Uighur Nan with Cumin and Onion

This was an easy-to-make flatbread topped with cumin and green onions.

It’s a lean dough that’s very easy to work with as long as you allow time for the dough rounds to rest to make shaping easier. Just before baking, you’re instructed to dock the dough so it remains flat during baking…I didn’t do this well enough with the first one and ended up with the largest pita I’d ever seen! For the remaining pieces, I pressed some of the air out with my fingers before docking and that seemed to work.

The recipe appears in the book Baking with Julia as Oasis Naan. I’ve included a link to the recipe.