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Obi Non in a tray
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5 from 10 votes

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.
Prep Time2 hrs 15 mins
Cook Time20 mins
Total Time2 hrs 35 mins
Course: Baking, Bread, Eggless
Cuisine: European
Diet: Vegetarian
Servings: 4 people
Calories: 287kcal


  • bowl
  • Oven


  • 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


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.


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