Got a craving for that soft, pillowy, and charred-edge nang from the Xinjiang Uygur Autonomous Region? Youre in luck! Were diving into the mouthwatering world of Uygur bread with a straightforward, step-by-step guide to whip up the perfect nang right in your kitchen. No tandoor? No problem!
What Makes Nang So Irresistible? 🍞
Nang is more than just breadits a staple at every meal in Xinjiang. From street stalls in Kashgar to family kitchens in Urumqi, this flatbread brings people together with its crisp exterior and fluffy interior.
Ingredients You Need
- 300g all-purpose flour (or maida)
- 5g instant yeast
- 5g sugar
- 5g salt
- 180ml warm water
- 2 tbsp oil (for dough and coating)
Lets Get Baking! 🚀
- Mix & Knead: Combine flour, yeast, sugar, salt, and water. Knead for 8–10 minutes until smooth.
- First Rise: Cover the dough and let it rest for 1 hour in a warm spot.
- Shape It: Divide the dough into 4 balls. Roll each into a flat round, about 1cm thick.
- Signature Patterns: Use your fingertips to press dots or swirl patterns on the surface—this helps it crisp up.
- Final Coat: Brush each side with oil to get that golden hue.
- Bake or Pan-Fry:
- Oven Method: Preheat to 220°C. Bake for 8–10 mins until puffed and golden.
- Stovetop Hack: Heat a heavy pan, cook on medium heat, flipping after 2–3 mins.
Pro Tips for Next-Level Flavor 🌟
- Warm Environment: Activate yeast faster by placing dough near a steamy sink.
- Flour Dusting: Lightly dust the surface to prevent sticking and add rustic charm.
- Herb Twist: Sprinkle sesame seeds or dried nigella seeds before baking for an aromatic punch.
Time to Feast! 😋
Serve your nang hot alongside spicy lamb skewers, fresh salad, or even use it as a wrap for your favorite kebabs. Whether youre at a weekend brunch or a late-night snack session, this bread is the ultimate crowd-pleaser.
Got your own baking tricks or flavor combos? Drop a comment below and let us know how you rocked your nang! 🎉
Reference(s):
cgtn.com
