Non bread is the traditional accompaniment to any Central Asian meal. Known for their large disc shape and depressed center, these bread rounds are favored for their chewy outer edges and crispy center crust.
The artistry of these loaves catches the eye. Wooden-handled bread stamps with long metal teeth, called chekich, are pressed into the dough before baking, allowing steam to escape during the baking process and creating beautiful patterns in the finished bread.
In places like Chigatay Bazaar in Tashkent, Uzbekistan, you can find loaves cooked with fruits and nuts, but non is most commonly served with a sprinkling of onion seeds or sesame seeds. When ready to bake, the formed rounds are slapped onto the hot walls of a clay tandoor oven and cooked until golden brown.
Are you an adventurous baker? Do you want to make traditional non bread but don’t have access to a tandoor oven? Not to worry. This recipe for Uzbek Non uses a standard oven and pizza stone for similar results. Pair it with Samarkand Plov, and you’ll be on your way to tasting the flavors of the Silk Road.