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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Naan (Flatbread): The Essential Xinjiang Bread You’ll Eat Every Day
If you spend more than two days in Xinjiang, you will develop a habit: spotting the round, flat bread called naan (馕). It is everywhere — stacked in basket…
