Since old status for the Uzbekistan occupants, they treat bread as sacred and a legend was confirming this. Interestingly, it says that each new leader embossed his particular coins, yet the payment to the general public were not coins, but instead bread, known as “non bread” in which every bread is designed with chekich (a bread stamp).
Uzbekistani non varies by style and district in the state, and the act of stamping this sort of bread reaches out past Uzbekistan to its neighbors. Every one of them shares two characteristics:
They bear stamps from a chekich, and are treated with the mind. Fittingly, a typical Uzbekistani saying means “respect for non is respect for the nation.”
What is Chekich?
Chekich is a stamp found in business sectors all through Uzbekistan, isn’t utilized for letters or travel permits but for bread. At the point when pastry specialists press a chekich’s needle into Uzbekistani bread, the little apertures engrave an excellent plan that progressions the bread’s shape and surface.
How non bread is made?
Non cake is what Uzbek bread is called. It is heated in an oven (tandyr) a rare mud stove that surprisingly turns the dough into rosy color and firm. Generally, Uzbek non bread or cakes with chekich are not cut with a blade, but they are cut into pieces rather by hands. In addition, it is entirely prohibited to put the broken bits facing down as per Uzbek table style, as this is viewed as a disrespectful state of mind to the non bread.
Bread dough is stamped before putting it on the stove’s dividers. The batter ascends in the warmth, with the exception of the focal point of the bread, which stays level as steam escapes through the numerous openings made by the chekich. Each highlight of the design which is astonishing of geometric and flower designs. It adds distinction to non bread. A few varieties come finished with sesame seeds or pulverized garlic, while others are thicker and more bagel-like.