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Uyghur Flatbread | Nángbĭng
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5 from 6 votes

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 Time10 mins
Cook Time12 mins
Resting time2 hrs 30 mins
Total Time22 mins
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 -

  • 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.

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