Naan is an essential food on the table of the Uyghur people, and there are more than 50 kinds of it. It is round in shape, with flour as the main ingredient, and at the same time, according to different tastes with sesame, onion, egg, vegetable oil, butter, milk, salt, rock sugar and other raw materials, there are two types of hairy and dead noodles. Naan baking stove with clay made of mold, in the shape of a jar. There is a small water tank knocked off the bottom, upside down, surrounded by bricks. Naan baking, first lighted firewood or coal, to smoke out, the pit reached a certain temperature, to the pit wall sprinkled with a small amount of salt water, the raw naan paste in the pit wall with a cover seal, a moment that is cooked.

"Ekman" Naan:

Thin in the center, thick, with many patterns in the middle, about 30 centimeters in diameter, and up to 50 centimeters in diameter for the largest naan.

Tokachchi naan:

5 centimeters in diameter and 1 centimeter thick, with milk, varnish or suet and ghee in the noodle, which makes it crunchy and tasty, and it is the smallest naan in the world.

"Gerdai" Naan:

Also known as "Wo Wo Naan", about 5 centimeters thick, the surface is smooth and shiny, outside the crisp inside.

"Sikman" Naan:

The icing sugar water evenly coated on the surface of the naan, after baking, there are translucent crystals of icing sugar, sweet and crispy.

"Goshi" Naan and "Goshi Gerdai" Naan:

Meaning meat naan and "meat nest naan". The method of production is to cut fresh fat lamb into cubes, accompanied by onions, salt, etc., mixed into the flour and well, baked.

"Kakma" Naan:

Dead noodles, oil. A layer of oil coated layer screwed together, rolled thin and baked, with fragrant, crisp, crispy and so on, not spoiled for a long time.