Uzbek Non — Tandyr Flatbread

Name: Uzbek Non — Tandyr Flatbread
Total time: 2 h 30 min
Yield: 4
Cuisine: Uzbek
Ingredients: 500 g Strong white bread flour; 300 ml Warm water; 7 g Instant yeast; 1.5 tsp Salt; 1 tbsp Oil; 1 tbsp Sesame or nigella seeds

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.

来源

食谱提供 Uzbek tandyr bakers · 🏺 传统 · 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.

Background on Wikipedia ↗

Watch it being made

GALAXIFACT

⏱ 150 分钟🍽 4 人份🔥 300 大卡🇺🇿 乌兹别克斯坦

清真素食纯素无乳制品无坚果

食材

人份

🛒 购买食材

已排除盐、水等常备品，只列出需要专门去买的。

★ 表示食谱注明难以购得或无法替代的食材。

步骤

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.

💡 小贴士

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.