In Uzbekistan, bread is a symbol of life, respect and hospitality. No table is complete without it. Bread is treated with care, never wasted, and always shared.
Across the country, each region has developed its own varieties, shaped by local conditions, techniques and traditions. From dense loaves to lighter breads, each type carries its own identity.
Khiva and the craft of tandir baking
Our journey begins in Khiva, where bread-making remains closely tied to tradition.
Khorezm bread is thick and dense, baked in a tandir until the crust becomes crisp. Locals say it should never be cut with a knife, only broken by hand and shared.
