📝 About This Recipe
Transport your kitchen to the bustling night markets of Urumqi with this iconic Xinjiang Naan. Known locally as 'Nang', this traditional Uyghur flatbread is celebrated for its distinctive dimpled center, crispy golden exterior, and soft, chewy crumb. Infused with the aromatic crunch of toasted sesame and the subtle bite of onion water, it is the ultimate soul food of Northwest China.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (high protein content preferred)
- 280 ml Warm water (approximately 105°F (40°C))
- 5 grams Active dry yeast
- 1 teaspoon Granulated sugar (to feed the yeast)
- 8 grams Fine sea salt
- 20 ml Vegetable oil (plus extra for greasing the bowl)
The Flavor Infusion
- 1/4 piece Yellow onion (finely minced)
- 50 ml Hot water (to soak the onion)
- 3 tablespoons White sesame seeds (raw)
- 1 tablespoon Black sesame seeds (for visual contrast)
The Glaze
- 1 Egg yolk (beaten)
- 1 tablespoon Milk (mixed with the yolk)
- 2 tablespoons Melted ghee or butter (for brushing after baking)
👨🍳 Instructions
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1
In a small bowl, combine the minced onion with 50ml of hot water. Let it steep for 15 minutes to create an aromatic 'onion water,' then strain and discard the solids.
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2
In a large mixing bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until it becomes frothy and activated.
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3
Add the flour, salt, vegetable oil, and 2 tablespoons of the prepared onion water to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and 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 450°F (230°C). If you have a pizza stone, place it on the middle rack while the oven heats.
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7
Gently punch down the risen dough and divide it into 4 equal portions. Roll each portion into a smooth ball and let them rest, covered, for 10 minutes.
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8
Take one dough ball and flatten it into a disc about 8 inches in diameter. Use your fingers to press a deep border about 1 inch from the edge, leaving a thick rim and a thin center.
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9
Using a 'naan stamp' (naan chekich) or the tines of a fork, prick the thin center section repeatedly and deeply. This prevents the center from rising and creates the classic pattern.
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10
Brush the entire surface of the bread with the egg and milk wash. Sprinkle generously with white and black sesame seeds, pressing them lightly into the dough.
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11
Transfer the dough to the preheated pizza stone or a parchment-lined baking sheet. Lightly spritz the oven with a bit of water to create steam.
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12
Bake for 12-15 minutes, or until the edges are a deep golden brown and the center is crisp.
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13
Remove from the oven and immediately brush the hot crust with melted ghee or butter for a professional finish and extra flavor.
💡 Chef's Tips
Use a heavy-duty fork to prick the center if you don't have a traditional stamp; ensure the holes go nearly all the way through. Preheating a pizza stone for at least 30 minutes is the secret to getting that authentic 'tandoor' style bottom crust. Don't skip the onion water; it provides a subtle, savory depth that differentiates Xinjiang naan from other flatbreads. If the dough is too springy and keeps shrinking back while rolling, let it rest for another 5 minutes to relax the gluten. Store leftovers in a sealed bag; they can be revived to peak crispness by a quick toast in a dry pan.
🍽️ Serving Suggestions
Serve hot alongside Cumin Lamb (Ziran Yangrou) for the quintessential Silk Road experience. Pair with a hot pot of dark Pu-erh tea to balance the richness of the bread. Use it to scoop up 'Dapanji' (Big Plate Chicken) gravy and potatoes. Enjoy simply with a side of fresh yogurt and honey for a traditional breakfast. Serve as an accompaniment to a fresh salad of tomatoes, cucumbers, and red onions (Uptur salad).