Obi Non

5 from 2 votes

Obi Non is a flat tandoor bread shaped like a disc and comparatively thicker than naan, popular in Afghan, Tajik and Uzbek cuisine.

Prep Time8 30

Cook Time15

Total Time8 45

Course: Breads

Cuisine: Persian

Keyword: easy obi non recipe, Obi Non, obi non recipe

Servings:

Calories: 383kcal

Author: Srividhya G

Ingredients

1 cup Wheat flour
1 cup All purpose flour
1 tsp Instant Yeast
¼ cup Milk
3 tbsps Water
1.5 tsps Salt
3 tbsps Butter
2 tbsps Nigella seeds
2 tbsps White Sesame Seeds
Oil for greasing

Instructions

Sieve the wheat flour and all-purpose flour in a wide mixing bowl.
Add the salt and yeast and combine them.
Slowly add milk, and mix. As you mix, the flour will resemble like crumbles. At this stage add 1 tbsp of water at a time and combine the crumbles to form a dough.
Knead the dough for 5 minutes. Grease a big bowl with oil and also spread some oil on top of the dough and place the dough in the bowl.
Now wrap the bowl with cling film, and for slow rise you can keep it refrigerator for up to 8 or 9 hours and for instant rise, you can keep it warm place for about 2 hours or until it doubles up.
After the dough has risen, punch the dough and knead for two to three minutes to remove the air pockets.
Divide the dough into five equal portions and now flatten each piece into a small circle like below.
Traditionally chekish is used to form a pattern, but as you can see I used kiddo’s lunch box lid to make a dip in the middle and using fork I created the striped pattern around.
Prepare the other nons in a similar way and let it sit for 20 to 25 minutes for another rise.
Meanwhile, preheat the oven to 425 deg F with the pizza stone inside. Make sure your drizzle some corn meal or semolina on top of the pizza stone.
After 25 minutes, brush the obi non with some butter and sprinkle the nigella and white sesame seeds.
Carefully place them on the pizza stone and bake for 10 minutes.
Remove carefully and brush them with more butter and bake again for 3 to 5 minutes until the crust browns up.
Serve hot with butter and any curry. The non gets hard once it cools down, so reheat before serving. I served with kurma, and also I used two of the nons to prepare the kothu Parotta. Instead of Parotta, I used this. ;-)

Notes

It’s not mandatory to place the dough in the refrigerator. During weekdays, I usually prepare the dough in the morning and put them in the fridge to rise. But you can keep them in a warm place and once the dough has doubled up, make sure you prepare the nons within 2 hours if not refrigerate it.
For this measure, you can go up to 1.25 to 1.5 tsps of yeast.
As I used instant yeast, I didn’t proof it. If you are using active dry yeast, mix the yeast in the lukewarm milk and let it sit for 10 minutes. Then use this milk mixture for preparing the dough.
You can make this non only with APF or only with wheat flour.
Instead of brushing the non with butter, you can use milk too.
A pizza stone is not mandatory; you can directly bake on a baking tray if you don't have a pizza stone.

Nutrition