the decorated side up, then torn into irregular chunks which are stacked on the bread plate. Every region has different varieties of non, most prominent are: Obi non is the staple bread of Uzbek cuisine. Obi nons are mentioned in one of the oldest written works, the Epic of Gilgamesh. Obi nons are baked in clay ovens called tandir. Samarkand non. In different areas of Uzbekistan, obi non is baked in different ways. In Samarkand, small thick obi nons, the shirma nons are the most popular. Bukhara obi non sprinkled with sesame or nigella, making a delicate aroma. Wedding patir (flaky obi non) from Andijon and Qashqadaryo. According to ancient traditions, this aromatic bread prepared with cream and butter was served during matchmaking meetings. Tashkent lochira, plate-formed obi non, baked from short pastry (milk, butter, and sugar). Jirish non is specially prepared bread from flour mixed with wheat. Nomadic tribes did not make tandirs because of their way of living, but cooked bread on butter in kazans (cauldrons), preparing the dough on a milk base. Gallery See also List of Uzbek dishes Soviet cuisine Karakalpaks cuisine(:ru:Каракалпакская кухня) References External links Central Asian cuisine