Best 5 Sesame Onion Nan Recipes

SESAME ONION NAN

Steps:

• Make bread dough:
• Stir together warm water and sugar in a measuring cup, then sprinkle yeast over mixture and let stand until foamy, about 10 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
• Stir together flour (3 3/4 cups), salt, and baking powder in a large bowl. Stir together yogurt, egg, and oil in a small bowl. Make a well in center of flour mixture and add yeast mixture and yogurt mixture, then stir in flour mixture gradually with a wooden spoon until dough just comes together.
• Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, using no more than 1/4 cup flour, until dough is smooth, soft, and elastic, about 10 minutes. Transfer dough to a lightly oiled large bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 1/2 hours.
• Make topping while dough rises:
• Put oven rack with pizza stone in lower third of oven and preheat oven to 450F. (Heating pizza stone will take about 1 hour.)
• Coarsely grate onion on largest holes of a box grater and drain well in a sieve. Cook onion and sesame seeds in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until onion is just beginning to turn golden, about 12 minutes. Transfer to a bowl and cool to room temperature.
• Turn dough out onto a lightly floured surface without punching down. Cut dough into 2 pieces and transfer 1 piece to parchment-lined pizza peel or baking sheet. (Keep remaining piece of dough covered with plastic wrap.) Flatten dough with lightly oiled fingertips, patting and gently stretching into an 11- to 12-inch round.
• Spread half of onion mixture over round, then poke holes through dough all over with skewer.
• Slide bread, along with parchment, onto pizza stone. Bake until golden brown, 10 to 12 minutes. Remove bread from oven by sliding peel under parchment. Transfer bread to a rack and discard parchment.
• While first flatbread is baking, make another bread on another sheet of parchment, then bake in same manner. Serve flatbreads warm.

SESAME ONION BRAID

Steps:

• In a large bowl, combine 5 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, and 1/4 cup water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add 2 eggs, soup mix, butter, baking soda. remaining warm water and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into six portions. Shape each into a 15-in. rope. Place three ropes on a greased baking sheet; braid. Pinch ends to seal; tuck under. Repeat. Cover and let rise until doubled, about 1 hour. , Beat egg and cold water; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown., In large skillet, saute onion in 1 tablespoon butter until golden brown. Add garlic; cook 1-2 minutes longer or until garlic is tender. , In a large bowl, beat the cream cheese, onion mixture, parsley and remaining butter until creamy. Serve with bread.

SESAME ONION POTATOES

Steps:

• Heat sesame oil in large frypan on a low flame.
• Add a few dashes of soy sauce; onion soup mix and stir.
• Evenly distribute mixture in the bottom of the pan.
• Slice potatoes into 1/4-inch slices, rinse and place flat in frypan.
• Sprinkle the rest of the onion soup mix on top of the potatoes and add pepper and garlic powder.
• Cover and let sit for approximately 5 minutes.
• Add a few dashes of soy sauce and using a spatula, gently lift and stir potatoes to mix seasonings.
• Remove from heat and cover for approximately 2 minutes.
• Serve hot.
• Notes: If you use raw potatoes, cooking time will be longer.
• The desired texture for the potatoes is fork tender.
• You can filter the onion soup mix by shaking it in a strainer to separate dehydrated onion from the powder.
• This way you can control the amount of seasonings you desire to add to your rice, sauces, onion dip, etc.
• To reduce sodium, use a ratio of 1 tablespoon of onion soup mix and 1 teaspoon of onion powder.
• Try this recipe with fresh baby spinach leaves added in Step 4.

SESAME ONION BREADSTICKS

Steps:

• In a large skillet, heat butter over medium heat. Add onions; cook and stir until tender. Stir in paprika; cool completely. , On a lightly floured surface, roll dough to a 16x14-in. rectangle. Spread onion mixture down 1 half of the rectangle. Fold dough lengthwise in half over onion mixture, forming a 16x7-in. rectangle; seal edges., Cut dough lengthwise into thirty-two 1/2-in.-thick strips. Twist each strip 2 or 3 times. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush breadsticks with beaten egg; sprinkle with sesame seeds. Bake 13-16 minutes or until golden brown. Remove from pans to wire racks to cool.

GOURMET'S SESAME ONION NAN (UYGHUR FLATBREAD)

Steps:

• Stir together warm water and sugar in a measuring cup, then sprinkle yeast over mixture and let stand until foamy, about 10 minutes (If yeast doesn't foam, discard and start over with new yeast.
• Stir together flour (3 3/4 cups) salt, and baking powder in a large bowl. Stir together yogurt, egg, and oil in a small bowl. Make a well in center of flour mixture and add yeast mixture and yogurt mixture, then stir in flour mixture gradually with a wooden spoon until dough just comes together.
• Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, using no more than 1/4 cups flour, until dough is smoother, soft, and elastic, about 10 minutes. Transfer dough to a lightly oiled large bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 1/2 hours.
• Make Topping While Dough Rises: Put oven rack with pizza stone in lower third of oven and preheat oven to 450 degrees (heating pizza stone will take about 1 hour).
• Coarsely grate onion on largest holes of a box grater and drain well in a sieve. Cook onion and sesame seeds in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until onion is just beginning to turn golden, about 12 minutes. Transfer to a bowl and cool to room temperature.
• Turn dough out onto a lightly floured surface without punching down. Cut dough into 2 pieces and trasfer 1 piece to parchment lined pizza peel or baking sheet. (Keep remaining piece of dough covered with plastic wrap).
• Flatten dough with lightly oiled fingertips, patting and gently stretching into an 11 to 12 inch round.
• Spread half of onion mixture over round, then poke holes through dough all over with skewer.
• Slide bread, along with parchment, onto pizza stone. Bake until golden brown, 10 to 12 minutes. Remove bread to a rack and discard parchment. While first flatbread is baking, make another bread on another sheet of parchment, then bake in same manner. Serve flatbreads warm.