Hey guys!
I'm really excited.
Today we're going to be looking at a behind-the-scenes
of how to make Uyghur naan.
So they're going to teach me a little bit
of what they're doing, how they're going to
put it in and...yea, let's go check it out.
Come on.
So one of the first things they're doing right
now is getting the mixture and kneading it
all together.
What I've been told is that they've got flour,
salt, water, a little bit of oil, a little
bit of sugar and it's all put together in
different combinations to make the dough for
the bread.
Now on the outside here we have what is called
the "tannur" which is basically the oven.
Inside they're using coal to heat.
They used to use a lot of wood but now it's
coal.
He's taking and putting water on the outside
of the walls to prepare it to put the bread
on the sides.
So here comes my favorite part, the actual
trying of the bread.
This thing is hot out of the oven.
It's the best way to get this type of bread is
hot out of the oven.
Just kind of tears apart in your hand.
Ahh...this is really good bread.
You can see, we got sesame.
You can see the pattern that he had been stamping
on there.
It's really pretty simple.
There's not much to it.
So I think it's really interesting to note
that these guys wake up at 3:30 local time
which is 5:30am Beijing time and they work
for about 6 hours until 10am local time.
This is the normal schedule and then if they
still need to make more bread in the afternoon
they'll work from about 5pm local time to
7pm.
Around that amount of time.
So you're talking about a really long day!
