The Uyghurs of the western regions of China refer to these flatbread as nang, which have existed for centuries as a staple at every meal. Punctured with a nail-studded tool, they're scattered with any variety of seeds and spices and vary in diameter from a few inches across to a foot or more. Though they're usually cooked in tandoors, an oven with a pizza stone will do. Flour in China is lower in protein than American all-purpose, forming a dough that is comparatively lower in gluten, the result of which is fluffy no matter how thinly rolled. To avoid a crackerlike bread, a mixture of all-purpose and pastry flour will do the trick.
Recipe adapted from All Under Heaven.
Featured in: Eating on the Western Edge of China
- 1 1⁄2 tsp. active dry yeast (1/8 oz.)
- 1 1⁄4 tsp. kosher salt
- 1 tsp. sugar
- 1 1⁄3 cups all-purpose mixed with 2/3 cup pastry flour, plus more for dusting
- 1 cup wheat germ
- 2 tbsp. unsalted butter
- 1 tbsp. peanut oil
- Optional toppings: sesame seeds, nigella seeds, fennel seeds, ground black pepper, sea salt
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