📝 About This Recipe
Transport your kitchen to the Silk Road with this authentic Central Asian Nan, a staple of Uzbek and Uyghur hospitality. Characterized by its thick, chewy rim and a crisp, patterned center, this bread is traditionally baked in a clay tandoor but achieves perfection in a modern oven with the right technique. Brushed with milk and adorned with nigella seeds, it offers a divine aroma and a texture that is both soft and satisfyingly dense.
🥗 Ingredients
Dough Base
- 1000 grams All-purpose flour (high-quality, sifted)
- 500 ml Warm water (approximately 105°F/40°C)
- 2 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar (to feed the yeast)
- 1 tablespoon Fine sea salt
Richness & Texture
- 100 ml Whole milk (warm)
- 50 grams Unsalted butter (melted and cooled)
- 2 tablespoons Vegetable oil (for greasing the bowl)
Glaze and Topping
- 1 large Egg yolk (whisked with a splash of milk)
- 1 tablespoon Nigella seeds (also known as kalonji)
- 1 tablespoon Sesame seeds (white or toasted)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the sifted flour and sea salt.
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3
Make a well in the center of the flour. Pour in the yeast mixture, the warm milk, and the melted butter.
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4
Using a dough hook or your hands, gradually mix the ingredients until a shaggy dough forms. Knead for 8-10 minutes by hand (or 5-6 minutes by machine) until the dough is smooth, elastic, and slightly tacky but not sticky.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Preheat your oven to 475°F (245°C). If you have a pizza stone or baking steel, place it on the middle rack during preheating.
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7
Punch down the risen dough to release air. Divide it into 4 equal portions (about 400g each) and roll them into smooth balls.
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8
On a lightly floured surface, flatten a dough ball into a circle. Use your fingers to press down the center, leaving a thick, raised 1-inch border around the edge.
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9
Use a 'chekich' (Central Asian bread stamp) or a fork to prick the center of the bread deeply. This prevents the center from rising and creates the traditional decorative pattern.
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10
Brush the entire surface of the nan with the egg yolk and milk wash for a golden, glossy finish.
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11
Sprinkle the center of the nan with nigella seeds and sesame seeds.
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12
Carefully transfer the dough to the hot pizza stone or a parchment-lined baking sheet. Lightly spritz the oven with water to create steam.
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13
Bake for 15-18 minutes until the edges are a deep golden brown and the bottom sounds hollow when tapped.
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14
Remove from the oven and immediately wrap in a clean kitchen towel for 5 minutes. This softens the crust slightly and locks in moisture.
💡 Chef's Tips
Always use a bread stamp or fork to prick the center thoroughly; if you don't, the center will puff up like a balloon. For the most authentic flavor, use a baking stone to mimic the intense floor heat of a tandoor. If the dough is too springy and shrinks back while shaping, let it rest for 5 minutes to relax the gluten before trying again. Store leftovers in a sealed bag; Central Asians often revive day-old Nan by lightly sprinkling it with water and reheating it in the oven.
🍽️ Serving Suggestions
Serve warm alongside a hearty bowl of Uzbek Plov (rice pilaf) to soak up the juices. Pair with a hot pot of green tea and a side of fresh cream (kaymak) and honey for breakfast. Use it as a base for grilled lamb skewers (shashlik), using the bread to pull the meat off the metal rods. Serve with a simple salad of sliced tomatoes, onions, and fresh cilantro (Achichuk).