Bukharian Non

Bukharian Non

Non, also called lepyoshka in Israel, is a round bread with a thick rim and a flat, pricked center. It is a widespread Central Asian bread, not a solely Jewish one, but it was an everyday part of the Bukharian Jewish table.

Prep time: 30 minutes · Rising: 90 minutes · Baking: 20 minutes · Yield: 8 · Difficulty: medium

A thin center that won’t puff up

The traditional bread stamp is called a chekich. At home, use a fork and prick the center densely, leaving a thick ring. A well-preheated stone or upside-down sheet pan imitates some of the heat of a tandoor.

Ingredients (for 8 loaves)

• 1 kg white flour
• 12 grams dry yeast
• 20 grams salt, 15 grams sugar
• 600–650 ml lukewarm water
• 30 ml oil
• 25 grams sesame or nigella seeds, optional

Choosing ingredients and substitutes

Bread flour gives a chewy rim, but regular white flour works. You don’t need a tandoor: preheat a pizza stone or a thick metal pan for 40 minutes. Use baking paper only if it is rated for 250°C (480°F).

Method

1. Knead the flour, yeast, sugar, salt, water and oil for 10 minutes. Let rise for an hour.
2. Divide into 8 balls and rest for 20 minutes. Heat the oven and stone to 250°C (480°F).
3. Open each ball into an 18 cm round. Leave a thick rim and press the center to 5 mm thick.
4. Prick the center densely, moisten lightly and sprinkle with seeds.
5. Bake 2–3 at a time for 7–9 minutes until the rims are golden with charred spots. Cool on a rack.

Nutrition facts and calorie estimate

The calculation does not include the optional 25 grams of sesame or nigella seeds; if you use the full amount, they add about 15–20 calories per loaf.

Variations and tips

• For small portions, divide into 12; each loaf will be about 325 calories.
• A center that puffs up was not pricked enough or is too thick.
• Freeze after cooling and reheat straight in the oven.

Summary

Homemade non succeeds with a scorching surface, a thick ring and a thin, pricked center. A small loaf is about 490 calories, before the optional topping. Serve alongside dushpara or a salad. Back to all Bukharian recipes.