Photograph of the finished Nang bread

China · Bánh mì nướng lò đất Nang

Nang bread

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.5 lb
  • Photograph of Dry yeast Dry yeast 0.8 oz
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 3.5 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Cumin seeds Cumin seeds 0.7 oz

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.

Start cooking