Naan is an indispensable and important food in the daily life of the Uyghur people, and it is also one of the unique foods in the Uyghur food culture. Uygur people have eaten naan for more than 2,000 years. There are many varieties of naan, about 50 kinds. There are mainly meat Nang, You Ka Nang, Wo Wo Nang, Slice Nang and Sesame Nang, etc. The ingredients used in naan vary depending on the type of naan. They generally include eggs, milk, onions, clear oil, sesame seeds, chopped green onions and other raw materials. Due to the unique production process of this food and the special dry climate in Xinjiang, the moisture content of naan is low. The baked naan is dry on the outside and crispy on the inside. It has the characteristics of not going bad after being stored for a long time, and is very easy to carry and store.