If the naan is kept at room temperature, it can be stored for three to five days, and it can be stored in the refrigerator for about a week.

Naan is a must-have food for many ethnic minorities in Xinjiang when traveling. It is very nutritious, and people will not feel hungry for a long time after eating it.

Introduction to Nang:

"Nang", Persian transliteration, means bread. Traditional staple food of Uyghur, Kazakh, Kirgiz, Tajik, Uzbek, Tatar and other ethnic groups. Popular in Xinjiang and other places. The skin of Nang is golden yellow, and it uses flour as the main raw material, mostly fermented noodles, but does not add alkali but adds a little salt.

Nang has a reputation in Xinjiang as "it is better to go without meat for three days than to live without naan for one day". Historically, Jiashi people were famous for making a living by making naan.

The largest naan is called "Aimanke", which is thin in the middle, thick at the edges, patterned in the center, and 40-50 cm in diameter. It is called the king of naan.