📝 About This Recipe
Togach is the soul of Uyghur hospitality, a thick, sun-shaped flatbread characterized by its dense, chewy crumb and beautifully patterned crust. Traditionally baked in a clay Tandir oven, this version captures that smoky, rustic essence in a standard kitchen, offering a nutty aroma from toasted sesame seeds and a rich, buttery finish. It is more than just bread; it is a cultural icon of the Silk Road, perfect for tearing and sharing with loved ones.
🥗 Ingredients
The Dough Base
- 1 kg All-purpose flour (high protein or bread flour also works well)
- 500 ml Warm water (approximately 105°F/40°C)
- 2 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar (to feed the yeast)
- 2 teaspoons Sea salt (fine grain)
Richness and Texture
- 1/4 cup Whole milk (at room temperature)
- 50 grams Unsalted butter (melted and cooled)
- 2 tablespoons Vegetable oil (for coating the bowl)
The Topping and Glaze
- 2 pieces Egg yolk (beaten with a splash of milk)
- 1 tablespoon Black caraway seeds (also known as Nigella seeds)
- 1 tablespoon White sesame seeds (untoasted)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until the mixture becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, sift the flour and salt together. Create a well in the center.
-
3
Pour the yeast mixture, melted butter, and milk into the well. Gradually incorporate the flour from the edges into the liquid.
-
4
Knead the dough for about 10-12 minutes by hand (or 7 minutes on medium-low in a mixer) until it is smooth, elastic, and slightly firm. Togach dough should be denser than pizza dough.
-
5
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1.5 hours or until doubled in size.
-
6
Punch down the risen dough to release air. Divide it into 4 equal portions and roll them into smooth balls. Let these rest for 15 minutes.
-
7
Preheat your oven to 450°F (230°C). If you have a baking stone, place it inside to heat up; otherwise, use a heavy baking sheet.
-
8
Take one dough ball and flatten it into a disc about 7-8 inches in diameter. The edges should be thick (about 1 inch), while the center should be pressed thin (about 1/4 inch).
-
9
Use a 'tukchu' (Uyghur bread stamp) or the tines of a fork to prick the thin center of the bread repeatedly. This prevents the center from rising and creates the signature pattern.
-
10
Brush the surface generously with the egg yolk glaze, ensuring the thick rim is well-coated for a deep golden color.
-
11
Sprinkle the center with Nigella seeds and sesame seeds. Press them lightly into the dough so they stick.
-
12
Carefully transfer the dough to the hot baking stone or sheet. Lightly spritz the oven with a little water to create steam for a better crust.
-
13
Bake for 12-15 minutes, or until the edges are a deep golden brown and the bread sounds hollow when tapped.
-
14
Remove from the oven and immediately brush the hot crust with a tiny bit of water or melted butter to keep it from becoming too hard.
-
15
Allow to cool on a wire rack for at least 10 minutes before tearing. Repeat with the remaining dough balls.
💡 Chef's Tips
Ensure your water is warm but not hot; anything over 115°F will kill the yeast. If you don't have a traditional stamp, use a meat tenderizer or a bundle of toothpicks to create the center pattern. For a more authentic flavor, add a pinch of ground cumin or onion powder to the dough. Avoid over-proofing the shaped loaves; they should go into the oven shortly after stamping to maintain their distinct shape. To store, wrap in a clean kitchen towel; if it gets dry, a quick 20-second microwave with a damp paper towel restores the texture.
🍽️ Serving Suggestions
Serve warm with a bowl of Uyghur Polu (lamb pilaf) for a complete feast. Pair with hot black tea or 'Etken Chay' (savory milk tea with salt and butter). Use it to scoop up 'Laghman' (hand-pulled noodles) sauce and stir-fried vegetables. Enjoy for breakfast with fresh honey, apricot jam, and clotted cream (Kaymak). Serve alongside a spicy 'Dapanji' (Big Plate Chicken) to soak up the rich, chili-laden gravy.