Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fuente: Tradicional
30 min3420 kcal
Sin lácteos🌶️🌶️
Uzbek Non — Tandyr Flatbread
The round, stamped flatbread at the centre of every Uzbek table — puffed and chewy at the rim, thin and crisp in the middle where a wooden stamp presses a pattern of holes. Baked here on a hot stone to stand in for the clay tandyr.
Fuente
Receta de Uzbek tandyr bakers · 🏺 Tradicional · The bread-and-pastry side of Uzbek cooking — non and samsa baked against the wall of a clay tandyr oven, a craft passed down in market bakeries.
Uzbek · traditional bread — An ownerless traditional bread, so no baker is credited. The cited article (canonical title 'Tandyr nan', reached from Obi non) documents the round Central Asian flatbread baked against the wall of a tandyr, stamped in the centre with a chekich so steam escapes and the middle stays flat while the rim rises, and topped with sesame or nigella seeds. The home hot-stone method here is this book's own adaptation of the tandyr bake. Quantities and method are this book's own.
Watch it being made
⏱ 150 min🍽 4 porciones🔥 300 kcal🇺🇿 Uzbekistán
HalalVegetarianoVeganoSin lácteosSin frutos secos
Pasos
Stir the yeast into the warm water and let it sit 5 minutes. Mix in the flour, salt and oil to a shaggy dough, then knead for 10 minutes until smooth and springy. Cover and leave to rise until doubled, about 1 hour.
Knock the dough back and divide into two. Shape each into a ball, then flatten into a disc, pressing the outer 3 cm into a thick raised rim and leaving the centre thin. Cover and let them rise again for 30 minutes.
Press a pattern of holes all over the thin centre — a fork works, or the base of a small glass and a fork for the classic look. This keeps the middle flat while the rim puffs. Brush the centre with a little water and press in the seeds.
💡 The stamp that does this in Uzbekistan is a chekich, a nail-studded wooden disc. The point is simply to stop the centre from ballooning — any tool that makes holes will do.
Heat the oven as hot as it goes, 250°C, with a baking stone or heavy tray inside. Slide the breads onto it and bake for 12–15 minutes, until the rims are deep golden and puffed.
Eat warm, torn by hand — non is never cut with a knife in Uzbek custom. It is the plate, the napkin and the spoon for everything else on the table.
💡 Consejos
- Non is treated with real respect: it is set down right side up, never upside down, and never placed on the ground. A round is broken by hand and shared, never sliced.
- The rim rises and the centre stays flat only if the two are made deliberately different thicknesses. If your whole bread puffs up, you did not press the centre thin enough or stamp it densely enough.
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