Non, a Flatbread from Central Asia

July 27, 2016

Ingredients

  • 190 grams plain flour (slightly less than 1 cup)
  • 1 ½ teaspoons fast-action dried yeast
  • ¾ teaspoon salt
  • ½ teaspoon caster sugar
  • sunflower oil or melted lard
  • ½ teaspoon black onion seeds

Instructions

Put the flour in a large bowl, add the dried yeast to one side and the salt and sugar to the other.

Make a well in the centre, pour in 125ml water and mix thoroughly. If it feels stiff, add a little more water to make a sticky dough.

Turn onto an oiled surface and knead for 10 minutes until the tackiness has gone and the dough is silky soft and smooth. Form into a ball and put in an oiled bowl. Cover with a tea towel and leave to rise for about 2 hours, or until at least doubled in size.

Knock the air out of the dough and form it into a domed round.

Sit it on a floured wooden board lined with a piece of baking parchment and cover again with the tea towel. Leave to prove for a further 45 minutes, or until doubled in size again.

Preheat the oven to 240°C/460°F, or as hot as it will go, and put a pizza stone or baking sheet in to heat up – it needs to get really hot before you bake the non.

Make an indentation in the middle of the bread by pressing with the heel of your hand, leaving a doughnut-shaped ring around the edge. Pierce a pattern in the middle using a non bread stamp or the tines of a fork.

Brush the top with oil or lard and sprinkle over the onion seeds.

Trim the excess parchment from the sides of the bread.

Put a handful of ice cubes on the floor of the oven – these will create steam.

Use the board to lift the bread to the oven and carefully slide it (still on the baking parchment) onto the preheated stone or tray.

Bake for 15 minutes. The top should be golden and the loaf sound hollow when tapped underneath.

About this recipe

Non is the flatbread that is made the length and breadth of Central Asia. It is usually baked by being slapped onto the searingly hot clay walls of a tandoor oven. At home, using a pizza stone and the oven cranked to maximum is the best way to achieve the characteristic chewy elastic texture.

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Ingredients

  • 190 grams plain flour (slightly less than 1 cup)
  • 1 ½ teaspoons fast-action dried yeast
  • ¾ teaspoon salt
  • ½ teaspoon caster sugar
  • sunflower oil or melted lard
  • ½ teaspoon black onion seeds
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