{"id":1065,"date":"2016-11-09T20:39:34","date_gmt":"2016-11-10T00:39:34","guid":{"rendered":"http:\/\/silkroad.guilford.edu\/?p=1065"},"modified":"2016-11-09T20:39:34","modified_gmt":"2016-11-10T00:39:34","slug":"the-naan","status":"publish","type":"post","link":"https:\/\/ds.guilford.edu\/projects\/silkroad\/team-tongue\/the-naan\/","title":{"rendered":"The Naan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1066\" src=\"http:\/\/silkroad.guilford.edu\/wp-content\/uploads\/2016\/11\/naan-1024x768.jpg\" alt=\"naan\" width=\"474\" height=\"356\" \/>My experiences with Naan have usually\u00a0been different. \u00a0Most of the time when I have Naan it is served before the meal and is a light fluffy flatbread with a light structure\u00a0inside, this Naan was completely different. It had a dark seasoned\u00a0crust 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. \u00a0 The bread was also served with the main course and was a perfect utensil to scoop up the other food. Naan<br \/>\nNaan seems like an integral part of the dining experience in Uyghur cuisine. In my experience, I have found this to be a commonality\u00a0amongst\u00a0many Muslim communities \u00a0across Asia and Africa. \u00a0Another thing that I found different about this Naan compared to others I have \u00a0tasted is that it was more salty and yeasty. It tasted like the dough had plenty of time to rest and develop.\u00a0Something\u00a0that I look forward to tasting is the difference\u00a0in the yeastiness of the bread when I get to taste it in Kashgar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My experiences with Naan have usually\u00a0been different. \u00a0Most of the time when I have Naan it is served before the meal and is a light fluffy flatbread with a light structure\u00a0inside, this Naan was completely different. It had a dark seasoned\u00a0crust and was much larger and heavier than the other Naans I have had. Additionally, &hellip; <a href=\"https:\/\/ds.guilford.edu\/projects\/silkroad\/team-tongue\/the-naan\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">The Naan<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":14,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-1065","post","type-post","status-publish","format-standard","hentry","category-team-tongue"],"_links":{"self":[{"href":"https:\/\/ds.guilford.edu\/projects\/silkroad\/wp-json\/wp\/v2\/posts\/1065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ds.guilford.edu\/projects\/silkroad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ds.guilford.edu\/projects\/silkroad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ds.guilford.edu\/projects\/silkroad\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/ds.guilford.edu\/projects\/silkroad\/wp-json\/wp\/v2\/comments?post=1065"}],"version-history":[{"count":0,"href":"https:\/\/ds.guilford.edu\/projects\/silkroad\/wp-json\/wp\/v2\/posts\/1065\/revisions"}],"wp:attachment":[{"href":"https:\/\/ds.guilford.edu\/projects\/silkroad\/wp-json\/wp\/v2\/media?parent=1065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ds.guilford.edu\/projects\/silkroad\/wp-json\/wp\/v2\/categories?post=1065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ds.guilford.edu\/projects\/silkroad\/wp-json\/wp\/v2\/tags?post=1065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}