Oi naani (uzbek home style bread)

Yield: 6 Servings


  • 3 1/2 c Flour (add up to 1/2 cup -more if needed)

  • 1 ts Salt

  • 1 pk Yeast

  • 1 1/2 c Milk

  • 1 Egg (beaten)


FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Yield 6 flat loaves Combine 1 cup flour salt and yeast in a large bowl. Heat milk to hot (125 to 130 degrees) in saucepan then stir into flour. Add enough flour to make moderately stiff dough two and a half to three cups. Knead 10 minutes. Let rise covered in a warm place until doubled in bulk about 2 hours. Punch risen dough down and divide into 6 balls. On 3 lightly greased baking sheets flatten balls with hands into round pizza shapes 7 or 8 inches in diameter and 1/4 inch thick in center with 1 inch wide raised edges about 1 inch thick. Using ice pick or head of brad cover flat center of bread with decorative holes in concentric circles. Cover loaves in cloth and let stand 10 minutes. Brush loaves with beaten egg. Bake at 400 degrees until browned 15 to 20 minutes. Each loaf contains (approx): 311 calories 436 mg sodium 40 mg cholesterol 3 gram fat 59 grams carbohydrates 11 grams protein 0.18 gram fiber. From the Register Guard 9/2/1992 by Charles Perry (LA Times)

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