00:17In Uzbekistan, bread is a symbol of life, respect and hospitality.
00:21No table is complete without it.
00:24It's treated with care, never wasted and always shared.
00:27Across the country, each region has developed its own varieties, from thick, rich loose
00:32to lighter, crisp bread, each with distinct patterns and preparation methods.
00:37Our journey begins in Hiva, an ancient city in the northwest of the country, known for
00:42its preserved architecture and deep-rooted culinary traditions.
00:48Forazin bread is thick, dense and baked in a tender until the crust turns crisp.
00:53Locals say it should never be cut with a knife, only broken by hand and shared at the table.
00:59Making traditional Uzbek bread is a precise, multi-stage process.
01:03First, the dough is prepared.
01:05It is then divided and shaped.
01:08Next comes stamping the pattern before the bread is placed inside the tender to bake.
01:13Finally, the bread is removed once fully cooked.
01:16Following the baker's guidance, we also tried to make our own bread, shaping the dough,
01:21stamping the pattern and carefully placing it inside the tender.
01:34As Isajan explains, baking methods in Hiva have evolved.
01:38In the past, tanders were heated with firewood.
01:41Today, many bakeries use gas to maintain a stable temperature.
01:45Still, the essence of the process remains unchanged.
02:03In Hiva, bakeries can be found on almost every street.
02:08Many have been operating for decades.
02:10Preserving techniques passed down through generations.
02:34From the historic streets of Hiva, we continue our journey east to Samarkand,
02:39where bread has its own distinctive identity.
02:42Samarkand bread is known for its unique shape and rich face.
02:45Fourth-generation baker, Hamza Haydar, explains what makes it different.
02:50I am very proud of it.
02:51I am very proud of it.
02:54I am very proud of it.
02:55For example, I am very proud of it.
02:57I am very proud of it.
02:58I am very proud of it.
02:59I am very proud of it.
03:00I am very proud of it.
03:01I am very proud of it.
03:07Another key element, Hamza says,
03:09is the use of natural water during the preparation process.
03:30In local bazaars, one of the first things you notice is the wide variety of bread on display.
03:35As bread seller Sharida Sharibova explains, high quality has turned bread into a popular gift.
03:56Our journey continues to the Fergana Valley, to Andujan, where patir bread holds a special place in daily life.
04:02In the Fergana Valley, bread is part of everyday culture.
04:07Patir, baked in traditional clay ovens, is known for its rich taste and distinctive shape.
04:12Each piece typically weighs around 2.5 kilograms, reflecting Bose's scale and tradition of local baking.
04:18Masouda Khonegan Berziva, who has been selling patir at the local bazaar for years, says bread plays a central role
04:25in these traditions.
04:39Bread in Uzbekistan is closely tied to daily life and family traditions.
04:44In Hyva, Samarkand and Fergana Valley, each region has its own character in tests, texture and the way it's made.
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