small oil naan

Naan is one of the main pasta favorites of various brothers and ethnic groups in Xinjiang, with a history of more than two thousand years. There are many varieties of naan, about fifty. The common ones are meat naan, oil naan, wowo naan, sesame naan, sliced naan, Hillman naan, and so on. According to research, the word "Nang" originated from Persian and is popular in the Arabian Peninsula, Turkey, and countries in Central Asia. The Uighurs originally called the naan "Aimake", but it was not changed to "Nang" until Islam was introduced into Xinjiang. Lop Nur Small Oil Naan.

The general practice of naan is very similar to that of the Han nationality. Add a little salt water and fermented flour to the flour (or refined flour), mix well, knead thoroughly, and let it rise for a while, then it can be baked in a naan pit (Tunur). The naan pit is round and fired with soil. The one with mutton oil is called oil naan; the one baked with diced mutton, cumin powder, pepper, onion powder and other condiments mixed with stuffing is called meat naan. Stirring sesame seeds and grape juice is called sesame naan, etc. Because of the differences in dough and additives, shape of noodle cake, baking method, etc., the name of naan varies accordingly. It is said that when Tang Monk crossed the Gobi desert to learn scriptures, the food he brought with him was naan, and it was naan that helped him complete the arduous journey. Through this beautiful legend, people of all ethnic groups regard naan as an essential food in daily life.