Since ancient times bread is very sacred in Uzbekistan. Each region has own type of bread, own peculiar technology of baking, own inimitable taste.
Samarkand bread is really special. It differs in its sizes, design, pomp and weight. Even completely dried, it can be properly sprinkled with water, heated in tandoor (oven, microwave oven) and eaten.

1ststep. Sift the flour through a sieve. Make a pile of flour with an indentation in the middle

2ndstep. Add dry yeast, a teaspoon of sugar, a teaspoon of salt, and a pinch of flour.

3rdstep. Pour some water or milk into the mass and some butter or oil. Mix until the dough is smooth. Place in a clean bowl and let rise, covered, in a warm spot for 2 hours.

4thstep. Break the dough up into 4 - 6 equal pieces and form the pieces into low-domed rounds, lightly cover, and allow to rise for 20 minutes.

5thstep. Roll it out into a circle, not too thin. Use your fingers to press down the middle of the dough, pushing the air outwards. Use your fingertips to press a circular ring into the middle of the dough. Now use a bread stamp to press down the middle and make nice patterns.

6thstep. Preheat the tandoor oven, preferably with some kind of baking stone, to 425°F.

7thstep. Use a brush to cover the bread with a mixture of beaten egg and milk. Add your toppings: sesame seed or nigella seed.

8thstep. Spread some water on the back of the dough and stick the dough on the wall of the tandoor.

9thstep. Bake for about 15-20 minutes or until the crust is nicely browned.

Please enjoy Samarkand bread.

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