Katyk (qatiq)
Katyk is a traditional fermented milk of Turkic-speaking peoples, made by souring heated milk with lactic bacteria, often with a spoonful of the last batch, into a thick, sour curd.
Modern adaptation
Uzbek-style non
A home-oven adaptation of Central Asian non, with a stamped centre and raised rim. This batch makes one bread.
A home-oven non
Non is a wheat flatbread documented across Central Asia. This Uzbek-style home method shapes a thick rim around a stamped centre and bakes on a preheated surface. A domestic oven approximates rather than reproduces baking on a clay oven wall.
Sources for this section
History
Non is documented across Central Asia, including Uzbekistan; its earliest date and precise origin are not established.
Ingredients
Yield 1 bread · Scaling: source batch only
190 g
7.4 mL1½ tsp as recorded
3.7 mL¾ tsp as recorded
2.5 mL½ tsp as recorded
125 mL
A little more if neededSunflower oil
Amount not stated
As needed for kneading, bowl and brushingNigella seeds
2.5 mL½ tsp as recorded
Method
Risks and precautions · Standard risk
Contains wheat.
Use parchment rated for the baking temperature and check the oven manufacturer's instructions before adding ice. Hot surfaces and steam can burn.
Bake the dough through; do not taste raw flour.
- Combine flour, yeast, salt and sugar; add water and mix to a sticky dough, adding a little more if needed. Knead on an oiled surface for about 10 minutes until smooth.
- Place in an oiled bowl, cover and let rise for about 2 hours or until at least doubled. Deflate and shape into a domed round.
- Set on a floured board lined with baking parchment, cover and proof about 45 minutes or until doubled again. Preheat a stone or baking sheet in a 240°C oven.
- Press the centre thin while leaving a raised rim, then stamp or prick the centre with a fork. Brush with oil and scatter nigella seeds; trim excess parchment.
- The source adds a handful of ice to the oven floor for steam; check that the oven manufacturer permits this and use parchment rated for the heat. Carefully transfer the bread and parchment onto the hot stone or tray. Bake about 15 minutes. The top should be golden and the loaf should sound hollow when tapped underneath.
Conditions
Yield1 bread
Places
Uzbekistan
Documented preparation · Country evidenceSBS presents this as Uzbek non within a wider Central Asian bread tradition; no precise birthplace is established.
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Sources
SBS FoodInspiration · Method · Geography
Non breadOne-loaf home oven method from Samarkand, Uzbek association, 240°C bake, proofing and stamped centre.
SBS says the top should be golden and the loaf should sound hollow when tapped underneath at the end of its 15-minute bake; this is its sensory doneness cue, not a validated food-safety endpoint.
Cited in: A home-oven non