* 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
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Amount Measure Ingredient -- Preparation Method
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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>"
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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