Are these pieces of bread or pieces of art? Uighur nan, the flatbread eaten in the westernmost regions of China, is a little of both. This area of the world is now closed to foreigners due to terrorism concerns, but lucky for us, Food52 member Burnt Offerings shared photos from her travels to this region, as well as a recipe for this lovely bread.Before baking, Uighur nan is pricked with a pin-covered tool called a durtlik, which imprints a distinctive design onto each round and keeps it from puffing as it bakes. The bread is then baked in a tandoor oven, but Burnt Offerings says a pizza stone can be used to make them at home.
A staple for the shepherds and farmers in this part of the world, the bread is typically seasoned with cumin and sea salt and wrapped up in cloth for a meal later in the day. With a little fruit and dried meat, it sounds like the perfect meal on the go.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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