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Tashkent non is the typical bread sold everywhere in Tashkent, Uzbekistan. Everywhere you go you can see bread sellers wheeling these around in old-fashioned, big-wheeled baby strollers straight from the tandyr ovens that are tucked away in the crevices between buildings in the old city.
A word about non - Tashkent non is light and fluffy and addictively delicious. It's got a chewy, glossy crust and an open, airy crumb and when it's piping hot, there's nothing more delicious. I can put away 5-6 loaves easy in an hour, especially if honey and that buttery lard stuff are involved.
The other main kind of non is Samarkand non, which is a whole different story. Tashkent non is dense, dry, and lasts a long time. Might be good for a stew, but not good for just snacking.
Aside from these, there are other kinds of bread like patr (which is flat, more the consistency of Samarkand non, and stamped all over), but Tashkent non is clearly the jewel of the family.
A word about non - Tashkent non is light and fluffy and addictively delicious. It's got a chewy, glossy crust and an open, airy crumb and when it's piping hot, there's nothing more delicious. I can put away 5-6 loaves easy in an hour, especially if honey and that buttery lard stuff are involved.
The other main kind of non is Samarkand non, which is a whole different story. Tashkent non is dense, dry, and lasts a long time. Might be good for a stew, but not good for just snacking.
Aside from these, there are other kinds of bread like patr (which is flat, more the consistency of Samarkand non, and stamped all over), but Tashkent non is clearly the jewel of the family.
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Signing UpStep 1Make the dough
I've looked high and low for a good Tashkent non recipe, but it's taken some trial and error. I've come up with a mix of the recipe in Naomi Duguid and Jeffrey Alford's Homebaking (Silk Road Non) and that on the recently started Uzbek cooking blog, The Art of Uzbek Cooking (just be careful to use common sense with this website, as the author's English is not 100%...for instance, clearly you wouldn't want to use 2 tbs of salt for this bread, though that's what the recipe suggests).
Ingredients:
2 tsp active yeast
2 cups lukewarm water
1.5 tsp salt
3.5 - 4 c all-purpose flour
1 c whole-wheat flour
a little milk, oil, or lard (optional)
nigella seeds (optional)
Equipment:
Bowl
Chekich/Chiqish or fork
Pizza stone, unglazed quarry tiles, or cookie pan
The first step is to dissolve the yeast and salt in the water. Then add rest of the flour until you have a soft dough. Knead on a floured surface or in the mixing bowl a few times til smooth. It should be a little sticky, but not so much so that it is unwieldy.
Let rise in a warm place for two hours, or until it has roughly doubled in size.
Ingredients:
2 tsp active yeast
2 cups lukewarm water
1.5 tsp salt
3.5 - 4 c all-purpose flour
1 c whole-wheat flour
a little milk, oil, or lard (optional)
nigella seeds (optional)
Equipment:
Bowl
Chekich/Chiqish or fork
Pizza stone, unglazed quarry tiles, or cookie pan
The first step is to dissolve the yeast and salt in the water. Then add rest of the flour until you have a soft dough. Knead on a floured surface or in the mixing bowl a few times til smooth. It should be a little sticky, but not so much so that it is unwieldy.
Let rise in a warm place for two hours, or until it has roughly doubled in size.
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Gonna dig out my biscuit tin, and try this out in a fire pit. Well next time I'm back in the same country as my fire pit, and bisucit tin...