"Naan" is a Persian transliteration, meaning bread. Traditional folk staple food of Uygur, Kazak, Kirgiz, Tajik, Uzbek and Tatar. Popular in Xinjiang and other places. Naan skin is golden yellow, with flour as the main raw material, mostly fermented noodles, but with a little salt instead of alkali.
In Xinjiang, naan is known as "three days without meat, one day without naan". Historically, Jiashi people were famous for fighting for a living. The largest naan is called "Aimanke", which is thin in the middle, thick in the edge and patterned in the middle, with a diameter of 40-50 cm, so it is called naan king.
The smallest naan is called "Tokas", with a thickness of 1 cm and the finest workmanship. There is also a "Gejide" naan with a diameter of about 10 cm and a thickness of about 5-6 cm, and a hole in the middle. There are many kinds of naan, and the raw materials used are also rich.
Harqin Zinang is rich in nutrition and has a long history in Kashgar. Not only is it delicious, but it will not go bad after long-term storage. It is an ideal "convenient meal".
Naan is a kind of round cake. First, the wheat flour or corn flour is fermented, kneaded into dough blank, and then baked in a special fire pit (commonly known as naan pit). There are many kinds of naan, about fifty kinds. Common ones are Rounang, Younang, Wowei, Sesame Nang, Sliced Nang, Hillman Nang and so on.