The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


hlafweard's picture

Tried making an Uzbek non bread, Tashkent-style obi non. I've never been to Tashkent, so I don't have anything to compare it to, but it seemed tasty to me. I followed these recipes more or less ([1] Art of Uzbek cuisine obi non; [2] Food 52 Tashkent non). Though I substituted 1 cup of AP w/ 1 cup of bread flour, and also did a 30-minute autolyse.

I don't have a chakich, so I made do with a fork. It seemed to take longer to bake than suggested, but I think I also made a bigger non than is normal. I don't have a baking stone, and my usual method is a cast iron casserole dish/pot, so I made the non a size that fit nicely in that.

The seeds on top are nigella seeds, which in English are also sometimes called "black onion seeds" (but they're not in fact onion seeds); and are called kalonji (कलौंजी) in Hindi, as well as kālā jīrā (काला जीरा) "black cumin" (but they're not in fact cumin, and, confusingly, "black cumin" can also refer to bunium persicum (which is, in fact, related to cumin)).

I had thought we had a packet of these seeds (and perhaps we do, hidden somewhere in the kitchen), but the day I was baking I couldn't find them, and so my wife kindly and patiently separated out a tablespoon's worth of nigella seeds from a "five spice" mix (panch puran, পাঁচ ফোড়ন) that we did have! I applied a bit of ghee as best I could and sprinkled on the seeds on before putting the non into the oven.

A lot of the painfully-won nigella seeds fell off when I was slicing the bread up, so maybe there's a better way of sticking them on, and perhaps mixing some into the dough would be a good idea as well. But in any event, it was a very tasty along with some spicy Indian mutton (goat) curry that my wife had cooked:

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