Xinjiang grilled naan

Tag: Bake  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 3

Mode Reference

Mode: Bake  
Temperature: 210°C  
Time: about 12 minutes

Nutrition Analysis (per 100g)

Energy: 277.7 kcal  
Carbohydrate: 63% | 44.3g  
Protein: 11% | 7.4g  
Fat: 26% | 8.1g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Milk: 240g
• Egg: 50g
• Instant dry yeast: 5g
• White sugar: 15g
• Thirteen-spice powder: 3g
• Salt and pepper seasoning: 8g
• All-purpose flour: 500g

Part B

• White sesame seeds: 20g
• Onion: 50g
• Cooking oil: 50g

Cooking Steps

Step 1/8

Prepare the ingredients according to the required ingredients

Step 2/8

Put Part A into a chef's machine and knead until smooth dough, cover with plastic wrap and ferment until doubled in size.

Step 3/8

Take out the fermented dough, divide it into 4 equal parts, deflate it into a round shape, cover it with plastic wrap and let it rest for 10 minutes.

Step 4/8

Take a piece of dough, roll it into a circle with a diameter of 25cm, press it into a flat shape with a flat middle and high sides, and place it on a baking sheet lined with silicone paper.

Step 5/8

Use a fork or naan needle to prick holes on the surface of the dough, spray water with a spray bottle and sprinkle with sesame seeds.

Step 6/8

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, place the baking tray on the second level of the machine and start cooking immediately.

Step 7/8

At the same time, chop the onion, take a pot, add oil and chopped onion, fry over medium-low heat until the onion is golden brown, then strain out the onion oil and set aside.

Step 8/8

Take out the baked naan, brush the surface with onion oil with a baking brush, and enjoy