Uzbek Sourdough Flatbread

This is my entry into the Freshloaf.com Community Bake Flatbread challenge. About a year ago another baker on TFL, Tom Passin (Tpassin) posted a yeasted version of this unique style of flatbread here. He goes over some of the history of the bread and has some cool links with videos. There are many ways to make this one with different styles.

This version uses a unique bread stamp which leaves a beautiful impression in the center of the dough. You need to flatten out the middle of the dough using a ladle or in my case I used my meat tenderizer (heavy round stainless steel version with handle). I then used the stamp to make the decoration. I bought this stamp with the intention of using it over a year ago but never got around to it. Finally, I had an excuse to try it :).

I almost never use commercial yeast, so I had to of course convert this to sourdough. I used a combination of several recipes I found and used fresh milled Purple Straw whole wheat from Barton Springs Mill. I used my Mockmill 200 and milled the wheat twice and sifted with a #30 and #40 drum sieve.

Most of the hydration in this formula comes from the Greek Yogurt and water content of the starter. I used a 65% hydration starter but you can use a 100% starter and adjust the water and flour content accordingly.

The dough was mixed using my trusty Ankrusrum and open-baked with steam. I let the dough bulk ferment at 80 F until it achieved a 30% rise and then refrigerated it overnight.

I topped the dough off with some everything bagel seasoning but you can use poppy seeds, sesame seed, onions or leave it plain.

For my first time baking this style of dough, I think it came out pretty good. The stamp pattern is noticeable and bread is perfect dipped in some olive oil or if you have a stew or curry it would be amazing.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.

Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 25 grams. Also, add the yogurt and starter. Next, add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 – 30 minutes.   Next add the salt, olive oil, and half the remaining water and mix on medium-low (about speed 3) for a few minutes until the water is absorbed and turn the speed up a couple of notches for a few minutes until the dough starts to come together. I mixed for another 12 minutes and ended up with a nice fully developed dough.

Remove the dough from your bowl and place it in a lightly oiled bowl and do several stretch and folds.  Make sure the dough is as flat as possible in your bowl/container and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart. My dough was pretty cold at 65F, so I set the proofer for 80F and let it rise 30%.

Refrigerate the dough and the next day let it sit out at room temperature for an hour or so. When you are ready to bake, an hour beforehand pre-heat your oven to 540 F and prepare for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf.  I pour 1 cup of boiling water into the pan right after I place the dough in the oven.  I then lower the temperature of the oven to 455 F.

Right before you are ready to bake spray your prep surface with a little water. Divide the dough in half and shape it into a ball. Flatten each ball out with your hand (do not use a roller!!). Place both on a piece of parchment paper and use either a spoon, ladle or round meat tenderizer and flatten a circle in the middle of the dough. Dip your stamp in a little water to prevent sticking and press down in one smooth motion and remove the stamp.

If desired mist some water on the edges and sprinkle on some seeds or topping of choice.

Bake them until they are nice and golden brown and let cool on a wire baking rack if you can resist before eating.