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Submitted by bshuval on February 6, 2008 - 12:13am. LipioshkaHi all, A friend of mine is originally from Ferghana, and he told me about a bread they used to eat there when he was a kid, called "Lipioshka". I understand it is a rather traditional Uzbek bread. It is a little like a large bialy in shape: a round disc, thick around the edges and very thin in the center. The center is stamped with a special tool (or simply pricked with a fork) to prevent rising. Traditionally, it is baked in a Tandr, an Uzbek oven not unlike a Tandoor. I attempted to make it from a similar sounding recipe in Maggie Glezer's "A Blessing of Bread". I've written about it extensively here: http://foldingpain.blogspot.com/2008/02/lipioshka.html However, I am interested to know if you had heard of it, or of similar breads. Do you have recipes you can share? This is a fascinating bread to me, and I am surprised at how little information I was able to find about it.
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Lipioshka 
bshuval, I read your blog
bshuval,
I read your blog entry about it, and now I really want to try it. I often make flat breads when I make Hommus and Felafel and Txadziki, and I think this would be a perfect accompanyment. :)
I may just make a batch today to see how they are.
Thanks for posting this!
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I made a sweetened version
I made a sweetened version (with sifted wholewheat) as you mentioned on your website and they are great! I love them! A little too dark though. I had to turn the oven down to 200 degrees celcius and then again to 190. I think the syrup caused them to brown too much.
I can definitely see them being eaten for breakfast, warmed with some fruit fresh or compote-and natural yoghurt sweetened with a little honey and cinnamon. :)
YUM!
Thanks for sharing bshuval, I think these guys will become a regular in our household. sweet or savory. The crumb is so soft and yet are full of holes!
I had to ferment it longer than you said so, as it just wasnt growing. I think I went an extra 2 hours with 2 folds during.
I also dont have scales so I had to try to estimate the percentage. I went something like 3 cups of flour (after sifting), 2 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of yeast and to sweeten, 1 heaped tablespoon of golden syrup. (tastes like clear toffee)
Thanks again! They are sooo good!
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That's great!
I'm glad you enjoyed it. I, too, was surprised at how tasty this bread is, with so few ingredients.
My bread blog: http://foldingpain.blogspot.com
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If I remember it correctly
If I remember it correctly lipioshki (or rather lepioshki) is a generic Russian word for flatbreads, and, for that matter, pretty much anything that's flat and soft. A friend of mine recently baked some Uzbek flatbreads, uy-non, she calls them, if you're interested I'll look up the recipe.
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Yes, I'm interested
Thanks!
My bread blog: http://foldingpain.blogspot.com
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I was kindly allowed by
I was kindly allowed by mariana to post her recipe here. But before I start - here's a link - http://gurman.tv/?a=full&id=153 That's how it's done by Uzbeks. So
Baker's percents
100 flour
1.5 fresh yeast
1.2 salt
65-70 water
3-3.5 old dough
Make straight dough using old dough and let it ferment for 3 h at 90F. Punch down every 40 min.
or
Make prefement out of 30% of total flour at 85-90% hydration. Let it ferment for 4 h at 90F. Mix in the remaining ingredients (I don't think old dough is in this variation), knead, and let ferment 1 hour at 90 F.
Scale (7 or 14 oz), preshape and let rest for 30 min. Shape the flatbreads, and puncture the center of the bread. Proof for 20-25 minutes. To bake - preheat the oven with the stone in it to 575F/300C. Spray the breads with water, place them on the stone and switch to broiler. Bake 8 min for 7 oz bread, 10 min for 14 oz bread. Spray with water. Let cool down.
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