Uzbek flatbreads non
3 servings
15 minutes
Uzbek flatbreads (non) are a symbol of hospitality and traditions rooted in centuries. These fragrant, golden breads with a crispy crust and soft, airy crumb have a slightly sweet taste with hints of milky aroma and sesame tenderness. They are made using a special technique of stretching and folding the dough, giving them a unique texture. Historically, non was baked in a tandoor, but today they can also be made in an oven. These breads perfectly complement Uzbek dishes – pilaf, soups, meats – and pair wonderfully with tea and dairy products. They are not just bread but an embodiment of Eastern culture, warmth, and the coziness of the family hearth.
1
Turn on the oven to 50 degrees.
2
Take and sift the flour, add yeast, salt, sugar, warm water and knead an elastic dough. While kneading the dough, it should be constantly stretched and folded.
- Wheat flour: 570 g
- Dry yeast: 1.5 teaspoon
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Water: 350 ml
3
Cover the bowl with dough with plastic wrap and place it in a warm place for 50-60 minutes. The dough should double in size.
4
Knead the dough well, cover it with plastic wrap, and let it rise in a warm place for another 30-40 minutes.
5
Knead the dough again, divide it into three or four parts.
6
Cover two dough balls with plastic wrap, and form a flatbread with edges from the third by pressing the center with your palm. The edges should be about 2-3 cm. Poke the center with a fork.
7
Spray water on the flatbread from a spray bottle, brush with milk, and sprinkle with sesame.
- Milk: 1 tablespoon
- Sesame seeds: 1 tablespoon
8
Bake in a preheated cast iron skillet at 250 degrees for 10-12 minutes. A pizza stone can also be used for baking.
