Naan is very delicious, especially suitable for young people. It has a particularly hard texture and a strong taste, and it also has a wheat flavor.

Nang, with a golden skin, is made from flour as the main raw material, mostly fermented noodles, but a little salt is added instead of alkali.

Most of the naan is round. The largest naan is called "Aimanke" naan, which is thin in the middle and slightly thicker on the edges. There are many patterns stamped in the center and the diameter is 40-50 centimeters.

This kind of large naan requires 1-2 kilograms of flour and is called the king of naan.

The smallest naan is as big as the mouth of an ordinary tea cup and is called "Tokashi". It is about 1 cm thick and is the most exquisitely made small naan. There is also a small naan with a diameter of about 10 cm and a thickness of 5-6 cm.

Gejid naan has a hole in the middle and is the thickest of all naan.

There are many varieties of naan, and the raw materials used are also rich.

The general method of making naan is very similar to the Han people’s barbecued sesame cakes.

Add a little salt water and yeast dough to the flour (or refined flour), mix well, knead thoroughly, let it rise slightly, and then bake.

Those that add mutton oil are called oil naan; those that are stuffed and baked with diced mutton, cumin powder, pepper, onions and other seasonings are called meat naan; those that are mixed with sesame and grape juice and baked are called sesame naan, etc.

, because the dough and additive ingredients, dough shape, baking method, etc. are different, so the names of naan are also different accordingly.

Nang contains less water, can be stored for a long time, is easy to carry, and is suitable for the dry climate of Xinjiang. In addition, baked Nang is carefully made and the ingredients are exquisite. It tastes crispy, delicious and nutritious. It is not surprising that people of all ethnic groups love baked Nang.

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