Xinjiang naan

Method

1. 01

   Step 1

   Combine 350 all-purpose flour with 50 whole wheat flour, 4 salt, 2 five-spice powder, 1 pepper salt, and 3 dry yeast. Mix well, then slowly pour in 250 warm water and stir until smooth.

   

2. 02

   Step 2

   Knead the dough continuously until it reaches the extended stage (i.e., when it can be stretched into a thin film), cover it with plastic wrap, and let it rise in a warm place until it doubles in size.

   

3. 03

   Step 3

   Remove the dough, knead it to release the air, divide it into three equal portions, round each portion, cover with plastic wrap, and let it rest and ferment 10 minutes.

   

4. 04

   Step 4

   Brush a thin layer of oil inside the pizza pan. Take a portion of dough, roll it into a round sheet, and place it in the pizza pan. Press the center slightly thinner and the edges thicker.

   

5. 05

   Step 5

   Press patterns onto the dough with a naan puff, brush the surface with a thin layer of oil, sprinkle evenly with white sesame seeds, and bake in a preheated oven at 230 °C 15 20 , or until golden brown.

   

6. 06

   Step 6

   Remove from the heat, brush the surface with another layer of cooked oil, let cool, cut into pieces, and enjoy.