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Uyghur Flatbread | Nángbĭng
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5 from 6 votes

Uyghur Flatbread | Nángbĭng

Uyghur Flatbread or Nángbĭng, is a flatbread made in the Xinjiang region of China. This flatbread is made with a flour that is naturally lower in gluten resulting in a very soft bread.
Prep Time10 mins
Cook Time12 mins
Resting time2 hrs 30 mins
Total Time22 mins
Course: Flatbread
Cuisine: Chinese
Diet: Vegetarian
Servings: 6 people
Calories: 135kcal


  • 1 cup All Purpose flour
  • ½ cup Whole wheat flour
  • 1 teaspoon Active dry yeast
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • ½ cup Water
  • 1 tablespoon Oil
  • Sesame seeds to sprinkle on top


To make the dough -

  • Measure half a cup of warm water and add the sugar and the yeast to it. Mix well and let the yeast proof for about 10 minutes or until bubbly and frothy.
  • In a wide bowl, measure the flours and add the salt. Add the proved yeast along with 1 tablespoon of oil and start kneading.
  • Sprinkle a little warm water if the dough is too stiff. Keep kneading until the dough is soft and smooth and not sticky. Takes about 7 to 8 minutes.
  • Place the dough in a greased bowl and let it rise for about an hour or until doubled in volume.
  • Once the dough has risen for the first time, punch it down and knead it gently and again place in a greased bowl to fo through a second round of rising.

To shape and bake the Uyghur Flatbread | Nángbĭng -

  • Preheat the oven to 500 F with a pizza stone inside.
  • Once the dough has gone through two rounds of rising, place it on a work surface and roll it or pat it into a thick circle.
  • Keep the thickness of the dough even through out as it helps in even baking.
  • I placed mine on a parchment paper that I placed on a pizza peel, which will later be easy for me to slide on to the pizza stone for baking.
  • Cover the dough and let it sit for about 20 minutes.
  • After 20 minutes, slightly roll the edges up to create a thicker edge.
  • Make deep patterns in the center with a dough stamp or i used cookie cutter and a fork to create mine.
  • Brush the top with oil and sprinkle the sesame seeds on top.
  • Slide the parchment along with the shaped dough on to the pizza stone.
  • Let the bread bake until golden brown evenly.
  • Remove from the oven and cool slightly before slicing and serving.


Calories: 135kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 1mg