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.

Nang (uyghur Flatbread)

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup warm water

Instructions

  1. In a large bowl, mix the flour, salt, and sugar together.
  2. Add the warm water gradually and knead the mixture into a smooth dough.
  3. Cover the dough and let it rest for 15 minutes.
  4. Divide the dough into 4 equal parts and shape each part into a flat disc.
  5. Heat a non-stick pan over medium heat.
  6. Place the flatbread in the pan and cook for 2-3 minutes on each side until golden brown and puffed up.
  7. 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