Time flies… I visited Uzbekistan 18 years ago… and immediately fell in love with the cuisine and the fantastic architecture.

I bought these adorable bread stamps online years after my visit … They were shipped from Uzbekistan and wrapped in paper with string and sealing wax! I felt like I was traveling back in time

Ingredients:

• 500 g bread flour, plus more for dusting
• 1.5  tsp instant yeast
• 1 tsp sugar
• 1tsp salt
• 1 1/2 cups water
• 1 cup plain yogurt
• 2 tabs olive oil
• For the topping:
• Egg white
• 20 g flour
• 40 ml water or heavy cream
• Nigella or sesame seeds

Instructions:

1. Combine the dough ingredients in a stand mixer and mix on medium-low speed for 6 minutes, starting with less flour and adding more as needed. The dough should be tacky but not sticky. 
2. Let it rise at room temperature for 2 hours, until doubled in size. Preheat the oven to 375°F. If using a baking stone, place it on the middle rack..
3. On a floured surface, divide the dough into 4 balls, cover with a towel, and let them rest for 5 minutes. Flatten two balls into 1/2-inch-thick rounds on parchment paper, then press the center with a bread stamp.
4. Mix the topping ingredients and brush them on the dough. Sprinkle with nigella or sesame seeds.
5. Place the two loaves on the baking stone (or baking sheet), spray the oven walls with water, and bake for about 20 minutes, until golden brown. 
6. Repeat with the remaining loaves and cool on a wire rack.