose flour - 1 ½ cups
  • Active dry yeast - 1 ¼ tsp
  • Lukewarm water - 1 cup
  • Salt - 1 tsp
  • Sugar - ½ tsp
  • Oil- to grease the bowl
  • Sesame seeds or Nigella seeds - to sprinkle on the bread
Obi Non Vegan Flatbread in a tray

Step by step process

To make the dough

  • In a measuring cup, measure the lukewarm water and add the active dry yeast and the sugar to it. Mix well and cover with a cloth and let the yeast proof for about 10 minutes. You will see the yeast mixture all bubbling and frothy by 10 minutes. If not, the yeast is not active any more. Discard the mixture and start with a new batch of yeast.
  • I made my dough in the stand mixer. Add both the flour and salt to the mixer bowl and whisk to combine.
  • Once the yeast mixture is ready, pour it into the flour and start mixing. Once the dough comes together, knead the dough for about 10 minutes until it is soft. The dough should not be sticky. If it is sticking to your hands after kneading, add a little more flour and keep kneading.
  • Transfer the dough to a greased bowl and cover with plastic wrap and then a towel. Let it rest for about an hour and half until it doubles in volume.
Making a dough in a bowl

Shaping the dough

  • Preheat the oven to 425 F. Prepare a pizza stone or a baking sheet.
  • Once the dough has doubled in volume, punch it don gently and divide it into 4 equal parts.
  • Working with one piece at a time, form a taut ball. Flatten the ball with your palm and then using your thumb, make a wide deep indentation in the center of the dough. Make sure that the sides are thick and the center is thin and also be careful that you don't poke a hole through the dough.
Kneading the dough with hands
  • Place the shaped dough on the pizza stone or parchment line baking tray. I used double tray to insulate the bottom.
  • Repeat the same with the rest of the dough pieces and cover them with kitchen cloth and leave it to rest for about 20 to 25 minutes.
  • Using a fork, make patterns in the center indentation. Traditionally, the pattern is the center is made using a stamp called chekich. Since I don't have the stamp, I used fork to make a pattern in the center. Make sure to do this right before you bake the Non.
Shaping the dough
  • Apply some water or oil on the surface of the obi non and sprinkle the sesame seeds or the nigella seeds. You could leave them as it without any seeds as well. If you are not vegan, you could use egg wash or milk to brush the top of the bread. I noticed that the seeds don't stick well when using water or oil.
Sprinkling sesame seeds on top of the Uzbek flatbread dough

Baking the Obi Non

  • Bake with a tray of hot water in the oven, to create steam. To do so, place some boiling water in a tray (about 1 inch) and place it in the bottom rack of the oven. Place the bread tray on the center rack and bake for about 15 to 20 minutes. Do not be tempted to open the oven too often, but make sure to keep an eye on it from about 12 minutes. If you open the oven too often, the steam will escape and will not have the effect that it is supposed to have.
  • Once the Uzbek flatbread sounds hollow and is golden brown, remove it from the oven and cool it a bit before serving. This bread is very hearty and can be served with stew, soup or any subzi.
Obi Non is ready to serve

Expert tips

  • Make sure that the yeast is fresh and active before using to make the Non Bread recipe. If the yeast is not bubbling, change the batch.
  • Knead the dough well until elastic.
  • Baking on a pizza stone helps with forming a lovely crust.
  • Obi non when baked with steam has a wonderful texture. Do not open the oven door in between baking or else the steam will escape and the result won't be the same.

Frequently asked questions

Is Uzbek flatbread a vegan recipe?

Yes, Obi non or the Uzbek bread is vegan. It has no fat in it in any form as well.

What to serve with Obi Non?

Obi non tastes great with a bowl of soup for dinner. I love it with a butter spread for breakfast.

How long can we store the Uzbek bread?

This roll tastes great right after we bake it. It can become a little chewy when stored but the taste does not change. The bread can be stored loosely covered for couple of days outside.

Similar Recipes

  • Bialys - Chewy Rolls Topped With Caramelized Onions
  • Bretzel Rolls | German Pretzel Rolls
  • Pretzel Bites | Homemade Soft Pretzel Bites
  • Acma | Soft Turkish Bagel Recipe

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Obi Non in a tray

Obi Non | Uzbek Flatbread | Vegan Flatbread

Obi Non is an Uzbek flatbread that is very similar in shape to a bagel. This vegan flatbread is traditionally baked in a tandoor. This bread has a crusty exterior and a soft interior.
5 from 10 votes
Print Pin Rate
Course: Baking, Bread, Eggless
Cuisine: European
Diet: Vegetarian
Prep Time: 2 hours 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes
Servings: 4 people
Calories: 287kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Oven

Ingredients

  • 1 cup Whole wheat flour
  • 1 ½ cups All purpose flour
  • 1 ¼ teaspoon Active dry yeast
  • 1 cup Lukewarm water
  • 1 teaspoon Salt
  • ½ teaspoon Sugar
  • Oil to grease the bowl
  • Sesame seeds or Nigella seeds to sprinkle on the bread

Instructions

To make the dough -

  • In a measuring cup, measure the lukewarm water and add the active dry yeast and the sugar to it. Mix well and cover with a cloth and let the yeast proof for about 10 minutes. You will see the yeast mixture all bubbling and frothy by 10 minutes. If not, the yeast is not active any more. Discard the mixture and start with a new batch of yeast.
  • I made my dough in the stand mixer. Add both the flour and salt to the mixer bowl and whisk to combine.
  • Once the yeast mixture is ready, pour it into the flour and start mixing. Once the dough comes together, knead the dough for about 10 minutes until it is soft. The dough should not be sticky. If it is sticking to your hands after kneading, add a little more flour and keep kneading.
  • Transfer the dough to a greased bowl and cover with plastic wrap and then a towel. Let it rest for about an hour and half until it doubles in volume.

Shaping the dough -

  • Preheat the oven to 425 F. Prepare a pizza stone or a baking sheet.
  • Once the dough has doubled in volume, punch it don gently and divide it into 4 equal parts.
  • Working with one piece at a time, form a taut ball. Flatten the ball with your palm and then using your thumb, make a wide deep indentation in the center of the dough. Make sure that the sides are thick and the center is thin and also be careful that you don't poke a hole through the dough.
  • Place the shaped dough on the pizza stone or parchment line baking tray. I used double tray to insulate the bottom.
  • Repeat the same with the rest of the dough pieces and cover them with kitchen cloth and leave it to rest for about 20 to 25 minutes.
  • Using a fork, make patterns in the center indentation. Traditionally, the pattern is the center is made using a stamp called chekich. Since I don't have the stamp, I used fork to make a pattern in the center. Make sure to do this right before you bake the Non.
  • Apply some water or oil on the surface of the obi non and sprinkle the sesame seeds or the nigella seeds. You could leave them as it without any seeds as well. If you are not vegan, you could use egg wash or milk to brush the top of the bread. I noticed that the seeds don't stick well when using water or oil.

Baking the Obi Non -

  • Bake with a tray of hot water in the oven, to create steam. To do so, place some boiling water in a tray (about 1 inch) and place it in the bottom rack of the oven. Place the bread tray on the center rack and bake for about 15 to 20 minutes. Do not be tempted to open the oven too often, but make sure to keep an eye on it from about 12 minutes. If you open the oven too often, the steam will escape and will not have the effect that it is supposed to have.
  • Once the bread sounds hollow and is golden brown, remove it from the oven and cool it a bit before serving. This bread is very hearty and can be served with stew, soup or any subzi.

Nutrition

Calories: 287kcal | Carbohydrates: 59g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 195mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Nazook | Nazouk | Armenian Pastry
Peynirli Poğaça - Turkish Poğaça With Feta And Herb »

Reader Interactions

Comments

  1. Moop Brown says

    June 21, 2021 at 7:25 am

    5 stars
    I'm always looking for more vegan recipes to try and this is definitely want I want to try in the future. I also really appreciate the expert tips you provided for this recipe as well.

    Reply
  2. silvia says

    June 20, 2021 at 8:13 pm

    5 stars
    I love homemade bread, and I always challenge myself to make new types. This one was so good. I used an egg wash, so the sesame seeds stick.

    Reply
    • Sandhya Ramakrishnan says

      June 20, 2021 at 10:05 pm

      Thanks Silvia! Homemade breads are my weakness as well.

      Reply
  3. Marisa F. Stewart says

    June 20, 2021 at 9:16 am

    5 stars
    I'd seen this bread before and I never realized how easy it is to make. Hubby and I love making breads and experimenting with new recipes. We tried out the Obi Non and it was just as easy as you said. And the taste was amazing. We invited our daughter and grandsons over to give it a try and they loved it too. We'll be making this recipe often.

    Reply
  4. Katie Crenshaw says

    June 20, 2021 at 8:46 am

    5 stars
    Love how you gave detailed instructions to make this beautiful bread perfectly. It makes such a lovely addition to a homemade meal.

    Reply
    • Sandhya Ramakrishnan says

      June 20, 2021 at 10:06 pm

      Thank you Katie!

      Reply
  5. Heidy says

    June 20, 2021 at 7:00 am

    5 stars
    This recipe for Vegan Uzbek Flatbread was perfect, and I can not stress enough how much our family enjoyed this wonderful recipe. I loved the easy instructions and tips! I am looking forward to trying a few other recipes I noticed today! Have a wonderful day!

    Reply
  6. GUNJAN C Dudani says

    June 18, 2021 at 9:23 am

    5 stars
    I am intrigued. This bread looks so good and so inviting. I cannot wait to try it.

    Reply
  7. Allyssa says

    June 17, 2021 at 6:43 am

    5 stars
    Thank you so much for this vegan flat bread! Really easy to make and Highly recommended!

    Reply
  8. Farrukh Aziz says

    June 16, 2021 at 10:15 am

    5 stars
    I love your way of making Obi Non! Me and my fam loves flatbreads and bagels, and this was yet another recipe to love! Thanks for sharing!

    Reply
  9. Sharon says

    June 16, 2021 at 9:46 am

    5 stars
    This flatbread is the perfect side for creamy soups or even for breakfast. I love the step-by-step direction of how to make them too.

    Reply
  10. veenaazmanov says

    June 15, 2021 at 9:37 pm

    5 stars
    Homemade Bread sounds interesting and nothing like trying these on a weekend. Love that it is soft on the inside and crusty on the out. Looks perfect for Dinner.

    Reply
  11. Sharmila - The Happie Friends Potpourri Corner says

    May 29, 2017 at 2:20 am

    Great pick and the golden crust and the sesame looks fantastic..

    Reply
  12. Pavani says

    May 15, 2017 at 3:02 pm

    Same pinch Sandhya -- we made the same dish for the letter Q. Your obi-non look perfectly golden and soft.

    Reply
  13. Sapna says

    May 07, 2017 at 12:55 pm

    Love that pattern in the center of the flatbreads. They really would make nice sandwich buns.

    Reply
  14. Srivalli Jetti says

    April 26, 2017 at 7:13 am

    Wow another obi nons!..and yours has turned out so good as well!..love how that looks in the center Sandhya!...surely going to bake this as soon as I get to it!

    Reply
  15. Srividhya Gopalakrishnan says

    April 25, 2017 at 11:38 am

    Same pinch for obi non.. Love your version.. yaay to all obi nons.

    Reply
  16. Priya Suresh says

    April 22, 2017 at 1:05 pm

    Such a beautiful flatbread Sandhya, Obi Non looks absolutely fabulous, and am sure this flatbread makes an incredible sandwich as well.

    Reply
  17. Sowmya says

    April 21, 2017 at 6:09 pm

    These nans look so beautiful Sandhya. Am so tempted to grab these and the soup right away from the screen. Yum

    Reply
  18. harini says

    April 20, 2017 at 7:21 pm

    Beautifully baked, Sandhya. The soup in the pictures is just calling my name 🙂

    Reply
  19. Namratha says

    April 19, 2017 at 9:29 pm

    Obi Non seems to be the clear winner for this letter. The indentations do make it unique, lovely bake!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!