Location: Baking naan atTurpan, Xinjiang, China (42� 55' 60 N, 89� 10' 0 E)
Date: 20 May 1999; 1.10pm
Camera: (analogue) Canon 500N with negatives and scanned
One of the staple of the Uighur people of China is the naan bread. This is fairly similar to the South Asia continent naan except that it is round in shape and very thin. It is normally not flavoured with garlic etc as the South Asian version but just a sprinkling of cinnamon and light spices. They are baked the same way by placing the flour inside an earthen oven (in this case called a Tonur).
The naan is delicious when it is warm and freshly baked. Otherwise they are slightly hard but as they are thin, they are actually not that tough. Naans are kept at homes and eaten as and when wanted to, just like bread.
