Uzbeki Naan Bread
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Uzbeki style Nan bread which is also known as Lepyoshka, is popular Uzbeki Naan Breadthroughout the Caucasus region (Kazakhstan, Kyrgyzstan, etc).


  • 3 Cups All Purpose Flour (we used wholemeal due to personal preference)
  • 1 tsp Yeast
  • 1 tsp Salt
  • 1/2 tbsp Sugar
  • 1 tbsp Oil
  • 1 Cup Warm Water
  • Sesame seeds (white/black)


    1.  Add a little bit of the warm water into a bowl. Proceed to add the Salt, Yeast, Sugar and Oil and mix well.
    2. Add the 3 cups All Purpose Flour to the bowl and add the remainder of the water. Mix and knead well.
    3. Uzbeki Naan Bread

    4. Oil the bowl well.
    5. Leave the dough mixture to rest for at least 2 hours.
    6. Place oil on surface and knead the dough until elastic and spongy.
    7. Create round portions of the dough and flatten, use the large end of a glass to mark the center and use the smaller end to mark within the larger mark.
    8. Sprinkle with Sesame seeds.
    9. Prepare your Tandoor, use hard wood and ensure the Tandoor is well lit to adequately heat the walls.
    10. Allow the fire to die down and begin to place the bread on the walls of the Tandoor using a Gaddi. Apply some water on the surface of the Gaddi.
      Uzbeki Naan Bread
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