Nang (馕, Uyghur naan bread) is the fundamental bread of the Uyghur people of Xinjiang — a round, slightly leavened flatbread baked by slapping the shaped dough onto the inner walls of a cylindrical tandoor oven (known as a tanur in Uyghur, similar to the Central Asian tandoor). The bread bakes in 5-8 minutes, developing a blistered, slightly smoky exterior from the direct contact with the clay walls and the radiant heat of the wood or charcoal fire below. Nang is the daily bread of Xinjiang — eaten with tea, served alongside laghman, or used to scoop polo (pilaf). Many varieties exist: plain nang (komach nang), sesame nang, scallion nang, and the smaller, more festive flower nang (gul nang) decorated with traditional pressed patterns.
The dough: 500g plain flour, 5g instant yeast, 1 tsp sugar, 1 tsp salt, 270-280ml warm water, 2 tbsp neutral oil. Knead 10 minutes until smooth. Rest 1 hour until doubled. Shaping: Divide into rounds approximately 200g each. Shape into discs 25-30cm diameter, with a thick rim and a thinner center. Use a nang stamp (a wooden stamp with decorative spikes — the pattern prevents the center of the bread from puffing and also allows steam to escape) to press the center of the disc, creating the characteristic dimpled pattern. Baking: In a home oven: 260C, on a preheated pizza stone or baking steel. Place the shaped nang directly on the stone. Bake 8-12 minutes until golden brown with darker blistered spots. The sesame finish: Brush the rim with egg wash or oil. Scatter with white sesame seeds and nigella (black sesame or kalonji — also called Uyghur sesame) before baking.
Fuchsia Dunlop, Invitation to a Banquet (2023)