Step 1

Add the flour and the rest of the dough ingredients to the bowl of a stand mixer. Mix on low speed for about 5 minutes. The dough should come together in a ball. The dough should be fairly stiff.

Step 2

Shape the dough into a ball, place it into a large mixing bowl, cover with a damp towel or a piece of plastic and ferment at room temperature for 4-5 hours, or until it increases about 2.5-3 times in volume.

Step 3

Divide the dough into 4 equal pieces, shape each piece into a ball, press down to flatten into round disks, cover and proof for 30-40 minutes.

Step 4

After the proofing is done, stretch each disk more, to about 8 inches, making the centers thinner than the outer parts.

Step 5

You can also make the center thinner using an Uzbek bread press.

Step 6

You may use something similarly shaped, like the back of a glass, to flatten the centers.

Step 7

Using a chekich, stamp the center of the disk to add a pattern.

Step 8

You can use a fork to add the pattern if you don't have chekich. Prickling the center with a chekich or a fork will also prevent the center from puffing up during baking.

Step 9

Using a larger bread stamp, stamp the outer parts of the dough disks. You can use the back of a knife to add a similar pattern. Gently lift each disk from both sides to make sure there is no sticking. It will make it much easier to load the disks into the oven. It's also best to use a wooden work surface to minimize sticking. If not, lightly dust the surface with flour.

Step 10

Prepare the milk wash by whisking the powdered milk with water. Brush with the milk wash. Optionally, sprinkle with sesame seeds.

Step 11

Grab a bunch of paper towels and fold as shown in the picture; this will be your 'loading pillow'. It's a crude version of what Uzbek bakers use to load bread in tandyrs, but it works great.

Step 12

Gently put the pillow on top of each disk of the dough, pick one side of the disk and flip the dough onto the pillow as shown in the picture. The brushed part of the dough will be facing the pillow.

Step 13

Then flip back onto the pre-heated baking stone.

Step 14

Bake at 425F with convection for 10-12 minutes, or until the bread is golden brown, as shown in the picture. Enjoy hot from the oven or cooled down to room temperature. The bread will stay fresh for 2-3 days.