baking · vegetarian
Uyghur naan
Xinjiang bazaar flatbread with a thin, stamped center and puffy rim, topped with onion, sesame and nigella.
- Time
- 150min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Knead a smooth dough; rise 1 hour.
-
2
Divide and shape rounds with a thick rim and thin center.
-
3
Stamp or prick the center densely.
-
4
Brush with oil-water, scatter onion and seeds; proof 15 minutes.
-
5
Bake on a hot stone at 240°C (475°F) for 12–15 minutes.
