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
Ingredients
- 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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Instructions
Step 1
In the bowl of a stand mixer fitted with a hook, combine the yeast, salt, sugar, and 1 1⁄4 cups of lukewarm water (about 115°F). Let the mixture stand until foamy, about 10 minutes, and then add the flour, wheat germ, butter, and oil. Mix on low speed until a dough comes together and no dry flour remains. Increase the speed to medium and knead until the dough is smooth, about 6 minutes more. Cover the bowl and let it rise at room temperature for 1 hour.
Step 2
Place a pizza stone in the oven and preheat to 500°F. Punch the dough down, re-cover, and let it rise, again at room temperature, until doubled in volume (about 30–40 minutes more).
Step 3
On a lightly floured surface, divide dough into 4 equal pieces, about 6 oz. each, and gently shape each into a round. Cover with a towel and let them rest for 15 minutes. Working with one ball at a time, use a rolling pin to flatten each piece into a 7-inch circle. Place on a lightly floured baking sheet. Cover again and let the breads rise for another 30 minutes at room temperature.
Step 4
Lightly prick the dough all over with a fork and brush lightly with water. Sprinkle with your desired toppings, slide the loaves onto the hot stone, and bake until just golden brown around the edges, about 3 minutes. Serve warm.
- In the bowl of a stand mixer fitted with a hook, combine the yeast, salt, sugar, and 1 1⁄4 cups of lukewarm water (about 115°F). Let the mixture stand until foamy, about 10 minutes, and then add the flour, wheat germ, butter, and oil. Mix on low speed until a dough comes together and no dry flour remains. Increase the speed to medium and knead until the dough is smooth, about 6 minutes more. Cover the bowl and let it rise at room temperature for 1 hour.
- Place a pizza stone in the oven and preheat to 500°F. Punch the dough down, re-cover, and let it rise, again at room temperature, until doubled in volume (about 30–40 minutes more).
- On a lightly floured surface, divide dough into 4 equal pieces, about 6 oz. each, and gently shape each into a round. Cover with a towel and let them rest for 15 minutes. Working with one ball at a time, use a rolling pin to flatten each piece into a 7-inch circle. Place on a lightly floured baking sheet. Cover again and let the breads rise for another 30 minutes at room temperature.
- Lightly prick the dough all over with a fork and brush lightly with water. Sprinkle with your desired toppings, slide the loaves onto the hot stone, and bake until just golden brown around the edges, about 3 minutes. Serve warm.
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