Nang (uyghur Flatbread)
Nang is a traditional Uyghur flatbread that is popular in Xinjiang, China. It is a staple food in Uyghur cuisine and is often enjoyed with various dishes or on its own.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
Instructions
- In a large bowl, mix the flour, salt, and sugar together.
- Add the warm water gradually and knead the mixture into a smooth dough.
- Cover the dough and let it rest for 15 minutes.
- Divide the dough into 4 equal parts and shape each part into a flat disc.
- Heat a non-stick pan over medium heat.
- Place the flatbread in the pan and cook for 2-3 minutes on each side until golden brown and puffed up.
- Repeat with the remaining dough.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 2g
Supplies
Large bowl Non-stick pan
Tools
Mixing spoon Rolling pin
Serving suggestions
Serve the nang with kebabs, grilled meats, or as a side with dips and spreads.
Tips & tricks
For a softer nang, brush the cooked bread with melted butter or olive oil before serving.
Cost
$3