Xinjiang small milk naan

Overview

I really don’t like the taste of butter, and bread is really high in calories. I discovered that Xinjiang baked naan is popular recently, so I made it. Although it was not as crispy as the ones I had eaten in Xinjiang, it was really delicious. After it was baked, my son and I ate four of them.

Tags

• staple food
• home cooking
• egg
• honey
• oil
• white sugar
• yeast
• milk
• plain flour
• salt

Ingredients

Steps

1. 1 Mix 65 grams of warm milk and 5 grams of yeast and let it sit for 5 minutes.

   

2. 2 Pour the mixed milk and yeast into 300 grams of flour, add 1 egg and 30 grams of sugar and stir.

   

3. 3 Add 3 grams of salt, 15 grams of honey, 15 grams of oil, and 40 grams of milk, stir into dough and knead it with your hands.

   

4. 4 Cover the kneaded dough with plastic wrap to ferment.

   

5. 5 Ferment until 1.5 times in size, divide into 10 small pieces of dough, and roll the small dough into balls.

   

6. 6 Let it rise for 10 minutes, flatten the dough with your palms, brush with egg wash and sprinkle with sesame seeds.

   

7. 7 Preheat the oven to 180 degrees for 3 minutes, place the baking sheet in the middle rack and bake for 20 minutes. Since the oven temperature is different, watch the oven increase or decrease time at any time.