Uzbek Khanum is always prepared from unleavened dough. And it is very important to roll it thin. Only in this case, the inner layers of the roll are soaked with juices of the filling, you get very delicate and pleasant to the taste. The dough can be kneaded in water, milk, use choux technology. Below in step-by-step recipes of Hanum, all this is described in detail. The finished dough needs to lie down, then roll it out, lay out the stuffing, roll up the roll.