Besides the traditional pizza-like round Nang, there are hundreds of varieties of the roasted flatbread in Xinjiang.
Among them, there is a doughnut-shaped one called "Wowo Nang".
The Wowo Nang, named for its small hollow in the middle, is the thicker of all varieties.
It is very chewy since the dough is kneaded over a hundred times.
Topped with sesame seeds, the delicious golden brown wowo Nang is favored by all ethnic groups.
Staff at a local bakery typically produce more than 3,000 Nang a day, though demand still outstrips supply.
