Tandyr nan

Tandyr nan
Type	Tandoor bread
Place of origin	Central Asia Kazakhstan; Kyrgyzstan; Tajikistan; Turkmenistan; Uzbekistan; Xinjiang; ;
	Media: Tandyr nan;

Tandyr nan is a type of Central Asian bread.^[1] It is often decorated by stamping patterns on the dough by using a bread stamp (signum pistoris [es]) known as a chekich.

Names

Kazakh, Kyrgyz: nan (нан), tandyr nan (тандыр нан)
Tajik:нон,
Turkmen: tamdyr çörek
Uyghur: nan (نان), tonur nan (تونۇر نان)
Uzbek: non, tandir non
Chinese: náng (馕; 饢)
Russian: lepyoshka (лепёшка)

Varieties

Obi non

Obi non or lepyoshka (лепёшка, "flatbread"), is a kind of flatbread in Afghan, Tajik and Uzbek cuisine. It is shaped like a disc and thicker than naan. Obi non are baked in clay ovens called tandyr.^[2]^[3]

Tohax

Tohax (тоқаш/toqash, токоч, توغاچ, Тоғач, Samarqand noni/Самарқанд нони), also known as toqach or toghach, is a type of tandoor bread consumed within the Xinjiang Uyghur Autonomous Region^[4] of China, as well as in many regions of Central Asia (Kazakhstan, Kyrgyzstan, Uzbekistan).^[5]

Gallery

Chon-nan
Pitir-nan
Pitir-nan2
Tohax-nan
Tashkent-style non
Samarkand-style non
Tandyr nan sold in Kyrgyzstan
A Uyghur nan baker in Kashgar
Baking çorek in a Turkmen tamdyr

References

^ "Recipe: Tandyr nan – British-Kazakh Society". Archived from the original on 2016-03-05. Retrieved 2019-01-13.
^ "Obi-Non (Lepyoshka)". orexca.com/. Archived from the original on 27 July 2018. Retrieved 20 February 2010.
^ Mehnat. "Uzbek National Cuisine". Retrieved 20 February 2010.
^ Xinjiang Restaurant
^ В. В. Похлебкин, Национальные кухни наших народов, Москва, Центрполиграф, 2004, ISBN 5-9524-2783-9, ISBN 978-5-9524-2783-9 (William Pokhlyobkin, National Cuisines of our Peoples, Moscow, Centrpoligraf, 2004).

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[1] "Recipe: Tandyr nan – British-Kazakh Society". Archived from the original on 2016-03-05. Retrieved 2019-01-13.

[orexca1-2] "Obi-Non (Lepyoshka)". orexca.com/. Archived from the original on 27 July 2018. Retrieved 20 February 2010.

[unc1-3] Mehnat. "Uzbek National Cuisine". Retrieved 20 February 2010.

[4] Xinjiang Restaurant

[5] В. В. Похлебкин, Национальные кухни наших народов, Москва, Центрполиграф, 2004, ISBN 5-9524-2783-9, ISBN 978-5-9524-2783-9 (William Pokhlyobkin, National Cuisines of our Peoples, Moscow, Centrpoligraf, 2004).

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