A golden, stamped round flatbread baked against the walls of a tandoor, with a soft center and crisp edges decorated with traditional patterns.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Mix flour, yeast, and salt. Add warm water and oil, knead 10 min.
-
2
Cover and let rise 1 hour until doubled.
-
3
Shape into rounds with raised edges and a flat center.
-
4
Stamp the center with a chekich to create the traditional pattern.
-
5
Sprinkle with nigella and sesame seeds.
-
6
Bake on a hot stone or in oven at 250°C for 12-15 min until golden.
Did You Know?
It is considered deeply disrespectful in Tajik culture to place bread upside down or to throw it away — non is sacred.
Chef's Notes
Equipment Tips
- tandoor or oven
- chekich (bread stamp)
- mixing bowl
Garnishing
nigella seeds, sesame seeds
Accompaniments
butter, green tea
The Story Behind Non-i Tokhi
Non has been central to Tajik life since the Zoroastrian era, when bread was considered a gift from the divine. The chekich stamp patterns are regional identifiers, and bread-baking remains a communal event, especially before weddings and Navruz celebrations.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!