Flatbreads, tea and summer dishes

The Uzbek table is unthinkable without bread. Obi non is a round flatbread with a thin middle and a thick rim, baked in a tandyr at 220–250 °C after being sprinkled with sesame seeds. Patyr is richer: milk or kefir and butter go into the dough. Katlama is a thin layered flatbread that is fried in a pan. Tea has its own custom — shirchoy: milk, salt and butter are added to strong tea. It is drunk with flatbread. For the hot summer: • Chalop — a cold soup: katyk is thinned with water, and cucumbers, radish, dill, cilantro and green onions are added. It is chilled for several hours before serving. • Achichuk — a salad of tomatoes, onion and hot pepper, the usual companion of plov. Tip: for achichuk, cut the onion into thin half-rings, salt it, knead it with your hands and rinse with cold water: the bitterness will go away. Sources: Iamcook.ru — «Лепёшки Оби-нон»: https://www.iamcook.ru/showrecipe/8644 Gastronom.ru — «Патыр (узбекская лепёшка)»: https://www.gastronom.ru/recipe/64480/patyr-lepeshki-po-uzbekski Food.ru — «Катлама»: https://food.ru/recipes/47935-katlama Zira.uz — «Шир чой»: https://zira.uz/ru/recipe/12673/ Gastronom.ru — «Чалоп»: https://www.gastronom.ru/recipe/24395/chalop Gastronom.ru — «Узбекский салат Ачучук»: https://www.gastronom.ru/recipe/33319/uzbekskij-salat-achuchuk-iz-pomidorov