Gosh-naan Meat Bread
Gosh-naan is a traditional Uyghur pan-fried meat bread made with a yeasted dough wrapped around a seasoned lamb and onion filling, sealed with a braided edge and cooked until golden brown on both sides.
Gosh-naan is a traditional Uyghur pan-fried meat bread made with a yeasted dough wrapped around a seasoned lamb and onion filling, sealed with a braided edge and cooked until golden brown on both sides.
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Mix the dough ingredients (flour, salt, yeast, warm water) in a mixing bowl and knead to make a smooth dough. Cover with a damp towel or plastic wrap and set aside at room temperature to rise for 2 to 4 hours, or until doubled in size.
Once the dough has risen, remove it from the bowl, adding additional flour if sticky. Lay it onto a floured surface. Divide into four even pieces. Lightly roll each piece into a round ball. Cover with a dry towel and let rest for 15 minutes.
To make the filling: Cut the lamb into small pieces. Finely chop the onion. Add them to a bowl together with the salt, cumin, black pepper, and oil. Mix gently by hand. Set aside.
Take two pieces of dough (one for the bottom and one for the top). Lay them onto a floured surface and roll each piece out into a circle about 2–3 millimeters thick. Roll the edges slightly thinner to prevent thickness when sealing.
Meanwhile, heat up the oil over medium-high heat.
To make the Gosh-naan: spread the filling carefully and evenly on the bottom piece of dough, keeping the edges free. Cover with the top piece and line up the edges, pressing them together with your fingers to seal. Before fully closing, press out all the air. Create a braided edge by using your thumb and index finger to pinch, fold, and press small sections of dough around the entire circle.
Cook the Gosh-naan in the heated pan over medium-high heat until golden brown on both sides, adjusting heat as needed.
Once cooked, remove from pan, cut into pizza-like slices, and serve hot.
Store cooled Gosh-naan in an airtight container in the refrigerator for up to 3 days; reheat in a pan over medium heat until warmed through.
The initial rise takes 2 to 4 hours at room temperature until the dough has doubled in size. After shaping into balls, let rest for 15 minutes before rolling out.
Yes, beef is a suitable substitute, though it will slightly change the traditional flavor profile. Use the same amount and cut into small pieces.
Cook over medium-high heat until both sides are golden brown, adjusting heat as needed to prevent burning while ensuring the filling heats through.
Yes, you can prepare the filled Gosh-naan up to a few hours ahead and refrigerate, then pan-fry when ready. The dough can also be made and frozen after shaping.
Pressing out air prevents pockets from forming during cooking, which can cause uneven browning and potential bursting of the bread.
