Xinjiang Baked Naan Bread
Soft, chewy flatbread with a charred exterior and aromatic cumin-sesame topping, inspired by Xinjiang's street food tradition. This rustic bread bakes in a hot oven for impressive results with minimal kneading.
- Total time
- 45 min
- Servings
- 4
- Calories
- 340
- Protein
- 8g
Ingredients
- 2.5 cups all-purpose flour
- ¾ cup lukewarm water
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ½ teaspoon instant yeast
- 1.5 tablespoons sesame oil
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon cumin seeds
- ¼ teaspoon fleur de sel or coarse sea salt
Instructions
- 1
Combine 2.5 cups all-purpose flour, 0.5 teaspoon instant yeast, and 0.5 teaspoon salt in a large mixing bowl. Create a small well in the center of the flour.
- 2
Pour 0.75 cup of lukewarm water (around 90°F) into the well and add 1 tablespoon vegetable oil. Mix with your hands or a wooden spoon until a shaggy dough forms—the dough should look slightly wet and rough, not yet smooth.
- 3
Knead the dough directly in the bowl for 5-7 minutes, pushing it against the sides with the heel of your hand, folding it over, and repeating. The dough should gradually become smoother and more elastic. You want to develop enough gluten so the dough springs back lightly when poked—this is what gives naan its tender, chewy texture.
- 4
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature for 2 hours, or until it roughly doubles in volume and shows small bubbles on the surface when you peek under the cover.
- 5
About 30 minutes before baking, place a large baking stone or inverted baking sheet on the middle oven rack and preheat the oven to 475°F. The stone should preheat for at least 30 minutes so it reaches full heat—this mimics a tandoor oven and gives you those signature dark, blistered spots.
- 6
Turn the risen dough onto a lightly floured work surface. Divide it into 4 equal pieces using a bench scraper or knife. Shape each piece into a rough ball by gathering the edges to the center and pinching them together at the bottom.
- 7
Let the dough balls rest on the floured surface for 10 minutes—this relaxes the gluten and makes them easier to stretch.
- 8
Take one dough ball and gently stretch it into a 6-inch oval about 0.3 inches thick, working from the center outward. Your hands should move gently—you're not rolling, but coaxing the dough to relax into its shape. Repeat with the remaining three balls.
- 9
Brush each oval generously with 1.5 tablespoons total sesame oil (roughly 0.4 tablespoons per naan), covering both the top and a thin layer on the sides.
- 10
In a small bowl, mix 2 tablespoons white sesame seeds, 1 tablespoon black sesame seeds, and 1 tablespoon cumin seeds. Sprinkle this mixture evenly over the top of each oiled naan, pressing gently so the seeds adhere. Finish with a pinch of fleur de sel or coarse sea salt on top.
- 11
Carefully transfer the naan to the preheated baking stone using a flat metal bench scraper or peel, working quickly so it doesn't stick. You may fit 2-3 naan at a time depending on your stone size—don't crowd them, or they won't puff up properly.
- 12
Bake at 475°F for 8-12 minutes, watching closely. The naan is ready when the surface is spotted with dark charred patches, the edges are puffed and golden, and the bread sounds hollow when tapped on the bottom. The aroma should be nutty and toasted—that's your cue that the sesame and cumin have caramelized.
- 13
Transfer the baked naan to a wire cooling rack or clean kitchen towel. If you're baking multiple batches, keep finished naan loosely covered with a kitchen towel to stay warm and maintain softness while you bake the remaining pieces.
- 14
Serve warm. Xinjiang naan is best enjoyed fresh from the oven, while the exterior is still slightly crisp and the interior is steaming and tender. It pairs beautifully with dips like yogurt, spiced oils, or alongside curry and stir-fried vegetables.
Tools you’ll need
- large mixing bowl
- wooden spoon or hand
- plastic wrap or damp kitchen towel
- baking stone or inverted baking sheet
- bench scraper or knife
- lightly floured work surface
- small bowl
- flat metal bench scraper or peel
- wire cooling rack
- kitchen towel
- oven thermometer (optional but recommended)
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