From the sun-baked plateaus of the Xinjiang Uygur Autonomous Region, nang1—golden round flatbreads—offer a bite of cultural heritage with every crisp crust and pillowy center. Baked against the walls of a tandoor-style oven, each round holds stories of centuries-old traditions and communal meals.
1. Mastering the Dough
Secret ingredient? Hydration. Aim for a water-to-flour ratio of about 60% to make the dough elastic and light.
- 250g all-purpose flour
- 150ml warm water
- 1/2 tsp salt
- 1 tsp yeast
Mix and knead for 810 minutes until smooth and springy.
2. Rest & Rise
Cover and let the dough ferment for at least 1 hour at room temperature. This step develops flavor and those signature air pockets that make nang fluffy.
3. Shaping & Tandoor Technique
Divide the dough into 4 balls, roll each out to 68mm thickness, then press traditional Uygur patterns with your fingertips. These patterns trap heat and create that iconic texture.
Without a tandoor? No problem. Use your oven’s highest setting (250C/480F). Place a baking stone or inverted tray on the middle rack, preheat for 30 minutes, then slide the nang directly onto the hot surface.
- Bake for 46 minutes
- Rotate halfway for even browning
4. Serve & Enjoy
Brush each nang with melted butter or sesame oil fresh from the oven. Pair with spiced lamb, yogurt dips, or enjoy it on its own—nang is a universal crowd-pleaser.
Baking nang is more than a recipe; it’s a journey into Uygur culture and a chance to connect over food. Try it this weekend and share your own baking stories!
Reference(s):
cgtn.com
