Xinjiang Naan (Nang): A Field Guide to the Region’s Daily Bread
Xinjiang naan (nang) is the region’s daily bread. A field guide to its types, the tandoor oven, how locals eat it, and where to buy the best nang.
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Xinjiang Samsa & Roast Buns: The Tandoor Baker’s Guide
Samsa are Xinjiang’s flaky tandoor-baked buns. Learn the dough, the fillings, and where to find the best roast buns from Urumqi to Kashgar.
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Naan (馕): Xinjiang’s Essential Flatbread and the Oven That Defines a Region
Naan is the daily bread of Xinjiang — baked in a domed tandoor, chewy, sesame-studded, and endlessly varied. Learn the types, the baking, and why no meal is complete without it.
