Khiva Tradition · Hand-Torn Tandoor Bread
Xorazm Non
Photo: Shuhrataxmedov / Wikimedia Commons · CC BY-SA 3.0
As across Uzbekistan, bread in Khiva is broken by hand rather than cut with a knife, and a loaf should never be set down upside down.
Khorezm's version of tandoor bread is baked thick and dense, its dough enriched with butter and sometimes milk before it's stamped with a pattern and pressed onto the tandoor's inner wall. Bakeries dot nearly every street of Khiva's old town, many run by the same families for decades.
Why it's made this way: The region's relative isolation west of the Kyzylkum desert let Khorezm's bakers develop their own dough and baking habits somewhat apart from the rest of the country.
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Part of World of Street Food — 3443 dishes from 118 countries.
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