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Background and objectives: The volatile and nonvolatile compounds of eight types of Xinjiang baked flatbreads were measured to identify their characteristic components, with key odorants determined using the relative odor activity values (ROAVs). Findings: Electronic nose results indicated that Walnut Nang aroma differed significantly from that of other Xinjiang flatbreads. GC-MS results demonstrated that the principal volatile compounds in flatbreads were mostly aldehydes, alcohols, and ketones, with volatile profiles of flatbreads varying greatly. Among the flavor components tested, aldehydes with ROAVs higher than 1 contributed most significantly to overall aroma. In Rose Nang, aldehydes and alcohols were key odorants, with (E,E)-2,4-decadienal playing a major role in most flatbreads. All tested flatbreads were distinguishable using the electric tongue and discriminant factor analysis. Sugar analysis revealed lower maltose but higher glucose, sucrose, and fructose levels in Rose Nang compared to other samples. Finally, umami taste amino acids were dominant in all tested Xinjiang flatbreads. Conclusions: Our comparative analysis of the flavor substances of different kinds of Xinjiang baked flatbreads lays a foundation for research on flavor formation. Significance and novelty: The analysis could provide a useful basis in the development of processing methods for Xinjiang flatbreads.