In Uzbek kitchens, obi non is more than bread—it’s a ritual. Thick and round with a pressed center, it’s baked against the walls of scorching clay ovens and sold by weight or scent. The dimple in its middle isn’t decorative—it’s what keeps the center from puffing too high, anchoring the bread to itself.

This version keeps the spirit, but brings the dough closer to the earth. Mashed potato softens cassava’s stretch, and the bake isn’t rushed. It’s stone-backed or tray-baked, kissed by dry heat. Topped with herbs, dulse, or onion flake, the bread holds warmth like a story retold—center dimples pressed gently by hand.

Ingredients

• 1 cup steamed, mashed white potato (well-drained and skin removed)

• 1 cup cassava flour

• 2 tablespoons tapioca flour

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• 1 tablespoon lemon juice

• ¼ cup warm water, added slowly as needed

• Optional toppings: chopped fresh or dried herbs, onion flakes, chopped dulse

Method

1. Preheat oven to 400°F (200°C). If using a baking stone, place it in the oven to preheat as well.

2. In a mixing bowl, combine cassava flour, tapioca flour, baking soda, and sea salt.

3. Add mashed potato and lemon juice. Mix until crumbly, then slowly add warm water until a firm, smooth dough forms.

4. Shape dough into a thick round about 6–7 inches wide and 1 inch thick.

5. Place on parchment. Using fingertips or a fork, press a wide dimple into the center without piercing through.

6. Sprinkle with toppings of choice, pressing lightly to adhere.

7. Transfer to the hot stone or a baking tray. Bake for 25–30 minutes, or until golden, firm, and dry on the edges.

8. Cool for 10 minutes before slicing or tearing.

To Serve

• With a warm lentil or root vegetable stew

• Topped with fresh herbs and roasted garlic mash

• As a base for wild mushroom pâté

• Alongside cucumber salad and lemon

Notes from the Kitchen

• For better shape retention, form and press your dimple just before baking.

• Use only enough water to bring the dough together—too much will make it sticky.

• Herbs like dill, parsley, or tarragon work beautifully; dulse adds a gentle umami edge.

• Store cooled bread wrapped in parchment in the fridge for up to 2 days. Reheat in a dry skillet or warm oven.

Some breads rise. Others hold. This one does both, quietly. It’s not layered or stretched, but grounded—heavy with intent, light with presence. A bread made not to lift off the plate, but to keep you on it.