Uigher Naan Bread Recipe

By Souped Up Recipes · 150 min

Ingredients

Instructions

1. In a bowl, mix 1 kg all-purpose flour, 2.5 tsp salt, 2 tbsp sugar, 2 eggs, 1 pack instant yeast (7 g), 120 g vegetable oil and 440 g milk until combined.
2. Knead by hand for 8–10 minutes, or in a stand mixer for 10–12 minutes, until smooth and elastic.
3. Cover with a lightly damp towel and let proof at room temperature for 1 hour, until doubled. A floured finger poked into the dough should leave a 1/2-inch hole that stays.
4. Punch the dough to release air, then knead on the work surface for about 5 more minutes until most air pockets are gone (about 5 minutes on low in a stand mixer).
5. Divide into 4 large pieces and shape each into a smooth ball. Cover and rest 15 minutes.
6. Meanwhile, saute 1/4 cup finely diced red onion in 2–3 tbsp vegetable oil until fragrant, then set aside. Soak 2 tbsp sesame seeds in 1.5 tbsp milk for 10 minutes. Dissolve 1 tsp salt in 1 cup water.
7. Preheat the oven to 500°F with a pizza stone or cast-iron skillet inside. Wrap a strainer in a clean, lightly damp cloth and set aside.
8. Roll each dough ball to about 10 inches in diameter, thicker at the edge and thinner in the middle. Spread the onion or soaked sesame over the naan and press gently so it sticks.
9. Stamp the surface with a naan stamp or fork. Flip the naan onto the cloth-wrapped strainer, topping side down. Brush the bottom with the salt water.
10. Quickly open the oven, slide the naan onto the hot stone, press the centre a few times so it sticks, and add the second piece. Spray a little water into the oven and close the door.
11. Bake about 10–15 minutes, depending on your oven, until done. Watch closely the first time.

Summarized from Souped Up Recipes's video. Watch it for the details.

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