Uzbek Round Flatbread with Sesame and Nigella

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Uzbek lepyoshka is a beloved round flatbread traditionally baked on the walls of clay tandoor ovens, recognizable by its golden center stamped with a thick decorative pattern. The dough is enriched with a touch of oil and finished with a mix of white sesame and nigella seeds for nutty, aromatic flavor. This home-oven version uses a hot pizza stone and a pan of steam to mimic the tandoor's signature crust.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 2 gSugar
• 11 gProtein
• 590 mgSodium
• 155 mgPotassium
• 55 mgCalcium
• 4.5 mgIron
• 0 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (450 g) bread flour
• 1 1/4 cups (300 ml) warm water (about 105°F / 40°C)
• 2 1/4 tsp (7 g) active dry yeast
• 1 tsp granulated sugar
• 1 1/2 tsp fine sea salt
• 2 tbsp olive oil

For finishing

• 1 egg yolk beaten with 1 tbsp water
• 1 tbsp white sesame seeds
• 1 tbsp nigella seeds (black cumin)
• All-purpose flour, for dusting

Directions

1. In a large bowl, whisk the warm water, yeast, and sugar; let stand 5 minutes until foamy. Stir in the salt and olive oil, then add the bread flour gradually, mixing until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead 8 to 10 minutes until smooth, soft, and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot 1 to 1 1/2 hours until doubled in size.
3. Punch down the dough and divide into 4 equal pieces (about 150 g each). Shape each piece into a tight ball, cover, and rest 10 minutes so the gluten relaxes.
4. Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 475°F (245°C) for at least 30 minutes. Set a small empty metal pan on the lowest rack to preheat for steam.
5. On parchment paper, roll or pat each dough ball into a 7-inch round about 1/2 inch thick, keeping the center slightly thicker than the edges. Using the tips of your fingers, press a decorative pattern of deep dimples into the center (the traditional chulpan design), leaving a 1-inch smooth border around the rim.
6. Brush each round with the egg-yolk wash, then sprinkle the dimpled center generously with a mix of sesame and nigella seeds, pressing them in lightly so they adhere. Slide the parchment onto the hot stone and quickly toss 1/2 cup of ice cubes into the lower pan to create steam.
7. Bake 12 to 15 minutes, rotating the pan once halfway through, until the crust is deep golden brown, puffed, and sounds hollow when tapped. The center pattern should be crisp and the bottom lightly blistered.
8. Transfer the flatbreads to a wire rack and brush immediately with a thin layer of melted butter if desired. Serve warm, torn into pieces alongside kebabs, plov, or hearty soups.

Cook’s Notes

• For the most authentic flavor, substitute 1/4 cup of the water with warm milk for a softer, slightly richer crumb.
• If you don't have nigella seeds, use an equal amount of sesame seeds or sprinkle the bread with both white and black sesame for visual contrast.
• A heavy cast-iron skillet preheated on the stovetop can stand in for a tandoor; sear a shaped flatbread on the dry hot pan 30 seconds per side before finishing in the oven.
• Eat lepyoshka the day it is baked for the best crust; leftovers can be wrapped in foil and reheated in a 350°F oven for 5 minutes to refresh the texture.
• Traditionally the dimple pattern is made with a special pricking tool called a chakich, but clean fingertips or the blunt end of a wooden dowel work just as well.

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