Uzbek Non Bread Recipe – Sourdough Sesame Flatbread

Last Updated on 1 month by Neha Deshmukh

Uzbek Non Bread Recipe – Sourdough Sesame Flatbread

Hello friends! Today, I’m so excited to share a recipe that’s been close to my heart – Uzbek Non Bread. I first stumbled upon this incredible flatbread during my travels, and I’ve been trying to perfect it ever since. It’s a beautiful, flavorful bread with a lovely chewy texture, and the sesame seed topping just takes it over the top. Plus, using sourdough adds a wonderful tang! Let’s get baking, shall we?

Why You’ll Love This Recipe

This isn’t just any flatbread. Uzbek Non is special. It’s a staple in Central Asian cuisine, traditionally baked in a tandoor oven, but we’re going to make a fantastic version right in your home oven. The sourdough gives it a depth of flavor you won’t find anywhere else, and the stamping with a chekich (more on that later!) makes it visually stunning. It’s perfect for dipping, pairing with stews, or just enjoying on its own.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3.25 cups (400g) all-purpose flour
• 1 cup (227g) sourdough starter (active and bubbly!)
• 0.5 cup (120ml) water
• 0.25 cup (60ml) milk
• 0.25 cup (57g) melted butter
• 1 tablespoon (15ml) sugar
• 1 teaspoon (5g) salt
• Sesame seeds, for topping

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Sourdough Starter: This is key! Make sure your starter is active and has doubled in size after feeding. A happy starter = a happy bread.
• All-Purpose Flour: I’ve had great results with all-purpose, but you can experiment with bread flour for a chewier texture.
• Sesame Seeds: Don’t skimp on these! They add such a lovely nutty flavor and beautiful visual appeal. Toasted sesame seeds are even better!
• Regional Variations of Non Bread: You’ll find that Non bread varies quite a bit across Uzbekistan and neighboring regions. Some versions include yogurt in the dough, while others are adorned with different seeds or intricate patterns. Feel free to explore and make it your own!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large bowl, combine the sourdough starter, milk, melted butter, sugar, salt, and half of the water. Give it a good mix until everything is nicely combined.
2. Now, add in the flour and the remaining water. Mix until a soft dough forms. It will be a little sticky, and that’s okay!
3. Time for the bulk fermentation! Cover the bowl and let the dough rest at 73°F (23°C) for about 5 hours. You’ll notice it will become bubbly and increase in size.
4. Once fermented, gently divide the dough into two equal pieces, about 425g each. Shape each piece into a round and then flatten it into a 7-8 inch disk. Aim for thicker edges – they’ll puff up beautifully in the oven.
5. This is where the fun begins! If you have a chekich (an Uzbek bread stamping tool), use it to create beautiful patterns on the dough. If not, don’t worry! You can use a fork or even your fingers to create designs.
6. Next, lightly dip your fingers in water and press sesame seeds all over the dough. Really get them to stick!
7. Now, let the shaped dough proof for 35-40 minutes. While it’s proofing, preheat your oven to 425°F (218°C).
8. Bake for 20 minutes, or until golden brown. For an extra golden and crispy crust, broil for 30-60 seconds, keeping a close eye to prevent burning.
9. Finally, let the bread cool completely on a wire rack before serving. Trust me, the wait is worth it!

Expert Tips

• Don’t overwork the dough! Gentle handling is key for a tender crumb.
• If your dough is too sticky, add a tablespoon of flour at a time until it’s manageable.
• Keep a spray bottle of water handy to help the sesame seeds adhere to the dough.
• A pizza stone or baking steel will help create a crispier crust.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the milk with plant-based milk (like almond or soy) and use a vegan butter alternative.
• Whole Wheat Flour Substitution: Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. My friend Sarah loves doing this!
• Spice Level – Sesame Seed Toppings: Mix the sesame seeds with nigella seeds (kalonji) or poppy seeds for a different flavor profile.
• Festival Adaptations – Navruz: During Navruz (the Persian New Year), it’s traditional to make Non bread with seven different seeds to symbolize abundance and prosperity.

Serving Suggestions

Uzbek Non is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• Dip it in hummus or baba ghanoush.
• Serve it alongside a hearty stew or curry.
• Enjoy it with a simple spread of butter and jam.
• Use it to make delicious sandwiches.

Storage Instructions

Leftover Non bread can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze it for up to a month. Reheat in the oven or toaster oven for best results.

FAQs

Let’s answer some common questions:

• What is the best way to feed my sourdough starter for this recipe? Make sure to feed your starter 4-6 hours before you plan to use it, and use a 1:1:1 ratio of starter, flour, and water.
• Can I use a different type of flour besides all-purpose? Yes! Bread flour will give you a chewier texture, and whole wheat flour adds a nutty flavor.
• What is a chekich and where can I find one? A chekich is a traditional Uzbek bread stamping tool. You can find them online on sites like Etsy or Amazon, or at specialty kitchen stores.
• How can I tell when the dough is properly proofed? The dough should be slightly puffy and spring back slowly when gently poked.
• Can I make this bread ahead of time and freeze it? Absolutely! You can freeze the baked bread or even the shaped, unbaked dough. If freezing unbaked, thaw completely before baking.