This classic Central Asian bread is a perfect accompaniment to any Central Asian meal. It comes in many shapes and forms across the region. This recipe is an adaptation from the Samarkand style Tohax Non. What makes this bread unique is the use of a bread stamp to prevent the centre from rising. I've been making this bread for years and ordered my bread stamp from Uzbekistan, but you could use a toothpick to make one of your own or even use a fork.
INGREDIENTS: (makes 3 non)
For the dough:
- 2 1/2 cups bread flour
- 1 cup water (more or less depending on the humidity)
- 1 packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tsp oil
For the glaze:
- 1 tbs flour
- 1 tbs plain yogurt
- 1 tbs water
- Mix the warm water with the yeast, oil and sugar, then let it rest for 5 minutes.
- In a bowl, combine the flour and salt.
- Make a well in the dry ingredients and add the wet mixture to form a dough,
- Knead for 5 minutes or until it is nice and smooth and passes the window pane test (stretch it out in a small corner: if it rips it's not quite ready yet, the dough should stretch without ripping).
- Rest the dough for 1 hour or until doubled in size.
- Preheat oven to 425°F (218°C).
- Divide the dough into 3 equal pieces and form them into balls. Let them rest for 10 minutes.
- Punch the dough at its centre and stamp with bread stamp to prevent rising of the centre.
- Brush on glaze (I recommend using the yogurt one since the egg can sometimes burn).
- Bake for 15 minutes at 425°F (218°C).
- Let the bread cool for 5 minutes and serve.