Uzbek non (tandyr bread)

Non is made from leavened dough and baked stuck to the hot wall of a tandyr, thin in the middle and thick at the rim, stamped with patterns and sprinkled with sesame or nigella seeds.

Every city has its own: Samarkand non is famous for being thick and keeping fresh for a long time, and those of Bukhara, Tashkent and Fergana differ in shape and taste. Non is never cut with a knife but broken by hand, and putting it on the ground is considered shameful.

A traveller is given a non with one bite taken, finished on his return as a wish for a safe homecoming, and bread also plays a key role at weddings and engagements.