The recipe for Xinjiang roasted naan

Ingredients and materials

Medium gluten flour 350g

50g whole wheat flour

Salt 4g

2g Five Fragrance Powder

Salt and pepper 1g

3g dry yeast powder

250ml warm water

Moderate amount of white sesame seeds

Moderate amount of vegetable oil

The recipe for Xinjiang roasted naan

1. Add 350g of medium gluten flour to 50g of whole wheat flour, 4g of salt, 2g of five spice flour, 1g of salt and pepper, 3g of dry yeast powder, mix well, then slowly pour 250ml of warm water and stir evenly

2. Knead the dough continuously until it reaches the expansion stage (i.e. can be pulled out by hand), cover it with cling film, and let it ferment in a warm place until it reaches twice its original volume

3. Take out the dough and knead it to release air. Cut it into three equal parts, knead them all round, then cover them with plastic wrap and let them ferment for 10 minutes

4. Brush a thin layer of oil on the pizza tray, roll out a portion of dough into a round piece and place it in the pizza tray. Use your hands to slightly press the middle thin and push the edges thicker

5. Use naan to poke the dough and press out patterns, brush a thin layer of oil on the surface, sprinkle white sesame evenly, and put it in a preheated oven at 230 ° C for 15-20 minutes until the color turns golden

6. Take out the surface and brush it with another layer of cooked oil. Let it cool and cut it into pieces to enjoy

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