Tajik non
Contains egg (no meat or fish)
Нон · Non
Round yeast flatbread with a thick, soft rim and a thin, stamped centre sprinkled with seeds. Traditionally slapped onto the walls of a clay tandoor; here baked hot on a tray.
Tajik non is a Tajik bread, ready in about 2 hours 5 minutes and made with all-purpose flour, dried yeast and sugar. It serves 6 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 20 min
- Cook
- 15 min
- Rest
- 1 h 30 min
- Total
- 2 h 5 min
- Serves
- 6
- Level
- Easy
- Calories
- 350
Method
Step 1
Dissolve the yeast and sugar (opens in a new tab) in the warm water. Mix with the flour, salt and oil and knead into a soft, smooth dough, about 8 minutes. Cover and leave to rise until doubled.
- 10 min
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Divide into 3, shape into balls and rest 20 minutes. Heat the oven (opens in a new tab) to 240 °C with a heavy tray inside.
Step 3
Flatten each ball into a 20 cm round, leaving a thicker rim. Press the centre very thin and prick it all over in a pattern with a fork (a chekich stamp is traditional).
- 5 min
Step 4
Brush with the egg glaze and sprinkle with seeds. Rest 10 minutes.
- 2 min
How it looks · Photo: Klaus Nielsen on Pexels Step 5
Slide onto the hot tray and bake until puffed and deep golden, 12–15 minutes. Cool under a cloth.
- 15 min
- 240°C
- Oven (opens in a new tab)
About this dish
- Origin
- Not attributed to one place · Commonly attributedTandoor-baked non is the everyday bread of both Tajikistan and Uzbekistan.Also popular in Tajikistan, Uzbekistan, Kyrgyzstan
- Dish
- Breakfast · Lunch · Dinner · Breads & flatbreads
- Cooking method
- Oven-baked
- Taste
- mild, savoury, nutty
- Diet
- Vegetarian (lacto-ovo) · Dairy-free · No nut ingredientsWithout the optional extras: Vegan, Plant-based, Lacto-vegetarian, Egg-freeWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · DASH-style - Good for
- Everyday · Budget-friendly · Freezer-friendly
- Cook more with
- All-purpose flour · Dried yeast · Sugar
- Techniques
- Baking · Kneading · Fermentation
Allergens
- Contains, can be adapted: Eggsfrom egg yolk
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
- Contains, can be adapted: Sesamefrom sesame seeds
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
350 kcal per serving
Calculated1 serving ≈ 141 g · recipe makes 6
Where the energy comes from
- Protein 11%
- Carbohydrate 75%
- Fat 14%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 350 kcal | 248 kcal |
| Protein | 9.1 g | 6.4 g |
| Carbohydrate | 64.8 g | 45.9 g |
| Net carbohydrate | 62.2 g | 44 g |
| Sugars | 0.9 g | 0.7 g |
| Added sugars | 0.7 g | 0.5 g |
| Fibre | 2.6 g | 1.8 g |
| Fat | 5.4 g | 3.9 g |
| Saturated fat | 0.6 g | 0.4 g |
| Trans fat | — | — |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 586 mg | 415 mg |
| Salt equivalent | 1.5 g | 1 g |
Vitamins & minerals per serving
- Potassium
- 100 mg
- Calcium
- 18 mg
- Iron
- 3.9 mg
- Magnesium
- 20 mg
- Vitamin A (RAE)
- 0 µg
- Vitamin C
- 0 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 270 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: egg yolk, nigella seeds, sesame seeds.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- A spray of water in the oven at the start gives a shinier, crustier bread.
Common mistakes
- Not pricking the centre lets it balloon like pita instead of staying flat.
Serve with
- Tear and share with plov, shurpa or qurutob; never place it upside down — bread is treated with great respect.
Storage
- Keep wrapped for 2 days; freeze for up to 1 month.
Reheating
- Sprinkle with water and warm in a hot oven for 5 minutes.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 20 min
Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).
First rise (bulk) · about 1 h
About doubled, domed, jiggly, with bubbles on the sides. A floured finger poked in leaves a dent that fills slowly.
Final proof · about 30 min
Poke test: the dent springs back slowly and only partly. Springs back fast = needs longer; doesn't spring back = over-proofed, bake now.
Bake · about 15 min at 240 °C
Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).
- Start to finish: about 2 h 5 min. Times are a guide — warmth changes everything; follow the cues.
The dough
| Ingredient | Role | Weight | Baker’s % |
|---|---|---|---|
| All-purpose flour | Flour | 500 g | 100% |
| Water | Water | 300 g | 60% |
| Sunflower oil | Fat | 27 g | 5.4% |
| Salt | Salt | 9 g | 1.8% |
| Dried yeast | Yeast | 7 g | 1.4% |
| Sugar | Sugar | 4 g | 0.8% |
- Total flour
- 500 g
- Hydration
- 60%
- With milk, eggs…
- 60%
- Wholegrain
- 0%
Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.
- Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.
- Salt 1.8% — normal for bread.
If something goes wrong
Dense, heavy loaf
Likely causes
- Under-kneaded (weak gluten)
- Under-proofed
- Old or dead yeast/starter
- Too much wholegrain flour without extra water
What to do
- Knead to the windowpane stage
- Proof by the poke test, not the clock
- Test yeast in warm water with sugar; feed the starter and use it at its peak
- Add 5–10% more water for wholegrain flours and give them a rest
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Dough didn't rise
Likely causes
- Dead yeast (expired or killed by hot liquid)
- Kitchen too cold
- Salt in direct contact with fresh yeast
- Starter not active
What to do
- Liquid should be lukewarm (no hotter than 40 °C)
- Proof somewhere warm (an oven with just the light on)
- Mix the salt into the flour, not onto the yeast
- Feed the starter until it doubles in 4–8 hours
Tough or chewy flatbread
Likely causes
- Dough too stiff
- Not rested
- Cooked too slowly on too cool a pan
What to do
- Add water until the dough is soft and slightly tacky
- Rest 20–30 minutes covered so the gluten relaxes
- Cook on a very hot tawa or pan — quickly
Reviews & corrections
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