Nang(饢) is a type of flatbread, a specialty of the Uyghur people of western China. It is traditionally baked in a tandoor or clay oven, and is commonly called baked nang(烤饢) or sometimes nang pancake(饢餅).

Nang is typically made with goat milk or cow milk and egg and does not use water. Butter may be added. This vegan adaptation simply omits egg and dairy and used water as a binding liquid.

Nang is often topped with white and/or black sesame seed(芝麻). Other toppings can also be used such as honey water or onion and ground cumin(孜然) powder.

Recipe

2 nang

Ingredients

• 2 cup all-purpose wheat flour
• 1 tsp yeast
• 1 tsp salt
• ¾ cup water
• white and/or black sesame seed
• 4 tbsp honey water(combine 2 tbsp honey, 2 tbsp water)

Directions

• combine flour, yeast, salt
• mix in water until combined into dough
• cover and let rise 1 to 2 hours
• knead
• divide in half and shape into rounds
• flatten with rolling pin
• shape flat center and thicker crust with knuckles or fingers
• garnish with sesame seed, honey water, and/or other topping (optional)
• create a design by poking with fork or other tool
• bake(425°F) until browned, 15 to 30 minutes
• serve