In India, Chinese food synonyms with a fusion food also called Indo Chinese food….. Noodles, Manchurian, Schwann rice etc…. I’m drooling…. No, No I’m not going to make any Indo Chinese food today, but a bread from Xinjiang, China i.e. Uyghur nan bread.

Uyghur nan bread is a big, disc shaped bread, thick around the edges and thin in the middle. It is in fact rimmed like a pizza and is pricked by special nail studded stamp called Uyghur bread stamp. This stamp produces a very beautiful pattern of concentric circles. Generally made of wheat flour, Uyghur is slightly oily and is flavoured with sesame or Nigella seeds. It is generally eaten with some liquid like tea, soup, sauce etc as it is too dry to eat on its own.

I made this bread using whole wheat flour and all purpose flour, used both sesame and Nigella seeds on the top. Since I didn’t have stamp, so did a failed attempt by pricking with a fork. May be better luck next time…

Uyghar Nan Bread

recipe of uyghur nan bread


Prep Time:20 min                  Cooking Time: 15 min                     Makes: 4 breads


Ingredients

Whole wheat flour200 grams
All purpose flour300 grams
Warm water 300 ml
Sugar
1 tsp
Salt 1 tsp
Dry active yeast 10 grams
Sesame seeds
Nigella/onion seeds

Method:

Sift together whole wheat flour and all purpose flour.

In a bowl of warm water, add sugar and yeast. Stir to dissolve yeast and sugar.

Keep it for some times till it becomes frothy showing the activity of yeast.

Whisk in 2 cups of flour and make a batter. Keep it loosely covered for 2-3 hours to develop gluten and flavor.

When it becomes bubbly, take it on a floured surface.

Sprinkle salt and 1 cup of flour. Mix well with the hands to incorporate flour.

Knead dough by adding more flour till the dough is no more sticky, but is smooth.

Roll the dough into a ball and place in a greased bowl.

Cover it with a cling film or a towel and keep in warm place for proofing till it becomes more than double in volume.

In the mean while, preheat the oven at 240C.

Take out the dough on a floured surface and divide it into 4 equal pieces.

Gently roll or stretch a piece of dough into a 6-7 inch circle.

Lightly firm a rim using fingers and pricing it all over with fork.

Brush slightly with water and top with sesame and Nigella seeds.

Bake in preheated oven for 12-15 minutes until golden.

Lightly grease with oil and serve warm.