In Uighur villages, market towns and almost every family, there are pits for baking naan, and all women will play naan (Xinjiang people call it "naan"). Nangkeng is located in the yard or in front of the house, and the most important equipment for baking nang in Uygur is Nangkeng. Generally speaking, pits are made of wool and clay. About one meter high, with a small belly, it looks like an inverted water tank. Around the pit, the adobe is built into a square soil platform, which looks like an inverted wide ascites tank for the roaster to operate on. Before baking, burn charcoal or coal at the pit bottom. When the open flame disappears and the pit wall is very hot, you can stick the rolled dough on the pit wall and bake it in ten minutes. When baking, first put the dry wood in the pit and burn the pit wall until it is very hot, and then stick the rolled cake-like dough on the pit wall.

When rolling noodles, you can roll out thin naan blanks with the size of a round stool or small naan blanks with the size of a bowl as needed. You can put some cooking oil on the naan blank, sprinkle some sesame seeds and chopped green onion, and the baked naan will be more crisp and fragrant. Because Naan is baked, its water content is low, and it is not bad to store it in dry Xinjiang for ten days and a half months. If it is oily naan (when kneading dough and eating oil), it can be preserved for about a month, and it is still delicious to soak in water. Therefore, when Uighur villagers leave the city, they will put some naan in the cloth pocket around their waist; Going to the mainland by train often brings a bag of oil, which is economical and convenient to eat all the way. Teach you how to make a sweet Shao Shao, how to make a sweet Shao 1. Put the refined flour into a pot, add tender yeast, sugar, peanut oil, baking soda powder and 150g water, knead into dough, and cover with a wet cloth 15min. 2. Knead the baked dough into a long strip by hand, pick 10 flour, knead it into a circle, and grease it. Put them together to form a baked green body. 3. Flatten the baked Naan blank, press it outward from the round nest with your thumb into a round nest with a diameter of about 1 cm, and then punch several holes in the middle of Naan with a pointed tool. 4. Lift it from the bottom by hand, change it into a circle, put it in a plate, bake it at a furnace temperature of 220-230℃ for 12- 14 minutes, and then take it out. Key points of making sweet baked nang: 1. Knead the dough thoroughly until the surface is smooth and not sticky. 2. Don't crush the green circle.