Breads
Kyrgyz Nan
Ingredients
- 500 g (4 cups) bread flour, plus extra for dusting
- 7 g (2 1/4 tsp) instant yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 300 ml (1 1/4 cups) warm water
- 2 tbsp vegetable oil
- 1 tbsp nigella or sesame seeds, for topping
Method
- Combine flour, yeast, sugar, and salt in a large bowl, then stir in warm water and oil to form a soft dough.
- Knead for 10 minutes until smooth and elastic, then cover and let rise in a warm place for 1-1.5 hours, until doubled.
- Preheat the oven to its highest setting, ideally 250C (480F), with a baking sheet or pizza stone inside to heat up.
- Punch down the dough and divide into 2 equal rounds. Shape each into a flat disc about 20 cm (8 in) across, leaving the edges slightly thicker than the centre.
- Prick the centre of each round decoratively with a fork or bread stamp, then brush lightly with water and sprinkle with nigella or sesame seeds.
- Carefully transfer the dough onto the hot baking sheet and bake for 12-15 minutes, until golden brown and the edges are crisp.
- Cool slightly on a wire rack before slicing or tearing to serve.
Introduction: Nan is the everyday round flatbread of Kyrgyzstan, baked in a traditional clay tandoor oven until the edges are crisp and the centre remains soft, with a distinctive decorative stamp pressed into the middle.
Cultural Background: Nan is the everyday round flatbread of Kyrgyzstan, baked in a traditional clay tandoor oven until the edges are crisp and the centre remains soft, with a distinctive decorative stamp pressed into the middle. Bread holds deep symbolic value in Kyrgyz culture; it is never thrown away, always placed crust-side up, and often the first thing offered to a guest as a sign of welcome.
Tips: Pricking the centre stops it from puffing up too much during baking, giving the traditional flatter middle with a raised, chewy rim.
Variations: Some bakers add a swirl of caramelised onion or a few pinches of cumin into the dough for extra flavour.
Storage: Store at room temperature in a paper or cloth bag for up to 2 days.
Reheating: Warm briefly in a low oven at 150C (300F) for 3-4 minutes, or sprinkle with a little water and reheat in a dry pan.
FAQs:
Q: Do I need a tandoor oven to make this?
A: No, a very hot conventional oven with a preheated baking sheet or pizza stone gives excellent results, though the flavour will differ slightly from a true clay tandoor.
Q: Why is bread so symbolically important in Kyrgyz culture?
A: Bread represents abundance and hospitality; it's traditionally never wasted, never placed upside down, and often the first item offered when welcoming a guest.
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