Lochira
Inroduction
About this Recipe
By: Sheridan Rogers
Much to my surprise, I was offered a taste of this edible ceramic plate at Rakhimov Ceramics Workshop in Tashkent, Uzbekistan, and found out later that the dough is called Lochira, one of many delicious eastern flatbreads, especially famous in Tashkent. You can make the dough by hand or use a mixmaster. To see how it’s made, watch this video.
Ingredients
- plain flour/all-purpose flour 1kg
- unsalted or clarified butter 200g, melted
- milk or water 500ml (approx), at room temperature
- caster sugar 3 – 4 tablespoons (optional)
- baking powder 2 teaspoons
- salt 1 teaspoon
- water 250ml
- sugar 2 tablespoons
- honey 185g
Preheat oven to 250°C (230degC fan-forced). Line two large baking trays with baking paper. Sift together the flour, baking powder and salt. Place in mixing bowl and add the milk (or water) and melted or clarified butter. Mix until smooth and elastic. Finish kneading the dough by hand. Divide the dough into two equal parts, shape into a ball, brush with a little vegetable oil, cover with a towel and let rest for 15 minutes. Roll each ball into a 4 mm thick round. Transfer to baking trays. Use your fingers to form a thicker border and pierce the center of the dough using a fork or a special patterned tool known as a chekich in Uzbekistan. Brush with an egg yolk beaten with a little water. Bake for 10 – 15 minutes or until golden. Remove from the oven and brush with honey glaze. For the Honey Glaze: place the water, sugar and honey into a small pan, bring to the boil and stir until sugar dissolves. Turn down heat and simmer for about ten minutes or until it thickens slightly. Cool the Lochira on a rack.