🍽️ Roast Nang

A Uyghur staple, crispy outside and soft inside.

Baked nang is the staple of Turpan and Uyghur households across Xinjiang. Fermented dough is shaped into round discs, center pricked with patterns, rim raised, brushed with onion water or sesame, then stuck to the inner wall of a tandoor oven and baked over charcoal until golden and crisp. It is crisp outside, soft inside, richly wheaten, and keeps well. Turpan versions prize oven heat and dough thickness, best fresh from the oven. Eaten alone, with milk tea, or wrapped around roast meat, it is an everyday staple. In dry, hot Turpan, this fragrant, golden round loaf carries the most solid wheat aroma of Uyghur daily life.