Ingredients: 350g whole wheat flour, 50g auxiliary yeast powder, 3g seasoning salt, 1 tsp five-spice powder, 1/3 tsp water, 250g vegetable oil, 20g authentic Xinjiang baked naan. 1. Pour all ingredients except vegetable oil into the bread.

In the machine 2. Select the kneading program and start beating the dough. 3. The kneading program ends (30 minutes) and the dough has been beaten smooth. 4. Take a small piece of dough and stretch it out. The film can be pulled out, but there will be no break.

Smooth. At this time, the dough has been kneaded to the expansion stage and can be made into cakes. 5. Take out the dough and round it, put it into a large basin, wrap it with plastic wrap, and send it to the oven or fermentation box for fermentation (28-30 degrees). 6. Wait

Stop the fermentation when the dough doubles in size. 7. Take out the dough and deflate it, divide it into three equal parts (about 220 grams each), roll each one into a round shape, cover with plastic wrap or a damp cloth and ferment in the middle for 10-15 minutes on an 8.9-inch pizza baking pan

Brush a thin layer of oil, then oil your palms, take a portion of the dough and flatten it, like making a pizza crust, and push the edges thicker 9. Use a naan poke to make even patterns on the dough 10. Brush the surface of the dough again

Layer a thin layer of oil 11. Preheat the oven, set the upper and lower heat to 220 degrees, middle layer. After baking for 10 minutes, turn the heat to 250 degrees and bake for another 3-4 minutes. 12. Brush the surface of the baked naan bread while it is hot after it comes out of the oven.

Apply a thin layer of oil and repeat steps 8-12 for the remaining two cake doughs.