Samarkand non – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Uzbekistan Servings: Serves 6
Uzbekistan Servings: Serves 6The Samarkand Non is a celebrated bread from the legendary city of Samarkand, Uzbekistan. This round, crusty bread is part of Uzbekistan’s deeply-rooted culinary tradition, known for offering a glimpse into the rich history and culture of the region. Characterized by its decorative patterns and fragrant flavors, Samarkand Non is a staple found in Uzbek homes and marketplaces, typically baked in a tandoor for an authentically crisp crust and a chewy interior. This award-winning version elevates this humble bread into an art form, preserving its authenticity while ensuring accessibility for the modern home cook.
Ingredients
- all-purpose flour – 4 cups / 500 g
- water – 1 1/2 cups / 360 ml
- dry yeast – 2 1/4 tsp / 7 g
- salt – 1 1/2 tsp / 9 g
- sugar – 1 tbsp / 12 g
- vegetable oil – 2 tbsp / 30 ml
- sesame seeds – 2 tbsp / optional
Instructions
- In a large bowl, combine the dry yeast, sugar, and half of the water. Let it sit for 5 minutes until frothy.
- Add the flour and salt to the yeast mixture. Gradually add the rest of the water, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Form the dough into a ball and place it in a greased bowl, turning it once to coat. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Preheat the oven to 475°F (245°C). Place a baking stone or heavy baking sheet in the oven to heat.
- Punch down the dough and divide into two equal parts. Shape each into a smooth ball.
- Flatten each ball into a round disc about 1/2 inch thick and press a pattern into the center using a fork or special bread stamp.
- Brush the top with vegetable oil and sprinkle sesame seeds, if using.
- Place the discs onto a preheated baking stone or sheet and bake for 10-15 minutes until golden brown.
- Remove from oven and cool on wire racks before serving.
Substitutions
- all-purpose flour -> bread flour
- vegetable oil -> olive oil
- sesame seeds -> poppy seeds
Enhancements in the Next Evolution
- Incorporate a milk wash for a shinier crust.
- Use a pre-ferment like a poolish for added flavor.
- Incorporate some whole wheat flour for a nutty flavor and additional texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
