Nowruz Edition | Uyghur Naan Recipe | Happy Nowruz!!

lamb fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers protein with fewer calories.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3s and are often cheaper.

Warm up the milk.

Crack the egg and separate the yolk from the white, reserving the white for later use.

Add sugar, yeast, and oil to the mixture.

Add the warm milk and cover with a damp towel to let it rest for about 30 minutes.

After 30 minutes, push out all air from the dough and roll it into a tight ball.

Roll out the dough until it's the size of a pizza, making the edges thicker than the middle.

Use a smaller rolling pin to make the center thinner than the sides.

Use a czech kush or toothpicks to create flower designs on top of the naan.

Let the naan rest for about 15 minutes, covered with a clean dry kitchen towel.

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) for about 10 minutes, placing a baking tray inside to heat up.

Brush the naan with the reserved egg white mixed with a little milk for shine.

Press sunflower seeds onto the naan before baking.

Carefully place the naan on the hot baking tray and bake for about 10 minutes.

Once baked, cut the naan into pizza-like pieces and top with fig jam and edible flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens