How To make Oi Naani (Uzbek Home Style Bread)
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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How to bake 2000 bread a day with milk and butter | hearty meal | street food | UZBEKISTAN
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25 Tandoor | 15.000 Pieces Samarkand Flatbread a Day | Uzbek cuisine
Hello Friends. Today we travel with you to Samarkand once again. Here you can see the large amount of Samarkand bread that you see on our channel, which is about 15,000 a day in 25 tandoors. You can evaluate the work of bakers yourself. If you like the video, click like and share it with your friends.
25 Tandoor | 15.000 Pieces Samarkand Flatbread a Day | Uzbek cuisine
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ROGHNI NAAN RECIPE | Afghani Naan | نان روغنی | Desi SoCal Life
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This bread is supper soft and fluffy. Super soft and fluffy Afghani naan roghni that can be made sweet or salty. Both ways it is delicious treat for breakfast or any teatime. It can be stored up to a week at room temperature or up to 3 months in freezer.
NOTE: if the dough is dry add few more tablespoons of milk or if it is very wet use more flour to have a soft dough.
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