Naan has a long history in Xinjiang, which was called "Hu Bing" and "luobing" in ancient times. Naan takes flour as the main raw material, mostly fermented noodles, but puts a little salt instead of alkali. Most naan are round, and the largest naan is called "Aimanke" naan, which is thin in the middle, slightly thicker at the edge, and has many patterns in the center, with a diameter of 40-50 cm. This kind of glutinous rice flour 1-2 kg is called the king of glutinous rice flour. The smallest naan is as big as the mouth of a normal teacup, and it is called "Tuokasi" naan, which is about 1 cm thick, and it is the most finely made naan. There is also a "Gejid" naan with a diameter of about10cm and a thickness of about 5-6cm, with a hole in the middle.

There are many kinds of naan, and the raw materials used are also very rich. Besides flour, sesame seeds, onions, eggs, clear oil, ghee, milk, sugar and salt are all indispensable raw materials. When making "Tuokasi" naan and other naan, you should not only put oil, eggs, sugar and other raw materials, but also sprinkle some "Siyadan" (black grass seeds, much like black sesame seeds) on the surface. This naan is not only delicious, but also will not deteriorate after long-term storage. Therefore, Uighurs always take this kind of naan on business trips and long journeys. Drinking some tea and eating some "Tuokasi" naan can satisfy their hunger immediately, which is really an ideal convenient meal. Legend has it that when the Tang Priest crossed the desert Gobi, the food he brought with him was Naan.