Xinjiang Oil Naan

Name: Xinjiang Oil Naan
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 160g milk; 20g honey; 1 piece egg; 3g yeast; 3g salt; 50g Clean oil; 3g White sesame; 14g onion

by anankitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The oily naan, called "Katema" naan in Uyghur language, is made with dead noodles and oil. The workmanship should be finer. Use a layer of oil, roll it thinly, and bake it. This kind of naan has the characteristics of long-lasting and no deterioration. Fragrant and crispy. Because it has the characteristics of fragrant, crisp, crisp, etc., it is often used to entertain guests in festive festivals.

Ingredients

300g Flour
160g Milk
20g Honey
1 piece Egg
3g Yeast
3g Salt
50g Clean Oil
3g White Sesame
14g Onion

Xinjiang Oil Naan

1. Pour the yeast into warm milk, let stand for 5 minutes, pour into flour, add eggs, and knead briefly

2. Add salt, oil and honey and knead well

3. Add 60g of milk to the basin in small portions until the dough can be kneaded smoothly, then put the dough on the countertop and knead it until it is smooth, then leave it in a warm place to ferment