Ingredients

Raw materials fermented dough .................. ......200g sesame seeds ..................... ......... little seasoning oil .................. ...............20g salt ............ .....................5g

Methods

1, fermented dough kneaded well, down into a dough;

2, with the hands to roll well:

3, rolled until it becomes a smooth round dough;

4, with the palms of the hands to press it flat;

5, continue to press it to form a thin center edge thick dough;

6, then hold the edge of the cake with two hands and rotate it to make a regular round cake;

7, use a knife to carve a pattern in the center of the cake;

8, and then rub it well with oil and salt. Embossing;

9, in the edge and the center of each dip a layer of white sesame seeds, and then smeared with a layer of oil and salt seasoned with water;

10, put into the oven to bake until golden brown cooked can be.

Special Tips

Leavened dough practice, 500 grams of flour, 50 grams of sugar, 5 grams of baking powder, 5 grams of yeast with the right amount of water and mix well.

Happy Tips

Naan, is a traditional Uyghur flavor food. It is said to have a history of more than 20D0 years in Xinjiang. Chinese historical records call it "hu cake" "oven cake", is actually a special baked bread, due to different practices, as many as 50 varieties. Commonly, there are large and thin slices of naan, small and thick nest naan, as well as oil naan, meat naan, sweet naan, sesame naan and so on. Naan equipment is the main naan pit, the general naan pit is made of wool and into the clay masonry, it is about 1 meter high, belly small mouth, shaped like an inverted water tank. Naan pit surrounded by adobe base into a square platform, so that naan baking people operating above. Naan before baking, first in the bottom of the pit with charcoal or coal burning, to be disappeared by the fire, the pit wall has burned very hot, you can put the rolled out dough embryo pasted on the wall of the pit, 10 bells will be able to bake. Baked naan contains less moisture, suitable for the dry climate of Xinjiang, long storage is not bad, eat as you go, very convenient.