Uyghur Nan Bread

My love for Chinese foods, always pull me to cook different dishes from this cuisine often at home. If you cross a bread from this Cuisine, how can you resist to keep yourself away from trying your hands with it. Yes i crossed this Uyghur Nan bread at Ritu's Annapurnaz while we were doing a month of blogging marathon with different International cuisines. When i landed to her space to read her post, i completely fell in love with bread as this bread was very easy to bake. Obviously i gathered all the ingredients and baked this cuties at home. This Uyghur Nan bread is quite popular bread easily available in Xinjiang, China. This Bread is baked usually as a big, flat or disc shaped bread with thick edges and thin middle. Actually this bread is pricked with nail studded stamp called Uyghur bread stamp. 

This stamp gives a amazing pattern on the top of the bread and this is the speciality of this bread. Since this stamp is not easily available everywhere, you can still bring those concentric circles on the top of the bread by using small bottle corks or else just by pricking with fork. Simply flavoured with sesame seeds or nigella seeds, this bread makes an prefect accompaniment to serve along with some of your favourite spreads. Am running this week's blogging marathon with Mega BM Bookmarked, since i bookmarked immediately this Bread, i couldnt resist to bake and post for this week's theme.

2cups All purpose flour

1cup Wheat flour

1tsp Sugar

1tsp Salt

1tbsp Instant yeast

Sesame seeds (as per need)

Luke warm water

Sift the flours together and take in a large bowl, add the sugar,salt and yeast.

Gradually add the luke warm water and knead everything well until the dough turns soft and smooth.

Arrange in a greased bowl, wrap it and let it sit in a warm place for atleast 2hours or until the dough double the volume.

Now punch the dough and take out of the dough, divide the dough into 3-4 equal balls.

Preheat the oven to 400F.

Roll well and stretch or gently roll those dough balls into a medium sized disc. 

Lightly firm a rim by using your fingers. Now prick the top either with fork or else make concentric circles by using bottle corks.

Brush the top with water and top it with sesame seeds.

Bake in oven for 12-15 minutes until the crust turns golden. 

Serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM.