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cooking of national dish of local cuisine Armenian lavash - taking out baked lavash from wall of tandoor in courtyard of village house

Moroccan woman making bread (khubz) in traditional way.

A stall selling bread in the Osh Bazaar in Bishkek, Kyrgyzstan.

Making Bread In The Old Oven In The Georgia Countryside.

Uzbekistan - Uzbek bread, non or lepeshka

The traditional staple food in Xinjiang, Naan

Heap of bakarkahni ready for sell in a local market.Bakarkhani or Baqarkhani, otherwise called bakar khani roti, is a thick, flavored level bread that is essential for the Mughlai cooking.

Traditional and delicious bread of Uzbekistan made with flour, water, salt, yeast, sugar, butter and baked on a baking stone.

Moroccan woman making bread (khubz) in traditional way.http://bhphoto.pl/IS/morocco_380.jpg

Rainawari, Srinagar, Jammu and Kashmir, India. Freshly baked flatbread in Jammu and Kashmir.

Traditional brick oven with Shoti bread. Georgia

Traditional Oven for Georgian Bread - Northern Georgia (Country)

The woman makes and bakes Turkish style flatbread.

Tandyr nan, tandoor bread, sold in Kyrgyzstan. Central market in Bishkek. Osh market

Freshly baked turkish flatbread, sliced and served hot from a wood-fired oven

homemade naan flatbread made with whole wheat

KASHGAR, XINJIANG / China -April 21 2023:On the streets of Kashgar, Xinjiang, China, a baker is producing the main local food - Naan

Shelf full of bread at the City Market in Fergana, Uzbekistan.

Fresh Tandoori Roti being baked in a traditional clay oven

Tandyr nan Uzbek bread, a type of Central Asian bread, often decorated by stamping patterns on the dough by using a bread stamp known as a chekich, also called tamdyr çörek, tonur nan, tandir non, selective focus

Baking naan in a tandoor. Gurgaon, Haryana, India.

traditional uzbek bread in a market place

Organic village bagel shaped bread and stone oven

$Peruvian woman baking empanadas in old communal oven, a local market in Pisac, The Sacred Valley. The local market in Pisac is the most famous market in the Sacred Valley. \nThe Sacred Valley of the Incas or Urubamba Valley is a valley in the Andes of Peru, close to the Inca capital of Cusco and below the ancient sacred city of Machu Picchu. The valley is generally understood to include everything between Pisac and Ollantaytambo, parallel to the Urubamba River, or Vilcanota River or Wilcamayu, as this Sacred river is called when passing through the valley. It is fed by numerous rivers which descend through adjoining valleys and gorges, and contains numerous archaeological remains and villages. The valley was appreciated by the Incas due to its special geographical and climatic qualities. It was one of the empire's main points for the extraction of natural wealth, and the best place for maize production in Peru.$

Somsa in Uzbekistan in stove. National kitchen

Tandir non or lepeshka, tarditional uzbek bread sold at Siab Bazaar in Samarkand, Uzbekistan

Home made lavash bread being baked inside a traditional Armenian floor oven called tonir

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