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.
Step 1: Make the dough
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)
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.