Tajik Tomato Salad with Yogurt

Directions

For the Non Bread

Preheat your oven to 218°C/425°F with a baking steel, cast iron skillet, or sheet pan inside.
Mix 100ml each of water and whole milk in a bowl.
Add 1 tablespoon of salt, 1 tablespoon of sugar, 1 packet of yeast, and 350g of the flour.
Mix until a soft dough comes together, form into a ball, and set aside to rise, covered for 30min.

Press the dough out like a pizza, with a lip around the outer edge, until the middle is about 5-10mm thick.
Carefully remove your steel or pan and set on a high-temperature-safe potholder.
Separate an egg, brush the white on the bottom of the Non, and place it on the steel.
With a fork, poke holes in a pattern into the top of the dough in order to prevent the bread from puffing up.
Brush the top of the dough with the egg yolk and place the sheet back in the oven, with the Non still attached.

Bake for 25min or until golden brown.

For the Fatir

Form another dough ball of 150ml of water, 1 teaspoon of salt, 1 packet of yeast, 1 teaspoon of baking soda, and 350g flour.
Let it rest for 30 min before pressing it out by hand, then rolling it into a large, very thin rectangle.
Try and get it to be 3mm thick if possible. One solution is to use a pasta machine to make a very long, very thin rectangle.
Brush the dough with melted butter, and proceed in one of the two following ways:
1. Cut the sheet into long narrow strips (about 10cm wide) and stack the strips. Roll the first strip into a narrow, thick tube (perpendicular to the short edge).
Place the roll at the edge of the next strip, and continue rolling so the next strip becomes a continuation of the original roll.
Continue rolling until all the strips are part of your mega roll.
Let the mega roll rest for 10 minutes, then proceed below step 2.
2. Roll the sheet into a long thin tube. Brush the tube with melted butter, then coil it up into a spiral like a snail.
Let the coil rest for 10 minutes.
Once your mega roll or coil has rested, press it out flat so it's a disc about the same size as the Non bread.
Pierce the top in a decorative pattern, brush with butter, and bake for 25 minutes or until flakey.

For the Qurutob Salad

Reconstitute 5 Qurut balls in 150ml of water. Best to do this overnight.
Alternatively, mix 100ml Greek yogurt with 100ml of water.
Once the Fatir has cooled, break it apart into a large bowl.
Stir your Qurut to mix any sediment in with the water, and pour it over the bread.
Place a layer of sliced cucumber, sliced tomato, chopped scallion greens, chopped parsley, chopped dill, and another layer of tomatoes on top.

Allowing it to sit in the fridge overnight further develops the yogurt flavor.
Serve family style with Non bread for scooping.