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Non (Central Asian Flatbread)

You'll want to crank your oven way up to get the crispy-yet-chewy texture that makes this bread so crave-able.
Prep Time3 hrs
Total Time15 mins
Course: Bread
Keyword: Flatbread
Servings: 4


  • 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


  • 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.


Used with permission from Samarkand: Recipes & Stories from Central Asia & The Caucasus by Caroline Eden and Eleanor Ford, Kyle Books, 2016.