Monday, October 19, 2009

Bread, Kashgar

Every place in Central Asia has its unique form of Nan, simple, round flat bread. It's a staple that made its way even to Western China. The dough (a mixture of flour and water) is pounded into a flat disc and stamped with a pattern. It is then baked on the inner walls of an outdoor tandur oven. The Kashgar nan is particularly large and flat making it crispy in the middle.

A bread stall in Kashgar

Bread stamps.

Another treat from the tandur is a baked roll, bagel shaped filled with a mutton-onion mixture. This one is sprinkled with white and black sesame seeds.

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