Nang (Xinjiang Sesame Flatbread)
Local name: 馕
In short: Large round Xinjiang flatbread with a thick chewy rim and a crisp thin center, topped with sesame and nigella seeds and baked at high heat. It takes about 50 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 1 h 10 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 305 kcal
Nang is the daily bread of Xinjiang, baked in clay pits and sold in stacks at markets. Each loaf has a puffy rim, a thin docked center and a crust covered in sesame and nigella seeds. It is eaten with tea, dipped in soup or served beside kebabs and polo. A very hot oven and a preheated stone or heavy tray give the best crust at home. The dough is simple: flour, yeast, salt, water and a little oil.
Instructions
- Stir the flour, yeast, salt and sugar together in a large bowl. Add the water and oil and mix into a rough dough, then knead for 8 to 10 minutes until smooth and elastic.
- Put the dough in a lightly oiled bowl, cover and let it rise for about 1 hour, until doubled in size.
- About 30 minutes before baking, put a baking stone or an upside-down heavy baking sheet on a rack in the lower third of the oven and heat to 240°C (465°F).
- Divide the dough into 4 pieces and shape them into balls. Let them rest for 10 minutes, then flatten each into a 20 cm (8 in) round, pressing the center thin and leaving a rim about 3 cm (1 1/4 in) wide. Prick the center densely with a fork.
- Brush each round with the salt water and sprinkle with sesame and nigella seeds.
- Slide 2 breads onto the hot stone and bake for 10 to 12 minutes, until the rim is puffed and deep golden and the center is crisp. Repeat with the others. Cool briefly on a rack and eat warm.
Tips
- No baking stone? Use a heavy sheet pan heated upside down in the oven. A hot surface is what gives the crisp underside.
- Nigella seeds can be replaced with extra sesame seeds. Leftover nang keeps for 2 days wrapped and refreshes in a hot oven for 3 minutes.
Questions and answers
How is nang different from naan?
Nang is denser and chewier, made without milk or yogurt, and has a thick rim with a docked center. Naan is softer and often enriched.
Can I make nang in a skillet?
Yes. Cook it in a covered cast iron skillet over medium heat for 3 to 4 minutes per side. The result is flatter and softer than oven nang, but still good.
How do I keep nang from going stale?
Wrap it in a cloth once cool and keep it at room temperature for a day or two. For longer storage, freeze and reheat in a hot oven.
How long does it take to make Nang (Xinjiang Sesame Flatbread)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Nang (Xinjiang Sesame Flatbread)?
About 305 kcal per serving, with 8 g of protein, 48 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 48 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
