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Obi Non

Name: Obi Non
Total time: 150 min
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 400g Bread flour; 1 1/2 tsp Dry yeast; 150ml Water; 100ml Milk; 1 tsp Salt; 1 tsp Sugar; 1 tbsp Vegetable Oil; from 1 Egg Yolk; 1 tbsp White Sesame Seeds

Dessert

⏱ 150 min

👥 Serves 4

Difficulty ⭐⭐

Round flatbread with a stamped, sunken center and a puffy rim — Uzbekistan's daily bread.

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📖 The Story Behind This Dish

Non is the staple bread essential to the Uzbek table, baked stuck to the inner wall of a tandir oven. Its hallmark is a deeply pressed center decorated with a beautiful pattern using a stamp called a chekich. Bread is considered sacred and must never be placed upside down or thrown away. Shapes and patterns vary by region, and Samarkand's non is especially famous.

🌆 Where it's eaten: In front of a bakery in the morning, round non fresh from the oven are piled high and people wrap them in cloth to take home while still warm.

🥕 Ingredients (serves 4)

Bread flour 400g
Dry yeast 1 1/2 tsp
Water 150ml
Milk 100ml
Salt 1 tsp
Sugar 1 tsp
Vegetable Oil 1 tbsp
Egg Yolk from 1
White Sesame Seeds 1 tbsp

👩‍🍳 Instructions

Dissolve the dry yeast and sugar in lukewarm water and milk.
Add the bread flour and salt and knead well, then add the vegetable oil and knead until smooth.
Let rise in a warm place for 1 hour until doubled.
Divide in two, shape into balls, roll to about 20cm across, press the center out firmly with your fingers leaving a rim, and prick a pattern with a fork.
Brush with egg yolk, sprinkle with white sesame, and rest 15 minutes.
Bake in an oven preheated to 250°C for 12–15 minutes until golden.

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