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Nan Bya

The Quirky Foodster Team

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70 min
Prep
10 min
Cook
6
Servings

Ingredients

  • Plain flour — 2 cups (250 g / 9 oz)
  • Active dry yeast — 1 tsp
  • Warm milk — 1/2 cup (120 ml / 4 fl oz)
  • Yoghurt — 1 tbsp
  • Sugar — 1 tsp
  • Salt — 1/2 tsp
  • Oil, plus extra for cooking — 1 tbsp

Method

  1. Dissolve the yeast and sugar in the warm milk and let sit for 10 minutes until foamy.
  2. Combine the flour and salt in a bowl, then add the yeast mixture, yoghurt and oil, kneading for 8 minutes into a smooth, soft dough.
  3. Cover and let rise in a warm place for 1 hour, or until doubled.
  4. Divide the dough into portions and roll or stretch each into an oval shape.
  5. Heat a dry pan over medium-high heat and cook each nan bya for 2–3 minutes per side until puffed and lightly charred, or bake at 220°C (425°F) for 8–10 minutes.
  6. Serve warm.

Introduction: Soft, chewy leavened flatbread cooked in a hot pan or oven, a Burmese tea shop staple served alongside curries and dips.

Cultural Background: Nan bya reflects the strong South Asian Muslim community’s influence on Burmese tea shop culture, its soft texture making it a favourite for scooping up curries and mohinga broth alike.

Tips: Let the dough rise fully for the softest texture. A very hot pan or oven helps the bread puff up properly during cooking.

Variations: Brush with melted butter or ghee after cooking for extra richness. Sprinkle with a few sesame seeds before cooking.

Storage: Store cooled nan bya in an airtight container at room temperature for up to 1 day.

Reheating: Warm briefly in a dry pan or oven for a couple of minutes to refresh.

Nutrition: Per serving (approx., 1 piece): 220 kcal, 6 g protein, 5 g fat, 38 g carbohydrate.

FAQs:

Q: Can nan bya be baked instead of pan-cooked?

A: Yes, a hot oven works well and is a common

Q: What is nan bya typically served with?

A: Curries, mohinga, or simply torn and dipped in tea.

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