The Kid Should See This

The Amazing Art of Bread Baking in Tajikistan

From National Geographic, this is how traditional, homemade Tajik non is baked in a tanur oven in Kumsangir, Tajikistan. Round and flat, it’s a huge part of meals in Tajikistan, where many areas are non-arable, and “where bread makes up a large part of peoples’ average daily caloric intake.” From Firuza Ayubzoda:

For Tajikistanis perhaps there is nothing more dear and special than the smell and taste of freshly oven-baked bread! It is the taste of our childhood and our homeland…

Back in old days, when I watched my grandmother bake bread, I was endlessly curious about how bread stuck on the inner walls of our Tanur and rarely fell down. Eventually though, after taking physics classes at school, I finally realized that it is a high temperature that keeps the bread hanging on, and that’s the reason why tanur is thoroughly heated before baking.

The tool making decorative patterns is called a nonpar. You can see more photos of the bread along the oven walls at Menu.tj.

In the archives: More videos about bread.

This award-winning video collection is reader-supported. Become a sustaining member to keep TKSST online and free for everyone, including teachers and parents who use it as a resource to spark learning and curiosity for kids.

🌈 Watch these videos next...

How are empanadas made?

Rion Nakaya

How to make 3- 4- 5- 6- 7- 8- & 9-Strand Braids – The Bread Kitchen

Rion Nakaya

How to make Mall Pretzels – Elephantine

Rion Nakaya

The Perennial Plate: Kunming, China’s organic food movement

Rion Nakaya

Abigail Mendoza, world renowned Zapotec chef

Rion Nakaya

Handmade Portraits: Wild Hive Farm

Rion Nakaya

How to Make Stick Twist Bread on the Campfire – Kinfolk

Rion Nakaya

How the Perfect Italian Hero Comes to Life – From Butcher to Bun

Rion Nakaya

What Does the World Eat for Breakfast?

Rion Nakaya

Get smart curated videos delivered every week.    
Subscribe