Daily bread (馍) from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (page 46) by Jason Wang

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Accompaniments: Lamb meat soup (水盆羊肉)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ChickenAndRice on December 04, 2021

    I have made this three times so far, and here is what I have learned. 1. Add 6g of salt. The recipe has no seasoning, and without the salt it's a bit bland even when paired with a filling. 2. Don't bother with the slow addition of the water. Tip the water in all at once, otherwise you end up overworking the dough just to get it mixed in. 3. 1 minute per side is not long enough. Be prepared to flip them multiple times before they're properly cooked and nicely browned. They take 6 minutes minimum from my experience. 4. Rest the dough for longer. 30 mins in the first rest, 20 mins in the second. 5. Up the amount of yeast and baking powder. 6. (UK only) Use plain flour. Strong plain flour is too tough. I think this is a really satisfying bread to make, and the fact that the whole thing comes together in under 2 hours means it's very accessible. I would describe the result as a slightly more dense and chewy naan bread, with a lot of potential applications. Requires practice to get right.

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