- Uzbek non flatbreads are a staple with deep cultural significance, baked in clay tandoor ovens using a sourdough base.
- Tashkent-style non is lighter, softer, and chewier, often stamped with intricate patterns using chekich and bosma tools.
- Non is central to Uzbek hospitality, rituals like engagements, weddings, and farewells, and is treated as sacred—never cut with a knife and crumbs are not allowed to fall.
- Regional variations exist: Samarkand produces patyr (layered with fat and onions), Bukhara non is denser with nigella seeds, and Khorezm non is flatter and cracker-like.
- Bread stamps (chekich) identify bakers and create decorative patterns, often featuring names from folklore like Tahir and Zuhra.
- The tradition of honoring bread includes picking up fallen pieces, kissing them, and placing them for birds while saying 'aysh Allah.'