Afghan naan
A long oval Afghan wheat bread, leavened with yeast, grooved along its length and baked until crisp outside and chewy within.
Uyghur sesame-onion nan (home-oven formula)
Sesame Onion Nan · Uyghur naan · Uyghur nan
Two round Uyghur sesame-onion flatbreads, made with a yogurt-enriched yeast dough and baked on a preheated stone.
Version choice
This recipe uses the independent Gourmet/Epicurious sesame-onion nan formula, which gives a home-oven setting of 450°F (232°C). It does not reproduce the separate DolanChick bazaar naan’s stamped centre and raised rim. That source’s “200 degrees” setting remains ambiguous and is retained only as provenance, not as an instruction.
History
This is a documented home-oven sesame-onion nan formula associated by its publisher with Uyghur flatbreads. Its round shape and cooked onion-sesame topping are supported; it is not the thick-rimmed, centre-stamped DolanChick bazaar variant. The sources do not establish a first attestation for this recipe.
Ingredients
Yield 2 11-inch flatbreads · Scaling: source batch only
Warm waterUse at 105–115°F; plus 2 tablespoons.
177 mL¾ cup as recorded
3/4 cup plus 2 tablespoonsSugar
4.9 mL1 tsp as recorded
Active dry yeast
4.9 mL1 tsp as recorded
from a 1/4-ounce packageUnbleached all-purpose flourUse an additional 1/4 cup for kneading, as needed, without exceeding that amount.
887 mL3¾ cup as recorded
3 3/4 cups in doughSalt
9.9 mL2 tsp as recorded
Baking powder
4.9 mL1 tsp as recorded
Whole-milk plain yogurt
118 mL½ cup as recorded
Egg
1 large
Vegetable oil2 tablespoons go in the dough and 3 tablespoons in the topping.
74 mL5 tbsp as recorded
OnionCoarsely grate and drain.
1 medium
Sesame seeds
30 mL2 tbsp as recorded
Method
Risks and precautions · Standard risk
Raw flour and dough
Flour can carry harmful bacteria and this dough also contains raw egg; uncooked dough should not be tasted.
Hazard sourceKeep raw flour and dough separate from ready-to-eat food, wash hands and work surfaces after handling, and do not taste the dough before baking.
Control sourceContains wheat/gluten, milk, egg and sesame.
Do not taste raw dough; bake as directed.
- Stir the sugar into the warm water, sprinkle the yeast over it and leave about 10 minutes, until foamy. If it does not foam, discard it and start again with fresh yeast.
- In a large bowl combine the flour and salt with the baking powder. In a separate bowl stir together the yogurt, egg and 2 tablespoons oil. Make a well in the dry ingredients, add both wet mixtures and stir gradually until the dough comes together.
- Knead on a lightly floured surface for about 10 minutes, using no more than 1/4 cup extra flour, until smooth, soft and elastic. Put the dough in a lightly oiled bowl, cover and leave in a draft-free warm place until doubled, about 1 1/2–2 1/2 hours.
- Place a baking stone on a rack in the lower third of the oven and heat the oven to 450°F (232°C); allow about 1 hour for the stone to heat.
- While the dough rises, coarsely grate the onion and drain it well. Cook it with the sesame seeds in the remaining 3 tablespoons oil in a heavy skillet over moderate heat, stirring now and then, until the onion just begins to turn golden, about 12 minutes. Transfer the topping to a bowl and cool.
- Turn the dough onto a lightly floured surface without punching it down. Divide it in two. Put one piece on parchment and keep the other covered. With lightly oiled fingertips, flatten and stretch the first piece into an 11–12-inch round.
- Spread half the onion topping over the round and pierce holes through the dough all over with a thick skewer.
- Slide the bread and parchment onto the hot stone. Bake until golden brown, 10–12 minutes. Move the bread to a rack and discard the parchment.
- Shape and top the second piece while the first bakes, then bake it the same way. Serve warm.
Conditions
Yield2 11-inch flatbreads
Active time45 min
Fermentation1.5–2.5 h
Temperature232°C
Temperature controlMulti-stage
Places
Uyghur communities
Traditional preparation · Region evidenceThe author describes this as Uyghur naan and discusses daily food and traditional tannour baking; this records cultural association rather than a precise birthplace.
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Sources
Gourmet via EpicuriousMethod · Geography
Sesame Onion NanThe recipe is identified as Uyghur flatbreads; its measured ingredients, two-flatbread yield, dough rise, onion-sesame topping, 450°F oven, baking-stone and baking-time instructions support the complete home method.
Cooking Uyghur Food With Dolan ChickHistory · Geography
Bazaar-Naan (بازارنان)The author describes Uyghur naan as everyday food and traditional tannour baking.
This is a distinct thick-rimmed, stamped-centre bazaar form; its domestic-oven setting is given as 200 degrees without a scale and is not used in this formula.
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowFlour and raw eggs may carry harmful bacteria; do not eat raw dough; keep raw flour and eggs away from ready-to-eat foods and clean hands, utensils and surfaces after handling.