clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Xinjiang Naan Bread - 新疆馕

The Hirshon Xinjiang Naan Bread – 新疆馕

  • Total Time: 0 hours


Units Scale
  • 1 package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 Tbsp. whole milk yogurt
  • 1 egg, beaten
  • 2 tsp. salt
  • up to 4 1/2 cups bread flour
  • sesame oil, Kadoya brand preferred (TFD change, original used vegetable oil but I prefer the flavor here)
  • ***
  • Season with:
  • Maldon sea salt flakes
  • finely chopped green onion
  • white sesame seeds
  • whole nigella seeds
  • whole cumin seeds


  1. In a large bowl dissolve yeast and sugar in the warm water. Let set until a tall foam has formed, 10-20 minutes. Mix in egg and yogurt. Beat in 3 cups of flour and salt for 1 minute.
  2. Measure out the remaining 1 ½ cups of flour. Sprinkle about ¼ cup of the flour over a clean surface. Knead the dough for 6-8 minutes adding a little flour at a time when the dough gets too sticky to manage.
  3. Keep the dough constantly moving. Only add as much flour as needed to get a soft and manageable but still slightly sticky dough. I used just over 3 ½ cups flour in total.
  4. Clean the bowl and rub a little oil around inside then form the dough into a tight ball, place in the oiled bowl and cover.
  5. Let the dough rise until double in size and then punch down and rise again. Place your pizza stone on the top shelf in your oven and preheat your oven to the highest temperature or 500 F. Put it on the TOP shelf of your oven – JUST THE TOP SHELF. This and only this will allow for even browning.
  6. Divide the dough in two. Maneuver your fist to create a crater in the center of the balls of dough.
  7. Grab onto the raised edge with both hands and work your hands around the edge gently until the dough stretches out into a 9″ in diameter circle with about a ½ inch raised edge. If you would like to see how they are formed there is a video of some bakers from Xinjiang working in Beijing on YouTube called Beijing Naan (a).
  8. Prepare the seasonings.
  9. Place dough on parchment paper.
  10. Use a fork (or infinitely preferable, a bread stamp) to poke holes all over the inside of the circle but leaving the edge alone.
  11. Brush the dough with water or milk and sprinkle with the seasonings to taste. Place on parchment paper.
  12. Place on the preheated pizza stone or upside down baking sheet and bake for 10 minutes or until golden brown.
  • Prep Time: 0 hours
  • Cook Time: 0 hours