Grilled Nang is a very traditional delicacy in Xinjiang, and it has a very long history. Delicious Nang was already available more than 2,000 years ago. There are many ways to make Xinjiang Grilled Nang, and it can be paired with many things.

How to eat it, you can pair it with a large plate of chicken, or stir-fry meat with naan, etc. Today we will come together to learn more about this traditional ethnic food.

How to make Xinjiang grilled naan. The origin of Xinjiang grilled naan. A long time ago, in the Taklimakan Desert, there was a shepherd named Turhong. He was burned all over by the hot weather and the sun. He was very uncomfortable. In this

At that time, he put a ball of dough that his wife had put in the basin on his head. The coolness of the dough made him very comfortable. But not long after, the dough on his head was burned very badly by the sun, and he

It turned into a hard lump like a pancake, and the pancake on the head was baked by the sun and became more and more fragrant. Turhong took a piece and tasted it carefully in his mouth. It tasted charred on the outside and tender on the inside.

, and it was crispy and delicious, so he dug a big hole in his house, smeared it with yellow mud around it, and then burned some tamarisk roots in the middle until the charcoal was burned red.

When the time comes, the reconciled noodles are pasted on the four walls, so that delicious noodles can be made. This is the origin of Xinjiang Nang.

How to make Xinjiang baked naan Ingredients: 350 grams of flour, 50 grams of whole wheat flour Accessories: 3 grams of yeast powder Seasoning: 1 tsp of salt, 1/3 tsp of five-spice powder, 250 g of water, 20 g of vegetable oil 1. First, remove all the ingredients

Pour all ingredients except vegetable oil into bread machine.

Start kneading the dough, and one step can make the dough smooth.

2. Take out a small piece of dough and stretch it out. You can pull out some film. When the break is not smooth, you can make pancakes.

3. Take out the dough, roll it into a round shape, put it into a large basin, wrap it in plastic wrap, and ferment it in the oven.

4. Wait until the dough has fermented. Stop fermenting when the dough has doubled in size.

5. At this time, take out the dough to deflate, then divide it into three equal parts, roll them into round balls, cover them with plastic wrap and ferment them for about 10 to 15 minutes.

6. Brush a baking sheet with thin oil, then apply some oil on the palm of your hand, flatten a piece of dough, and make it like a pizza.

7. Use a naan poke to make even patterns on the cake.

Brush a thin layer of oil on top of the cake.

8. Preheat the oven to about 220 degrees and bake for about 10 minutes, then turn the heat to 250 degrees and bake for another 3 to 4 minutes.

9. Brush a thin layer of oil on the baked naan bread.

The nutritional value of Xinjiang grilled naan. The main raw material of Xinjiang grilled naan is cornmeal. Cornmeal contains trace elements selenium and lysine, so it can prevent tumors. Moreover, regular consumption of cornmeal can help appetite, laxative and urination, soften blood vessels and delay cell death.

It has a very good effect on aging. If we suffer from high blood pressure, hyperlipidemia, atherosclerosis and other diseases, it is very suitable to eat cornmeal. There are many types of naan, and there are different ways of making them in different places.

Ethnic groups also have their own unique practices.