Xinjiang Naan

Ingredients

• 500g all-purpose flour
• 5g active dry yeast
• 250ml warm water (about 35-40°C)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds (for topping)
• 1 tablespoon nigella seeds (for topping, optional)
• 1/2 teaspoon cumin powder (optional)

Cooking Steps

1. In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 10 minutes until foamy.
2. Add the flour and salt to the yeast mixture. Mix and knead for 10-15 minutes until the dough is smooth and elastic.
3. Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours until doubled in size.
4. Preheat the oven to 230°C (450°F). Place a baking stone or inverted baking sheet in the oven to preheat.
5. Punch down the dough and divide it into 6-8 equal pieces. Shape each piece into a round flat disc, about 1cm thick.
6. Make a small hole in the center of each disc (traditional naan shape). Press sesame seeds and nigella seeds into the surface.
7. Brush each naan with a little oil and sprinkle with cumin powder if desired.
8. Bake in the preheated oven for 8-12 minutes until golden brown and puffed.
9. Remove from oven and brush with butter or oil while still hot. Serve warm.

Cultural Note

Xinjiang naan (nang in Uyghur) is the most iconic staple food of Xinjiang and has been a part of Central Asian cuisine for over two thousand years. The word "naan" itself comes from the Persian word for bread. In Xinjiang, naan is baked in traditional clay tandoor ovens (tonur), where the dough is slapped onto the hot inner walls of the oven. There are over 50 varieties of naan in Xinjiang, ranging from thin and crispy to thick and fluffy, and from plain to topped with meat, onions, or sesame seeds. Naan is eaten at every meal and is so important in Uyghur culture that it is considered disrespectful to waste even a single crumb. Traditionally, naan is broken and shared among family and friends as a symbol of unity and hospitality.