The making process of Naan is very interesting. The production of Nanbing is not much different from that of ordinary Han bread, except that the edge of Nanbing is thicker and the middle is thinner, and many beautiful patterns are tied with steel needles in the middle. On the one hand, it is beautiful, on the other hand, it is timely exhausted when baking, and it is more tightly attached to the south pit.

When baking, the first step is to heat the pit, first make a fire with firewood, and then put the coal in to continue heating. At this time, the naan will not be put in the naan pit. When the temperature of the pit is enough, open the sealed iron cover and disperse the burnt red coal in it. At this time, the coal block has no smoke and flame.

Then it was the busiest time-Master An held a bowl full of light salt water in one hand, and lifted the water to the pit wall of Ankeng with the other hand to draw water back and forth, and the charcoal fire was thrown up. With a snort, thick white gas emerged from the pit.

During this period, Master Nan raised the bread, bent down, threw it hard, and with a bang, Nan was tightly stuck in the Nan pit, one by one from top to bottom, until all the positions in the Nan pit were covered with Nan.