This traditional Uyghur bread, crispy on the outside and soft on the inside, is sprinkled with sesame seeds and baked at a very high temperature for an authentic result.
Ingredients
- 500 g T55 all-purpose flour
- 250 ml Warm water
- 1 piece Active dry yeast
- 1 tsp Salt
- 1 tsp Granulated sugar
- 2 tbsp Sunflower oil
- 50 ml Low-fat milk
- 2 tbsp White sesame seeds
- 1 pinch Ground cumin
- 1 piece Egg
Method
- In a bowl, mix the flour, salt, sugar, and yeast, then make a well in the center.
- Pour the warm water and milk into the well, then knead everything together until you get a uniform dough.
- Work in the sunflower oil and continue kneading until the dough is smooth and elastic.
- Cover the bowl with a damp cloth and let rest in a warm place until the dough doubles in size.
- Punch down the dough and divide it into equal portions, then let them rest under a cloth to relax.
- Preheat the oven to its maximum temperature, placing a baking stone or an inverted baking sheet inside.
- Roll out each portion into a thick disk, then form a raised rim all around the edge.
- In a bowl, beat the egg with the cumin, then brush the center of the disks with this mixture.
- Sprinkle generously with sesame seeds, then prick the center of the naans with a fork to prevent them from puffing up.
- Place the naans on the scorching-hot baking sheet and bake until golden and speckled with brown bubbles.
Nutrition
Per serving
- Energy
- 570.1 kcal
- Protein
- 16.43 g
- Carbohydrate
- 94.9 g
- Fat
- 12.83 g
- Fibre
- 4.93 g
- Calcium
- 94.96 mg
- Iron
- 2.07 mg
- Magnesium
- 58.23 mg
