Xinjiang baked naan, a national specialty food, finally can't help but try it, and the oven version is also great

Today I will share with you the scallion oil version of Xinjiang roasted naan,

There are many kinds of naan, some salty, some sweet, some without scallion oil, some without scallion oil, and some with onion grains and meat, which are estimated to be similar to pizza and have great performance. What I will share with you today is the addition of scallion oil, which can be the oil for frying green onions or the oil for frying onions, I have done both of them, and they taste good.

Xinjiang baked naan

300 grams of plain flour, 120-125 grams of milk, 1 egg, 30 grams of onion oil, 10 grams of sugar, 2 grams of thirteen spices, 3 grams of salt, 1 gram of salt and pepper, 3 grams of yeast.

Sugar water: 20 grams of white sugar, 20 grams of water.

Here's how:

Make the scallion oil first, prepare a purple-skinned onion and cut it into thin strips. Prepare another 300 grams of vegetable oil. Put the onion and oil in the pot at the same time, fry it over medium-low heat until the onion is golden brown and dry, then remove the onion, and let the onion oil cool for later use! If onions are not available, green onions can be used instead. If you can't use it up, you can bottle it in the refrigerator and refrigerate it! It's very convenient to use next time, and you can also use it when you usually make scallion oil noodles.

300 grams of plain flour, 1 egg, 120 grams to 125 grams of milk (added according to the absorbency of their own flour), 30 grams of onion oil, 10 grams of sugar, 2 grams of thirteen spices, 1 gram of pepper and salt, 4 grams of salt, 3 grams of yeast. Pour all the above ingredients into the bread maker, turn on the kneading function and knead the dough for 20 minutes, kneading the dough into a smooth dough. No bread maker kneaded smooth by hand on it,

After the dough is kneaded, it will rise to twice the size, dip your fingers in the flour, insert the dough, and do not shrink or collapse, which means that the dough is ready!

Place the dough on a cutting board and knead it into two equal portions.

Knead them separately and let them stand for 10 minutes, and don't forget to cover them with plastic wrap when they stand.

Knead the dough separately again, this time it is very important to knead the dough for a while, until the dough is smooth. Take out the first kneaded dough and roll it out into large slices with a diameter of 25-26 cm.

Press the center of the dough sheet with your hands, or press the root of your palm and gently push it outwards to form a circle with a thick outer ring and a thin middle circle. That's what it looks like.

Now it's time to use this tool! This is called naan needle, also called naan poke.

Use a naan needle to prick the eyes on the cake blank, make a little strength, and pierce it thoroughly, the purpose of this is to ensure that the dough does not swell when baking. At the same time, it is also the image representative of naan.

What it looks like when it's all tied. If you don't have naan, you can use the tip of a fork or a new comb to say goodbye to your hair forever, but it's a little tiring.

Put the cake base in the baking tray and then brush it with a layer of sugar water, because it is more difficult for novices to put the dough in the baking tray after brushing the water. The surface is sprinkled with sesame seeds! Start ruthlessly, the more sesame seeds will be fragrant! By the way, if you like, you can also sprinkle some chopped onions, which is also delicious!

Preheat the oven to 200 degrees and bake for 15 minutes. The firepower of each oven is different, so please observe it at any time and be flexible in your baking time.

Dip a brush in the onion oil we have fried earlier and lightly brush the cake while it is hot! It smells so good...... Because this cake does not bake for a long time, it is possible to do the shaping of the second cake at the same time as baking the first cake.

All right! Now you can enjoy it!