This kind of naan tastes oily and lingers for a long time. In particular, the "Korsigeda" naan from the Hotan area is shaped like a steamed bun, browned on the outside and tender on the inside. It tastes like meat and noodles in one, giving it a unique flavor.

Region: Xinjiang

Technology: Baking Materials:

500 grams of refined flour, 50 grams of fermented dough (flour fertilizer), 200 grams of onions , 350 grams of mutton, 10 grams of refined salt, 5 grams of pepper, and 7 grams of MSG.