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Tajik Non

Tajik Non recipe image
This authentic Tajik Non recipe delivers the perfect balance of chewy texture and savory flavor, making it an ideal accompaniment for stews and grilled meats. The dough is enriched with yogurt for tenderness, while the distinctive stamped center holds finely chopped shallots and salt, which caramelize slightly during baking. Baked on a hot stone or tile, these flatbreads develop a beautiful golden hue and a satisfying crispness. They are wonderful fresh from the oven, offering a warm, comforting taste that pairs beautifully with any meal. Simple to make with pantry staples, this recipe brings a touch of international cuisine to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Calories: 55.5
Dietary: Vegetarian
Description
This authentic Tajik Non recipe delivers the perfect balance of chewy texture and savory flavor, making it an ideal accompaniment for stews and grilled meats. The dough is enriched with yogurt for tenderness, while the distinctive stamped center holds finely chopped shallots and salt, which caramelize slightly during baking. Baked on a hot stone or tile, these flatbreads develop a beautiful golden hue and a satisfying crispness. They are wonderful fresh from the oven, offering a warm, comforting taste that pairs beautifully with any meal.
Ingredients
  • 1/2 cup Warm water
  • 1 teaspoon Sugar
  • 1 tablespoon Dry yeast
  • 1 cup Plain yogurt (2 percent or whole milk)
  • 1 cup Water
  • 1 tablespoon Sea salt
  • 2 cups Whole wheat flour
  • 2 1/2 to 3 1/2 cups Unbleached all-purpose or hard white flour
  • 2 tablespoons Finely chopped shallot
  • 1 teaspoon Salt
  • as needed Water for spritzing
Directions
  1. 1
    Place 1/2 cup warm water in a large bowl, stir in sugar, sprinkle on yeast, and stir to dissolve.
  2. 2
    Place yogurt and 1 cup water in a saucepan, stir to mix, then place over medium heat, stirring occasionally, until lukewarm.
  3. 3
    Add the yogurt mixture to the yeast and water mixture and stir.
  4. 4
    Add the whole wheat flour one cup at a time, stirring in one direction only as you add the flour.
  5. 5
    Stir one hundred times (for about one minute) in the same direction to activate the gluten.
  6. 6
    Let this sponge stand, covered, for 10 minutes or up to 2 hours.
  7. 7
    Sprinkle 1 tablespoon salt over the sponge, then stir in unbleached flour one cup at a time until the dough is too stiff to stir.
  8. 8
    Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic, incorporating more unbleached flour as necessary to prevent sticking.
  9. 9
    Rinse out, wipe, and lightly oil your bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, approximately 1 1/2 hours.
  10. 10
    Position a rack in the top third of your oven. Arrange unglazed quarry tiles on it, leaving a 1-inch gap between tiles and the oven walls, or place a baking stone or baking sheets on the rack.
  11. 11
    Preheat the oven to 500 degrees F (260°C).
  12. 12
    Gently punch down the dough and turn out onto a lightly floured surface. If you have time, let rest, covered, for 10 minutes.
  13. 13
    Place shallots and remaining salt beside your work surface, together with a bowl of lukewarm water.
  14. 14
    Divide dough into 8 equal pieces.
  15. 15
    Using lightly floured hands, press each piece into a 3 to 4-inch round. Work with one round at a time, leaving the others covered.
  16. 16
    On a lightly floured surface, roll out to a 6-inch round.
  17. 17
    With a fork, bread stamp, or the edge of a wire whisk, stamp a 1 1/2-inch diameter circle at the center of the bread thoroughly to flatten and pierce it.
  18. 18
    Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a pinch of salt, and a sprinkle of water.
  19. 19
    Quickly roll out and prepare one, two, or three more breads (depending on oven space), then transfer prepared breads to the hot tiles, stone, or baking sheets.
  20. 20
    Bake for approximately 5 minutes, or until lightly golden. For a deeper hue, leave in for 7 to 8 minutes.
  21. 21
    Use a long-handled spatula to remove from the oven. Place on a rack to cool, then stack and wrap loosely in a cotton cloth to keep soft and warm.
  22. 22
    Shape and bake remaining breads in the same way.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 55.5kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 1.2g6%
Cholesterol 6.6mg3%
Sodium 49.2mg3%
Total Carbohydrate 6.9g3%
Dietary Fiber 0.3g2%
Sugars 4.1g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Equipment: You will need a large bread bowl, a small heavy-bottomed saucepan, unglazed quarry tiles or a baking stone (or baking sheets), a rolling pin, a bread stamp or fork or wire whisk, and a small spray bottle for spritzing (optional).

Storage: Wrap cooled breads loosely in a cotton cloth to keep them soft and warm. They are best enjoyed fresh but can be stored in a paper bag at room temperature for a day.

Variation: If you do not have unglazed quarry tiles, a preheated baking stone or heavy baking sheet works well. Ensure the surface is hot before placing the breads on it for a crisp crust.

Keywords: tajik, non, flatbread, bread, yeast, yogurt, shallot, baking, central asian, vegetarian, homemade, dough, crust, savory, oven, stone, traditional, meal, side dish, gluten, flour
Read it online: https://www.chefs-mate.com/recipe/tajik-non/