Step into the vibrant culinary world of Xinjiang with ‘烤馕’ (kǎo náng), a staple flatbread that’s as iconic as the region’s vast landscapes. This crispy-on-the-outside, soft-on-the-inside bread is more than just food; it’s a piece of Uyghur culture, traditionally baked in a tandoor-like oven. While you might not have a clay oven at home, I’ll guide you through making a delicious, authentic version in your standard kitchen oven. Get ready to impress your taste buds and transport yourself to the Silk Road with every bite!
🥢 Ingredients
- 3 cups all-purpose flour
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar (optional, for yeast activation)
- 1 cup warm water (approx. 105-115°F / 40-46°C)
- 2 tablespoons vegetable oil (plus more for greasing)
- 1/4 cup milk (optional, for a softer dough)
- 1 tablespoon sesame seeds
- 1 tablespoon cumin seeds (optional)
- 1 egg yolk, beaten with 1 tablespoon water (for egg wash, optional)
🔥 Instructions
- In a large bowl, combine warm water, yeast, and sugar (if using). Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Add the flour and salt to the yeast mixture. If using, add milk and vegetable oil. Mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Lightly grease a clean bowl with oil, place the dough in it, turning once to coat. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough gently and divide it into 4-6 equal pieces. Roll each piece into a ball.
- On a lightly floured surface, flatten each dough ball into a round disc, about 7-8 inches in diameter and 1/2 inch thick, with a slightly thicker edge. Use your fingers or a naan stamper (nangan) to press a pattern into the center of each disc, creating indentations.
- Place the shaped naan onto baking sheets lined with parchment paper. Brush the surface with the egg wash (if using) or a little water, then sprinkle generously with sesame seeds and cumin seeds.
- Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while preheating.
- Bake the naan for 8-12 minutes, or until golden brown and puffed up. For best results, bake one or two at a time on the preheated pizza stone or a hot baking sheet.
- Remove from the oven, brush lightly with a little oil or butter for extra shine and flavor (optional). Serve warm and enjoy!