China Nang (Uyghur Flatbread)
Nang (also spelled naan or nan) is a traditional flatbread from the Uyghur community in the Xinjiang region of China, deeply rooted in Central Asian culinary traditions. Known for its distinct texture and design, nang is a staple food often baked in a clay tandoor oven and flavored with sesame seeds or spices. It is a versatile bread, commonly served with stews, kebabs, or simply enjoyed on its own. The bread’s crispy crust and soft interior make it both hearty and satisfying. Nang represents the rich history and cultural diversity of the Uyghur people and is a symbol of hospitality and community.
Recipe Servings: 4–6
Prep Time
15 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
30 minutes
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tsp (5 g) sugar
- 1 tsp (5 g) instant yeast
- 1 cup (240 ml) warm water
- 2 Tbsp (30 ml) vegetable oil
- 1 Tbsp (15 ml) vegetable oil (for brushing)
- 2 Tbsp (20 g) sesame seeds
- 1 tsp (5 g) nigella seeds or cumin seeds (optional)
Directions
- In a large mixing bowl, combine the flour, salt, sugar, and instant yeast.
- Gradually add warm water and mix until a shaggy dough forms.
- Add the vegetable oil and knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 60–90 minutes, or until it doubles in size.
- Punch down the dough and divide it into 4–6 equal portions.
- Roll each portion into a ball and flatten into a round disc about 6–8 inches (15–20 cm) in diameter.
- Using your fingers or a fork, create decorative patterns or small indentations in the center of the disc, leaving a thicker edge around the perimeter.
- Preheat your oven to 400°F (200°C) or prepare a tandoor oven if available.
- Brush the surface of each flatbread with vegetable oil.
- Sprinkle sesame seeds and nigella seeds (if using) evenly over the top.
- Place the flatbreads on a baking sheet lined with parchment paper.
- Bake for 20–25 minutes, or until the bread is golden brown and slightly crispy on the edges.
- For a more authentic touch, place the bread directly on a pizza stone or baking steel in the oven for better heat distribution.
- Let the nang cool slightly before serving.
- Serve warm with stews, soups, kebabs, or as a standalone bread with tea.
Notes
- Nang can also be cooked in a large skillet over medium heat, flipping occasionally for even cooking.
- The dough can be flavored with additional spices such as cumin or garlic powder for a unique twist.
- Leftover nang can be reheated in the oven or toasted for a crispier texture.
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