A large round flatbread baked in a tandoor clay oven, with a stamped decorative center and golden puffy rim, crusty outside and pillowy soft within.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: woven basket or flat board
Garnishes: sesame seeds, nigella seeds
Accompaniments: any Uzbek meal
Instructions
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1
Dissolve yeast and sugar in warm water, let foam for ten minutes, then mix with flour, oil, and salt to form a soft sticky dough.
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2
Knead for ten minutes until smooth and elastic, place in an oiled bowl, cover with a damp cloth, and let rise for one hour.
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3
Punch down the dough and shape into a large flat round disc about twenty-five centimeters across with a thicker raised rim.
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4
Press the center down firmly with a chekich stamp or prick densely with a fork to create the characteristic flat patterned center.
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5
Brush with egg yolk, sprinkle with sesame and nigella seeds, then bake on a preheated stone at maximum oven heat for twelve minutes.
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6
The bread should emerge golden brown with a puffy rim and flat crispy center — let cool briefly on a rack before breaking to share.
Did You Know?
In Uzbek culture, bread must never be placed upside down or thrown away — it is considered sacred and is always broken by hand, never cut with a knife.
Chef's Notes
Equipment Tips
- tandoor or very hot oven
- chekich stamp or fork
- mixing bowl
- baking stone
Garnishing
sesame seeds, nigella seeds
Accompaniments
any Uzbek meal
The Story Behind Non
Non (lepyoshka) is central to Uzbek identity and spirituality. Baked in tandoor ovens for millennia, it carries deep cultural significance. Samarkand non is especially famous and was historically carried by travelers as it stays fresh for days.
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