Nang

Method

Mix flour, salt, and yeast in a large bowl, then add warm water and oil, kneading for 10 minutes until smooth and elastic. Cover and prove for 90 minutes until doubled in size. Divide dough into 8 equal pieces, shape into balls, and rest for 20 minutes. Flatten each ball into a round approximately 15cm diameter and 1cm thick, then brush with water and sprinkle with nigella and sesame seeds. Place nang on a preheated tray in a 230°C oven for 12-15 minutes until golden brown and puffed. Remove from the oven and serve warm, traditionally eaten plain or with kebabs and stews.