It's pretty much impossible to walk a city block anywhere in Xinjiang without running into a Uyghur bread stand.  The stands selling this bread, also referred to as "nan" or "nang", are more common to this part of China than Starbucks is in America (but thankfully they're much cheaper!).  The stand itself is pretty simple.  It usually consists of a small room to mix the dough next to a large stove, called the "tonnir", which is the same kind as a tandoor oven, right outside to bake the bread.

Often a bread stand stand is occupied by two or more Uyghur men - one to make the dough, one to cook the bread and sometimes another to sell or deliver it.  A livelihood, and a skill passed down from generation to generation and taught as a specialized trade.  There's no formal school  in which to train and no recipe books exist.

Of course that delicious heady aroma of baking bread ona cold morning is magical and thousands agree.

The Bread

There are over 50 different kinds of Uyghur bread and rarely would you see the same kind of bread at two different stands. 

Typical bread kinds:
Flat Bread
Flaky Bread
Small Baguette Bread
Sourdough Bread
Bagel Breads

On top of that, each stand has its own assortment of "goodies" that they may mix or cover the bread including onions, sesame seeds, hot spices, and meat.  It really is amazing to see the creativity that is put into some of these family recipes.

Impossible to miss and always affordable.

Visiting Xinjiang without eating Uyghur bread is unthinkable.  It's cheap at 2 yuan for a single piece and over, you're getting ripped.  One of life's luxuries is eating hot bread soft or crunchy.  Whether you eat it with kebabs, dip it in the DaPanJi sauce, or just eat it by itself, you won't be disappointed in this Xinjiang-Uyghur specialty.