Generally speaking, pits are made of wool and clay. It is about one meter high and its abdomen is very small. It looks like an inverted wide ascites tank. A fire is lit at the bottom, which is generally a rammed earth structure. Around the pit, a square earth platform is built with adobe, on which the barbecuer can operate. There is a vent at the bottom of the naan. Some areas in southern Xinjiang use nitrate mud as cellar blank, while Urumqi and some urban residents use bricks as cellar blank.

Before baking, put dry wood (charcoal or coal) at the bottom of the pit and burn it. When the open flame disappears and the pit wall is boiling hot, you can stick the rolled dough embryo on the pit wall and bake it in ten minutes. You can put some cooking oil, sprinkle some sesame seeds and chopped green onion on the naan blank, and the baked naan will be more crisp and fragrant.