2
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2, the yeast with warm water, and then the flour with eggs, vegetable oil, mix well with chopsticks, add yeast water together into a smooth dough, covered fermentation for more than two hours.
3
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3. When the dough doubles in size, take it out and knead it well to get rid of the air, divide it evenly into 220 grams of dough, grease it with vegetable oil, and let it rest for 10 minutes.
4
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4. Exchange the salt with water to make it even, take one and roll it out into a large sheet of dough, use a naan pin to press an even pattern on the dough, and brush with a layer of salt water.
5
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5. Strain the white sesame seeds and use a wet gauze to remove the dust, place the white sesame seeds on a large plate and press the patterned side of the naan billet onto the sesame seeds so that the sesame seeds stick evenly to the naan billet.
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6, turn the naan over, use a brush to brush on a layer of vegetable oil, and brush a layer of vegetable oil on a large plate, put the naan billet without sesame seeds side down, put it on a large plate, preheat the oven for 5 minutes with the upper and lower functions at 220 degrees Celsius, put a large plate in the center, bake for about 12 minutes, take out, brush on a layer of vegetable oil, and bake for another 3 minutes or so