Uzbek Buttered Round Flatbread

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A simple, pillowy Uzbek-style flatbread baked until golden and brushed generously with melted butter. Stacked hot from the oven and wrapped in a cloth, the breads stay soft and tender, perfect alongside soups, kebabs, or sweet jam for breakfast.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 75 gCarbs
• 3 gFiber
• 2 gSugar
• 12 gProtein
• 590 mgSodium
• 130 mgPotassium
• 55 mgCalcium
• 4.5 mgIron
• 0 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 1 cup (240 ml) warm water, about 110°F
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp granulated sugar
• 1 1/2 tsp fine sea salt
• 1/4 cup (60 g) plain whole-milk yogurt
• 2 tbsp melted unsalted butter
• 1 tbsp neutral oil, for the bowl

For brushing and finishing

• 4 tbsp melted unsalted butter
• 1 tbsp warm whole milk
• Flaky sea salt, for finishing (optional)

Directions

1. In a small bowl, stir the warm water, yeast, and sugar together; let stand 5 to 10 minutes until foamy and fragrant.
2. In a large bowl, whisk the flour and salt. Add the yeast mixture, yogurt, and 2 tablespoons melted butter; stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, soft, and elastic. Place in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, until nearly doubled in size.
4. Punch the dough down and divide into 4 equal pieces. Shape each into a tight ball, cover, and rest 10 minutes. On a floured surface, roll each ball into a 7- to 8-inch round about 1/4 inch thick. Prick the surface all over with a fork or dough docker to prevent large bubbles.
5. Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat the oven to 475°F (245°C) for at least 20 minutes.
6. Whisk together the 4 tablespoons melted butter and warm milk for brushing. Working one at a time, slide a flatbread onto the hot stone and bake 3 to 4 minutes until puffed and lightly blistered with golden spots on the bottom. Flip and bake 1 to 2 minutes more.
7. Immediately transfer the baked bread to a wire rack and brush generously with the butter-milk mixture, then sprinkle with flaky salt if using. Stack the finished breads and wrap in a clean kitchen towel to keep them soft and steamy.
8. Repeat with the remaining dough. Serve warm, torn by hand into pieces alongside kebabs, soups, or simply with butter and honey.

Cook’s Notes

• For the closest texture to oven-baked tandyr bread, the dough should be soft and slightly tacky; do not add extra flour while kneading unless the surface truly sticks.
• If you do not have a pizza stone, preheat an inverted rimmed baking sheet for at least 25 minutes and slide the bread onto parchment to transfer it safely.
• The flatbreads are best eaten the day they are baked, but they freeze well; reheat wrapped in foil at 350°F for 8 minutes and refresh with a little melted butter.
• Traditional Uzbek non is sometimes finished with a sprinkle of water rather than milk; milk gives a softer, glossier crust in a home oven.
• Always dock the rolled dough thoroughly with a fork to keep the bread from ballooning dramatically in the hot oven.

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