Shiliuyun-Xinjiang Daily (Reporter Abibai ) news: At the "Kuqa Big Naan City" in Kuqa, there's a renowned naan master known as "Naway," an honorary title for skilled naan makers. His name is Rexit Emit, an inheritor of the state-level intangible cultural heritage, the traditional craft of naan-making.

Photo shows Rexit Emit, an inheritor of the state-level intangible cultural heritage. (Photo by Sun Zhizhong)

Before sunrise each day, Rexit's naan shop springs to life. Inside the small courtyard, no larger than 100 square meters, he works alongside his wife, son, and apprentices, each with a specific role in preparing and selling the naan. Their teamwork is smooth and efficient.

In a side room next to the naan pit, a few workers shape the raw dough and then deftly toss it through a window straight into Rexit's waiting hands. Kneeling beside the oven, he spins the dough swiftly between his palms, flattens it onto a mold, and gives it a few firm slaps. In one fluid motion, he lifts the dough, bends forward, and stretches his arm deep into the naan pit, pressing the dough against the searing-hot wall. Less than ten minutes later, a golden, aromatic naan emerges, fresh and ready to serve.

Rexit shared his insights on the art of naan-making, "We go through more than ten sacks of flour daily. Crafting naan is far from a simple task. Every stage, from mixing the dough to pulling the finished bread from the oven, demands precision. A single misstep can spoil the flavor."

His eyes lit up as he described the secrets behind creating the perfect naan. Through years of dialogue with scholars researching naan culture, he has gained deep knowledge. "There are multiple types of naan," he noted. "Naan enriched with oil, meat, onion, or a handful of seeds scattered on top, such as sesame seeds, are all popular." His specialty, the Kuqa big naan, stands out for its impressive diameter, paper-thin crispness, and rich aroma.

What appears straightforward is actually a test of mastery. The process begins by blending flour with salted water and natural yeast, kneading until the dough becomes elastic, and then allowing it to rest. Portions are weighed and shaped into rounds, ready for baking. The naan pit, fueled by fragrant apricot or red willow wood, is carefully prepared. Saltwater sprinkled to tame the flames, the temperature monitored. Each dough round is flattened, adorned with decorative patterns, and topped with sesame, onions, or saffron before being skillfully pressed onto the oven's scorching walls. A final cover seals in the heat, transforming the dough into golden perfection.

Rexit said, "Kuqa big naan stays fresh longer in Xinjiang's dry weather because it contains very little moisture. It's the perfect travel food. Legend says Monk Xuanzang carried naan as food when crossing deserts." Beyond being a master baker, Rexit serves as a cultural torchbearer for this culinary tradition. His shop now functions as a showcase for Kuqa's intangible cultural heritage, drawing daily crowds of food enthusiasts eager to watch the nationally recognized inheritor at work and sample the genuine article. With infectious passion, Rexit regales visitors with tales of the naan's history and demonstrates its meticulous preparation, and even personally guides interested tourists in naan-making experiences, helping more people understand and fall in love with this traditional food.

Photo shows Rexit Emit, an inheritor of the state-level intangible cultural heritage, traditional craft of naan-making. (Photo by Sun Zhizhong)

In late 2020, Rexit traveled to Guangzhou for a national vocational skills competition, where his masterful naan-making demonstration captivated the audience with flawless precision. The performance earned him widespread acclaim.

Subsequently, Kuqa Big Naan City hired him to train local naan makers. To date, he has trained nearly 100 apprentices. "Now wherever I go, even when traveling, I always bring my homemade naan for others to taste while explaining how it's made. Their compliments naturally make them remember Kuqa, Xinjiang," Rexit said.

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