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1
Dissolve the yeast in the lukewarm water and leave until the surface shows a light foam, indicating the yeast is active — water that is too hot will kill it, too cold and it will not stir at all, so aim for the temperature of a warm wrist. Combine the flour and salt in a large bowl, add the yeasted water and oil, then bring together into a dough and knead firmly for 8–10 minutes until smooth and medium-firm, so the dough holds its shape cleanly when pressed and does not sag. Rest, covered, until roughly doubled in volume.
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2
Divide the dough into portions and, working one at a time, flatten each piece by hand into a disc approximately 25 cm in diameter with a slightly raised border. Spread the grated onion and a little oil across the surface, then fold or work it into the face of the disc so the onion is laminated into the dough, creating the layered, moist interior texture that distinguishes nang from a plain flatbread. Keep the border clear of onion so it can puff and char freely at the rim.
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3
This is where the dish lives or dies. Fire the tandoor (tannur) to a minimum of 300 °C so the clay interior is uniformly fierce and radiating intense dry heat — a cool oven produces a doughy, pale nang with no char, and only a properly fired pit delivers the rapid spring and slightly blackened edge that defines the bread. Test by holding your hand near the opening: the heat should be immediately and forcefully felt.
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4
Use a nang stamp or any spiked implement to perforate the entire central face of each disc in the traditional pattern, so the steam escapes evenly and the dough does not balloon into an uneven bubble during baking. Scatter sesame seeds liberally over the smooth top face, pressing lightly so they grip the surface and will not fall free when the disc meets the oven wall.
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5
Dampen the underside of each disc slightly so it grips the clay wall on contact rather than sliding before the heat sets it. Slap each nang firmly onto the inner wall of the tandoor and bake until the exposed face is golden to deep amber with char at the raised border and the sesame seeds are toasted and fragrant — the nang will release naturally from the wall when done, so ease it free with a hooked tool and tap the underside; it should sound hollow.