Tandir non (clay-oven bread)

Tandir non is bread slapped onto the inner wall of a clay tandyr oven. It arrives puffy, with a bubbly top and chewy pull—ideal for scooping plov or dipping into soup.

Many US restaurants par-bake and finish to order; others import frozen dough balls that still yield excellent results when handled well.

Refresh day-old non: spritz with water, 400°F oven for 3–4 minutes, then wrap in a towel to steam-soften the crumb.

Browse bakery sections on UzEats Uzbek listings; weekend bundles often pair non with somsa.