This is the bread dough before it is cooked in the hot soil.
Making bread with hot, burnt soil is one of Chentsa's specialties. Local people call this bread korja. Making this bread requires a lot of time, effort, and resources. Necessary material include dried soil, wood, and straw. Bread-makers must start burning the soil very early in the morning in order to have time to cook several batches of bread: sometimes up to twenty or thirty loaves in one
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