Uzbek bread

Uzbek bread

Bread is sacred by Uzbek people. Moreover, it takes main part on the dastarkhan. Breakfast, lunch or dinner – bread is eaten with any food in Uzbek families. Traditionally, bread is called “non” or “lepeshka”, is round and flat and is baked in tandyr (clay oven), after which it comes out toasted and crispy.

Bread has a large number of types across Uzbekistan regions. Also bread types are differed by fancy, flaky dough, by appearance and taste, even differed by regions – Samarkand, Bukhara and others. Each region has their own method of leaven, own peculiar technology of baking, own inimitable taste.

Uzbek bread For instance, Fergana Valley is famous for the most delicious flaky Uzbek bread – katlama non, each layer of which is smeared with oil or sour cream. Also in some regions bread is baked with cracklings – “jizzali-non”, or cooked from maize flour – “zogora-non”, others leavened on herbal potion – “kuk-patyr” and many other sorts. Some types of bread are prepared with onion or meat, baked in dough. Traditionally Uzbek bread is never cut with knife. At the start of the meal, it is broken into pieces by hand and placed on the table near each place setting. Do not place Uzbek bread upside down, it is not good sign. Uzbek people consider bread to be greatly respected.