My experiences with Naan have usually been different.  Most of the time when I have Naan it is served before the meal and is a light fluffy flatbread with a light structure inside, this Naan was completely different. It had a dark seasoned crust and was much larger and heavier than the other Naans I have had. Additionally, the Naan had poppy seeds as well as sesame seeds on the outside of it and was brushed with butter.   The bread was also served with the main course and was a perfect utensil to scoop up the other food. Naan
Naan seems like an integral part of the dining experience in Uyghur cuisine. In my experience, I have found this to be a commonality amongst many Muslim communities  across Asia and Africa.  Another thing that I found different about this Naan compared to others I have  tasted is that it was more salty and yeasty. It tasted like the dough had plenty of time to rest and develop. Something that I look forward to tasting is the difference in the yeastiness of the bread when I get to taste it in Kashgar.