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 Combi...
Ingredients
- 31/2 c flour (add up to 1/2 cup
- 1package yeast
- 11/2 c milk
- 1egg (beaten)
Directions
- 1
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 Hartfo
- 2
Heat milk to hot (125 to 130 degrees) in saucepan, then stir into flour
- 3
Add enough flour to make moderately stiff dough, two and a half to three cups
- 4
Knead 10 minutes
- 5
Let rise, covered in a warm place until doubled in bulk, about 2 hours
- 6
Punch risen dough down and divide into 6 balls
- 7
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,
- 8
Using ice pick or head of brad, cover flat center of bread with decorative holes in concentric circles