Xinjiang Breads Beyond Naan: Sangza, Girdeh, Katlama and the Tone Oven
Naan is only the start. A field guide to Xinjiang breads — sangza, girdeh, katlama, toghach — how they are baked in the tone oven and when to eat them.
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Beyond Naan: Xinjiang’s Other Tandoor Breads (Girdeh, Tokach & the Tandir Tour)
Naan gets the fame, but Xinjiang’s tandir oven bakes girdeh, tokach, and more. A field guide to the region’s other breads, where to find them, and how they’re made.
