When many people go to some Xinjiang gourmet restaurants for dinner, they will eat Xinjiang Nan, and the combination of Nan and some Xinjiang delicacies can be described as natural, especially the fried rice noodles in Xinjiang. The freshly baked Xinjiang Nan is fried into the rice noodles together, and each Nan cake is covered with sauce, which is crisp and delicious. Then do you know how important Xinjiang Nao is in Xinjiang?

For people in many parts of China, pasta is the main food in their daily lives, such as sesame cakes and steamed bread, but for people in Xinjiang, they often eat it in their daily lives. The status of naan in Xinjiang is equivalent to that of steamed bread and sesame cakes that we often eat, but there are many kinds of naan in Xinjiang, and naan cakes in ancient Xinjiang have been used by people.

People in Xinjiang eat naan every day, and almost every family has a naan pit for baking naan, and for Xinjiang with dry climate, this naan can be stored for a very long time, even for about a month, even if it is not kept in the refrigerator. There are many kinds of Xinjiang naan, such as oil naan, Grdan naan, milk naan, buckwheat naan, spicy skin ascot and so on. Today, Xiaobian will teach you how to make a common naan, so that you can also eat delicious Xinjiang naan at home.