Equipment
* optional
Ingredients
Dough
- 500 g bread flour
- 320 ml warm water, approx 35°C
- 30 ml neutral oil
- 7 g instant yeast
- 10 g fine sea salt
Topping
- 4 scallions, finely chopped
- 8 g cumin seeds, whole
- 20 ml neutral oil
- 10 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 583 kcal
- Protein
- 14 g
- Carbohydrates
- 98 g
- Fat
- 14 g
- Fiber
- 4 g
- Sugar
- 1 g
- Sodium
- 981 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 228 mg
- Calcium
- 51 mg
- Iron
- 3.1 mg
- Magnesium
- 40 mg
- Phosphorus
- 162 mg
- Zinc
- 1.2 mg
- Vitamin A
- 9 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 32 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.14 mg
- Niacin
- 2.4 mg
- Folate
- 83 mcg
- Water
- 111 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine bread flour, instant yeast, and salt in a large bowl. Add the warm water (35°C/95°F) and 30ml oil. Mix until a shaggy dough forms.
Knead the dough vigorously on a surface or in a mixer until smooth, elastic, and slightly tacky but not sticky. This develops the gluten structure required for the rim.
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size.
Place a baking stone or steel on the middle rack of the oven. Preheat to the highest possible setting, ideally 250°C/480°F or higher, for at least 45 minutes.
Punch down the dough and divide into 4 equal pieces (approx 215g each). Shape each into a tight round ball. Cover and rest for 15 minutes to relax the gluten.
Flatten a dough ball. Using your fingers, press the center down firmly to flatten it while leaving a 2cm thick rim around the edge. The center should be very thin (3-5mm).
Dock the thin center aggressively using a bread stamp (chekich) or a fork. This prevents the center from rising during baking. The rim should remain undocked.
Mix the glazing oil with the water. Brush the entire surface of the breads. Sprinkle the centers generously with chopped scallions and cumin seeds. Press the toppings lightly into the dough.
Slide the breads onto the hot baking stone. Bake until golden brown with some charred spots on the rim.
Chef's Notes
- To mimic a tandoor oven's intense heat at home, preheating your baking stone for at least 45 minutes is non-negotiable.
- Spraying the oven walls with water immediately after loading the bread can help create steam, improving the crust texture.
- If you do not have a chekich (bread stamp), use a fork to create a dense pattern of holes; this is functionally necessary, not just decorative.
- For a glossier, non-vegan finish, you can replace the oil/water glaze with a mixture of egg yolk and a splash of milk.
Storage
Refrigerator: 3 days — Store in an airtight bag to prevent drying out.
Freezer: 2 months — Wrap tightly in foil and then plastic. Reheat directly from frozen.
Reheating: Sprinkle lightly with water and reheat in a 180°C oven for 5-8 minutes until warm and crisp.
Troubleshooting
Center of the bread puffs up like a balloon
Cause: Insufficient docking (holes were not deep enough or too few)
Fix: Open oven quickly and pierce the bubble with a sharp knife to deflate, then continue baking.
Prevention: Press the fork or stamp all the way through the dough firmly; cover the entire center area.
Cultural Context
Nan is the daily staple of the Uyghur people in the Xinjiang region. The distinctive rim and stamped center (chekich) are iconic, designed to maximize crust while allowing the bread to be stacked easily. This version, flavored with alliums and cumin, reflects the heavy influence of Silk Road spices on the region's cuisine.
