Uzbek Non (Tandoor-Baked Round Bread)

About This Recipe

Uzbek Non is a real, traditional Uzbek dish, known as Tandoor-Baked Round Bread. A round, chewy flatbread with a stamped, decorative center and puffed, blistered edges, traditionally baked stuck to the walls of a hot tandoor.\n\nNon (or obi non) is central to Uzbek daily life and culture, so revered that dropping a piece on the ground is traditionally considered disrespectful, and it's baked in tandoor ovens found in nearly every Uzbek neighborhood.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Uzbek home cooking, not a generic stand-in for a search term.

Ingredients

Serves 8

• 500 gbread flour
• 7 ginstant yeast
• 1 tspsugar
• 1 tspfine sea salt
• 300 mlwarm water
• 2 tbspneutral oil
• 1 tspnigella seeds or sesame seeds(for topping)
• 1egg(beaten, for egg wash, optional)

Instructions

1. 1

   Make the dough

   Mix flour, yeast, sugar and salt, then stir in warm water and oil until a soft, slightly sticky dough forms. Knead for 8 minutes until smooth.

2. 2

   Rise

   Cover and let rise for 1 hour until doubled.

3. 3

   Shape

   Divide the dough into 2 portions and shape each into a round disc about 2 cm thick at the edges but thinner in the center.

4. 4

   Stamp the center

   Using a chekich (traditional bread stamp) or a fork, press decorative patterns into the thinner center of each disc.

5. 5

   Rest and top

   Let rest for 15 minutes, brush with egg wash if using, and sprinkle nigella or sesame seeds over the stamped center.

6. 6

   Bake

   Bake in a very hot oven (250°C/480°F), ideally on a preheated pizza stone, for 12 to 15 minutes until the edges are puffed and deeply golden and the center is set.

Variations

• •

  Some households add a bit of milk instead of all water for a softer crumb.

• •

  A version with caraway seeds instead of nigella is also traditional in some regions.

• •

  Serve alongside plov or any Uzbek meal as the standard table bread.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions