Nang bread

Method

1. 1 Knead the flour with yeast, warm water, oil, and salt for 15 minutes until the dough is elastic.
2. 2 Let the dough rise for 2 hours, then divide it into balls and let it rise for another hour.
3. 3 Press the dough into a round disc, thick around the edges and thin in the middle, unlike regular bread.
4. 4 The indentation in the center and the thickened edges are characteristic features of the capsule, allowing the pastry to retain its filling when eaten.
5. 5 Use a pattern press to create the design in the center, then brush with water and sprinkle with sesame seeds and chopped onion.
6. 6 Bake at 250 degrees on a hot stone for 12 minutes until the edges puff up and the top is golden brown.

With an appliance

• Air fryer 55 min

  Replace step 6: spray oil on both sides of the pastry, use a 265-degree hot air fryer for 8 minutes and flip after 4 minutes; the edges puff up quickly but lack the stone oven flavor, one small pastry per batch.