Round flatbreads baked on the wall of the tonur, thin and stamped with patterns in the middle, often scattered with onion and sesame.
What makes it uyghur nan
Baked on the walls of a clay tonur.
A thin, stamped centre and a thicker rim.
Topped with onion, sesame or both, and sometimes brushed with milk.
Where it comes from
Nan is the staple of the Uyghur table, eaten at every meal, torn into tea or broth, and carried on journeys because it keeps for days. The word is the same one used across Persia, Central Asia and India.
Bakers press a pattern into the centre with a stamp of nails or pins, the chekich, so the middle stays flat and crisp while the rim puffs.
How it varies
Girde nan
Small, thick and bagel-like, with a hole or deep dip in the middle.
Toqach
Smaller and thicker, often made with milk or fat.
Onion nan
The centre scattered with chopped onion before baking.