📝 About This Recipe
This iconic flatbread, known as 'Non', is the soul of Bukharan Jewish cuisine, characterized by its distinct thick, chewy rim and a crisp, decorative center. Traditionally baked in a clay tandoor, this recipe adapts the technique for a home oven to achieve that signature golden crust and airy crumb. Infused with the aroma of nigella seeds and toasted sesame, it is more than just bread—it is a vessel for hospitality and a staple of every Shabbat and celebratory meal.
🥗 Ingredients
The Dough Starter (Poolish)
- 1/2 cup Warm water (approx 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
Main Dough
- 6 cups Bread flour (high protein flour is essential for the chew)
- 1 1/2 cups Warm water (additional to the starter)
- 1/4 cup Vegetable oil (neutral flavor like canola or grapeseed)
- 1 tablespoon Kosher salt (fine grain)
Topping and Finish
- 2 Egg yolk (mixed with 1 teaspoon water for the wash)
- 1 tablespoon Nigella seeds (also known as kalonji or black cumin)
- 1 tablespoon White sesame seeds (un-toasted)
- 2 tablespoons Milk or Water (for brushing the edges for a soft finish)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until it becomes foamy and active.
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2
In a large bowl or the bowl of a stand mixer, combine the bread flour and salt. Create a well in the center.
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3
Pour the yeast mixture, additional warm water, and vegetable oil into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in the mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
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6
Punch the dough down gently to release air. Divide the dough into 4 equal portions (about 400g each) and roll them into tight, smooth balls.
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7
Cover the dough balls with a cloth and let them rest for 20 minutes; this relaxes the gluten and makes shaping much easier.
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8
Preheat your oven to 475°F (245°C). If you have a pizza stone or baking steel, place it in the oven now to heat up.
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9
Take one dough ball and flatten it into a 7-8 inch circle. Use your fingers to press down the center, leaving a 1-inch thick raised rim around the edge.
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10
Using a 'chekich' (a traditional Bukharan bread stamp) or a fork, prick the flattened center of the bread repeatedly. This prevents the center from rising and creates the decorative pattern.
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11
Brush the entire surface of the bread generously with the egg yolk wash, then sprinkle the center with nigella and sesame seeds.
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12
Place the loaves on a parchment-lined baking sheet (or directly onto the hot stone). Spritz the oven walls with a little water to create steam.
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13
Bake for 15-18 minutes, or until the bread is a deep golden brown and the edges sound hollow when tapped.
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14
Immediately upon removing from the oven, lightly brush the outer rim with a tiny bit of water or oil to keep it from becoming too hard.
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15
Allow to cool on a wire rack for at least 10 minutes before tearing into it. Non is best enjoyed warm!
💡 Chef's Tips
Always use bread flour rather than all-purpose to ensure the bread has the characteristic 'tug' and structure. If you don't have a traditional bread stamp, a fork or the bottom of a patterned glass can create beautiful indentations. Do not skip the 20-minute rest after dividing the dough; if the dough shrinks back while shaping, let it rest longer. To get the best crust, place a pan of hot water on the bottom rack of the oven during the first 5 minutes of baking. Store leftovers in a cloth bag rather than plastic to maintain the crust's texture; toast briefly to revive.
🍽️ Serving Suggestions
Serve warm alongside a hearty bowl of Shurpa (traditional Bukharan lamb and vegetable soup). Use it to scoop up creamy Hummus or charred eggplant Babaganoush. Pair with hot green tea and a plate of fresh radishes, scallions, and feta cheese for a traditional snack. Perfect for soaking up the juices of a slow-cooked Oshi Sabo (Shabbat stew). Drizzle with honey and serve with walnuts for a sweet breakfast treat.