Uzbekistan bread, known as “non” or “obi non”, is a traditional flatbread that holds deep cultural significance in Uzbek life. It’s typically round, with a thick, fluffy edge and a thinner, patterned center often pressed with a special stamp called a chekich. The bread is baked in a tandoor (clay oven), which gives it a unique, slightly smoky flavor and a crisp crust.
Non is more than just food in Uzbekistan—it’s a symbol of hospitality, respect, and tradition. It’s usually served with every meal and never placed upside down or thrown away, as it’s considered sacred. Each region has its own variation, such as Samarkand non, known for its density and long shelf life, or Bukhara non, which is softer and often decorated more intricately.
Want a photo or recipe for it?
Reviews
There are no reviews yet.