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).
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.