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Uighur Naan

KatKat Posts: 46
edited 1:45AM in EggHead Forum
Our first flatbreads on our new egg were a total success.



We got the egg at a steady 500 degrees, with plate setter and baking stone heated with the egg, we baked two at a time.

Uighur Naan

2 1/2 cups warm wate
2 teaspoons dry yeast
5 to 6 cups unbleached flour
2 teaspoons salt

Using a stand mixer, remove mixer bowl from stand, add water and sprinkle yeast over the warm water and stir to dissolve, add 3 cups of flour by hand and with wooden spoon or spatula stir the dough 100 times (about 1 minute) in the same direction - this develops the gluten for a great flatbread - then I put the bowl back on the stand and add 2 teaspoons salt and then add flour a cup at a time with the dough hook working the dough. When it begins to form a ball and clear the bottom of the bowl, remove to lightly floured board, knead by hand a turn or two then place in oiled bowl, cover with lid or saran wrap and let rise in warm place 1 1/2 hours.

Punch down dough, turn it out onto floured board, divide into 6 to 8 pieces depending on size naan you want. Pat each piece into a round the size you want, place on a parchment paper covered peel or baking sheet.

Sprinkle the dough with water, you can do it by spritzing with water bottle of just dipping fingers into bowl of water and flicking onto the dough. It should be pretty wet but not soaking. Pierce the center of the rounds - you can use a fork or a steak tenderizer with prongs, the natives use a bread stamp but I've yet to be able to find one!

For the topping, you can sprinkle with whole cumin or use a spice blend, we like Penzey's Southwest blend. Then about a tablespoon of chopped scallions. Cover with some plastic wrap and let rise about 10 minutes. Transfer to some heated baking stones or tiles, at about 500 degrees, and bake approximately 10 minutes.

Transfer to towel lined basket and serve.

Since I bake for only a few people, I often will halve the dough and keep it in a covered bowl for a day or two to bake fresh naan again.

The BGE makes a GREAT oven! :)



  • Little StevenLittle Steven Posts: 28,817

    Nice naan,

    Here's my setup.


    Caledon, ON


  • Richard FlRichard Fl Posts: 8,239
    Nice look meals for both of you. Steve what is the bottom of your rig. Guess plate setter with no legs, but it has holes.??

    Your time is coming, get ready for gyros.

  • KatKat Posts: 46
    Steve, those look great, does that bottom plate setter have holes in it?

  • Little StevenLittle Steven Posts: 28,817

    No. I couldn't get the quick cook without burning the bottom with one. Even the pizza stone didn't help. This worked really well.



    Caledon, ON


  • Little StevenLittle Steven Posts: 28,817

    It's just two platesetters.



    Caledon, ON


  • Thanks for the recipe Kathy, good looking Naam

  • Those look like they would make great pizza,
    I will have to try them soon. :)
  • KatKat Posts: 46
    Mercy, your gyros look terrific, please more details on how you do it :)
  • KatKat Posts: 46
    Yes, most any flatbread recipe makes a great pizza too. I love the cookbook Flatbreads & Flavors, A Baker's Atlas, by Jeffrey Alford & Naomi Duguid, you'll find the Uighur Naan and many others in it.
  • Richard FlRichard Fl Posts: 8,239
    I am still in the testing mode, That skewer was tandoori chicken breasts and thighs. Skewer vertical in a pot with hole and cooked 600F 6-7 minutes. Gyros will be soon as I am recovering from hip surgery and my mobility is not up to normal yet.
  • cookn bikercookn biker Posts: 13,407
    Love the naan. Nice job on it! Try some breads, just fantastic.
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Loco LoboLoco Lobo Posts: 114
    Great primer on Naan. We often do Indian and buy our Naan, it's more expensive than gold.

    I'll try your recipe next time.

    Mucho, mucho Thanks :laugh:
  • Plumbr44Plumbr44 Posts: 212
    That looked just like the chicken shwarmera I had in Dubai. One of the best meals I had there!!
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