The baked naan in the Xinjiang region is really a great invention, and it is very suitable for people who work outdoors for a long time. The fully baked naan has extremely little water content, which makes it easy to preserve. Once made, it can be stored for a long time. The local ethnic minorities often take a stack of naan when they go out, and when they eat it, they just need to soak it in boiling water to make it edible, which is both delicious and convenient.