Göshnan is a traditional Uyghur coiled meat bread featuring finely chopped fatty mutton and onions baked at high heat to replicate a tandoor oven's crust and char. The spiral-rolled dough creates pockets of meat filling and a signature crackly exterior when steamed and baked.
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Prepare the bread dough by combining 2 cups of flour, 3/4 cup water, 1 tsp salt, and 1 tsp yeast. Mix and knead until a smooth dough forms. Allow to rest and develop (a preferment can be used for more flavor).
Prepare the meat filling by finely chopping fatty mutton and onion. Combine with cumin, salt, pepper, and a little oil. Mix well and set aside.
Roll out the dough after it has rested and developed.
Spread the meat and onion mixture evenly over the rolled-out dough. Drizzle with some oil.
Roll the dough into a snake (log shape).
Coil the dough snake into a spiral and let it rest for at least 20 minutes, or until the dough is again easily manipulated.
Flatten the coiled dough like a pizza by picking it up and stretching it over your hands. Traditionally, the bread is thinner in the center and thicker around the edges. Optionally, puncture the middle area with a fork to prevent the center from rising.
Optionally, brush the top with oil or egg wash.
Bake at 500°F with steam: spray water on the walls of the oven every 30 seconds for the first 1.5 minutes to create bursts of steam.
After about 10 minutes, reduce the heat to 450°F and continue baking until the bread is golden brown.
Remove from the oven and let the bread rest before tearing into it.
Store cooled bread wrapped in foil or a sealed container at room temperature up to 2 days, or freeze up to 3 months. Reheat wrapped in foil at 350°F for 10 minutes, or steam briefly to restore softness.
High-heat oven (500°F capable) · Spray bottle (for creating steam bursts) · Baking sheet or baking stone
Yes. Mix and knead the dough, then refrigerate it covered for up to 8 hours. Let it come to room temperature and finish rising before rolling out.
Ground lamb is the closest substitute. Beef or goat can work, but fatty mutton delivers the authentic flavor and texture.
It allows steam to escape evenly and prevents the center from puffing up too much, keeping the bread flatter and the filling more evenly distributed.
The bread should be deep golden brown, about 10 minutes at 500°F with steam, then 450°F until fully colored. The bottom should sound hollow when tapped.
Yes. Spraying water on the oven walls for the first 1.5 minutes creates bursts of steam that mimic a tandoor and help develop a crispy, blistered crust.
