Non (Uzbek Round Bread)
In short: Round, patterned loaves with a thin center and a thick golden rim, topped with sesame and nigella seeds. Baked hot on a stone for a crisp crust. It takes about 1 h 6 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 36 min
- Resting
- 1 h 15 min
- Total
- 1 h 6 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 270 kcal
Bread has a respected place at an Uzbek table. A round non is torn by hand rather than cut, shared with guests on arrival and never laid upside down. Bakers press a stamp or a fork into the thin center so the loaf stays flat, then bake it against the wall of a clay oven. At home a very hot baking stone gets you a similar chewy middle and crisp rim.
Instructions
- Stir the yeast and sugar into the warm milk and water and leave for 5 minutes until it looks slightly foamy.
- Add the flour, salt and oil and knead for 10 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.
- Place a baking stone or an upside-down heavy baking sheet on the lower rack and heat the oven to 250°C (480°F) for at least 30 minutes.
- Divide the dough in two. Shape each piece into a round about 22 cm (9 in) wide, pressing the center down to 5 mm (1/4 in) and leaving a plump rim about 2 cm (3/4 in) thick.
- Prick the thin center densely with a fork in a pattern of rings or lines. Rest the loaves for 15 minutes.
- Brush with milk and sprinkle with the sesame and nigella seeds.
- Bake one loaf at a time on the hot stone for 15 to 18 minutes until deep golden. Cool on a rack, then tear into pieces to serve.
Tips
- Place a small pan of boiling water on the oven floor while baking. The steam keeps the crust thin and crisp.
- For a vegan loaf, use water in place of the milk and brush with water. The crumb will be slightly less soft.
Questions and answers
How do I keep non fresh?
Eat it the same day if you can. Wrap it in a cloth for up to 2 days, then sprinkle with water and warm at 180°C (350°F) for 5 minutes.
Can I freeze non?
Yes. Freeze cooled loaves in a bag for up to 2 months. Thaw at room temperature and reheat in a hot oven.
Why is the center pricked or stamped?
The holes keep the middle flat and stop it from puffing up like a pita. The pattern also makes each baker's loaf recognizable.
How long does it take to make Non (Uzbek Round Bread)?
About 1 h 6 min in total: 30 min of preparation and 36 min of cooking.
How many calories are in Non (Uzbek Round Bread)?
About 270 kcal per serving, with 7 g of protein, 49 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 49 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
