Non
Round tandoor bread, stamped and baked to a golden crust.
Non (or lepyoshka) is the round, golden flatbread at the heart of every Uzbek meal. Baked against the wall of a clay tandoor, it has a crisp, glossy rim and a dense, decorated centre stamped with a chekich, a small spiked stamp that keeps the middle thin and patterned. Samarkand’s loaves are famous nationwide.
What's in it
- A simple wheat dough, baked in a searing tandoor
- Centre stamped with a chekich for its signature pattern
- Brushed with egg or milk and topped with sesame or nigella seeds
- Samarkand non is legendary for keeping fresh for days
Good to know
Treat it with respect
Never place non upside down or on the ground, and tear it by hand rather than cutting; bread is treated as sacred here.
How it’s served
Torn into pieces and shared, present at every meal to scoop, wrap, and accompany other dishes.
A travel keepsake
Beautifully patterned loaves are sold at bazaars and often carried home as edible souvenirs.
The Bread You Don’t Waste
There’s a saying that Samarkand bread can’t be made anywhere else: bakers who tried elsewhere blamed the water, the air, even the tandoor. True or not, non is woven into daily life and ritual: a loaf is broken to bless a journey, and a piece is set aside for travellers. It is never thrown away.
More Breads, Sweets & Tea
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