Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Xinjiang Uyghur Autonomous Region — dating back to Silk Road civilisation, over 2,000 years
II
Description
Nang: the daily bread of Xinjiang's Uyghur people, baked in a tandoor oven (the nang pit/tannur). The dough is enriched with oil, onion, sesame seeds, and salt, pressed into a disc with a spiked pattern (from a nang stamp), and slapped onto the inner wall of the clay oven. Forms the foundation of all Xinjiang cuisine.
III
The Thread
—Central Asian lepyoshka (tandoor flatbread)
—Turkish pide (flatbread)
—Indian tandoori naan
IV
Flavour Context
Crisp, slightly charred edges, sesame fragrance, savoury with natural dough sweetness — Silk Road bread character
Pillars V — VII
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