Everyday Meals

Gourmet’s Sesame Onion Nan (Uyghur Flatbread)

READY IN: 2hrs 45minsYIELD: 2 flatbreads


  • 34 cup plus 2 tablespoons warm water, 105-115 degree F
  • 1teaspoonsugar
  • 1teaspoonactive dry yeast
  • 3 34 cupsunbleached all-purpose flour, plus one-fourth cup kneading
  • 2teaspoonssalt
  • 1teaspoonbaking powder
  • 12 cup whole-milk plain yogurt
  • 1egg
  • 2tablespoonsoil
  • 1mediumonion
  • 2tablespoonssesame seeds
  • 3tablespoonsvegetable oil

    Serving Size: 1 (173) g

    Servings Per Recipe:6

    Calories: 438.7

    Calories from Fat 135 g 31 %

    Total Fat 15.1 g 23 %

    Saturated Fat 2.5 g 12 %

    Cholesterol 33.6 mg 11 %

    Sodium 860.8 mg 35 %

    Total Carbohydrate64.2 g 21 %

    Dietary Fiber 3 g 11 %

    Sugars 2.7 g 10 %

    Protein 10.8 g 21 %


  • Stir together warm water and sugar in a measuring cup, then sprinkle yeast over mixture and letstand until foamy, about 10 minutes (If yeast doesn’t foam, discard and start over with new yeast.
  • Stir together flour (3 3/4 cups) salt, and baking powder in a large bowl. Stir together yogurt, egg, and oil in a small bowl. Make a well in center of flour mixture and add yeast mixture and yogurt mixture, then stir in flour mixture gradually with a wooden spoon until dough just comes together.
  • Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, using no more than 1/4 cups flour, until dough is smoother, soft, and elastic, about 10 minutes. Transfer dough to a lightly oiled large bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 1/2 hours.
  • Make Topping While Dough Rises: Put oven rack with pizza stone in lower third of oven and preheat oven to 450 degrees (heating pizza stone will take about 1 hour).
  • Coarsely grate onion on largest holes of a box grater and drain well in a sieve. Cook onion and sesame seeds in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until onion is just beginning to turn golden, about 12 minutes. Transfer to a bowl and cool to room temperature.
  • Turn dough out onto a lightly floured surface without punching down. Cut dough into 2 pieces and trasfer 1 piece to parchment lined pizza peel or baking sheet. (Keep remaining piece of dough covered with plastic wrap).
  • Flatten dough with lightly oiled fingertips, patting and gently stretching into an 11 to 12 inch round.
  • Spread half of onion mixture over round, then poke holes through dough all over with skewer.
  • Slide bread, along with parchment, onto pizza stone. Bake until golden brown, 10 to 12 minutes. Remove bread to a rack and discard parchment. While first flatbread is baking, make another bread on another sheet of parchment, then bake in same manner. Serve flatbreads warm.
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