A thick, chewy round flatbread stamped with a decorative pattern and studded with sesame and nigella seeds, baked in a clay tandoor-style oven. The everyday bread of Uyghur Xinjiang, sold fresh from bakery stalls every morning.
Activate the yeast
Stir the yeast and sugar into the warm water and let it sit for ten minutes until foamy.
10 minMake the dough
Mix the flour and salt in a large bowl, pour in the yeast mixture and oil, and knead for eight minutes until you have a smooth, elastic dough.
8 minFirst rise
Cover the dough and let it rise in a warm place for sixty minutes until roughly doubled in size.
60 minShape the breads
Divide the dough into four pieces, shape each into a ball, then flatten into a disc about fifteen centimetres across, leaving the centre thinner than the rim.
Second rise
Cover the shaped discs and let them rest for twenty minutes.
20 minDecorate and preheat
Press a decorative pattern into the centre of each disc with a stamp or the tines of a fork, brush lightly with water, and scatter over the sesame and nigella seeds. Preheat the oven to two hundred and forty degrees Celsius with a baking stone or tray inside.
Bake the breads
Bake the naan for eight minutes until puffed and golden brown with charred spots on the rim.
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