Food recipes
Uighur Nan With Cumin and Onion
Uighur Nan With Cumin and Onion Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flours, bread, unenriched salt, table onions, spring or scallions (includes tops and bulb), raw s...
Uighur Nan With Cumin and Onion
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
onions, spring or scallions (includes tops and bulb), raw
spices, cumin seed
Directions:
Sprinkle the yeast over the warm water in a large bowl.
Stir to dissolve.
Stir in 3 cups flour, a cup at a time.
Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten.
Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding more flour if necessary to prevent sticking.
Clean and lightly oil the bread bowl.
Add the dough, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
Position a rack in the lower third of your oven and arrange quarry tiles, if you have them, on the rack, leaving a 1-inch gap between the tiles and the oven walls.
If you have no quarry tiles, place 1 large or 2 small baking sheets on the rack to preheat.
Preheat the oven to 500 degrees.
Punch the dough down and turn out onto a lightly floured surface.
Divide into 6 pieces.
Using lightly floured hands, flatten each piece into a 4to 5-inch round.
Cover the rounds with a dry cloth.
Keeping the remaining pieces covered as you work, roll each dough round out on a lightly floured surface into a 10-inch round.
The dough may spring back as you roll; it's best to work on 2 or 3 dough rounds at a time, alternating between them, to give the gluten time to stretch before you resume rolling.
Then cover the large rounds with plastic wrap and let rise for 10 minutes.
Working with 2 breads at a time, using a bread stamp or a fork, stamp the center portion of each bread; work from the center out until the dough is thoroughly pricked and flattened, leaving a 1 1/2- to 2-inch rim all around.
Sprinkle a scant teaspoon of scallions, a generous pinch of cumin seed and a generous pinch of salt over the center of each bread, then dip your fingers in water and sprinkle the centers of the breads.
Slide each round onto a baker's peel or flour-dusted baking sheet and slide off onto the quarry tiles or preheated baking sheet.
Bake until the tops of the breads begin to brown, 8 to 10 minutes.
Transfer to a rack to cool for 5 minutes, then wrap in a cloth to keep soft and warm.
Repeat with the remaining dough, scallions, cumin and salt.
Serve warm.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
onions, spring or scallions (includes tops and bulb), raw
spices, cumin seed
Directions:
Sprinkle the yeast over the warm water in a large bowl.
Stir to dissolve.
Stir in 3 cups flour, a cup at a time.
Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten.
Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding more flour if necessary to prevent sticking.
Clean and lightly oil the bread bowl.
Add the dough, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
Position a rack in the lower third of your oven and arrange quarry tiles, if you have them, on the rack, leaving a 1-inch gap between the tiles and the oven walls.
If you have no quarry tiles, place 1 large or 2 small baking sheets on the rack to preheat.
Preheat the oven to 500 degrees.
Punch the dough down and turn out onto a lightly floured surface.
Divide into 6 pieces.
Using lightly floured hands, flatten each piece into a 4to 5-inch round.
Cover the rounds with a dry cloth.
Keeping the remaining pieces covered as you work, roll each dough round out on a lightly floured surface into a 10-inch round.
The dough may spring back as you roll; it's best to work on 2 or 3 dough rounds at a time, alternating between them, to give the gluten time to stretch before you resume rolling.
Then cover the large rounds with plastic wrap and let rise for 10 minutes.
Working with 2 breads at a time, using a bread stamp or a fork, stamp the center portion of each bread; work from the center out until the dough is thoroughly pricked and flattened, leaving a 1 1/2- to 2-inch rim all around.
Sprinkle a scant teaspoon of scallions, a generous pinch of cumin seed and a generous pinch of salt over the center of each bread, then dip your fingers in water and sprinkle the centers of the breads.
Slide each round onto a baker's peel or flour-dusted baking sheet and slide off onto the quarry tiles or preheated baking sheet.
Bake until the tops of the breads begin to brown, 8 to 10 minutes.
Transfer to a rack to cool for 5 minutes, then wrap in a cloth to keep soft and warm.
Repeat with the remaining dough, scallions, cumin and salt.
Serve warm.