Uzbek Non (Round Sesame Bread)

Name: Uzbek Non (Round Sesame Bread)
Total time: 2 h
Cuisine: Central Asian
Ingredients: 500g strong white bread flour; 7g fast action dried yeast; 1 tsp caster sugar; 2 tsp fine salt; 150ml warm water; 150ml warm milk; 2 tbsp sunflower oil; 3 tbsp milk, for brushing; 2 tbsp sesame seeds; 1 tbsp nigella seeds, also called black onion seeds

A round loaf with a thick edge and a pressed, thin centre, brushed with milk and baked until golden and covered in seeds.

Time2 hr
LevelMedium
Costabout £0.30 a head
Oven230°C (210°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

371kcal
64.8gcarbs
3.1gof which sugars
8gfat
2.2gsaturates
10.3gprotein
2.9gfibre
2.2gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gstrong white bread flour
7 gfast action dried yeast
1 tspcaster sugar
2 tspfine salt
150 mlwarm water
150 mlwarm milk
2 tbspsunflower oil
3 tbspmilkfor brushing
2 tbspsesame seeds
1 tbspnigella seedsalso called black onion seeds

Method

1
Mix the flour, yeast, sugar and salt in a large bowl. Add the warm water, warm milk and oil and mix to a soft dough.
2
Knead on a lightly floured surface for 10 minutes until smooth. Put in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled.
60 min
3
Put a heavy baking tray in the oven and heat to 230°C (210°C fan).
4
Divide the dough in 2. Shape each piece into a round about 22 cm across. Press the middle down firmly with your fingers or the base of a glass, leaving a thick rim, and prick the centre all over with a fork.
5
Brush all over with milk, sprinkle with the sesame and nigella seeds and leave to rest for 10 minutes.
10 min
6
Slide onto the hot tray and bake for 18 to 20 minutes, until deep golden and hollow sounding underneath. Cool a little before tearing.
20 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.