Sesame Onion Nan Recipes

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SESAME ONION NAN



Sesame Onion Nan image

Categories     Egg     Side     Bake     Vegetarian     Yogurt     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 (11-inch) Flatbreads

Number Of Ingredients 16

For bread
3/4 cup plus 2 tablespoons warm water (105-115°F)
1 teaspoon sugar
1 teaspoon active dry yeast (from a 1/4-ounce package)
3 3/4 cups unbleached all-purpose flour plus 1/4 cup for kneading
2 teaspoons salt
1 teaspoon baking powder
1/2 cup whole-milk plain yogurt
1 large egg
2 tablespoons vegetable oil
For topping
1 medium onion
2 tablespoons sesame seeds
3 tablespoons vegetable oil
Special Equipment
a pizza/baking stone; parchment paper; a pizza/baking peel (optional); a large thick skewer

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



Sesame Onion Braid image

Convenient onion soup mix gives this stunning braided loaf mild onion flavor. It's even more delicious spread with Caramelized Onion butter. As a music professor/conductor, I sometimes share this treat with my musicians to give us all an energy boost! -Patrice Stribling Donald, Edwardsville, Illinois

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (2/3 cup butter).

Number Of Ingredients 20

6-1/2 to 6-3/4 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
2 teaspoons salt
1 cup sour cream
1-1/4 cups water, divided
2 large eggs
1 envelope onion soup mix
2 tablespoons butter, softened
1/4 teaspoon baking soda
GLAZE:
1 large egg
1 tablespoon cold water
3 tablespoons sesame seeds
CARAMELIZED ONION BUTTER:
1 tablespoon diced onion
6 tablespoons butter, softened, divided
1 garlic clove, minced
3 ounces cream cheese, softened
1/2 teaspoon minced fresh parsley

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.

Nutrition Facts : Calories 159 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 282mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

SESAME ONION POTATOES



Sesame Onion Potatoes image

Quick, easy, delicious and a family pleaser! I made this one up when I discovered I'd accidentally purchased a can of potatoes. Love it with fresh Idaho, New and purple potatoes, too!

Provided by Jellyqueen

Categories     Potato

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 medium potatoes or 1 can white potato, rinsed
2 -3 tablespoons onion soup mix, with dehydrated onions
2 tablespoons soy oil
soy sauce
black pepper
garlic powder
sesame seeds (optional)

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.

Nutrition Facts : Calories 284.2, Fat 13.8, SaturatedFat 2, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3

SESAME ONION BREADSTICKS



Sesame Onion Breadsticks image

We've enjoyed these golden brown breadsticks at numerous family gatherings over the years. The recipe is a snap to prepare using frozen dough and just five other ingredients. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Time 45m

Yield 32 breadsticks.

Number Of Ingredients 6

2 tablespoons butter
1-1/2 cups finely chopped onions (about 2 medium)
1/4 teaspoon paprika
1 loaf (1 pound) frozen bread dough, thawed
1 large egg, lightly beaten
1 tablespoon sesame seeds

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.

Nutrition Facts : Calories 53 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 88mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

GOURMET'S SESAME ONION NAN (UYGHUR FLATBREAD)



Gourmet's Sesame Onion Nan (Uyghur Flatbread) image

Make and share this Gourmet's Sesame Onion Nan (Uyghur Flatbread) recipe from Food.com.

Provided by Vicki Kaye

Categories     Southwest Asia (middle East)

Time 2h45m

Yield 2 flatbreads, 6 serving(s)

Number Of Ingredients 12

3/4 cup plus 2 tablespoons warm water, 105-115 degree F
1 teaspoon sugar
1 teaspoon active dry yeast
3 3/4 cups unbleached all-purpose flour, plus one-fourth cup kneading
2 teaspoons salt
1 teaspoon baking powder
1/2 cup whole-milk plain yogurt
1 egg
2 tablespoons oil
1 medium onion
2 tablespoons sesame seeds
3 tablespoons vegetable oil

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.

Nutrition Facts : Calories 438.7, Fat 15.1, SaturatedFat 2.5, Cholesterol 33.6, Sodium 860.8, Carbohydrate 64.2, Fiber 3, Sugar 2.7, Protein 10.8

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