Uzbek Non: Round Flatbread Baked at Home
A thick, pillowy rim and a thin, crisp centre: fragrant Uzbek bread made without a tandoor.
In Uzbekistan bread is sacred. Non is never placed upside down or cut with a knife; it is torn by hand. Each region has its own: Samarkand bread is dense and heavy, while Tashkent’s obi non is light and soft.
Baking without a tandoor
The secret is fierce heat. Preheat your oven for at least 30 minutes, ideally with a pizza stone or an upturned cast-iron pan inside.
What is a chekich?
A chekich is a bread stamp studded with pins. It pierces the centre of the loaf to stop it puffing up and leaves the distinctive pattern Uzbek bread is known for.
Nutrition
Per serving (≈ 200 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Make the dough
Dissolve the yeast and sugar in the warm water and leave for ten minutes. Add the flour, salt and softened fat and knead for about ten minutes into a smooth, elastic dough.
Prove
Place the dough in an oiled bowl, cover and leave somewhere warm for about an hour until doubled. Divide into four, shape into balls and rest for another 20 minutes.
Shape
Press each ball into an 18–20 cm round with a thick rim and a thin centre. Prick the centre densely with a chekich bread stamp or a fork so it doesn’t puff up.
Bake
Brush the breads with water or egg and sprinkle with the seeds. Bake on the top shelf of an oven preheated to 240°C for 15–18 minutes until golden.
Cook’s tips
- 1To prove, switch the oven on for a minute, turn it off and put the dough inside.
- 2Using milk gives a softer crumb.
- 3No chekich? Use a fork to make a pattern.
- 4For a deep golden crust and professional shine, brush the top of the dough with an egg wash or a mix of milk and butter before sprinkling on the seeds. Press firmly into the center of the bread with your fingers or a flat tool to ensure the decorative pattern stays defined while the dough rises in the oven.
Serving & storage: Eat this bread warm alongside a bowl of hearty lamb soup or with a side of thick sour cream and honey. It remains soft for two days in a sealed plastic bag at room temperature, or you can freeze it for up to a month. To refresh, sprinkle the loaf with a few drops of water and heat it in a 350 degree oven for five minutes.
Storing
Keep non wrapped in a tea towel. The next day, sprinkle with water and warm in the oven for 3–4 minutes and it will taste freshly baked.
The takeaway
Baking bread at home is calm and rewarding. Warm non and a bowl of green tea: nothing could be simpler, and few things taste better.
