If you wander through the bustling streets of Urumqi or chill at a tea house in the city of Yining, chances are you’ll spot rows of golden-brown naan fresh out of the oven. These flatbreads are a signature snack from the Xinjiang Uygur Autonomous Region, loved for their crisp exterior, fluffy interior, and hint of fragrant spices. 😋
Here’s the tea: Xinjiang naan isn’t your typical South Asian naan. It’s baked slap-up against the walls of a clay oven (think tandoor vibes but with its own local flair), sprinkled with sesame or nigella seeds, and served piping hot for breakfast, an afternoon pick-me-up, or a midnight feast.
CGTN Digital’s Nadim Diab decided to try his hand at making these bad boys at home – spoiler alert: they’re deceptively tricky! From kneading the dough just right to mastering the oven temperature, every step demands a little ninja skills. But once you nail it, the reward is next-level deliciousness. 🔥
Why You Should Try Xinjiang Naan:
- Crunchy & Chewy Combo: A texture party in every bite.
- Street Food Vibes: Perfect for on-the-go munching.
- Flavor Blast: Subtle spices and seeds that pop.
Whether you’re a #Foodie hunting the next big taste or just want to mix up your snack game, Xinjiang naan is a must-try. Plus, it’s an awesome way to travel along the Silk Road – no passport required! 🌏✨
So next time you’re scrolling through food stalls on Insta, give this flatbread a shot. Who knows? You might just become a naan-ninja too. 🫓🔥
Reference(s):
cgtn.com
