Non

Uzbekistan Non Recipe: Buttered Onions with All-Purpose Flour

Region / culture: Uzbekistan | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 16 |

Vegetarian diet

Introduction

Non is a traditional Central Asian flatbread that is enjoyed in countries such as Uzbekistan, Tajikistan, and Kazakhstan. It is a staple food in these regions and is often served with various dishes such as kebabs, stews, and salads.

History

Non has been a part of Central Asian cuisine for centuries, with its origins dating back to the Silk Road era. The bread is typically baked in a tandoor oven, giving it a unique flavor and texture. Non is often decorated with intricate designs on the surface, making it not only delicious but also visually appealing.

Ingredients

6 tbsp of butter
1.5 cups of finely chopped onions
0.75 cups of lukewarm water (about 110°F (43°C))
1 tsp of salt
3 cups of all-purpose flour

How to prepare

Melt 1 tbsp of butter in a heavy skillet measuring 10 to 12 inches in diameter over high heat.
Add the onions, reduce the heat to low, and cook for 3 to 5 minutes, stirring occasionally, until the onions are soft but not browned.
Transfer the onions to a bowl and let them cool to room temperature.
Melt the remaining butter in the skillet and pour it into a large mixing bowl.
Add the lukewarm water and stir in the chopped onions and 2.5 cups of flour, adding 0.5 cup at a time.
If needed, add as much of the remaining 0.5 cup of flour as necessary to form a dough that does not stick to your fingers.
Gather the dough into a large, compact ball and divide it into 16 pieces.
Shape each piece of dough into a ball measuring 1.5 to 2 inches in diameter using the palms of your hands.
Using a lightly floured rolling pin, roll out each ball of dough one at a time into circles approximately 8 inches in diameter.
Set the rounds of dough aside.
Place a heavy, ungreased skillet measuring 10 to 12 inches in diameter over high heat.
Once the skillet is hot enough that a drop of water flicked across its surface instantly evaporates, place 1 lb (454 g) of dough in the center.
Brown the dough for 3 to 4 minutes on each side, turning it over with your fingers or a wide spatula. Do not worry if the bread does not brown evenly.
Transfer the bread to a rack to dry, and repeat the frying and drying process with the remaining dough.
Serve the bread in a basket or another porous container.
If, for any reason, the bread becomes limp after a day or so, place the rounds in a single layer on a cookie sheet and bake them for 5 to 10 minutes in a preheated oven at 250°F (121°C) until they become fresh again.

Variations

Add herbs or spices to the dough for extra flavor.
Top the non with sesame seeds or nigella seeds before baking for a different texture.

Cooking Tips & Tricks

Make sure to roll out the dough thinly to achieve a light and airy texture.

- Cooking the bread in a hot skillet helps to create a crispy crust.

- Store any leftover non in an airtight container to keep it fresh.

Serving Suggestions

Non can be served with a variety of dishes such as kebabs, stews, and salads. It can also be enjoyed on its own with a spread of butter or cheese.

Cooking Techniques

Use a tandoor oven for an authentic taste, or a hot skillet for a crispy crust.

- Make sure to flip the bread over halfway through cooking to ensure even browning.

Ingredient Substitutions

You can use whole wheat flour instead of all-purpose flour for a healthier option.

- Replace butter with oil for a dairy-free version of non.

Make Ahead Tips

Non can be made ahead of time and stored in an airtight container for up to 3 days. Reheat in a preheated oven at 250°F (121°C) for 5-10 minutes to freshen up.

Presentation Ideas

Serve non on a decorative platter with fresh herbs or vegetables for a visually appealing presentation.

Pairing Recommendations

Non pairs well with dishes such as lamb kebabs, chickpea stew, and cucumber salad. It also goes well with yogurt or hummus for dipping.

Storage and Reheating Instructions

Store any leftover non in an airtight container at room temperature for up to 3 days. Reheat in a preheated oven at 250°F (121°C) for 5-10 minutes to freshen up.

Nutrition Information

Calories per serving

One serving of non contains approximately 200 calories, making it a relatively low-calorie food.

Carbohydrates

Each serving of non contains approximately 30 grams of carbohydrates, making it a good source of energy.

Fats

Non is relatively low in fat, with each serving containing around 6 grams of fat.

Proteins

Each serving of non provides about 5 grams of protein, which is important for muscle growth and repair.

Vitamins and minerals

Non is a good source of iron, which is essential for healthy blood circulation. It also contains small amounts of calcium and vitamin B6.

Alergens

Non contains gluten from the wheat flour, so it is not suitable for those with gluten allergies or intolerances.

Summary

Non is a nutritious bread that is low in fat and calories, making it a healthy choice for those looking to enjoy traditional Central Asian cuisine.

Summary

Non is a delicious and versatile bread that is a staple in Central Asian cuisine. With its crispy crust and soft interior, it is the perfect accompaniment to a wide range of dishes. Enjoy this traditional bread with your favorite meals for a taste of the Silk Road.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was rummaging through some old cookbooks that had belonged to my mother. As I flipped through the pages, a faded piece of paper fell out and fluttered to the ground. I picked it up and saw that it was a recipe for Non, a traditional dish from my homeland.

I had heard my grandmother talk about Non before, but I had never actually tasted it myself. She always described it as a hearty and comforting meal, perfect for cold winter nights. I was eager to try my hand at making it, so I carefully studied the recipe and set out to gather the necessary ingredients.

The recipe called for flour, water, salt, and oil - simple enough, I thought. I mixed the ingredients together in a large bowl, kneading the dough until it was smooth and elastic. Then, I let it rest for a while, allowing the gluten to relax and the flavors to meld together.

While the dough was resting, I prepared the filling. The recipe called for ground beef, onions, and a blend of spices that included cumin, coriander, and turmeric. I sautéed the onions until they were soft and translucent, then added the ground beef and spices, stirring until everything was well combined.

Once the filling was ready, I divided the dough into small balls and rolled them out into thin circles. I spooned a generous amount of the filling onto each circle, then folded the edges over and sealed them tightly. I arranged the Non on a baking sheet and brushed them with oil before popping them into the oven to bake.

As the Non baked, the aroma of spices filled my kitchen, making my mouth water in anticipation. I couldn't wait to taste the finished dish and see if it lived up to my grandmother's description.

When the Non were finally done, I pulled them out of the oven and set them on the table. I marveled at how golden and flaky they looked, with the savory filling peeking out from the edges. I couldn't resist taking a bite right away, and as soon as I did, I knew that I had found something truly special.

The flavors of the spices melded together perfectly, creating a warm and comforting sensation that spread through me. The dough was tender and flaky, providing the perfect contrast to the rich and savory filling. I closed my eyes and savored each bite, feeling a deep sense of satisfaction and fulfillment.

As I finished my meal, I couldn't help but think about the journey that had brought me to this moment. The discovery of the recipe, the careful preparation of the ingredients, and the joy of sharing the finished dish with my loved ones - it was a memory that would always be dear to me.

From that day on, Non became a staple in my cooking repertoire. I made it for special occasions and simple weeknight dinners, always delighting in the way it brought people together and warmed their hearts. And every time I made it, I thought of my grandmother and the legacy of love and tradition that she had passed down to me through this simple yet extraordinary recipe.

In the end, Non was more than just a dish - it was a connection to my past, a reminder of where I came from and the people who shaped me. And for that, I would always be grateful.