Uzbekistan · Central Asia
Tandyr Nan
Also known as Tandir Non, Uzbek bread, Non
An Uzbek round loaf with a thick raised rim and a thin, stamped centre (chekich pattern), baked stuck to the inner wall of a clay tandyr.
Method
Tandoor (Tandyr)
Hydration
64%
water to flour
Glycemic index
69
Medium GI
Energy
280 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 4
- chewiness
- 6
- aroma
- 6
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 280 kcal |
|---|---|
| Protein | 8.7 g |
| Carbohydrates | 53 g |
| of which sugars | 1 g |
| Fat | 1.6 g |
| Fiber | 2.3 g |
| Sodium | 450 mg |
Typical values; recipes vary.
Texture
- Thick ringed rim
- Thin decorated centre
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.