Naan is a very traditional cuisine in the Xinjiang region, and has a very long history, more than 2000 years ago there has been a delicious naan, Xinjiang naan practice is very much, and can be accompanied by a lot of eating, can be accompanied by a large plate of chicken, but also naan fried meat, etc., today we all come together and detailed understanding of this traditional ethnic food related to The content of this traditional ethnic food.

The origin of Xinjiang naan

In a long, long time ago, in the Taklamakan Desert, there is a shepherd called Tulhon, by the hot weather and the sun's hot baked body out of oil, very uncomfortable, in this time is the wife in the basin inside a ball of dough on top of their heads, the second dough of the silk of the coolness is also very comfortable for him, and after a short while, the top of the head of the dough was baked by the sun very strong, it became like the sun, and then the head was baked, and then the head was baked. The very strong, became like a hard piece of cake, and the head of the cake by the sun baked is more and more fragrant, the fragrance is more and more get, Tulhon took a piece of the inside of the mouth to taste, eat up the outside of the charcoal, and crispy, delicious, eat up very delicious, so he is in their own home dug a large pit, surrounded by yellow mud coated solid, and then in the middle of the burning some red willow root, until the charcoal was burned red, then put the charcoal to be burned. When the charcoal is burned red, the and the good noodles pasted on the four walls, so you can make a delicious cake, this is the origin of the Xinjiang Naan.

How to Make Naan

Main Ingredients: 350 grams of flour, 50 grams of whole wheat flour

Side Ingredients: 3 grams of yeast

Seasonings: 1 tablespoon of salt, 1/3 of a tablespoon of five spice powder, 250 grams of water, 20 grams of vegetable oil

1. First of all, you will be able to put all of the ingredients, except for the vegetable oil, into the bread machine. Begin to make dough, a program can beat the dough relatively smooth.

2. Take out a small piece of dough and stretch it out, you can pull out some film, until the break is not smooth, then you can make the pastry.

3. Take out the dough, then is rounded, put into a large bowl, and wrapped with plastic wrap, in the oven for fermentation.

4. After the dough has fermented, it should stop fermenting when it doubles in size.

5. At this time, take out the dough for venting, and then is divided into three equal parts, all rounded, covered with plastic wrap for fermentation, fermentation about 10 to 15 minutes.

6. Brush a baking sheet with a thin layer of oil, then spread some oil on your palm and push one portion of the dough to flatten it out, and you can make it like a pizza.

7. Use a naan poke to make an even pattern on top of the pie. Brush the top of the pie with a thin layer of oil.

8. Preheat the oven at about 220 degrees and bake for about 10 minutes, then it's time to turn the heat up to 250 degrees and bake for 3 to 4 minutes.

9. Brush a thin layer of oil on the baked naan bread.

Nutritional value of Xinjiang naan

The main ingredient of Xinjiang naan is cornmeal, cornmeal contains trace elements of selenium, lysine, so it can prevent tumors, and regular consumption of cornmeal can help appetizer, laxative and diuretic, for the softening of blood vessels, slowing down the cellular aging has a very good effect, we if you are suffering from high blood pressure, hypertension, high cholesterol, atherosclerosis, etc. is very suitable for consumption! Cornmeal, naan is a very large number of types, and in different places there are different practices, different ethnic groups also have their own more unique practices.

New Zealand naan cold how to do

For different kinds of naan, whether it is onion naan, or how many things put on top of the naan, we can be through the microwave oven or steamer pot spicy heat, but note that the naan is the hotter the less delicious.

Tips for baking naan in Xinjiang

The thickness of the naan and the seasoning we use when making it can be adjusted according to our own tastes, and the time to bake the naan should be reasonably adjusted according to the size of the naan.

Whole wheat flour is to increase the grain flavor of the mumble, but also can be all useful gluten flour. If we like five-spice powder, it is possible to add some according to their own preferences, if not, do not add, you can also add some of their favorite seasonings. And authentic Xinjiang naan is also to sprinkle sesame seeds on the surface, naan bread can also be made into milk sugar flavor. When baking naan, once it is baked to their desired color, you should immediately turn off the fire, so as to avoid baking black. Because we need to bake in several times when baking, so in the baking of the first time, the latter is to cover the dough with plastic wrap plastic wrap or wet cloth, so that the surface of the dough can avoid drying out.

For the authentic Xinjiang naan, it must be eaten while fresh, so eat is the best, if it is dry, it is possible to soak in the broth to eat, wait until after the softening of the side of the drink to eat the soup meat, while eating naan is very tasty, if there is no broth, then, we can also drink brick tea, naan into the tea bowl inside the softening, and after that you can eat, we can also be at this time. Add some dried fruits, so it will be more nutritious and delicious. If you like to eat something crunchy and hard, you can gnaw on the dry naan to eat, but also a different flavor.

Can pregnant women eat Xinjiang naan

Yes, but pay attention to eat less.

Who is not suitable to eat naan

Generally speaking, you can eat.

Will eating naan make you fat

Naan's calories are relatively moderate, if we do not eat every day, is not to worry about their own fat, if you like to eat naan, it is possible to eat, more exercise. This is also the calories can be consumed, we eat some naan in the weight loss is not relevant, eat more is not fat. But we have to pay attention to the naan is baked food, it will be unfavorable to the health of the body.

The Xinjiang naan is a very common food, the flavor is very good, and we can eat some naan to supplement the body of certain energy, this food is very hungry, and eat some of the treatment of gastric problems have a very good benefit, and we eat some of the moderation is not fat, so you may wish to eat some of the production of a regular basis to enjoy the delicious food brings The first thing you need to do is to make sure that you have the right amount of money to pay for it.