Naan occupies an important position in Xinjiang and is called "the king of pasta in Xinjiang". It is an indispensable part of the local people's daily diet. Naan has profound historical and cultural connotations in Xinjiang's food culture and is regarded as an important food symbol.
The process of making Naan is usually to mix flour with yeast and salt, add appropriate amount of water, stir into dough, and then wake for a period of time to ferment the dough. The fermented dough will become soft and elastic. Next, divide the dough into small pieces of appropriate size, knead them into flat circles or ovals by hand, and then bake or fry them in an oven or pan. The baked naan will swell up, and a layer of golden caramel will appear on the surface, while the inside will remain soft.
There are many different kinds and varieties of naan, such as large naan, small naan, round naan, oval naan and so on. Different regions and ethnic groups will also add some special ingredients when making naan, such as raisins, walnuts, meat stuffing and so on. This will make the taste of Naan more diverse.
Naan is one of the main staple foods in Xinjiang, which is not only common in families, but also a necessary food for banquets, weddings and other important occasions. It is not only a delicious food to satisfy people's appetite, but also an important symbol of Xinjiang's rich and varied food culture and national characteristics.
The making of Naan requires experience and skill, and it is difficult for ordinary people to make authentic Naan completely at home. But in restaurants, food stalls and other places in Xinjiang, people can taste authentic Nan at any time and realize its unique charm.