Based on the essence of traditional Naan cooking method, the formula of Xinjiang Naan product baked by electric oven was studied in this research. In the formulation of Naan, the effects of water, oil, yeast, and salt on the quality of Naan were optimized by Single-factor and orthogonal experiments, the results showed that the optimization parameters of Naan formulation with better quality were as following: the water 55%, Oil 10%, yeast 0.5% and salt 1%. Under these conditions, the sensory score of Naan was 19.2.