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Photographer's Note

In Central Asia, the round, flat, thick bread that is found everywhere is called nan; as in India, it is cooked in a tandoor, though the Central Asian versions are thicker, and have a ridge along the edge. Because of that ridge, nan can be used as a plate. Nan is always treated with respect; never turn it upside down, for example.

In the bazaars such as this one in Penjikent, sellers walk around with stacks of hot nan fresh from the tandoor - a great treat.

Technical: Some cropping. Also brushwork to cut down the blowout on the bread - nan can be very reflective.

holmertz, ChrysK, feather, Cretense έχουν(ει) επιλέξει αυτή τη σημείωση ως χρήσιμη

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Additional Photos by Daniel Kohanski (Wandering_Dan) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 930 W: 150 N: 1023] (3449)
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