Obi non is made with wheat flour and other simple ingredients.
In Middle Eastern countries, Afghanistan, and Uzbekistan, various types of flatbread are prepared in tandoor ovens to accompany or form the center of various meals. Obi non, one of several historically prepared Lepyoshkas cakes, is similar to the more common naan flatbread, only thicker. A simple mix of bread flour, water, salt and yeast, this flatbread is often marked with a chekish before going into the oven, leaving a distinctive mark in the center and along the edges in the shape of a radius.
Although obi non is considered one of many Uzbek pastry styles, it is made with savory ingredients that are shared by many tandoor breads. After rolling the flour, water, salt, and yeast into a ball, the dough is flattened into a round disc that is thicker around the edges than in the center. According to one recipe, the rim is almost 1 inch (3 cm) thick, while the center is less than 0.25 inch (5 mm) thick. To get the right consistency, you need 2 cups (473 ml) of water, 2 teaspoons (about 10 ml) of salt, and 1.5 ounces (43 g) of yeast for every 7.5 cups (1 kg) of flour.
Once the dough has been rolled to the proper measurements, a tool called a chekish is often used to add aesthetic value to the obi non. Available in a variety of designs, letters and religious symbols, the device also makes a distinctive lightning bolt design along the edges of the disk. When the bread is baked in the tandoor oven, the design becomes more apparent.
Tandoor ovens have been in use since the Sumerian culture took root in ancient Mesopotamia more than 5,000 years ago. It is still the preferred method of cooking a variety of main dishes and breads throughout the Middle East and South Asia. Although styles vary widely, a traditional tandoor oven has a cylindrical top into which the bread or meat is fed and suspended from the walls, while the fire burns deep in the bottom of the oven to provide intense, even heat. .
Several Lepyoshkas besides obi non are in the arsenal of the tandoor cook. Bukhara lepyoshkas add sesame seeds to the bread crust before baking. Another variety, called patir, is often prepared for wedding rituals and incorporates sour cream and butter for a more pastel effect. Perhaps the tastiest of these breads, piyozli non adds lard, milk, and chopped onions for a ready-to-go wrap.