How to make Xinjiang grilled naan

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  1. 350g all-purpose flour, add 50g whole wheat flour, 4g salt, 2g allspice powder, salt and pepper 1g, 3g dry yeast powder, mix evenly, then slowly pour in 250ml warm water, stir evenly
  

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  2.Knead the dough until it expands (that is, the film can be pulled out by hand), cover it with plastic wrap, and let it ferment in a warm place until it doubles its original volume



3. Take out the dough and knead it to deflate the air, cut it into three equal parts, roll them all into balls, cover them with plastic wrap and let them ferment for 10 minutes.

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  4. Brush a thin layer of oil on the pizza pan, take a portion of the dough, roll it into a round piece and put it in In the pizza pan, use your hands to slightly thin the middle and push the edges to thicken

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  5.Use naan Poke the pattern on the cake base, brush the surface with a thin layer of oil, evenly sprinkle with white sesame seeds, bake in a preheated 230°C oven for 15-20 minutes until golden in color

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  6. Take out the surface and brush it with a layer of cooked oil, let cool, cut into pieces and enjoy