The practice of baking naan

1. Mix and stir all materials except edible oil.

2. Knead the stirred dough to the swelling stage (the glove film like bread is not needed to fully swell), roll it round, wrap it with plastic wrap, and put it into a fermentation box for fermentation.

3. After doubling the hair, the fermentation is completed.

4. Divide into three doughs, each about 220g, exhaust, round, and ferment again for about 10 minutes.

5. Take a 9-inch pizza tray, put some oil on the bottom of the tray, put a dough, and put oil on the palm. Just like making pizza, flatten the whole dough and push it thicker.

6. Cover the uniform pattern with a bag seal (if there is no seal, use a fork) and brush the surface with a thin layer of oil. Students who like sesame seeds can sprinkle some sesame seeds.