• Ingredients: 30
  • Serves: 2
  • Prep: 45 min
  • Bake: 3 1/2 hr

Sesame onion nan with special equipment: a pizza/baking stone; parchment paper; a pizza/baking peel ; a large thick skewer. To make this sesame onion nan for 2 persons you will need 45 min for preaparation and 3 1/2 hr for baking.


For bread

For topping

  • Special equipment: a pizza/baking stone; parchment paper; a pizza/baking peel ; a large thick skewer

Curry Ketchup

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


Make bread dough:

  1. Step 1 Stir together warm water and sugar in a measuring cup, then sprinkle yeast over mixture and let stand until foamy, about 10 minutes.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 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.

    For this step you will need

  4. Step 4 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.
  5. Step 5 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:

  1. Step 6 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.

    For this step you will need

  2. Step 7 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.

    For this step you will need

  3. Step 8 (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.
  4. Step 9 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.

    For this step you will need

  5. Step 10 While first flatbread is baking, make another bread on another sheet of parchment, then bake in same manner.