Naan cake [Xinjiang Manas specialty]

What is naan cake? Authentic Xinjiang Manas specialty: naan cake

Content summary:Do you want to know what naan cake is? This article is a detailed introduction toXinjiang Manas specialty - naan cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on naan cake. The full text takes about 10 minutes to read, mainly including the basic introduction of naan cake and the product characteristics of naan cake? How did the history of naan bread come about? The method of making naan bread, etc

Basic introduction of naan cake

naan has a long history in Xinjiang, with a golden skin and ancient names such as "Hu Bing" and "Lu Bing". Naan is mainly made from flour, which is often fermented flour, but with a little salt added instead of alkali. Most naans are round in shape, and the largest naan is called "Amank" naan. It is thin in the middle and slightly thick at the edges, with many patterns in the center and a diameter of 40-50 centimeters. This type of naan requires 1-2 kilograms of flour and is known as the king of naan. The smallest naan, which is about the size of a typical teacup mouth, is called "Tokaxi" naan. It is over 1 centimeter thick and is the most finely crafted small naan. There is also a "Gejide" naan with a diameter of about 10 centimeters, a thickness of about 5-6 centimeters, and a hole in the middle, which is the thickest among all naans. There are also many patterns of naan, and the raw materials used are also very rich

Uyghur naan is considered a unique food among all foods in the country. Wherever you go in the north and south of the Tianshan Mountains, you can find crispy naan, which is the staple food of the Uyghur people

Long ago, on the edge of the vast Taklamakan Desert, herdsmen roamed the desolate banks of the Tarim River for years, coming and going in cold and hot weather. Sometimes it takes as little as ten and a half days, or as long as a year or a half to go out, so we have to bring dry food on the road. The Tarim River, which often dries up, cannot provide sufficient drinking water for herders. Within two days, the dry food on their bodies became as hard as rocks on the Gobi Desert, dry and hard, and sparks popped up from a bite of their front teeth

The sun is still burning, and Tuerhong walks towards the sheep, stepping on the dust rising from the cracked soil. As he walked, he smelled a fragrance. He looked left and right, unaware of the situation. He ran all the way, but the fragrance never left behind. Not long after, I tripped over a red willow root under my feet. Before I could fall, the dough on my head slipped to the ground and shattered. The fragrance grew stronger and filled the front, back, left, and right. Tuerhong picked up a piece of broken cake casually and put it in his mouth to savor carefully. It was crispy and delicious, with a crispy texture on the outside and tender inside. It was very delicious

"Dong Da Yi Da... Dong Da..." Tuerhong hummed the drum beats, chewed while taking off his chopsticks, wrapped the crumbs, and ran back to the village. Along the way, he would give a piece of broken food to anyone he saw, and wait for them to say 'delicious, delicious, really delicious' before continuing on. I don't know how many times I've heard the phrase 'delicious, delicious, really delicious', but Tuerhong confirmed that this thing is delicious. The pastoral brothers who tasted the fragrance learned the ins and outs and followed suit one after another. This delicious food must have a name for its new craftsmanship, right? In order to distinguish various types of cakes, Tuerhong gathered everyone together and brainstormed. After much thought, he suggested, 'Let's call it' naan '!' The weather isn't always sunny, and it's especially uncomfortable when people can't eat naan on cloudy days without the sun or in snowy winters. Turhong pondered and came up with a good idea. He dug a big pit in his own courtyard, smoothed the walls with yellow mud, and burned red willow roots in the middle. When the charcoal fire turned red, he pasted the well made dough onto the walls. In no time, the aroma of the naan was overflowing, and the roasted naan with a crispy and fragrant texture tasted better than natural sun dried ones

Method of making naan cake

Oil naan

The surface of the naan has sesame or sagittan (black similar to sesame but not sesame), usually white sesame or sagittan. After baking, the naan is coated with oil on the surface and looks crispy

Nai Zi Nang

Nai Zi Nang is relatively thick, with milk mixed in the surface. It has been baked for a long time, and the outer shell is thick, giving it a milky aroma when eaten

Geldan naan

Also known as Wowo naan, it is very thick, with a middle pit and a crispy yellow shiny skin, usually containing sesame seeds

Sesame naan

Similar to oil naan, it is named Sesame naan because there are sesame seeds on both sides

Piyazi naan

Piyazi is an onion. When Piyazi is mixed with noodles, the naan is made with the fragrance of Piyazi. There are also several types of Piyazi naan, the most classic of which is Piyazi Naizi naan, which has both milk and Piyazi flavors. The combination of the two flavors is very popular among people

Corn naan

Corn naan can be made using only corn flour or a mixture of corn flour and wheat flour. The taste of cornbread is a bit like steamed buns, with a slight sweetness

Buckwheat naan

The naan with buckwheat added has a buckwheat brown color, similar in shape to corn naan, and a light sweet taste, which can supplement some essential nutrients for the human body