Street Food · Tandoor Bread
Non (Uzbek Tandoor Bread)
Photo via Pexels/Unsplash — free for commercial use
Every non loaf carries a decorative stamped pattern pressed into its center with a tool called a chekich — practical as well as pretty, since it keeps the middle from puffing up unevenly in the tandoor's heat.
Non is a round, faintly domed bread baked against the scorching inner wall of a clay tandoor oven until the base is crisp and the edges are blistered and chewy. Bakers pile it high at bazaar stalls, bought fresh and torn by hand.
Why it's made this way: The tandoor's intense radiant heat bakes non in minutes, and the stamped center pattern is a functional trick — it stops the middle of the dough from rising too much.
Roughly what's in it
250kcal
7gprotein
48gcarbs
3gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Uzbekistan
Part of World of Street Food — 690 dishes from 118 countries.
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