Tajik Non

Non is the daily bread of Tajikistan, baked in tandoor ovens across Central Asia and torn by hand at every meal.

This clever adaptation brings that tradition into a modern kitchen with a bread machine doing all the heavy lifting.

Yogurt gives the dough a subtle tang and tender crumb, while a blend of whole wheat and white flour creates a loaf with more character and nuttiness than plain white bread.

Load the machine, press start, and walk away. The hardest part is waiting for it to finish.

Kitchen Tips

• Use full-fat yogurt for the best flavor and texture. Low-fat versions have more liquid and can throw off the dough consistency.
• Add ingredients in the order your bread machine manual specifies. Some machines want wet ingredients first, others dry. Following the right order prevents clumping and uneven mixing.
• Let the loaf cool before slicing. It’s tempting to tear in right away, but giving it 10 to 15 minutes lets the crumb set so it slices cleanly instead of squishing.