The Kyrgyzstan Experience: The flavors of Camca and Nan
While on the road to Osh, we made a stop at a roadside restaurant to have breakfast. At first, my colleagues and I were not planning to eat, but we got off the bus anyway. While standing outside the restaurant, we saw a couple baking fresh bread just beside the restaurant. In their small workshop-bakery, a man stood in front of an oven built into a concrete structure rising from the ground. He was holding a long stick which had a flat tip to place the dough into an oven shaped like a mound rising from the ground, with an opening at the top, much like a volcano. Using the stick, he carefully presses the soft dough into the inner walls of the oven, the tool leaving a shallow circular imprint in the center of each bread, making them look like a shallow basin. A fire made from firewood burned in the bottom center of the oven while the round breads baked evenly along the curved interior, surrounding the heat. Once one side of the bread is done, the man reaches for the bread to turn it ...


