Entree: China – Xinjiang Uyghur – گۆش نان ➤ Gosh nan (Stuffed Uyghur meat flatbread baked in a tandoor-style oven.)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (500 g) all-purpose flour
- 1 tbsp (9 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (6 g) salt
- 1 1/4 cups (300 ml) warm water
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 1 lb (454 g) ground lamb
- 1 large onion, finely chopped (approx. 8 oz (225 g))
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) crushed red pepper or to taste
- 2 tbsp (30 ml) vegetable oil for filling
- 2 tbsp (30 g) unsalted butter, melted, for brushing
- 2 tbsp (8 g) chopped fresh cilantro (optional)

Show original ingredient measurements

- 4 cups (500 g) all-purpose flour
- 1 tbsp (9 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (6 g) salt
- 1 1/4 cups (300 ml) warm water
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 1 lb (454 g) ground lamb
- 1 large onion, finely chopped (approx. 8 oz / 225 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) crushed red pepper or to taste
- 2 tbsp (30 ml) vegetable oil for filling
- 2 tbsp (30 g) unsalted butter, melted, for brushing
- 2 tbsp (8 g) chopped fresh cilantro (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small bowl, combine warm water, sugar, and yeast; let stand 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and 2 tbsp (30 ml) oil; knead until a soft, elastic dough forms, about 8–10 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
3. While dough rises, heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add garlic and cook 1 minute.
4. Add ground lamb, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Stir in cumin, coriander, crushed red pepper, and salt to taste. Remove from heat and cool slightly; fold in cilantro if using.
5. Punch down dough and divide into 8 equal pieces. On a lightly floured surface, roll each piece into a 6–7 inch (15–18 cm) round.
6. Place about 2 to 3 tbsp (30 to 45 ml) of filling in the center of each round, pull edges up and pinch to seal, then gently flatten into a 1/4–1/2 inch (6–12 mm) thick disc with the seam sealed on the bottom.
7. Preheat a baking stone or inverted baking sheet in a 475°F (245°C) oven or heat a heavy skillet over medium-high heat if baking directly on stovetop. Bake or cook flatbreads until golden and cooked through, 5–8 minutes per side in a skillet or 8–12 minutes in the oven, turning once if skillet cooking.
8. Brush hot Gosh Nan with melted butter and serve immediately.

1. In a small bowl, combine warm water, sugar, and yeast; let stand 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and 2 tbsp oil; knead until a soft, elastic dough forms, about 8–10 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
3. While dough rises, heat 2 tbsp oil in a skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add garlic and cook 1 minute.
4. Add ground lamb, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Stir in cumin, coriander, crushed red pepper, and salt to taste. Remove from heat and cool slightly; fold in cilantro if using.
5. Punch down dough and divide into 8 equal pieces. On a lightly floured surface, roll each piece into a 6–7 inch (15–18 cm) round.
6. Place about 2 to 3 tbsp of filling in the center of each round, pull edges up and pinch to seal, then gently flatten into a 1/4–1/2 inch (6–12 mm) thick disc with the seam sealed on the bottom.
7. Preheat a baking stone or inverted baking sheet in a 475°F (245°C) oven or heat a heavy skillet over medium-high heat if baking directly on stovetop. Bake or cook flatbreads until golden and cooked through, 5–8 minutes per side in a skillet or 8–12 minutes in the oven, turning once if skillet cooking.
8. Brush hot Gosh Nan with melted butter and serve immediately.