Efrat's Notebook

Round Bukharan Bread Draft

My round Bukharan bread, soft and sunken in the middle like a real lepyoshka, glossy with egg and covered in nigella and sesame seeds.

  • Prep20 min
  • Cook20 min
  • Rest1 hr 10 min
  • Total1 hr 50 min
  • Makes3 loaves
  • KashrutParve

What you need

Amount:3

Dough

Topping

How I make it

Dough

  1. Knead all the ingredients except the yeast by hand. After 2 minutes, add the yeast.

  2. Knead for 5-6 more minutes. The dough should be soft and sticky.

  3. Cover the dough with a towel and let it rise for 1 hour.

Shaping and baking

  1. Divide the dough into 3 balls.

  2. Knead each ball again and flatten it into a round 2 inches (5 cm) thick and the size of a small plate.

  3. Let the dough rest for about 10 minutes. Meanwhile, preheat the oven to 350°F (180°C).

  4. If you like, press a pattern into the center of each loaf with a fork, so the middle sinks like a real lepyoshka.

  5. Brush the loaves with one or two beaten eggs, as needed, and sprinkle with nigella and sesame seeds.

  6. Bake at 350°F (180°C) for about 20 minutes, or until browned.

Source: ChefEf (chefef.com)