Traditional Uzbek bread is mostly baked in a tandoor.

But making bread in a cauldron is common in Jizzakh region. Zaamin bread, or as it is also called Kazan Patyr, is cooked at the bottom of a heavy cast-iron cauldron. Before baking, the central part of the bread is decorated with patterns. The bread is made by skilled housewives with their own hands, without any tools.

In the village of Uriklisoy, an experienced housewife Mrs. Ruqia prepares the famous Zaamin Kazan Patyr in the house of the Shayzakovs.

“Cooking Kazan Patyr does not take much time”, says Ruqia Shayzakova. – We cook with flour ground with a water mill. Such flour is much tastier.

Tourists who come to enjoy the picturesque nature of Zaamin buy Zaamin Kazan Patyr. In season, the baker can sell up to 60 pieces per day.

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Photos by Siroj Aslonov, UzA