Abstract: To support the flavor standardization in the industrial upgrading of Xinjiang naan, this study investigated three characteristic varieties-sesame naan, onion naan, and wowo naan. The volatile aroma profiles of electric-baked naan were systematically analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 110 volatile compounds were identified across the samples, categorized into 5 alcohols, 22 aldehydes, 19 ketones, 4 carboxylic acids, 6 esters, 4 ethers, 28 hydrocarbons, 14 pyrazines, and 8 other compounds. Specifically, 66, 87, and 56 volatile components were detected in sesame naan, onion naan, and wowo naan, respectively, with 42 compounds common to all three. By applying relative odor activity value (ROAV) and orthogonal projections to latent structures discriminant analysis (OPLS-DA), 22 key aroma compounds (ROAV>1) and 21 discriminant markers (VIP≥1) were identified. Significant differences were observed in the dominant aroma characteristics: Sulfur-containing compounds imparted a distinct note to onion naan, unsaturated aldehydes and pyrazines synergistically contributed to the aroma of sesame naan, while pyrazines were the primary contributors to the roasted flavor of wowo naan. These findings demonstrate that ingredient composition is the main factor driving flavor differences, which providing a scientific basis for the targeted flavor regulation and standardized production of Xinjiang naan.