# Non: the sacred Uzbek bread

> Round stamped flatbreads baked in a clay tandoor oven. Every region has its own shape — Samarkand non is the densest and longest-keeping. Never cut bread with a knife; always break with hands.

**Non** (also transliterated *nan*) is the staple bread of Uzbekistan — round, flat, dense, baked pressed against the inside wall of a clay **tandoor** oven at 300–400°C.

Regional varieties:
- **Samarkand non** — thick (3–4 cm), heavy, stamped with concentric circles. Famous for staying fresh up to a week. Travellers historically packed it for long journeys.
- **Bukhara non** — thinner, slightly crisp, larger diameter.
- **Tashkent non** — medium thickness, softer crust.
- **Obi non** — plain water bread (the simplest).
- **Patir non** — enriched with butter or lamb fat. Richer, slightly flaky.
- **Katlama** — layered spiral bread.

Cultural significance:
- Non is sacred. It must never be placed upside-down (crust on top), cut with a knife, or thrown away.
- Breaking bread marks the beginning of a meal and the sealing of hospitality.
- At weddings the couple bites from the same non to symbolise union.
- Non stamps (**chekich**) are hand-forged metal tools that create the decorative patterns.

Best places to watch non being made: Siyob Bazaar (Samarkand), Chorsu Bazaar (Tashkent), any tandoor-front bakery in Bukhara old town.

Price: 5,000–10,000 UZS per loaf (~$0.40–0.80).

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Keywords: non, bread, tandoor, naan, flatbread
Updated: 2026-08-15
Category: food
URL: https://uzbguidedtours.com/kb/kb-food-non-bread