Xinjiang Nang Bread Recipe

Ingredients

• 190 g (1 1/2 cups)plain flour (all-purpose flour)
• 4.5 g (3/4 tsp)salt
• 25 g (2 tbsp)sugar
• 3 g (1 tsp)instant yeast
• 14 g (1 tbsp)butter
• 30 g (2 tbsp)yoghurt
• 60 ml (1/4 cup)water
• As neededmilk, for the wash
• As neededsesame seeds, for topping

Instructions

1. 1

   Mix dry ingredients

   In a bowl, combine the flour, sugar, salt and instant yeast.

2. 2

   Add butter and yoghurt

   Add the butter and yoghurt, then mix well.

3. 3

   Make the dough

   Add the water and mix to form a soft dough. If needed, add another 1 tsp to 1 tbsp water.

4. 4

   Rest the dough

   Cover the bowl and leave the dough to rest for 10 minutes.

5. 5

   Knead and rise

   Knead the dough for 1–2 minutes, then cover it and leave it until doubled in volume.

6. 6

   Heat the oven

   Preheat the oven to 250°C.

7. 7

   Shape the dough

   Punch the dough down and shape it into a ball.

8. 8

   Form a disc

   Press the dough with your fingers into a large disc, keeping the edges thicker than the centre.

9. 9

   Pattern the centre

   Make designs in the centre with a cookie press or the bottom of a cup. A fork can also be used.

10. 10

    Add the topping

    Brush the bread with milk wash and sprinkle sesame seeds over the top.

11. 11

    Transfer to the oven

    Gently slide the shaped bread onto the hot tray in the oven.

12. 12

    Bake until golden

    Bake for 10–15 minutes, or until golden.

13. 13

    Serve the bread

    Serve straight from the oven or at room temperature.

What is Xinjiang nang bread?

Nang is a round, baked bread associated with Xinjiang in north-western China and the wider Central Asian bread tradition. It is often marked with a patterned centre and a thicker rim.

This version uses a simple yeasted dough enriched with butter and yoghurt. Pressing the middle thinner gives the loaf its characteristic shape and helps create a distinct edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 940 calories, 23g protein, 166g carbs, 17g fat.

For the whole loaf, most of the carbohydrates come from the flour and sugar, while butter contributes much of the fat. Flour, yoghurt and sesame seeds provide some protein, though the loaf is mainly a bread portion. Balance it with vegetables and a protein-rich accompaniment.

Building a soft dough

Flour and yeast: mix these with the sugar and salt before adding the wet ingredients, so the yeast is distributed through the flour.

Water: add the measured water first, then only add more if the dough needs it. The finished dough should be soft rather than stiff or sticky.

Letting the dough rise

First rest: the 10-minute pause gives the flour time to absorb moisture before kneading.

Final rise: after kneading, cover the dough and wait until it has doubled in volume. The timing depends on the warmth of the room, so use the change in size as your guide.

Shaping and patterning

Thick rim: press from the middle outwards, leaving a fuller edge around the disc. This contrast is part of the bread's shape.

Patterned centre: press the middle with a cookie press or cup base, or prick it with a fork. Make the marks clear without flattening the raised rim.

Baking for a golden crust

Hot oven: the recipe calls for 250°C, so allow the oven to reach temperature before baking. Handle the hot tray carefully when transferring the shaped bread.

Doneness: start checking at 10 minutes. Take the bread out when it is golden, within the stated 10–15-minute baking time.

How to serve it

Nang can be served hot from the oven or allowed to cool to room temperature. It works well alongside soups, stews or a spread of dips.

For a more substantial plate, pair a portion with vegetables and a protein-rich dish, such as beans, eggs or meat.

Recipe notes & tips

• Add extra water gradually so the dough stays soft without becoming difficult to handle.
• Use the dough's doubled volume, rather than a fixed time, to judge when its rise is complete.
• Press the centre more firmly than the rim to keep the characteristic thicker edge.
• Keep a close eye on the bread from the 10-minute mark because ovens can brown it at different rates.
• Apply the milk wash gently so the shaped dough does not get flattened.

Variations

• Cumin topping: sprinkle cumin seeds over the milk wash along with the sesame seeds.
• Nigella seeds: use nigella seeds in place of, or alongside, sesame seeds.
• Garlic finish: brush the baked bread with garlic butter while it is still warm.
• Herb topping: scatter dried herbs over the top before baking.
• Plain finish: leave off the sesame seeds for a simple golden crust.

Common mistakes to avoid

• Adding too much water: the dough can turn sticky, so add any extra a little at a time.
• Rushing the rise: wait until the dough has doubled in volume before shaping.
• Flattening the rim: press the centre while leaving the outer edge thicker.
• Skipping the hot oven: preheat fully to 250°C before baking.
• Overbaking: check from 10 minutes and remove the bread when it is golden.

How to store

Once cool, store the bread in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven to soften it; avoid heating it for too long, which can dry it out.

Frequently asked questions