A bread from N/W China called "nang" or "nan"?

Question

Have you heard of a bread from northwest China (north of Tibet) called nan or nang? It is flat and round & supposed to taste a bit like pizza. Do you know how it is made (ingredients, method of cooking) or how one could make something like it?

Answer 1

Naan Recipe

(Naan is a type of leavened Indian bread. Naan is a round flatbread made of wheat flour. and its a staple accompaniment to hot meals in India and Pakistan.)

INGREDIENTS

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted


DIRECTIONS

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Answer 2

Naan is a type of leavened Indian bread. Naan is a round flatbread made of wheat flour. and its a staple accompaniment to hot meals in India and Pakistan.
A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams) which are flattened and cooked. In Indian cuisine, naans are typically graced with fragrant essences, such as rose, khus (vetiver), and kevra (a pine essence native to Southern India), with butter or ghee melted on them.
Naan can also be covered with various toppings of meat, vegetables, and/or cheese. This version is sometimes prepared as fast food. It can also be dipped into such "soups"

Answer 3

Naan (IPA: ['næn] or [nan]) is a round flatbread made of wheat flour. Naan is a staple accompaniment to hot meals in Central and South Asia, including the Punjab, North-West Frontier Province, Gujarat, and Rajasthan regions in North-west India and Pakistan, as well as Afghanistan, Iran, Uzbekistan and the surrounding region. In Turkic languages (such as Uzbek and Uyghur) the bread is known as nan. In Burmese, naan is known as nanpya. It bears a resemblance to pita bread, but is softer in texture. The first recorded history of Naan/Roti can be found in the notes of Amir Khusrau (1300 AD) as naan-e-tanuk (light bread) and naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi. Naan was in Mughal times a popular breakfast food, accompanied by kheema or kabab, of the royals.

Answer 4

Yep, I ate a lot of it -yum! when I was in India. It is made of flour and water, rolled into a ball of dough, flattened out and cooked.
I've seen 2 ways: *put straight onto the fire, grows big in seconds then flipped over to golden other side;
*put some veggie oil into the paste then you can fry it in a pan.
Ps: you can also add spices, herbs or seeds to the paste, and experiment with different flours and oils.

You can buy some in the indian shops (if you live in London go to a bengali supermarket on Bricklane, E1), check their own ingredients and ask one of the staff how they make theirs.