Uzbek non is baked in a tandyr, a clay oven where dough is pressed against a hot wall. This gives a characteristic crust and aroma, which is difficult to repeat in the oven. Inside the cake remains soft and slightly porous.
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Uzbek cake non.
Uzbek flatbread non - a round tandoor flatbread with ruddy crust and soft pulp, baked in Riga for the morning reception on the counter.
Uzbek non is a round cake of tandoor pastry, the central element of any Uzbek table: pilaf, shurpa, lagman and just tea with dried apricots are eaten with it. The crust is rosy and thin, the pulp is soft and slightly porous; in the middle of the cake is a chakic pattern-tip, by which the Uzbek cake is easy to recognize.
- Origin
- Baked by bakers in Riga
- Category
- Bread and tandoor pastries
- Packing
- One piece, about 25 cm in diameter.
- Storage period
- Up to 24 hours fresh; up to 7 days in the freezer
- Certification
- Certified by Halal Latvia
The cakes are baked by our partners in Riga in the morning and brought to the counter for the opening. By noon, part of the party goes to family dinners, the rest is on the shelf until evening. Fresh cake comes from the counter warm; if you go after it on purpose, it is better to come before 13:00.
On the Uzbek table, non is not cut with a knife, but breaks with his hands – bread is so respected. The tortilla is usually served whole to the pilaf, shurpa and kebab, and then broken into pieces. With tea non is cut into squares and dried; with dried apricots and walnuts, it turns into a simple Uzbek dessert.
If you do not eat immediately, wrap the cake in a fabric towel - it will retain softness longer than the package. For long storage, put in the freezer: when warming up in the oven for 5-7 minutes, the cake returns the freshness and aroma of the tandoor.
FAQ
Uzbek cake non - frequent questions
The party is laid out in the morning, by 09:00-10:00. The sooner you get here, the better the chance of getting a warm cake. If you go after 13:00, the cake is usually still fresh, but no longer hot.
Baking day is the most delicious. On the second day you can dry in the oven and serve for tea. For long storage, freeze the cake on the day of purchase and heat it in the oven for 5-7 minutes at 180 °C.
To pilaf, shurpa, lagman, kebab, to tea with dried apricot and navvat. For breakfast - with butter and honey or with homemade kaymak. On the Uzbek table, the cake is not cut with a knife, it is broken with hands.
To pilaf or tea
Pack a basket for dinner right on the counter.
At the Uzbek bazaar in Riga, you can collect a full lunch in one go: rice, spices, dried fruits, tortillas and tea. If you are planning a family holiday or a large company - write in advance through the form, we will collect the set by the right time.