Uzbek Obi-Non Flatbread

Dissolve the sugar and yeast in warm water. Let it sit for about 10 minutes until a fluffy foam forms.

Sift the flour into a large bowl, add the salt, yeast mixture, and vegetable oil. Knead into a soft, elastic dough for 10–15 minutes.

Transfer the dough to an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1–1.5 hours until roughly doubled in size.

Punch down the dough and shape it into a round flatbread about 22–25 cm in diameter. Leave the edges thicker while gently pressing down the center with your palm.

Dock the center with a fork or a traditional stamp so it doesn't puff up while baking. Cover the shaped dough and let it rest for another 20–30 minutes.

Whisk the egg yolk with milk and brush the top of the bread. Sprinkle with sesame or nigella seeds.

Bake in a preheated oven at 230°C (450°F) for 15–20 minutes until deeply golden. For an extra-crispy crust, place a heatproof dish of hot water on the bottom rack of the oven.