The naan of Xinjiang people is very fragrant. What material is it made of?

Na 'an (Persian:, Hindi:? Kazakh: нан, South, Uygur:, Tajik: нон) is a kind of fermented bread [1] which originated in Persia and is one of the staple foods in Central and South Asia. Under the influence of immigrants from South Asia, naan also spread to the Gulf region, Europe and North America [2]. The method of making Naan is to ferment the dough and put it in a special Naan pit for baking. The specific shapes vary according to regional and national customs, including rolled bread, dough rolled into a hemisphere, dough pulled directly by hand, etc. Because it can be preserved for a long time, it can be used as dry food to carry with you.

Elaborate south cakes will be decorated with patterns in the middle and sprinkled with sesame and onion powder. Cooking oil, eggs and milk should be added to make the baked naan crispy and delicious. When baking, raisins can also be added. Take Na 'an of Uygur as an example. Its shape is basically round, but also grape-shaped, cantaloupe-shaped and so on There are oil naan, nest naan, corn naan, white naan and so on.