Uzbek lavash at home in the oven

The flour must be sifted into a separate clean bowl, breaking all the lumps.

Pour warm water into a separate bowl (the temperature is about 32-38 degrees Celsius), add sugar and add dry fast-acting yeast. Stir all the ingredients well and leave for a couple of minutes to activate the yeast.

In a bowl with sifted flour, make a small depression and pour in water with yeast. Add salt and a little vegetable oil. Then knead the dough with a food processor or with your hands. Knead the dough carefully so that it remains soft and tender, but at the same time does not stick to your hands.

Cover the kneaded dough with a clean cloth so that it does not dry out and leave in a warm place for about an hour. During this time, it should increase at least twice.

Meanwhile, while the dough is coming, it is necessary to dry the sesame seeds. To do this, pour them into a dry frying pan and fry them a little over medium heat without adding oil.

Pour low-fat kefir (or sour milk) into a cup.

Before starting the formation of tortillas, turn on the oven at 220-230 degrees Celsius. Such a high temperature is necessary to simulate conditions similar to those in tandoor when baking real Uzbek tortillas.

Divide the risen dough into 2 or 4 parts, depending on the size of the tortillas. Carefully, so as not to knock down the dough, form balls from it and then flatten them, giving the dough the shape of an Uzbek flatbread. In the middle of the cake, make a recess - you can press down with your hand or with a glass.

Grease each tortilla well with kefir. And pour the toasted sesame seeds inside.

Put the tortillas on a baking sheet covered with baking paper and put them in a preheated oven to bake for 12-15 minutes until golden brown.

Ready-made Uzbek tortillas are usually served hot on the table instead of bread.

Bon appetit!