Naan has a long history and unique flavor as one of the staple foods of the Uyghur people in Xinjiang. Flour is the main ingredient of Naan， and the type of flour determines the quality of Naan. As consumers become more aware of healthy eating， whole grain foods and foods high in dietary fiber are gradually becoming popular among consumers. Whole wheat flour， as one of the most common whole grains， is inexpensive and widely used. However， because whole wheat flour contains outer skin and germ， it leads to poor taste of whole grain foods. In order to investigate the effect of whole wheat flour on oil Naan， this paper used different ratios of whole wheat flour instead of semolina inside the traditional method to make oil Naan， and investigated the effect of whole wheat flour addition on sensory evaluation， textural characteristics， polyphenol content and antioxidant capacity of oil Naan. The antioxidant activity of the oil Naan was evaluated using ABTS·+ scavenging rate， DPPH· scavenging rate and ·OH scavenging rate as indicators. The results showed that at 60% whole wheat flour substitution， the sensory score of oil Naan was 81.12， and the ABTS ·+， DPPH· and ·OH scavenging rates of naan core were 43.05%， 49.52% and 42.25%， respectively. At this point， the oil Naan maintained high antioxidant activity while having good sensory evaluation.