Uzbek Non Recipe – Uzbekistan

Are you looking for a recipe to make Uzbek Non, the delicious bread from Uzbekistan?

I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Uzbek Non recipe and variations.

How To Make Uzbek Non

Uzbek Non is a traditional flatbread that originated in Uzbekistan. It is a round bread that is leavened, meaning it rises before baking. One distinctive feature of Uzbek Non is the chekich, which is a pattern made on the bread before it is baked. This pattern is created by pressing the dough with a special tool, giving the bread a unique appearance. Uzbek Non is a staple in Uzbek meals and is often served alongside various dishes.

The history of Uzbek Non dates back centuries, with its origins rooted in the Uzbek culture and cuisine. It has been a fundamental part of Uzbek meals for generations, providing sustenance and flavor. The chekich pattern on the bread is not only decorative but also serves a practical purpose. It helps the bread cook evenly and gives it a crispy texture. Uzbek Non has become a symbol of Uzbekistan’s culinary heritage and is enjoyed by locals and visitors alike.
The estimated cost to make this recipe for Uzbek Non flatbread is relatively low. The main ingredients needed are flour, yeast, salt, and water, which are all affordable and easily accessible. Additional ingredients like oil or butter for brushing the bread can also be included, but they are optional and won’t significantly increase the cost. Overall, the estimated cost for making this flatbread recipe would be minimal.

In terms of time, making Uzbek Non flatbread requires some preparation and waiting for the dough to rise. The dough needs to be mixed and kneaded, then left to rest for about an hour to allow the yeast to activate and the dough to double in size. After that, the dough is divided into smaller portions, shaped into rounds, and marked with a chekich. The baking process takes around 10-15 minutes per batch, depending on the oven temperature. In total, it would take approximately 2-3 hours from start to finish to make this delicious Uzbek flatbread.

Uzbek Non Ingredients

The main ingredients used in the recipe for Uzbek Non flatbread are flour, water, yeast, salt, and sometimes oil. Flour is the base ingredient and provides the structure for the bread. Water is added to hydrate the dough and activate the yeast. Yeast is used to leaven the bread, making it rise and become fluffy. Salt is added for flavor and to help control the fermentation process. Oil can be added to enhance the texture and taste of the bread.

The tools needed to make Uzbek Non flatbread include a mixing bowl, a measuring cup, a spoon or whisk for mixing the ingredients, a clean surface for kneading the dough, and a rolling pin to flatten the dough into a round shape. Additionally, a chekich, a special tool with a patterned wheel, is used to make decorative marks on the bread before baking. An oven or a hot griddle is used for baking the flatbread until it is golden brown and cooked through.

Uzbek Non Recipe

To prepare Uzbek Non flatbread, start by activating the yeast. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy. In a large mixing bowl, combine flour, salt, and vegetable oil. Gradually add the yeast mixture to the dry ingredients and mix well until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it doubles in size.

Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal-sized portions and shape them into round balls. On a floured surface, roll out each ball into a flat circle, about 1/4 inch thick. Using a chekich or a…(full recipe on the way)

To cook Uzbek Non, start by preheating the oven to 450°F (230°C). Place the dough on a floured surface and divide it into small portions. Roll each portion into a round shape, about 1/4 inch thick. Use a fork to poke holes all over the surface of the dough.

Next, heat a griddle or a large skillet over medium-high heat. Cook each round of dough for about 2-3 minutes on each side, until it becomes golden brown and puffy. Transfer the cooked bread to a baking sheet and repeat the process with the remaining dough.

Once all the bread rounds are cooked, place them in the preheated oven and bake for about 5-7 minutes, until they are fully cooked and slightly crispy. Remove from the oven and let them cool for a few minutes before serving. Enjoy the delicious Uzbek Non as a side dish or with your favorite dips and spreads…(full recipe on the way)

Uzbek Non Flour Alternatives

1. Chickpea flour: Made from ground chickpeas, this flour is high in protein and fiber, and adds a nutty flavor to the flatbread.
2. Rice flour: Made from ground rice, this flour is gluten-free and adds a light, crispy texture to the flatbread.
3. Buckwheat flour: Made from ground buckwheat, this flour is gluten-free and adds a slightly earthy flavor to the flatbread.
4. Spelt flour: Made from a type of wheat, this flour is lower in gluten than regular wheat flour and adds a nutty, slightly sweet flavor to the flatbread.
5. Almond flour: Made from ground almonds, this flour is gluten-free and adds a rich, nutty flavor to the flatbread. It also adds healthy fats and protein to the recipe

Other Names For Uzbek Non

1. Uzbek Bread
2. Uzbek Round Bread
3. Uzbekistan Flatbread
4. Traditional Uzbek Non
5. Chekich Bread
6. Uzbek Meal Bread
7. Leavened Uzbek Bread
8. Uzbek Staple Bread
9. Non Bread
10. Uzbek Chekich Bread
11. Round Uzbek Non
12. Uzbekistan Meal Bread
13. Traditional Non
14. Uzbekistan Staple Bread
15. Chekich Marked Bread
16. Uzbek Leavened Bread
17. Non Flatbread
18. Uzbek Chekich Non
19. Round Meal Bread
20. Uzbekistan Non Bread

How To Make Sourdough Uzbek Non

1. Prepare your sourdough starter by feeding it with equal parts flour and water until it becomes active and bubbly.
2. In a large mixing bowl, combine the sourdough starter with flour, salt, and water to form a sticky dough.
3. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Cover the dough and let it rise in a warm place for several hours or overnight until it doubles in size.
5. Once the dough has risen, divide it into smaller portions and shape them into round flatbreads.
6. Use a chekich or a fork to make decorative marks on the surface of the flatbreads.
7. Preheat a skillet or griddle over medium heat and cook the flatbreads for a few minutes on each side until they are golden brown and cooked through.
8. Serve the sourdough Uzbek Non warm with your favorite Uzbek dishes or enjoy it on its own…(full sourdough recipe on the way)

How To Make Gluten-Free Uzbek Non

1. Start by choosing gluten-free flour alternatives such as rice flour, almond flour, or a gluten-free all-purpose flour blend.
2. Mix the gluten-free flour with warm water, yeast, and a pinch of salt in a bowl.
3. Knead the dough until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rise for about an hour.
5. Preheat the oven to a high temperature.
6. Divide the dough into small portions and shape them into round flatbreads.
7. Use a fork or a knife to make decorative marks on the surface of the flatbread.
8. Place the flatbreads on a baking sheet and bake them in the preheated oven until they turn golden brown.
9. Remove from the oven and let them cool before serving.
10. Enjoy your gluten-free version of Uzbek Non, a delicious and traditional flatbread from Uzbekistan…(full gluten-free recipe on the way)

What Next?

I’ve provided some basic tips on making Uzbek Non at home above but I’ll be updating this page to include links to the best Uzbek Non recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.

 

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