Toqatch Naan (توقاچ نان)
Watch the video tutorial here.
Uyghur Naan is the ultimate important daily food in Uyghur people’s life.
That’s why there are numerous varieties of Naan, for instance:
depending on the circumstances, they're categorized as سەپەرنان /seper naan/ (Travel Naan) ,ئۆي نان /oy naan/ (Family Naan)، بازارنان، /bazaar naan/ (Bazaar Naan).
the are also categorised dependent on size, ingredients and thicknesses.
Traditionally we make naan outside in a clay oven. In Uyghur it’s called تونۇر /to-noor/, Tonur, which has the form of a upside-down big round ''bowl'' it's build on the ground with an opening on the top.
This Naan recipe which I'm going to share with you, is a kind of سەپەرنان /seper naan/ (Travel Naan), it's dry, small and crunchy, that's why you can keep this naan in cold, dry and dark places for longer period of time during travel or hiking. How to eat the naan, see the Tips down below. Hope you'll enjoy!!
😋Yield: 10-12 pieces
🕙Time: 1.5 hours
cumin seeds 1tsp
black cumin seeds 1tsp
white sesame seeds 2tsp
eggs 2x
INGREDIENTS
all purpose flour 200gr
milk 2 tbsp
2 pinches of salt
oil 2 tbsp
Heat the skillet over medium heat to grill the white sesame seeds. Take them of the fire when they are (light) brown.
Warm up the milk to body temperature.
Add the flour, eggs, grilled sesame seeds, salt, black cumin seeds, cumin seeds and oil to a mixing bowl. Knead them to combine.
Add milk, a bit at a time, NOT at once, so you can check the moistness of the flour (I made a blogpost about How to Make Dough) When the dough is smooth, cover it with a damp towel or plastic wrap and set it in room temperature for 15 min.
When the dough is rested, divide it into little pieces, slightly bigger than walnut size.
Roll them into balls. (see picture below, first left)
Press the dough with your hands, then use a rolling pin to make it even and flat. About 2cm thick.
Use an Uyghur naan stamp, چەككۈچ Check-kush in the middle of the naan to make a beautiful signature pattern. (If you don't have a Check-kush, you can make one for yourself: use a bunch of toothpicks, tie them together and use that as a stamp )
Cover the naan with a dry towel, for 10 min.
10. Preheat the oven at 250 degrees, for 10 min. (Leave the oven tray in the oven, preheat it too)
11. Mix 100 ml water with 2tbsp salt and sprinkle this salt water on the top of preheated oven tray.
12. Place all the naan immediately on the sprinkled warm tray and bake them in the preheated oven at 250 degrees for 10 min. High heat will brown the surface and bottom of naan.
13. After 10 minutes, bring the heat down to 180 degrees, bake the naan continuously for 15 min. (Leave them even longer at 100 degrees for 1 hour, if you want keep them for even longer period of time )
14. Serve: Place on a plate and serve it with Melk Tea, Soup, nuts, stew etc.
NOTE
* Add the milk, little by little, this prevents the flour from being too moist. Depending on the room temperature and humidity you may add less milk in the dough.
TIPS
* Use a mixing bowl, it helps to combine the ingredients more easily.
* Because this naan is quite dry and crunchy, we eat this type of naan with soups, stews, milk tea and normal tea. We dip the naan in the liquid while eating.
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HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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