Why does everyone like to eat the snack cake "Nan" in Xinjiang?

Nan is delicious, especially suitable for young people. His taste is particularly hard, it tastes particularly energetic, and it smells like wheat.

Naan, the skin is golden yellow, with flour as the main raw material, mostly fermented noodles, but a little salt instead of alkali. Most naan are round, and the largest naan is called "Aimanke" naan, with a thin center and a slightly thicker edge, and many patterns in the center, with a diameter of 40-50 cm. This kind of glutinous rice is 1-2 kg flour, and is called the king of glutinous rice. The smallest naan is as big as the mouth of an ordinary teacup. It is called "Tokas" naan and is about 1 cm thick. It is the most elaborate naan, and there is a "Gejide" naan with a diameter of about10cm and a thickness of about 5-6cm, with a hole in the middle. There are many kinds of naan, and the raw materials used are also rich.

The general practice of Naan is very similar to that of Han people baking sesame cakes. Add a little salt water and yeast to flour (or refined flour), mix well, knead thoroughly and bake slightly. Adding sheep oil is oil naan; Baked with diced mutton, cumin powder, pepper, onion and other condiments; Sesame naan is baked by mixing sesame seeds and grape juice, so it is called sesame naan. Because the ingredients of flour and additives, the shape of flour cakes and baking methods are different, the names of sesame naan are different accordingly.

Naan has less water content, is not bad for a long time, is easy to carry, and is suitable for the dry climate in Xinjiang; Besides, people of all ethnic groups like to pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick.