Uyghur Flatbread | Nángbĭng

Uyghur Flatbread | Nángbĭng, is a flatbread made in the Xinjiang region of China. This flatbread is made with a flour that is naturally lower in gluten resulting in a very soft bread. 

Uyghur Flatbread | Nángbĭng

We are almost to the end of my A to Z International flatbread series and as we get closer ti the end, the alphabets become hard. I had a little hard time finding a recipe for U and was so glad to find this Uyghur Flatbread | Nángbĭng, from the Western regions of China. People in the Xinjiang region call bread as ‘Nang’ and the official language that these people speak is the Uyghur.

A little history about the flatbread – 

Uyghurs are the Turkic ethnic group, mostly of the Islam origin and live in the east and central Asia, primarily in the Xinjiang Uyghur region of China. They are one of the 55 officially recognized Ethnic minorities.


This Uyghur Flatbread | Nángbĭng, is made in the tandoor with a flour that has less gluten naturally. This produces a very soft bread, no matter how we bake them. It was referred that we could use a combination of all purpose flour and pastry flour to achieve that, but I stuck to just the APF and a little bit of wheat flour in the recipe.

The rest of the recipe is pretty similar to any leavened flatbread, except this goes through a 3 cycle rise. That gives the Uyghur Flatbread | Nángbĭng, a very wonderful flavor.

The Uyghur Flatbread | Nángbĭng can vary in size from few inches to about a foot wide. It has distinct marking in the center using bread stamps. The bread not just gives the design but also pricks the dough, so they don’t rise during baking. I used a combination of cookie cutter and fork to create some pattern on the bread. Once the dough goes through the rises, it take just a few minutes to make.

Since I don’t have a Tandoor at home, I used the pizza stone to create a somewhat similar atmosphere. Is you don’t have a pizza stone, use a inverted baking sheet to bake. I used sesame seeds on my bread as the topping, but you could use sesame, nigella or any spice on the bread.

Uyghur Flatbread | Nángbĭng

My Other recipes in the A-Z International Flatbread Series –

A for Aish Baladi
B for Boulanee Katchalu
C for Chickpea Flatbread / Socca
D for Dhal Puri
E for Emirati Khameer 
F for Fruit Focaccia
G for Gozleme
H for Himbasha
I for Indian Fry Bread
J for Janta Roti
K for Ka’ak
L for Lepinja
M for Mahjouba
N for Norwegian Crisp Bread
O for Onion and Poppy Seed Pletzel
P for Pol Roti
Q for Qutab
R for Roomali Roti
S for Samoon
T for Taftan bread

Preparation time – 10 minutes plus about 2 1/2 hours of resting time
Baking time – 10 to 12 minutes
Difficulty level – easy
Recipe adapted from – here and here

Ingredients to make Uyghur Flatbread | Nángbĭng – Makes one 9 – inch flatbread

  • All Purpose flour – 1 cup
  • Whole wheat flour – 1/2 cup
  • Active dry yeast – 1 tsp
  • Sugar – 1 tsp
  • Salt – 1 tsp
  • Water – 1/2 cup to 3/4 cup
  • Oil – 1 TBSP plus 2 tsp
  • Sesame seeds – to sprinkle on top

Procedure to make Uyghur Flatbread | Nángbĭng –

To make the dough –

  • Measure half a cup of warm water and add the sugar and the yeast to it. Mix well and let the yeast proof for about 10 minutes or until bubbly and frothy.
  • In a wide bowl, measure the flours and add the salt. Add the proved yeast along with 1 TBSP of oil and start kneading.
  • Sprinkle a little warm water if the dough is too stiff. Keep kneading until the dough is soft and smooth and not sticky. Takes about 7 to 8 minutes.
  • Place the dough in a greased bowl and let it rise for about an hour or until doubled in volume.
  • Once the dough has risen for the first time, punch it down and knead it gently and again place in a greased bowl to fo through a second round of rising.

Uyghur Flatbread | Nángbĭng

To shape and bake the Uyghur Flatbread | Nángbĭng –

  • Preheat the oven to 500 F with a pizza stone inside.
  • Once the dough has gone through two rounds of rising, place it on a work surface and roll it or pat it into a thick circle.
  • Keep the thickness of the dough even through out as it helps in even baking.
  • I placed mine on a parchment paper that I placed on a pizza peel, which will later be easy for me to slide on to the pizza stone for baking.
  • Cover the dough and let it sit for about 20 minutes.
  • After 20 minutes, slightly roll the edges up to create a thicker edge.
  • Make deep patterns in the center with a dough stamp or i used cookie cutter and a fork to create mine.
  • Brush the top with oil and sprinkle the sesame seeds on top.
  • Slide the parchment along with the shaped dough on to the pizza stone.

Uyghur Flatbread | Nángbĭng

  • Let the bread bake until golden brown evenly.
  • Remove from the oven and cool slightly before slicing and serving.

Uyghur Flatbread | Nángbĭng

Uyghur Flatbread | Nángbĭng
5 from 3 votes
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Uyghur Flatbread | Nángbĭng

Uyghur Flatbread | Nángbĭng, is a flatbread made in the Xinjiang region of China. This flatbread is made with a flour that is naturally lower in gluten resulting in a very soft bread. 

Prep Time 10 minutes
Cook Time 12 minutes
Resting time 2 hours 30 minutes
Total Time 22 minutes
Servings 6 people

Ingredients

  • All Purpose flour - 1 cup
  • Whole wheat flour - 1/2 cup
  • Active dry yeast - 1 tsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Water - 1/2 cup to 3/4 cup
  • Oil - 1 TBSP plus 2 tsp
  • Sesame seeds - to sprinkle on top

Instructions

To make the dough -

  1. Measure half a cup of warm water and add the sugar and the yeast to it. Mix well and let the yeast proof for about 10 minutes or until bubbly and frothy.
  2. In a wide bowl, measure the flours and add the salt. Add the proved yeast along with 1 TBSP of oil and start kneading.
  3. Sprinkle a little warm water if the dough is too stiff. Keep kneading until the dough is soft and smooth and not sticky. Takes about 7 to 8 minutes.
  4. Place the dough in a greased bowl and let it rise for about an hour or until doubled in volume.
  5. Once the dough has risen for the first time, punch it down and knead it gently and again place in a greased bowl to fo through a second round of rising.

To shape and bake the Uyghur Flatbread | Nángbĭng -

  1. Preheat the oven to 500 F with a pizza stone inside.
  2. Once the dough has gone through two rounds of rising, place it on a work surface and roll it or pat it into a thick circle.
  3. Keep the thickness of the dough even through out as it helps in even baking.
  4. I placed mine on a parchment paper that I placed on a pizza peel, which will later be easy for me to slide on to the pizza stone for baking.
  5. Cover the dough and let it sit for about 20 minutes.
  6. After 20 minutes, slightly roll the edges up to create a thicker edge.
  7. Make deep patterns in the center with a dough stamp or i used cookie cutter and a fork to create mine.
  8. Brush the top with oil and sprinkle the sesame seeds on top.
  9. Slide the parchment along with the shaped dough on to the pizza stone.
  10. Let the bread bake until golden brown evenly.
  11. Remove from the oven and cool slightly before slicing and serving.

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8 thoughts on “Uyghur Flatbread | Nángbĭng

  1. You have nailed them prefectly Sandhya. Uyghur bread is definitely an incredible bread, and those patterns on the top of the bread looks simply elegant. Have tried this bread for BM and now you are tempting me to make again.

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