During the National Day holiday, our family went to Xinjiang. Because of this, Nang and I have an indissoluble bond.

Crispy, crispy on the outside, tender on the inside, the naan exudes an alluring aroma that is mouth-watering.

I was immediately fascinated by it. Five, six, seven or eight mouthfuls destroyed a naan with a diameter of 40 to 50 centimeters.

Dry and crispy on the outside, fragrant and soft on the inside.

What's even more wonderful is that its fragrance is so strong that it permeates the room and refuses to dissipate!

I closed my eyes intoxicated.

Dad couldn't laugh or cry: "Don't just eat, observe carefully and ask people how they made it and where it came from..." I immediately took two naan and ran to investigate.

Through someone else’s introduction, I realized that it turns out that flour is the main ingredient for naan.

In addition to flour, sesame seeds, onions, eggs, clear oil, ghee, milk, sugar, etc. are all essential ingredients.

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

Add a little salt water and yeast dough to the flour, mix evenly, knead thoroughly, and rise slightly to make a dough pancake shape, and then bake it (be careful not to burn it, otherwise, the taste will be a bit... hard to describe)

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Delicious things naturally have their origins, and naan is no exception.

One day, the sun just came out and it was like it was on fire, and there was no wind at all.

Some sand and dust that look like clouds but not clouds, look like mist but not mist, float low in the air, sucking every drop of sweat from people's bodies. The air is filled with the smell of burnt wool.

The shepherd Turhong was burned by the sun and was covered in oil. He couldn't bear it anymore, so he abandoned the sheep and ran back to his home dozens of miles away.

Turhong dove into the water tank. When he came out, he felt cold, and the water on his head immediately turned into steam.

He suddenly found a piece of dough that his wife had put in the basin, grabbed it desperately, and fastened it tightly on his head like a felt hat.

The dough is cool and very comfortable.

At this time, he thought of the sheep abandoned outside.

The sun was still burning, and Turhun walked towards the sheep.

As he walked, he smelled a scent.

He looked left and right, wondering what was going on.

As I trotted along, the scent never left me.

Not long after, he tripped over a red willow root. Before he could fall, the dough on his head slipped to the ground and shattered.

The fragrance is getting stronger and stronger, covering the front, back, left and right.

Turhong picked up a piece of broken cake and put it into his mouth to savor it. It was crispy on the outside and tender on the inside. It was very delicious.

Turhon thinks the food is delicious.

The herdsmen brothers who smelled the fragrance learned the ins and outs and followed suit.

There has to be a name for such a delicious new craft, right?

In order to distinguish various types of cakes, Turhong called everyone together to brainstorm.

After much deliberation, he finally suggested: "Let's call it 'Nang'!" The sky is not sunny every day. On cloudy days without the sun, or in the winter with heavy snowfall, when people can't eat Nang,

I felt particularly uncomfortable.

Turhong thought about it and came up with a good idea.

He dug a big pit in his yard, plastered the four walls with yellow mud, and burned tamarisk roots in the middle. When the charcoal fire turned red, he put the mixed dough on the four walls. After a while, the aroma of naan filled the air.

Yes, the baked naan tastes better than the natural sun-cooked naan.

Delicious things paired with good legends are so beautiful!

Its color is burnt yellow, so noble, and its taste is indeed so simple.