Xinjiang Naan

Ingredients

• 500g strong white flour
• 300ml lukewarm water
• 6g instant yeast
• 8g salt
• 1 tsp sugar
• 30g melted lamb fat or butter
• 1 small onion, very finely grated
• 1 egg, beaten with 1 tbsp water
• 3 tbsp white sesame seeds
• 1 tsp nigella seeds (optional)
• Flour for dusting

Before you cook

• Stir the yeast and sugar into the lukewarm water and leave it for 8 minutes until foamy.
• Mix the flour and salt in a large bowl.
• Grate the onion finely and squeeze out most of its juice into the yeast water.
• Pour the yeast liquid and melted fat into the flour and knead for 12 minutes to a smooth elastic dough.
• Cover the dough and prove it until doubled, about 90 minutes.

Steps

1. Put a heavy baking stone or upturned oven tray on the middle shelf and heat the oven to its maximum, at least 250C.
2. Knock back the dough and divide it into 4 pieces.
3. Shape each piece into a tight ball and rest them under a cloth for 20 minutes.
4. Take one ball and press it out from the centre, leaving a thick raised border about 2cm wide all the way round.
5. Stretch the flat centre until the bread is about 22cm across and the middle is thin.
6. Prick the flat centre all over with a fork or a docker, right down to the bench, so it stays flat while the rim rises.
7. Brush the whole surface with the beaten egg wash.
8. Sprinkle sesame seeds and nigella seeds thickly over the docked centre.
9. Slide the bread onto the hot stone.
10. Bake for 9 to 11 minutes, until the rim is puffed and dark gold and the centre is crisp.
11. Move the bread to a rack and shape and bake the remaining three the same way.
12. Serve the naan warm, torn into pieces, alongside lamb stew or tea.