Instructables

Tashkent non (Uzbek bread)

ObiNon.JPG
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.
 
 
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Step 1: Make 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.

Thank you for the great recipe, pictures and instructions! The bread was great and turned out much like your pics. You can see my full review at http://breakfastabroad.blogspot.ca/2013/06/week-37-nonushta-uzbekistan.html.
ElChick2 years ago
Looks delish. Quick question though, what activates the yeast? There doesn't seem to be any sugar in the recipe, so what does the yeast eat to let the dough double in size? Other than that, can't wait to try it. Yum.
solmstea (author)  ElChick1 year ago
No sugar is necessary for making bread! The yeast consumes the carbohydrate sugars in the flour.
hedgesci2 years ago
i was in tashkent for awhile, on my way to afghanistan to fight in the war. i loved the food there. my friend's wife there made the same bread and it was awesome. i took some to afghanistan and my G.I. friends loved it also. thanks for the ble. 2 thumbs way up.
solmstea (author)  hedgesci2 years ago
Glad you enjoyed it!
JParry4 years ago
Looks tasty.
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...

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