Uzbek Lepyoshki

This uzbek bread recipe makes the perfect fluffy lepeshka, perfect for any meal. The dough is so easy to make and has an incredible flavor.

Prep Time: 20

Cook Time: 40

Rise Time: 2 30

Total Time: 1

Servings: loaves

Line a large rimmed baking sheet with parchment paper; set aside.
Over low heat, add the butter to a saucepan. Once the butter starts to melt, add the milk and water and heat just until the milk is warm. Add the liquid to a glass bowl and stir in the sour cream. Sprinkle the top with yeast, and sugar; whisk to combine. Allow yeast to activate, about 3 minutes.
Add the flour and salt and mix with your hand or stand-up mixer until the dough is incorporated. Cover the bowl and rise for 1 1/2 to 2 hours, until the dough has doubled.
Divide the dough into four parts. Form each part into a ball-like shape.
On a lightly floured surface, gently press down into the center of the dough and pull the edges out. Keep doing this until the dough is stretched to about 7”-8” in diameter. The center of the dough should be flattened to about ¼-inch, but not the edges.
Transfer the bread to the prepared baking sheet.
Beat egg yolk and milk for the glaze.
With a pastry brush, apply the glaze to the tops and sides of the lepeshki.
Sprinkle sesame seeds in the middle. Cover the bread and allow to rise until doubled in size, about 30-45 minutes.
Bake in a preheated oven to 365°F for about 25-30 minutes. The lepeshki should be golden brown and hard to the touch. Once cooled, they will soften.

Check the yeast. It is important when baking with yeast, that you check that it is still active. If you’ve had the yeast for a while, you can test a small amount in warm water with sugar. If the yeast bubbles after 5 minutes, it is still alive.

Let the dough rise in a warm area. To get the best rise, allow the dough to rise in a warm place, like the pantry.

You don’t have to flatten the center. Though traditionally, the center is flattened, you can leave it as it is, and it will be an even round, flat loaf.
Make larger or smaller breads. Traditionally, this bread is a bit bigger, so you usually make three breads, but we prefer the smaller loaves and making four. Both are equally delicious.