2. Form the dough into a ball, transfer it to a sizable mixing bowl, cover it with a piece of plastic wrap or a damp towel, and let it ferment for four to five hours, or until the size has increased by roughly 2.5 to 3 times.

3. Split the dough into 4 equal portions, roll each into a ball, flatten into a round disc form by pressing it down, then cover it and let it rest for 30-40 minutes.

4. Stretch each disc further, to around 8 inches so that the centres are thinner than the edges. 

5. You may also use an Uzbek bread press to thin out the centre.

6. To flatten the centres, you can use anything with a similar shape, such as the back of a glass.

7. To add a pattern, stamp the disk's centre with a chekich.

8. If you do not have a chekich, you can add the pattern using a fork. Using a fork or chekich to prick the centre can also stop it from rising while baking.

9. Use a bigger bread stamp to imprint the dough discs' exteriors. For an identical pattern, you can add it using the back of a knife. In order to ensure there is no sticking, carefully lift each disc from both sides. It will greatly simplify the process of inserting the discs into the oven. Using a hardwood work surface will also help to reduce stickiness. If not, sprinkle some flour on the surface.

10. Whisk the powdered milk and water to make the milk wash. Apply the milk wash to the bread piece. Sprinkle with sesame seeds, if desired.

11. Gather many paper towels and fold them into a shape suitable for stamping. This will serve as your "loading pillow." It's not as fancy as what Uzbek bakers use, but it does the job just fine for loading bread into tandyrs.

12. Gently place the pillow on top of each dough disc, select one side of the disc, and turn the dough onto the pillow. The surface of the dough that has been brushed will be facing the pillow.

13. Turn back onto the baking stone that has been preheated.

14. Preheat the oven to 425°F and use convection baking for 10 to 12 minutes, or until the bread turns golden brown. Savour it warm straight out of the oven or at room temperature. The bread will remain fresh for two to three days.

Source: 

            Victor. (2021, July 2). Uzbek bread (Obi non) - taste of artisan. Taste of Artisan. https://tasteofartisan.com/uzbek-bread-obi-non/