Flat bread5/18/2024 ![]() Mix well and let the yeast proof for about 10 minutes or until bubbly and frothy. Measure half a cup of warm water and add the sugar and the yeast to it.Procedure to make Nángbĭng - To make the dough. Recipe adapted from - here and here Ingredients to make Uyghur Flatbread - Makes one 9-inch flatbread Preparation time - 10 minutes plus about 2 ½ hours of resting time My Other recipes in the A-Z International Flatbread Series – I used sesame seeds on my bread as the topping, but you could use sesame, nigella, or any spice on the bread. If you don't have a pizza stone, use an inverted baking sheet to bake. Since I don't have a Tandoor at home, I used the pizza stone to create a somewhat similar atmosphere. Once the dough goes through the rises, it takes just a few minutes to make. I used a combination of cookie cutter and fork to create some patterns on the bread. The bread not just gives the design but also pricks the dough, so they don't rise during baking. It has distinct markings in the center using bread stamps. The Nángbĭng can vary in size from a few inches to about a foot wide. ![]() That gives the Uyghur Flatbread, a very wonderful flavor. The rest of the recipe is pretty similar to any leavened flatbread, except this goes through a 3-cycle rise. ![]() It was referred that we could use a combination of all-purpose flour and pastry flour to achieve that, but I stuck to just the APF and a little bit of wheat flour in the recipe. This produces very soft bread, no matter how we bake them. This Nángbĭng is made in the tandoor with flour that has less gluten naturally. ![]()
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