How to make Xinjiang baked naan at home

In a busy life, it is a great happiness to be able to have a delicious meal when you return home. If you don’t have much time to prepare dinner, you can choose simple ingredients, stir-fry them briefly and they are ready to go. The recipe for the homemade Xinjiang baked bun is that simple.

1. Prepare all ingredients

2. Put ordinary flour, salt, yeast, thirteen-spice powder and appropriate amount of warm water into the bread machine and knead the dough for 30 minutes.

3. Take a small piece and stretch the fascia. If there is a hole, it is fine.

4. Knead the dough again and put it into the fermentation box at 28-30 degrees to ferment twice

5. The hole does not shrink after it is poked

6. Then use a rolling pin to roll the dough into a dough about 0.3 cm thick.

7. Put it in a flat baking pan and apply a layer of oil with a brush.

8. Then use a rice fork to poke a few small holes in the roasted sac (if you don’t have a roasted sac, use a rice fork instead)

9. Sprinkle cumin powder and white sesame seeds evenly.

10. Put it into the preheated 200 degree oven, bake it in the middle layer for 12 minutes, then increase the temperature to 230 degrees and bake it for 3 minutes until the surface is golden.

11. Cut and eat while hot

12. Very good, strong taste and rich aroma

13. Take a photo of the decorations.

Remember to control the heat when making the homemade Xinjiang baked buns, otherwise it will easily stick to the pan and affect the color of the food, thus affecting everyone's appetite. Just add some chili and sour vinegar according to your personal taste.