Tandyr nan

Tandyr nan, also known as tandir non or tonur nan—and sometimes referred to as lepyoshka—is a delectable type of leavened bread originating from Central Asia. While it shares some similarities with naan, it possesses its own unique characteristics. This bread is traditionally baked in a clay oven known as a tandyr, which imparts a distinctive texture and flavor.

One popular variation of this bread is called obi non. This flatbread, thicker than naan, is a staple in Afghan, Tajik, and Uzbek cuisines. It's noted for its disc shape and hearty texture.

Another variety you might encounter is tohax, also known as toqash or toghach, depending on the region. This type of tandoor bread is enjoyed not only in the Xinjiang Uyghur Autonomous Region of China but also across Central Asia, including countries such as Kazakhstan, Kyrgyzstan, and Uzbekistan.

Whether you call it tandyr nan, tandir non, or tonur nan, this bread is a cherished part of Central Asian culinary traditions, perfect for scooping up stews, dipping in sauces, or savoring on its own.