Tuesday, February 16, 2021

Non/Nan (Uzbek Nan Bread)



February presented yet another adventure in bread baking.  This time it was Uzbek Stamped Bread (Non/Nan).  The dough itself was easy to make and very flavorful when baked.  I did brush the loaves with oil and sprinkled the tops with nigella seeds, which all promptly leaped off when removed from the oven.  So much for decoration.


While the other bakers sent off for authentic Uzbek bread stamps with beautiful patterns, I stuck with the original, time-tested stamp.   Call me poor, lazy, a skinflint, or all of the above.


I swear the loaves looked perfect right before they went into the oven, but that pesky old oven-spring obliterated the fantastic design.

If you want to see what the finished bread is supposed to look like, stop by the blogs of the other Babes:



And, if you want to give it a try yourself, you can find the recipe at Tanna’s website, My Kitchen in Half Cups.