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Uyghur Flatbread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 28 Oct 2017 23:17:42 -0700
v117.n043.5
* Exported from MasterCook *

                       Flatbread, Uyghur (Nángbing)

Recipe By     :CAROLYN PHILLIPS, JULY 26, 2016
Serving Size  : 6     Preparation Time :0:00
Categories    : Asian                           Bread
                 Bread-Bakers Mailing List       Hand Made
                 Low Fat                         Posted
                 Side Dish                       Snacks
                 Stand Mixer                     Want to try

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2      teaspoons  active dry yeast
   1 1/4      teaspoons  kosher salt
   1           teaspoon  sugar
   1 1/3           cups  all-purpose flour -- mixed with
      2/3           cup  pastry flour -- plus more for dusting
   1                cup  wheat germ
   2        Tablespoons  unsalted butter
   1         Tablespoon  peanut oil
                         Optional toppings:
                         sesame seeds, nigella seeds, fennel seeds, 
ground black pepper, sea salt

Total: 3 hr 15 min
Serves: 6-8

A centuries-old staple in Western China, this flatbread is punctured 
with a nail-studded tool and scattered with a variety of seeds and spices.

Flour in China is lower in protein than American all-purpose, forming 
a dough that is comparatively lower in gluten, the result of which is 
fluffy no matter how thinly rolled. To avoid a crackerlike bread, a 
mixture of all-purpose and pastry flour will do the trick.

In the bowl of a stand mixer fitted with a hook, combine the yeast, 
salt, sugar, and 1 1/4 cups of lukewarm water (about 115F). Let the 
mixture stand until foamy, about 10 minutes, and then add the flour, 
wheat germ, butter, and oil. Mix on low speed until a dough comes 
together and no dry flour remains. Increase the speed to medium and 
knead until the dough is smooth, about 6 minutes more. Cover the bowl 
and let it rise at room temperature for 1 hour.

Place a pizza stone in the oven and preheat to 500F. Punch the dough 
down, re-cover, and let it rise, again at room temperature, until 
doubled in volume (about 30?40 minutes more).

On a lightly floured surface, divide dough into 4 equal pieces, about 
6 oz. each, and gently shape each into a round. Cover with a towel 
and let them rest for 15 minutes. Working with one ball at a time, 
use a rolling pin to flatten each piece into a 7" circle. Place on a 
lightly floured baking sheet. Cover again and let the breads rise for 
another 30 minutes at room temperature.

Lightly prick the dough all over with a fork and brush lightly with 
water. Sprinkle with your desired toppings, slide the loaves onto the 
hot stone, and bake until just golden brown around the edges, about 3 
minutes. Serve warm.

Source:
   "<Recipe adapted from All Under Heaven>"
S(Internet address):
   "<https://www.saveur.com/uyghur-flatbread-nangbing-recipe>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 284 Calories; 8g Fat (25.9% 
calories from fat); 9g Protein; 44g Carbohydrate; 4g Dietary Fiber; 
10mg Cholesterol; 396mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 1 Fat; 0 Other Carbohydrates.

NOTES : 2017 - 1028