The invention relates to low-fat-content Xinjiang naan bread and a preparation method thereof, and belongs to the field of
food processing. The low-fat-content Xinjiang naan bread is mainly prepared from the following raw materials in parts by weight: 500 parts of flour, 5-15 parts of
hypsizygus tessellates
powder, 1-3 parts of active dry
yeast, 1-4 parts of salt, 3-6 parts of
sugar and 200-300 parts of water. Compared with conventional Xinjiang naan bread, the low-fat-content Xinjiang naan bread disclosed by the invention has the following advantages: the
hypsizygus tessellates
powder is added in the raw materials while
grease is omitted, so that the prepared low-fat-content Xinjiang naan bread is rich in
nutrition, and has health-care effects; moreover, the low-fat-content Xinjiang naan bread is low in
fat content, healthy and prolonged in
shelf life. Although the raw materials of the low-fat-content Xinjiang naan bread disclosed by the invention contain no
grease, the crispness of the low-fat-content Xinjiang naan bread is comparable to the crispness of the Xinjiang naan bread added with
grease, or the crispness of the low-fat-content Xinjiang naan bread is even better. In addition, the addition of the
hypsizygus tessellates
powder is capable of improving the coloring capacity of the Xinjiang naan bread, so that the baking time is thereby shortened. An oven is utilized to replace the pit as a baking device according to the preparation method; and during the baking processes, a technological means of using
high heat first and using low heat later is utilized, so that the problems of excessive
dryness and excessive
hardness of the surface of the Xinjiang naan bread are effectively solved.