Non

Non (also spelled naan in South Asian kitchens, but this is the heartier Central Asian version from the Uyghur and Uzbek tradition) is a savory everyday bread built around onion and garlic baked into the crumb itself. The bread machine version below takes a shortcut for the home cook: dump everything in, push start, walk away.

The dough is a half white, half whole wheat blend for a hearty but tender crumb. Four cups of all-purpose flour plus two cups of whole wheat flour gives structure and nutty depth. Active dry yeast, a teaspoon of oil, a little sugar to feed the yeast, and salt round out the base. The signature ingredients are the half cup of minced onion and a teaspoon of minced garlic. Those aromatics bake right into the dough so every slice is seasoned.

Serve warm torn from the loaf alongside soups, stews, or a pile of grilled kebabs. Non also toasts beautifully the day after.

Kitchen Tips

• Use warm, not hot, water (around 110°F / 43°C) if your machine lets you control temperature. Hot water kills the yeast; cold water slows the rise too much.
• Mince the onion very fine. Larger pieces release water as the dough kneads and can throw off hydration.
• Whole wheat flours vary. If the dough looks dry during kneading, add water a tablespoon at a time until it forms a smooth ball.
• Check at the halfway point if the loaf needs a tenting of foil. Bread machines can brown tops more than expected with onion in the dough.

Variations

• Sesame crust: Brush the top with water and sprinkle sesame seeds or nigella seeds 10 minutes before the cycle ends.
• Herb-forward: Fold in a teaspoon of dried oregano or fresh chopped cilantro with the dry ingredients.
• Richer dough: Swap a tablespoon of oil for the same amount of melted butter or yogurt for a softer, tangier loaf.