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Feb 16, 2021

Uzbek Stamped Bread (Non/Nan)

This Uzbek flatbread is a fluffy yeasted bread that is delicious warm with butter and honey or jam, or simply torn and dipped in your favorite soup or stew. 

Uzbek stamped bread


This bread, in various forms, depending on the region, is the traditional bread of Uzbekistan, a country just north of Afghanistan. Some recipes call for mostly water, while other recipes call for dairy. It often depends on the region. 

This bread is called "non" or "nan," and is baked in a tandyr oven (which is similar to a tandoor oven). Evidently, in this region of Central Asia, this bread can be bought from street vendors almost everywhere. 

What makes this bread special (along with it being delicious) is that it is flattened in the middle with a "chekich," a bread stamp made with tines that are in various designs. 

chekich bread stamp

I found this small one on Etsy in the ArtsyUzbek shop. The stamp was actually shipped from Uzbekistan wrapped in paper with string and sealing wax! I probably should have bought a larger one, but I'm trying really hard to resist buying more bread stamps! 

If you'd like to try this bread without having to buy a bread stamp, you can just flatten the center of the bread round with the bottom of a glass, and then poke the flattened part with the tines of a fork into a pattern. 

I flattened just the center of the bread with the stamp, but you can create patterns all over the bread, depending on your preference for fluffy versus flattened bread. 

For a gorgeous design, be sure to check out my friend Sally of Bewitching Kitchen's works of art. I got the idea for using yogurt in the dough as well as mixing in some spelt flour from Sally, and the resulting bread was wonderful. Hers are so decorative!

Mine looks more like the ones from Food52, big and puffy on the outside with a small stamp in the middle. The bread made great tear-apart dinner rolls. 

Stamped bread

One of the rules for eating this Uzbek bread is that you should not cut it with a knife. this bread must be torn into pieces instead. 

For this bread, I used a mixture of bread flour and whole spelt flour, along with water and plain yogurt. 

To make the rounds, divide the risen dough into four pieces and flatten them into rounds. Next, stamp the center with a lot of pressure with the stamp and then bake the rounds. Mine puffed up quite a bit all around, kind of like a bagel. 

P.S. Here it is with buttah!  

Uzbek stamped bread with butter

This month the Bread Baking Babes are baking Uzbek flatbread. It's our 13th anniversary, and our host is Tanna of My Kitchen in Half Cups. I'm very jealous of her bread stamp collection. 

You can substitute all water for the yogurt in this recipe. Tanna also has a sourdough version. 

I was very excited that the stamp actually worked in keeping the center of the loaf flat while the rest of the bread rose. I spend a lot of time peeking in the oven window just to make sure. 

After the recipe, be sure to check out all of the Bread Baking Babes' versions of this Uzbek "non." 

Uzbek Stamped Bread (Non/Nan) stacked

Uzbek Flatbread

Uzbek Flatbread
Yield: 4 servings
Author: Karen's Kitchen Stories
This Uzbek flatbread is a fluffy yeasted bread that is delicious warm with butter and honey or torn and dipped in your favorite soup or stew.


  • 1 1/2 cups water
  • 1 cup plain yogurt
  • 1 tablespoon instant yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 10 to 13 1/4 ounces bread flour, plus more for dusting
  • 3 to 4 1/4 ounces whole spelt or whole wheat flour
  • 2 tablespoons olive oil


  1. In the bowl of a stand mixer, mix all of the dough ingredients for 6 minutes on medium low speed. Begin with the smaller amount of flour and add more as needed. The final dough should be tacky but not sticky. 
  2. Let the dough rise at room temperature for 2 hours, until doubled. 
  3. Heat your oven to 375 degrees F. If you have a baking stone, place it on the middle rack (if you don't have a baking stone, you can bake these on a baking sheet). Fill a sprayer with water. 
  4. On a floured surface, divide the dough into four balls. Cover with a towel and let the balls rest for 5 minutes. 
  5. On a piece of parchment paper flatten two of the balls into 1/2 inch thick rounds. Press the center with your fist or a glass, and then stamp with the bread stamp. 
  6. Load the two loaves onto the stone, parchment and all, spray the oven walls generously with water, and close the oven door. Bake for about 20 minutes, until golden. 
  7. Repeat with the other two loaves. 
  8. Cool on a wire rack. This bread can be served warm from the oven. 
flatbread, non, naan
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Check out the rest of the Bread Baking Babes' stamped breads.

Would you like to comment?

  1. Your loaves are gorgeous! I bet the yogurt gave them a wonderful flavor!

  2. oh, that is wonderful! I was anxiously waiting for your version... and that makes me want to bake another batch, perhaps this weekend... it is such a fun baking project!

    (thank you for the link love!)

  3. I did try this with milk and I thought about buttermilk but now I’m thinking about yogurt! Beautiful loaves. Delighted you enjoyed.
    Hope for more bread and more anniversaries!

  4. Oh now I don't feel so guilty about adding some oil to mine, thanks for adding the variations of ingredients that I hadn't researched! I had it for breakfast with mascarpone and homemade raspberry jam. Very tasty.

  5. I noticed there is no salt in the recipe. I made it and added 1 teaspoon - that wasn't even noticeable - do they really not put any salt in this?

    1. Ooops! It was a teaspoon of salt. My error. I'm so sorry.

    2. I thought there probably was so I added it - since it was kosher salt should I have added more? It tasted like it could have used it.

    3. Yes, probably. Plus, if the dough is too wet, you might need more salt if you add more flour. Thanks for being understanding!

    4. Not a problem! I enjoy your blog and all the things you post. Keep it up!

  6. Beautiful!! And I am suitably impressed that your center design showed up.

    (Yoghurt is good in the dough, isn't it?)

  7. One is not supposed to cut the French baguette, either. Pieces should be pulled off. Since it makes a mess most cafes now cut it lol
    Your non is beautiful - and I covet the stamps.

  8. I visited Uzbekistan and Kyrgyzstan for 3 weeks a few years ago. Their bread is simply divine. I brought quite a few stamps as can also use the stamps for cookies.

  9. How fun! I love love love that you got the specialty stamp to make this bread. I ordered an Iranian stamp for a specific type of pastry a couple of months ago and still haven't tried it! Definitely the push I need.

    1. It was so hard to resist! Can't wait to see your pastry!

  10. I forgot to add that for those who would like to buy these type of stamps, you can purchase them on Etsy.

  11. These are lovely Karen! Love the use of yogurt and I have tried those in Indian Naan and they give a soft version. Delicious Non!

  12. Made these today. A friend bought me a bread stamp from Uzbekistan which was one incentive for making them. I had to add significantly more flour (almost 5 oz) and the dough was still somewhat wet. I did use homemade yougurt which was on the liquid side so that may have been a factor. Final loaves were very good.

    1. Yes, I used store bought yogurt. Glad you liked it!

  13. I have had this bread at the Uzbek Tandoori Bakery in Rego Park NYC, and have always wanted to try making it. The restaurant is Kosher, and serves meat, so their version must be made without dairy. I have a recipe from the bakery, from Joan Nathan’s ‘Jewish Cooking in America’, but your recipe sounds better, and the directions are very clear.

    They call it Lepeshka


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