Name: Sesame Onion Nan
Cook time: 45 min
Total time: 3 1/2 hr
Yield: Makes 2 (11-inch) Flatbreads
Ingredients: 3/4 cup plus 2 tablespoons warm water (105–115°F); 1 teaspoon sugar; 1 teaspoon active dry yeast (from a 1/4-ounce package); 3 3/4 cups unbleached all-purpose flour plus 1/4 cup for kneading; 2 teaspoons salt; 1 teaspoon baking powder; 1/2 cup whole-milk plain yogurt; 1 large egg; 2 tablespoons vegetable oil; 1 medium onion; 2 tablespoons sesame seeds; 3 tablespoons vegetable oil; a pizza/baking stone; parchment paper; a pizza/baking peel (optional); a large thick skewer

Uyghur flatbreads

Topped with a savory mixture of sautéed onion and sesame seeds, this moist, addictive bread gets a pleasant tang from a bit of yogurt added to the dough. Poking holes in it before baking — we use a thick skewer rather than the traditional chicken-feather quills — keeps the nan from getting too puffy.

Recipe notes

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