Xinjiang naan is a traditional bread beloved by all ethnic groups in Xinjiang, and it is an iconic symbol of the region's food culture. It is more than just a simple flatbread — it carries over two thousand years of history and the vibrant spirit of the Western Regions.
The secret to delicious Xinjiang naan often lies in its fragrant oil. Instead of regular cooking oil, you can use onion-infused oil: heat oil in a pan, add chopped onions or scallions, fry over low heat until golden brown, then remove the solids. Let the oil cool before adding it to the dough or brushing it on the surface — this gives the bread a richer, more aromatic wheat and onion flavor.
How to Make It
Prepare the flavored oil: Fry onions and cilantro in oil until golden (don't overcook). Remove and chop them finely — they can be added directly into the dough for extra flavor!
Make the dough: Combine 300g flour, 20g flavored oil, 130g water, 1 egg, 3g salt, 2g sugar, 2g yeast, and the fried onions and cilantro. Knead everything together and let it rise for 1 hour.
Shape the bread: Press the dough into a flat round with a thin center and thicker edges. Poke holes in the center with a toothpick or fork to prevent it from puffing up. Brush with egg wash and sprinkle with sesame seeds.
Bake: Cook in an air fryer at 170°C for 10 minutes. It's absolutely delicious — the thin center turns crispy, while the thicker edges are crunchy on the outside and soft on the inside!
Summary
Naan is simple but satisfying. The crust is golden and slightly crispy, while the inside is soft and chewy. The flavor is mild and slightly nutty, making it perfect for dipping in tea, soups, or stews. There's nothing fancy about it, but that's what makes it so good — it's the kind of bread that feels like home.