Complete Guide to Xinjiang Nang
A Naan that Supports Xinjiang: Main Variety Taste Table, Storage and Softening Techniques, and the Naan Spots Worth Queuing For. The Complete Guide to Xinjiang Naan is part of the Xinjiang Travel Pre-Trip Series: it clearly covers practical matters such as seasons and duration, documents and border passes, private cars and transportation, payment and internet, food and accommodation, all at once, so you can check them off before departure.
Main Varieties
Sesame Wowo Naan (most common), Oil Naan (crispy and soft), Piyazi (onion) Naan, Spicy Pizi Naan (mildly spicy), Meat Naan (filled with lamb), Sesame Slice Naan, and Rose Naan (sweet); Kuqa large naan is thin and crispy with a diameter of half a meter, truly a feast for the eyes.
Texture and Selection
Freshly baked naan is crispy on the outside and soft on the inside, with a fragrant wheat aroma; buying "freshly made" naan is a level above supermarket-packaged versions; the peak times for the freshest naan are 8–10 a.m. and in the evening when they come out of the oven.
Storage and Re-softening
At room temperature in a paper bag, naan keeps for 3-5 days without going bad; refrigeration makes it hard; to re-soften, steam in a steamer for 2 minutes or microwave covered with a damp paper towel for 20 seconds; for long-distance transport, vacuum packing is recommended.
What to Pair Naan With
Salty milk tea, jar-cooked meat with naan, and watermelon with naan are the local trifecta; perfect for road trips, one naan can last a whole day.