Saturday, June 24, 2017

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. 

Uyghur Nan Bread, Xinjiang  Naan Bread
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.

Uyghur Nan Bread, Chinese Nan Bread

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.

Uyghur Bread

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.


Shobha said... Reply To This Comment

These naans are looking very nice .. can be served with shahi gravies.

vaishali sabnani said... Reply To This Comment

Excellent naans , I am drooling over these early morning .

Mayuri Patel said... Reply To This Comment

love this unique bread Priya, it's delicious.

Harini R said... Reply To This Comment

these turn out so good, right, Priya? We loved it too when I made for the mega marathon

Archana said... Reply To This Comment

Delicious naans. Can be had with just about anything.

Chef Mireille said... Reply To This Comment

what a gorgeous looking bread - looks so good

Srividhya said... Reply To This Comment

wow you baked a bread again... I haven't recovered from the baking marathon yet... he he. This naan is great. Great share.

Sharmila kingsly said... Reply To This Comment

Looks super awesome and delicious!!

cookingwithsapana said... Reply To This Comment

Wow, I didn't know the Chinese version of the naan read. This looks perfect.