Traditional Uzbek bread, called generically non or
patyr, is baked in the form of circular flat loaves (
lepyoshka in Russian) with a thin decorated depression at the center and a thicker rim all around. Nons are brought to the table with the decorated side up, then torn into irregular chunks which are stacked on the bread plate. Obi non is the staple bread of Uzbek cuisine. Obi nons are mentioned in one of the oldest written works, the Epic of Gilgamesh. Obi nons are baked in clay ovens called
tandir. "One having eaten in the morning a slice of obi non with raisins, fried peas or Circassian walnut will not be thinking about food for a long time", a quote from Ibn Sina (Avicenna).
In different areas of Uzbekistan, obi non is baked in different ways. Every region has different varieties of non
In Samarkand, small thick obi nons, the shirma nons are the most popular.
Bukhara obi non sprinkled with sesame or nigella, making a delicate aroma.
Tashkent lochira, plate-formed obi non, baked from short pastry (milk, butter, and sugar). Jirish non is specially prepared bread from flour mixed with wheat.
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