Uzbek Sesame Flatbread Baked on a Hot Stone

What you need

• 500 g (4 cups) all-purpose flour, plus extra for dusting
• 1 tsp instant yeast
• 2 tsp fine salt
• 300 ml (1 1/4 cups) warm water, about 35 °C (95 °F), plus extra for brushing
• 2 tbsp white sesame seeds
• 1 tsp nigella seeds, optional

Method

Restated from the original video

1. 1

   Mix the flour, yeast and salt in a large bowl.

2. 2

   Pour in the warm water and stir until no dry flour is left.

3. 3

   Knead on a lightly floured surface until smooth and elastic, 8-10 min. The dough should stay soft and a little tacky.

4. 4

   Return the dough to the bowl, cover and leave in a warm spot until doubled, 60-90 min.

5. 5

   Put a baking stone or an upturned heavy baking tray on the middle rack and heat the oven to 230 °C (450 °F) for at least 30 min.

6. 6

   Punch the dough down and divide it into 4 equal pieces. Shape each into a ball.

7. 7

   Flatten each ball into a round about 20 cm across, leaving the rim slightly thicker than the middle.

8. 8

   Press a dip into the center with the bottom of a small glass, then prick the dip all over with a fork. Cover and let rest for 20 min.

9. 9

   Brush the rims with a little water and sprinkle with the sesame seeds and nigella seeds.

10. 10

    Bake 1 or 2 breads at a time on the hot stone until deep golden with darker spots, 15-18 min.

11. 11

    Serve warm, torn by hand. Wrap in a cloth to keep them soft.

Imported from baby.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.