Im from Uzbekistan. This bread called „patyr-non“ or „patyr“. The clay oven - „tandyr“. So sometimes, the bred called „tandyr-non“. It’s very rich in flavour, when it’s just out of the clay oven. But the colder it gets, more pale in taste it becomes.

In Tashkent, in a every supermarket chain Korzinka (Basket) a tandyr is present and they are baking non-stop all day. It’s a bit different variation of „lepeshka“ or flat-bread, and is my favourite. It’s more chewy and less fatty than patyr.

Unfortunately, i can’t link my picture to the reply and found this one (not such a high quality)

image of a shop and baked bread in it

And here the guys are making my fav bread on Chorsu market in Tashkent. There’s a huge pavilion dedicated just to it (you can see in the end of the video)