Xinjiang Nang
Xīnjiāng Náng (Xinjiang Naan Bread) is the most iconic food of Xinjiang. Baked in a tandoor-like clay oven, these round flatbreads have a crispy exterior and soft, chewy interior. They come in many varieties — plain, with sesame seeds, with onions, or stuffed with meat — and are the daily bread for millions across the region.
食材清单
- 500 g flour
- 10 g salt
- 5 g yeast
- 300 ml warm water
- 2 tbsp sesame seeds or nigella seeds
- 1 tbsp oil
- Optional: onion, lamb fat for topping
制作步骤
- 1. Soak the flour in warm water until soft (about 20 minutes), drain and set aside.
- 2. Boil water in a large pot, add noodles and cook until appropriate softness and hardness, take out
- 3. Prepare the sauce: mix the ingredients and stir well
- 4. Pour the noodles into a bowl, pour the sauce over it, add the side dishes and mix well.
文化小知识
Naan is the staple bread of Xinjiang and has been for over 2000 years. The Uyghur word 'nan' comes from Persian. Traditional naan is baked in a tandoor (tonur), a clay oven that reaches very high temperatures. In Xinjiang, there are over 50 varieties of naan, and the craft of naan-making was listed as a national intangible cultural heritage in 2023. Every neighborhood has its naan bakery, and the aroma of fresh-baked naan is the smell of home for Xinjiang people.