In Xinjiang, naan is known as "three days without meat, one day without naan". Historically, Jiashi people were famous for fighting for a living. The largest naan is called "Aimanke", which is thin in the middle, thick in the edge and patterned in the center, with a diameter of 40-50 cm, and is called the king of naan. The smallest naan is called "Tokas", with a thickness of 1 cm and the finest workmanship. There is also a "Gejide" naan with a diameter of about 10 cm and a thickness of about 5-6 cm, with a hole in the middle.

There are many kinds of naan, and Kashgar people like to eat "wowo". The birth of "Wowoan" is full of stories and folk wisdom. At first, the first generation of beaters spread the dough on a stone heated by firewood. Later, it was found that the paste dough flowed to the ground after being heated by high-temperature loess, and the taste was better. So he began to build a pit with loess, where he burned wood and baked naan. The dough with a slightly thicker periphery and a thinner center maintains a soft and crisp taste.

Making method of naan

Most Uygur naan are baked in naan pits. Brain pits are also unique. Due to different regions, the forms and materials of brain pits are also different. Generally, the height of the pit is about 1 m, and it is made of inverted cylindrical adobe made of wool and clay, surrounded by clods to form a square soil platform; In some areas of southern Xinjiang, local nitrate and mud are used as pits. Uighurs in Urumqi also use bricks to build pits; This kind of pit varies in size and is square. The size of the pit is determined by the population.

Although there are many styles of naan pits, some naan pits are not baked. For example, there is a kind of meat naan that is fried in an iron pan. In addition, there is an ancient method of baking naan, that is, burying naan in the hot ashes of burning firewood and baking it half an hour later, without turning it over or looking at it. Blow off the dust on the surface when eating, and it tastes delicious as well.