Traditional naan-making techniques inherited, developed in Xinjiang
There is a saying in Xinjiang, that one can go without meat for three days, but not for one day without naan. It reveals the indispensable role of naan in the daily lives of people of all ethnic groups in Xinjiang. Among the more than 200 types of naans in Xinjiang, Kuqa naan is regarded as the "king" with an average diameter of over half a meter.
Baking a Kuqa naan is more technically demanding than baking other types of naans.
Wheat flour becomes elastic after repeated kneading. The dough is spread and a tool with needles is used to prick out round patterns. Special seasonings are spread evenly, followed by a sprinkle of sesame seeds. When the pit oven is roasting and the naan is stuck to the inner side, the aroma of baked wheat wafts over instantly.
