Samarkand non has been famous along the Silk Road for centuries. Marco Polo's era travellers noted its keeping quality.
What makes it different: - Dough hydration — lower than other regions (50–55% vs 65%+ for Bukhara). Creates a tighter, chewier crumb. - Fat content — some recipes include a small amount of lamb tail fat for moisture retention. - Tandoor temperature — 350–400°C (hotter than Bukhara's ~300°C). The fast bake seals the surface before the interior dries out. - Stamping — the concentric-circle chekich pattern isn't decorative alone: it prevents the centre from rising into a dome, keeping the loaf flat and even. - Altitude + dry air — Samarkand's 700 m elevation and low humidity help the crust dry properly without cracking.
The result: a 800g–1.2 kg disc that stays edible for 5–7 days without refrigeration.
Best source: the tandoor row at Siyob Bazaar, just behind Bibi-Khanym Mosque. Buy warm at 8:00 AM.
Samarkand non makes an excellent edible souvenir — it travels well in a backpack.
Samarkand in photos
A short visual companion to this entry — photographs of Samarkand from our travel archive.
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