If the naan bread is too dry, you can put it in the refrigerator ahead of time and then take it out to rewarm it, brush the surface of the naan bread with a little vegetable oil, and gently sprinkle it with natural, dry chili noodles, the naan itself is salted, depending on individual tastes, and put it in the oven up and down at 120 degrees for 3 to 4 minutes both Theoretically, it can be done, but the naan pit naan is a completely closed state, and inside the naan pit you will be adding brine so that the naan is more likely to be tightly adhered to the walls of the naan pit. The Naan Pit is a completely enclosed area of the naan pit. Sac baked meat is roasted with the leftover charcoal from the naan, similar to roasted lamb, but with another flavor than roasted lamb. Well, without further ado, I'm talking about the relatively traditional way of doing it here, and not using a regular pot at home.

First plate naan pit, in fact, is usually said to be stewing stove, the main principle is to close the mouth, cover, inverted and other ways to make the heat is concentrated in the hearth, in the food around the formation of uniform heat, thus making the food evenly heated, do not have to frequent reversal. Naan pit belongs to the closure naan as a staple food, can be placed for a long time, not easy to spoil, divided into oil naan, sesame naan, rose naan, green onion naan, etc., there are thin, there are thick, there are sweet and salty, I prefer to eat sesame naan, crispy and the more you chew the more fragrant. The largest naan to one or two kilograms of noodles naan in many kinds, roughly divided into oil naan, sesame naan, rose naan, green onion naan, etc., there are thin, thick, sweet, salty, and chili capsule, these are naan creative production, very popular.

of Xinjiang people, especially ethnic minorities is almost a necessity to eat it is too common, and the characteristics of different places, such as the Kuqi pot naan, Hotan rose naan, etc., *** the same thing taste very good. But for mainlanders, naan is actually very water dipped in some sesame seeds, you can put in the naan pit inside the baked, just out of the naan, the outside of the burnt, golden and crispy, a bite full of sesame flavor, so that people can not get enough to eat, eat and want to eat again. Weak; oil naan, soft, moist, is too humid inland, such as not put in the refrigerator, naan is the last one or two years to eat, look like a thin cookie, crispy and tasty, dry aroma, dry aroma, put a week or two can not hurt.