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Xinjiang Baked Naan

Name: Xinjiang Baked Naan
Prep time: 2 h 2 min
Cook time: 15 min
Total time: 2 h 17 min
Yield: 4 servings
Cuisine: chinese
Ingredients: Milk; yeast; all-purpose flour; Egg; Salt; Cooking oil; honey; water; white sesame seeds

groups4 servingsspeedMediumcountertopsPrep: 122 minsskilletCook: 15 minsscheduleTotal: 137 minsoutdoor_grillBaked

Allergens:warningGlutenwarningDairywarningEggswarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

schedulePrepare in advance

circleThe dough needs to be fermented for 2 hours in advance until doubled in size2h

Preparation

00:00:10

Prepare 40g of milk and microwave for 15 seconds until lukewarm, feeling slightly warm to the touch
Add 2g of yeast, mix well, and let sit to dissolve completely

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Watch out

The milk must not be too hot, otherwise it will kill the yeast and prevent the dough from rising

Ingredients:Milk (40 g)yeast (2 g)

Tools:microwavebowlspoon

Active Cooking

00:00:32

Add 150g flour, 1 egg, 2g salt, and the prepared yeast milk mixture into a large bowl, and mix roughly with chopsticks
Add 15ml cooking oil to adjust the dough's moisture
Knead by hand until the dough is soft and achieves a smooth surface, clean hands, and clean bowl

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Watch out

The cooking oil must be added gradually, otherwise adding too much at once will prevent the dough from absorbing it and forming properly

Ingredients:all-purpose flour (150 g)Egg (1 piece)Salt (2 g)Cooking oil (15 ml)Milkyeast

Tools:mixing bowlchopsticks

Waiting Time

00:01:32

Cover the bowl with plastic wrap and place in a warm spot for the first rise, waiting about 2 hours until the dough doubles in size and shows a nice honeycomb texture inside

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Watch out

The fermentation environment temperature must not be too low, otherwise the dough will not fully double in size within two hours

Tools:plastic wrap

Preparation

00:01:38

Add 15g honey and 20ml water into a bowl, and stir well with a brush until combined

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Watch out

The ratio of honey to water must be appropriate

adding too much water will make the wash too thin to color properly

Ingredients:honey (15 g)water (20 ml)

Tools:pastry brushbowl

Active Cooking

00:01:52

Sprinkle 10g of dry flour on the board, take out the fermented dough, and knead to release air
Fold down from the top while kneading to ensure a smooth surface with creases underneath, gently pressing the bottom to smooth out creases
Cover with plastic wrap and rest for 15 minutes

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Watch out

When kneading, fold from top to bottom, otherwise a smooth skin cannot form on the surface, causing the bread to crack after baking

Ingredients:all-purpose flour (10 g)

Tools:wooden boardplastic wrap

Active Cooking

00:02:25

After resting, sprinkle a little dry flour and use a rolling pin to evenly roll the dough into a round flatbread of moderate thickness
If the dough shrinks significantly during rolling, let it rest briefly before continuing

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Watch out

Apply even pressure when rolling the dough, otherwise uneven thickness will cause inconsistent doneness after baking

Ingredients:all-purpose flour (10 g)

Tools:rolling pin

Active Cooking

00:02:49

Repeatedly press the edge of the naan several times to make its edge rise
Clench the fist and use the knuckles to repeatedly press the center of the naan, making the center thinner into the shape of a naan flatbread. If annoyed, you can lift the dough and shake it before reshaping.

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Watch out

When pressing the center of the flatbread, you must repeatedly press with force, otherwise the center will be too thick and the texture after baking will become a thick bread instead of a crispy naan.

Active Cooking

00:03:35

Use a fork to densely poke holes across the surface of the naan, ensuring every hole completely pierces through the flatbread

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Watch out

The fork holes must completely pierce the dough, otherwise internal heat cannot escape during baking, causing severe bubbling

Tools:fork

Active Cooking

00:04:06

Use a brush to evenly apply a layer of prepared honey water on the surface of the naan flatbread
Evenly sprinkle 5g of white sesame seeds, press slightly with the hands to make the sesame seeds stick firmly, and then use a fork to pierce through the small holes that were pressed back again.

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Watch out

After sprinkling the sesame seeds, you must use a fork to pierce through the small holes again, otherwise the holes closed when pressing the sesame seeds will cause it to bulge during baking.

Ingredients:honeywaterwhite sesame seeds (5 g)

Tools:forkpastry brush

Active Cooking

00:04:33

warningStay safe

The oven temperature is extremely high and the baking sheet is scalding hot; you must wear thick insulated oven mitts when handling it, otherwise you will suffer severe burns

Transfer the naan to a baking sheet lined with aluminum foil
Place into a preheated oven at 210°C (410°F) and bake for 12 minutes first
Take out the baking sheet and spray a thin layer of 5ml vegetable oil on the surface to prevent sesame seeds from falling off
Put back into the oven and continue baking for 3 minutes until golden and crispy

local_fire_departmentOven at 210°C (410°F), bake for 12 minutes first, then bake for another 3 minutes after oiling

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Watch out

Before putting it into the oven for the second time, you must spray a thin layer of oil, otherwise the sesame seeds will extremely easily all fall off under high temperature.

Ingredients:Cooking oil (5 ml)white sesame seeds

Tools:baking sheetoil spray bottlealuminum foilovenoven mitts