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.
• Get the recipe: Uighur Nan from Food52
Have you ever tried a bread like this?
(Images: Food52/Burnt Offerings)