1, you can put the naan in the hot soup after cooking to soften and eat;

2, you can cut the naan into small pieces, and meat and stir-fried to eat;

3, you can make mutton steamed buns.

Naan has a long history in Xinjiang, with a golden-colored crust, and was called "hu cake" and "oven cake" in ancient times. Naan to flour as the main raw material, most of the fermented noodles, but do not put alkali and put a little salt. Naan is mostly round, the largest naan called "Amank" naan, thin in the middle, slightly thicker edges, the center of the poke with many patterns, the diameter of 40-50 centimeters. This kind of naan big to 1-2 kilograms of flour, known as the king of naan. The smallest naan and general teacup mouth so big, called "Torkasi" naan, thick about 1 cm more, is the most delicate kind of small naan, there is a diameter of about 10 cm, about 5-6 cm thick, there is a hole in the middle of the "Gergid" naan, which is the thickest kind of naan in all This is the thickest of all naans. There are also many different types of naan, and the ingredients used are also very rich.